My mother had a few recipes from her Aunt Bea that were in her regular rotation, including baked beans and sweet rolls.

When we were little, I think the whole family could afford the calories from the sweet rolls a little more often, but eventually, they became a Christmas tradition. So much so, that they get a mention in the book.

I imagine Mom is making them tonight, just as we are. It just wouldn’t be Christmas morning without them. Here’s the family recipe:

Cinnamon rolls

1 ½ cups milk
1 cup butter, cut in small chunks
¾ c. sugar
1 tsp. salt
1 pkg. yeast
¼ cup warm water
2 eggs, beaten
6 cups white flour

More melted butter and cinnamon sugar (2 T. sugar mixed with 2 tsp. cinnamon)

Scald the milk, stir in butter, sugar and salt. Butter will melt as it cools. Sprinkle yeast over warm water. When milk-butter mixture cools to about 100 degrees, stir in yeast mixture and eggs. Incorporate flour one cup at a time, beating in the same direction until you achieve a sticky dough that’s just starting to come together. Place in greased bowl and let rise until doubled. Punch down and let rise again. When doubled, knead gently for a minute. Roll out into a rectangle about one inch think. Brush with melted butter and sprinkle with cinnamon sugar. Roll up into a log, slice crosswise, 1 to 2 inches thick, place each slice in muffin tins. Let rise 15 more minutes, bake at 375 degrees F. for 15 to 20 minutes. While hot, dip in more melted butter and cinnamon sugar to top.