Over the years I’ve struggled with what to cook for breakfast on Christmas. We’ve had everything from donuts to oatmeal but insuring that there is something that everyone will eat is difficult. A few weeks ago I hit upon the idea of cinnamon rolls. I’ve made them before but have never been as happy with them as I would have liked. On Ravelry of all places I found some great reviews for this recipe. I made up a few batches before Christmas in order to tweak the recipe to my liking. They were good but they didn’t have the flavor complexity I wanted so I extended the rise time, doing it in the refrigerator, and then I extended it again. To get the best flavor I let the first rise last 24 hours in the refrigerator and then a couple of hours on the counter to warm up the dough. I then formed the cinnamons rolls, placed them in the pan and put them back into the refrigerator for another 24 hours. Before baking they had another few hours on the counter while we got another hours sleep, waited for guests and then opened gifts. The flavor and consistency were exactly what I wanted. They were moist and chewy with great cinnamon flavor and just the right sweetness from the brown sugar and the cream cheese frosting. They are the cinnamon rolls at the top of my make again list.