From the kitchen of One Perfect Bite...I've had these rolls in the freezer for a month now. My original plan was to serve them for breakfast on Thanksgiving Day, but unexpected guests depleted my freezer stash this morning. The good news is the rolls disappeared quickly, and that always is a sure sign that a recipe is good enough to share with you. The recipe was developed by Diane Rattray, a Southern cooking expert at about.com. I've worked with her recipes before, so I knew the rolls would be great. The recipe looks long and a bit complicated, but it is neither. The ingredient list contains a lot of common seasonal spices and several types of sugar that I suspect you already have in your pantry, and I'm happy to report the directions that come with the recipe, include instructions for making the rolls by hand, with a dough hook or in a bread machine. Unbaked rolls can be frozen for up to a month and those that are baked can also be frozen for that length of time if they are not frosted. I love to serve these warm and dripping with the cream cheese glaze, but there is no reason they can't be served at room temperature. If you are looking for a seasonal breakfast roll, you might want to give this one a try. Here is how the buns are made.
