Homemade cinnamon rolls are a Christmas tradition at my house. My mom wakes up early Christmas morning to have these ready for us for breakfast. The problem is, we are usually on vacation somewhere with my family on Christmas break. I thought, why not learn to make these myself so I can have them anytime I want? We use the recipe from the Tassajara cookbook, which is a yeasted dough made with white or whole wheat flour. One weird ingredient is nonfat dry milk (an ingredient I also used in my labwork over the summer). It rises before rolling into a large rectangle that gets spread with butter, cinnamon, and brown sugar, and sometimes pecans. You roll it up tight, but not too tight, like a carpet and slice, put in a pan dotted with more brown sugar and butter and rise again before baking. We make a cream cheese icing that isn’t too sweet, to top off the rolls. This icing is one of the few good uses (in my opinion) of cream cheese in a dessert. They are so good warm–and much better than Cinnabon’s!