Get out your cast iron skillet and whip up a batch of these super-easy cinnamon rolls for your family.

We always start Christmas day with homemade cinnamon rolls. Christmas morning just wouldn’t be the same without them. Everyone sleepy, happy, and hungry. We slurp coffee and lick our sticky fingers as we open our gifts. In the background, the constant re-playing of A Christmas Story on TNT - which, for some reason I never seem to tire of - adds to the bliss of the day.

Every time I make these easy cinnamon rolls they’re a hit. They’re sweet and buttery, and perfect with a cup of joe.

Easy Maple-Brown Sugar Cinnamon Rolls
(Adapted From Southern Living’s Apricot-Pecan Cinnamon Rolls)

Makes 1 dozen

• 12 frozen buttermilk biscuits (I use Pillsbury “Grands!” Frozen Buttermilk Biscuits)
• 1/2 to 1 cup All-purpose flour
• 1/2 cup butter, softened
• 3-4 tablespoon pure maple syrup
• 1/4 cup firmly packed brown sugar
• 1 teaspoon ground cinnamon
• 1 cup chopped pecans or walnuts
• 1/2 cup powdered sugar
• 1 teaspoon maple extract
• 1-2 tablespoons milk
• 1 teaspoon vanilla extract

1. On a lightly floured surface, and with sides touching, arrange frozen biscuits in 3 rows of 4 biscuits each. Let stand about 45 minutes or until biscuits are thawed but still cool to the touch.

2. Preheat oven to 375°. Then, sprinkle thawed biscuits lightly with flour. Pat and press biscuit edges together to form a 10- x 12-inch rectangle.

3. Using an electric mixer or a whisk, mix maple syrup with softened butter until creamy. Spread mixture evenly over biscuits. Sprinkle brown sugar and cinnamon evenly over butter mixture. Sprinkle with nuts, pressing gently to make sure they stick to the mixture.

4. Starting at one long end, roll up jelly-roll fashioned, pressing seams together as needed to keep the roll together. Cut into 12 slices. Place rolls into a lightly greased 10-inch cast iron skillet.

Tip: If you use a serrated knife, sprayed lightly with cooking spray, to slice the dough, you’ll avoid any tears when slicing.

5. Bake at 375° for 30 to 35 minutes or until rolls are golden brown. Let cool slightly.

6. Stir together powdered sugar and 1-2 tablespoons milk until spreadable but not thin. Add vanilla and maple extracts, stirring well to combine. Spread glaze over rolls and serve.

Make ahead tip. You can make the cinnamon rolls up to one day ahead by completing steps 1 - 4. (Don’t slice.) Wrap cinnamon roll dough in foil that has been lightly sprayed with cooking spray. Store in fridge. Let dough stand at room temperature about 30 minutes before slicing, then continue as directed in steps 5-6.