Cinnamon rolls as a breakfast food, I am down. I can just imagine the sweet goodness of a cinnamon roll with a cup of coffee. I love how the Holidays brings together your community. Everyone is in the mood for gatherings and spending quality time reconnecting. I love overindulging in everything. From dinner to breakfast to coffee with sweet creamer and whipped cream on top! We have several holiday desserts to satisfy your needs this season, and helpful hints to lessen the stress and allow you to enjoy the season.
I just love breakfast. Maybe it is because I usually sleep in too late to justify making eggs at noon. It is such a treat when I haul my butt out of bed early enough to make a big breakfast for the family and be productive for the whole day. With the holidays around the corner I am totally focused on desserts. So why not dessert for breakfast!
- 1/4 cup warm milk
- 1/4 cup warm water
- 1 egg
- 2 cups all purpose flour
- 1 tsp salt
- 3 tbsp butter
- 1/4 cup sugar
- 1 1/2 tsp active dry yeast
- 1 tbsp butter
- 1 tbsp granulated sugar
- 1 1/2 tsp cinnamon
- 1 tbsp brown sugar
- 1/3 cup raisins (optional)
- 3 tbsp butter
- 1 tsp vanilla or almond extract
- 1 tbsp milk, cream, or half and half
- 1 cup powdered sugar
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Take butter out of fridge, put aside to soften.
Mix remaining ingredients together and set aside.
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I make the dough for these rolls in my bread machine. If you are using your bread machine, add the ingredients for the dough in the order listed and choose the dough setting on your machine. You may use thawed "frozen" sweet dough, or mix this dough up in your stand mixer or by hand. See recipe notes for mixing by hand or with a stand mixer.*
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Remove dough from bread machine when dough cycle is complete.
On floured surface, roll with rolling pin into an 8 x 14 inch rectangle. Spread the 1 tbsp of butter on top of rolled dough as if you were buttering bread.
Sprinkle with filling mixture.
Roll up jelly roll style starting on a long side.
Slide a length of dental floss underneath the roll. Bring the ends up, cross them over and pull to slice the long roll into 12 equal size rolls.
Place in greased 9x13 inch pan. Cover with loose cloth or I use plastic wrap sprayed with cooking oil. Let sit in warm location to raise until double their size.
Bake 350 degrees for 25 to 30 minutes or until golden brown.
Remove from over and remove from pan. Cool on cooling rack until warm.
Frost with frosting and serve warm.
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*In small saucepan add milk and butter. Heat over low heat until butter is melted. Remove from heat and add extract and powdered sugar. Beat until smooth. Add an additional few drops of milk if frosting is too thick. If frosting is too thin, add additional powdered sugar.
*If mixing by had or in stand mixer. Add dough ingredients in the order that they are listed. Mix thoroughly. Cover and let raise until double in size. punch down and let rise a second time. When doubled again take out and continue with other directions
*The dough recipe originally comes from the cookbook, "Bread Machine Magic Book, of Helpful Hints"
What is your favorite holiday breakfast? Is it savory egg bake and potatoes route? Is it dessert for breakfast like me? Remember to comment, like, subscribe, and if this recipe helped you stay sane during the holidays then make sure you share this with friends because good friends share good food
Wishing you a happy holidays from Pot of Gold
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