There is nothing quite as delicious as warm and gooey cinnamon rolls. If you’re like me add a cup of hot coffee on the side and you have a delectable breakfast treat. Of course cinnamon rolls can be eaten any time of the day, but I think they are perfect for breakfast.
In the winter time, I love making cinnamon rolls for breakfast on a Sunday morning. I use my family bread dough recipe to make the dough. I prefer using brown sugar with the cinnamon, which I think gives more flavor, especially with a honey buttercream frosting.
To save time, I will par-bake a pan of rolls on Saturday evening so that I can pop them into the oven and brown them quickly on Sunday morning. They make for a delightful breakfast treat which are easy to take along and eat on the go.
- 4 Cups Bread Flour
- 1/2 Cup Sugar
- 1/2 tsp. salt
- 4 T. Butter, softened
- 1 Cup Warm Water
- 2 1/4 tsp. Quick Rise Yeast (1 package)
- 1/2 Stick Melted Butter
- 1/2 cup Brown Sugar
- 2 T. Cinnamon
- Chopped Nuts (optional)
- 1 Stick of Butter
- 2 Cups Powdered Sugar
- 2 T. Milk
- 1 t. Vanilla
- 1 T. Honey
- Begin by making your bread dough. In Mixer set with dough hook, add flour, sugar, salt and softened butter. In measuring cup, Add to warm water the yeast and let dissolve. Add yeast mixture to dry ingredients and mix, letting the dough hook knead to a smooth ball-like consistency. Once dough is formed gently coat the dough with a small amount of melted butter or vegetable oil. Let rise in a warm place for 30-45 minutes, covered with a tea towel. Punch down dough and let rise a second time, again for 30-45 minutes, (approximately doubled in size).
- (This dough can easily be made without a mixer dough hook, just mix together ingredients and knead by hand until smooth dough ball is formed)
- Remove dough from bowl. Roll out until dough is a uniform rectangle about 1/4 inch thick. Spread butter across the rolled out dough, sprinkle liberally with brown sugar and cinnamon. Add chopped nuts if desired. Beginning at the longest side, roll the dough forming a log. Cut the log into individual rolls. (I prefer 8.) place rolls in baking pan, set in warm dry place, covered, let rolls rise for about 20 minutes.
- Pre-heat oven to 350 degrees.
- In the mean-time mix together frosting ingredients. Begin by beating the butter in mixer until smooth and soft. Slowly add in powdered sugar until the texture is creamed but firm, on low speed add in milk until the frosting comes together into a smooth consistency . Add in vanilla and honey mixing just until incorporated. (Put into a sealed container and do not refrigerate as the butter will set and will not spread easy.)
- Once rolls are risen, place in the oven for 20 to 30 minutes or until golden brown.
- Spread tops with frosting.
- If I am preparing the night before, I par-bake the rolls, baked at 325 degrees for about 15 minutes just until the dough is set, then the next morning I return to the oven for browning.
With just a little prep work you can have a delectable breakfast treat. Add in some fruit, perhaps a banana, or some strawberries, and a glass of milk for the kids, coffee for yourself and you have a breakfast that may soon become a Sunday morning tradition.
What are your favorite breakfast recipes?