Tag Archives: cinnamon roll

Fancy Breakfast Friday: Cinnamon Rolls

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Grandma was visiting for Luke’s 8th grade graduation last week, so she got the honor of choosing a menu for Fancy Breakfast Friday.  She chose cinnamon rolls.  I don’t have my “perfect” cinnamon rolls recipe yet, so I went for the easiest one I could find.  I used this dough and method from Smitten Kitchen.  I made the dough the night before and due to the Little League schedule I had the option of letting it rise on the counter for 45 minutes, or 3 hours.  I went for three house.  I rolled it out filled it, rolled it up, cut into pieces and filled the muffin tin before bed and then baked them in the morning. For the filling I mixed a cup of brown sugar, a dash of nutmeg and a couple teaspoons of cinnamon.  I didn’t end up using the entire filling because it was way too much, so I have been topping Jack’s oatmeal with it all week.  Half a cup would have sufficed.

A nice thing about this recipe is that theoretically, I could have baked half for the family that woke up early, and the other half for those on a summer sleeping in schedule.  I didn’t though.

Jack was helping my photograph, and he really wanted to have Lucy pose cutely in the background, but I didn’t want the dog that close to my breakfast.  So he had to stand in for her.

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Fancy Breakfast Friday: Cinnamon Rolls

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Happy Early New Year!  If you have time for one last indulgence before your new year’s diet, then I recommend these cinnamon rolls from Smitten Kitchen.

Over the holiday, I also made blueberry scones, I reheated some frozen croissants, and I made a quick batch of waffles.  I just threatened the kids that maybe Fancy Breakfast Friday is over and we’ll start something new in 2017, but I just commissioned Luke to make a logo for me, so maybe I’ll keep it up.  I did get a waffle maker and a breakfast cookbook for Christmas.

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Fancy Breakfast Friday: Cinnamon Rolls

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This later-in-the-morning blog post is brought to you courtesy of the first day of summer vacation!  But this post is about what we had for breakfast last Friday, and it was a delicious pan of cinnamon rolls.

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I had to lead with the baseball picture, because the cinnamon rolls were devoured before I had a chance to take a lovely picture under better light.  And because last weekend included 9 baseball games.  I’m almost recovered, a week later.

For this recipe, I used this smitten kitchen recipe. I did the first rise on the counter and the second rise in the fridge.  I also used the same glaze I used for the donut holes a few weeks ago.   (1/4 cup melted butter, 1.5 cups powdered sugar, 1 tablespoon milk, in teaspoon vanilla.)  After it was sort of too late, I read in the recipe a link to a more tender recipe that could be adopted for cinnamon rolls.  I decided there was no harm in making the un-tender one and then, later making the newer recipe.  I also wondered, “Do my children have a sophisticated enough palate to notice when a pastry could be more tender?” The answer to that is yes.  Luke said, “The center is really good, but the outside seems a little hard.  Poor boy.  I’ve created a pastry aficionado.  Of course, this recipe made two pans, and the second pan was very hard the next day.  I left them un-iced and I warmed and iced them the second day.  Still delish. They basically tasted like a pastry you’d get in a coffee shop in Boulder.  I bet I could have kept them uncooked in the fridge an extra day, but we’ll never know.

And now, on to summer.  I wonder what breakfasts I’ll make.  I am feeling a conflict between having the time to make something fancier and feeling pretty lazy about the whole thing.

 

 

 

Fancy Breakfast Friday: Frittata and Cinnamon Rolls

I have to say I nailed the spinach and zucchini fritatta that I made for Fancy Breakfast Friday. These are from the book Feed Zone Portables: A Cookbook of on the Go Food for Athletes.  The recipe warns that they may be hard to get out of the muffin tins, which was a massive understatement.  These were good, according to everyone but Jack, but if I need an on the go fritatta, next time I would make one in the cast iron skillet and then cut them into smaller slices.  Because that muffin tin wasn’t going to clean itself.

But look how yummy they looked – hot out of the oven.


I forgot that Jack hates fritatta, but fortunately I also made pumpkin rolls.  Luke brought the recipe home from school because someone made them for their how-to speech.  The recipe calls for half a cup of pumpkin which I happened to have.  These were delish.