(Unbaked Rolls, half a batch)I make the cinnamon rolls a few days ahead and refrigerate the portion I want to use right away and freeze the rest for another day. When you freeze them you will want to put them in the fridge the night before you cook them so that they will be fully thawed.
Cinnamon Rolls
(makes 16 large rolls)
4 3/4 to 5 1/4 cups all-purpose flour
1 package dry active yeast
1 cup milk
1/3 cup unsalted butter
1/3 cup granulated sugar
1/2 teaspoon salt
3 eggs
1 recipe Brown Sugar Filling
1 tablespoon light cream
1 recipe vanilla glaze
1). In a large mixing bowl combine 2 1/4 cups flour, the sugar, and the yeast. In a sauce pan, heat and stir milk, butter, and salt just until butter almost melts. Add milk mixture to dry mixture along with the eggs. (If using a Kitchen Aid stand mixer, use whisk attachment here) Beat on low speed 30 seconds, scrape bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can (If using the Kitchen Aid stand mixer, change your attachment to the dough hook when you add the remainder of the flour).
Note...Do not let the milk mixture get too hot, it will kill the yeast.
2). Turn the dough out onto a lightly floured surface. Knead dough adding enough flour to make the dough smooth. Knead about 3-5 minutes. Shape into a ball. Place into a greased bowl ( I use unsalted butter), turning once so top of dough is oiled as well. Cover and let rise in a warm place until doubled (about 1 hour).
3). Turn out dough onto a lightly floured surface. Divide in half. Lightly grease a 9x 13 pan (this is if you want to cook all of them at once. I choose to use 2 small pans so I can freeze half of them). Roll each half out unto a 12x8 rectangle. Sprinkle brown sugar filling over dough. Roll up each rectangle and slice each roll into 2 inch slices. Place in pan. Brush tops of rolls with cream (I do this right before baking)
4). Bake at 375 for 20-25 minutes. Remove from oven and brush tops again with cream.
5). Drizzle tops with vanilla Glaze.
Brown Sugar Filling:
Stir together 3/4 cup brown sugar, 1/4 cup flour, and 1 tablespoon cinnamon. Cut in 1/3 cup unsalted butter with a pastry blender (or use a fork).
If you like pecans, add crushed pecans to the brown sugar filling. Use one cup. First you will want to bake them on 350 for 8 minutes to crisp them.
Vanilla Glaze:
Stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon corn syrup and 1/2 teaspoon vanilla. Stir in enough half and half cream to make a drizzling consistency. (add in the cream in 1/2 teaspoon increments. A little goes a long way!)
Enjoy :)
The Hash Brown Casserole is yummy and super easy. I also make this the night before.
Hash Brown Casserole:
2 teaspoons canola oil
2 tablespoon unsalted butter
1 (2 lb.) bags hash browns (use the Simply Potato brand! It is the best! You will find it in the refrigerated section usually near the eggs. If you cant find it ask your grocer they should know.)
1 onion, finely chopped (optional)
1 green bell pepper, chopped
2 1/2 Cups eggs
Salt and pepper to taste
2 cups cheddar cheese, shredded
1). Heat oil in a large skillet. Add hash browns, onions and green peppers. Cover and cook until potatoes are soft and browned slightly.
2). Spread potato mixture into a 9x13 inch baking dish that has been coated with cooking spray. Add Canadian bacon, eggs, salt and pepper.
3). Sprinkle top with cheese
4). Cover with foil and refrigerate overnight.
5). Bake, covered, for 30-40 minutes at 375. Remove foil (this is to melt the cheese) and bake 5 more minutes or until egg mixture is set.
I hope that these breakfast recipes bring your family as much pleasure, and warm holiday memories as it does ours.
Cooked Rolls
With the Frosting
Patrick putting on the finishing touches
Nolan Gobbling up the cinnamon roll. This was his first Cinnamon roll, and he loved it!
Eggs and Cinnamon rolls. Delaney loved it.
Patrick was a happy boy.
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