Good morning dear readers!
What do you have for Christmas breakfast? Over the past few years, after we excitedly go through our stockings filled by Santa- we gather for a hearty breakfast: scrambled eggs with smoked salmon, toast and cinnamon rolls. I love making these, a recipe I’ve adapted from “Cooking Light Five Star Recipes“- I recently made them for a brunch- they literally flew out of the baking pan so fast and onto my friends’ plates that I didn’t get a picture in the pan!
Bonus with this recipe is that your entire house smells divine 🙂
Ingredient for 16 decadent rolls:
1 cup milk
3 tbsp sugar
1 tbsp unsalted butter
1 package of dry active yeast
¼ cup warm water
1 large beaten egg
½ tsp salt
3 cups plus 2 tbsp white flour
¾ cup whole wheat flour
2 tbsp melted unsalted butter
¼ cup plus 2 tbsp firmly packed brown sugar
2 tsp ground cinnamon
2 handfuls of toasted chopped pecans or walnuts
2 handfuls of raisins, left to soak in a small bowl with water and 1 tsp cinnamon for 15 mins
1 cup sifted icing sugar
2 tbsp milk
1 tsp vanilla extract
In a medium saucepan, heat the 1 cup of milk over medium heat to 180 degrees fahrenheit. Don’t let it boil- if your milk boils, you’ll need to start again. Remove from heat, add the 3 tbsp of sugar and the 1 tbsp of unsalted butter. Mix until butter has melted and sugar dissolved. Let cool to 105 degrees fahrenheit.
Combine the ¼ cup of warm water and the yeast and let sit for 5 mins. Combine and mix well your cooled milk mixture, yeast, egg and salt in a large bowl. Gradually stir in your 3 cups of white flour and ½ cup of whole wheat flour to make a soft dough.
Sprinkle some flour on your counter and place your dough. Knead for about 8-10 mins until smooth and elastic. Should your dough start to stick to your counter, add 1 tbsp of whole wheat flour and continue to knead. Every time your dough sticks, use 1 tbsp of whole wheat flour. Once your dough is nice and elastic, place in an oiled bowl. Turn your dough in the oiled bowl to evenly coat. Cover with a clean tea towel and place in a draft free, warm place for 1 hour or until doubled in size.
While your dough is rising:
– Preheat your oven to 350 degrees fahrenheit (180 degrees Celcius).
– Using vegetable oil, grease a 13x9x2 inch (30x20x5 cm) pan.
– Toast your nuts in a dry pan- you know they’re ready when you can smell them…tip I got from my mom! Chop them and set aside.
– In a small bowl combine the brown sugar with 2 tsp of cinnamon. Set aside.
– If using raisins, soak them in boiling water and 1 tsp of cinnamon for 15 mins. Once plump, drain water and pat dry with paper towel.
– Melt your 2 tbsp of unsalted butter
Once dough is doubled, punch down. Turn onto a lightly floured surface and roll out into a 16×8 in (40×20 cm) rectangle.
Brush melted butter over entire surface of dough. Sprinkle cinnamon sugar, chopped nuts and raisins.
Roll up, starting a long side- pinch the long seam to seal, don’t seal the ends. Cut into 16 (1 in; 2.5 cm) slices.
Place your slices, cut side down, into your greased baking pan. Cover with clean tea towel, place in a warm, draft free area and let double in bulk, approx. 30 mins.
Uncover and bake in your preheated oven for 22 mins or until done. 5 mins before taking out your cinnamon rolls, combine and stir your sifted icing sugar, 2 tbsp of milk and vanilla until you get a nice glaze. Drizzle over your cinnamon rolls immediately with your glaze after taking out of the oven. Serve and indulge in immediately for greatest pleasure. Enjoy the sounds of pleasure that rise from your guests. Beware- these go fast and even Beth has refused in the past to share her second helping!!!!
Share with us what you have for Christmas breakfast in the comments below 🙂