If you are like me, you tend to pass up a nutritious breakfast in favour of some disgusting food that will do absolutely nothing for helping your body start the day and will probably take years off your life.
My go to breakfast food is a cinnamon roll (or four), loaded with icing and a cup of coffee.
If you really want to dial up your cinnamon roll situation, here is the recipe I use to ensure that I start off my day with an outstanding amount of sugar making myself in need of a snap before noon.
DOUGH RECIPE
- MILK - either 2% of whole work fine.
- BUTTER
- SUGAR - all natural cane sugar is the way to go.
- BREAD FLOUR - us this instead of all purpose flour.
- YEAST
- EGGS - make sure you use room temperature eggs.
BUN FILLING
- This one is easy - BROWN SUGAR, CINNAMON and BUTTER. Nothing more nothing less .
FROSTING
- CREAM CHEESE - keep room temperature
- POWEDERED SUGAR
- VANILLA EXTRACT
- SALT
- Place your milk, butter, sugar and salt in a small saucepan and heat on low, stirring occasionally, heating to 120 degrees.
- Measure out 2 cups of the flour into the bowl of your mixer, add the yeast and mix gently.
- Slowly pour the warm milk mixture into the flour and yeast mixture, mixing on low.
- Add room temperature eggs to the flour and milk mixture and the rest of your flour.
- Once your dough is mixed thoroughly, replace your paddle attachment with the “J” hook and let it knead the dough for you, about 5-10 minutes until smooth and elastic.
- Don’t have a kneading hook? Place the dough on a floured surface and get your upper body workout in for the morning, kneading the dough for the same amount of time, tossing in a little more flour if it gets too sticky.
Grease a bowl with a teaspoon of oil and drop dough in and turn over covering dough with oil. Cover with plastic wrap and place in a warm spot for about 15 minutes to rest.
In a small bowl, combine the brown sugar and cinnamon with a fork and set aside.
Once the dough has rested for about 15 minutes, place on a floured surface and roll out into roughly an 18 x 21 inch rectangle.
Next spread the ½ cup softened butter, evenly onto the dough.
Ad cinnamon sugar mixture evenly over the top of the butter within about ½ inch of the edges.
Starting with the long edge, roll tightly into a log. Using a little water, rub along the edge of the dough and pinch edges together to get a good seal.
Slice into 10-16 even rolls, depending on the size of buns you want.
Place in greased (buttered or non-stick spray) 9×13 pan or line with parchment paper, with space between each roll.
Cover with a damp tea towel or plastic wrap and return to that warm place to rise until nearly doubled, about 45 minutes. Preheat oven to 400° remove rolls before preheating. They have now doubled in size!
Bake about 12-15 minutes
FROSTING:
In a large mixing bowl whip together butter, cream cheese until smooth, add powdered sugar, vanilla and pinch of sea salt; beating until smooth and fluffy, if needed add a teaspoon or so of milk or cream.
Lather over the warm rolls.
That’s it. Whatever comes out is guaranteed to be delicious!