I don't know about you, but there is nothing like a weekend breakfast. I sometimes make something special for the end of the week (or beginning, however you look at it). It's especially comforting now that the seasons are changing and it's getting colder every day. Little things like baking more often or maybe just making another cup of coffee or tea is just what I need on a cold autumn day.
Someone asked for the recipe in the comments, so I'm adding it here. It's from my 1969 Better Homes & Garden Cookbook. However, I have another really really good cinnamon roll recipe, but will save that for a later date. Enjoy!
::RAISIN-CINNAMON ROLLS
Makes 16 rolls
Basic Roll Dough (1/2 recipe)
1/4 cup sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted
1/4 cup raisins
On lightly floured surface roll 1/2 recipe Basic Roll Dough to 16x8-inch rectangle.
Mix sugar and cinnamon; add butter. Spread over dough. Sprinkle with raisins. Roll as for jelly roll, starting with long edge; seal. Cut in 1-inch slices. Place, cut side down, in greased 9x9x2-inch baking pan. Cover; let rise in warm place till double, to 45 minutes.
Bake in preheated moderate oven (375 degrees F) for 20 minutes. Remove from pan. Frost with Confectioners’ Icing, if desired.
::CONFECTIONERS' ICING
Add light cream (I used 1% milk) to 2 cups sifted confectioners' sugar for spreading consistency. Add dash salt and 1 teaspoon vanilla.
::BASIC ROLL DOUGH
Makes 2 to 3 dozen rolls
3 1/2 cups all-purpose flour, divided use
I package active dry yeast
1 1/4 cups milk
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
1 egg
In mixing bowl combine 1 1/2 cups of the flour and the yeast.
Heat milk, sugar, shortening, and salt together just till warm (115-120 degrees), stirring constantly till shortening almost melts. Add to dry mixture; add egg. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in remaining flour to make a soft dough. Shape into ball.
Place in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place till double, 1 1/2 to 2 hours. Punch down; turn out on floured surface. Cover; let rest 10 minutes.
Shape into desired rolls. Place on greased baking sheets or in greased muffin pans. Cover; let rise in warm place till double, 30 to 45 minutes.
Bake in hot oven (400 degrees F) for 10 to 12 minutes.
mmmmm... could you share the recipe for these goodies? the look so tasty!
ReplyDeleteI also enjoy a nice and slow breakfast on sundays :-)
yum! i totally agree. this weekend, i made waffles and peach blueberry smoothies for sunday breakfast. i can never surprise jared though, because if i don't tell him i'm going to make a big breakfast he always pours himself a bowl of cereal first thing!
ReplyDeletejulia, jed does the same thing! only i think he still likes his bowl of cereal regardless. :)
ReplyDeletealso, i'm going to edit my post and add the cinnamon roll recipe. it's just the recipe i found in my old 1968 better homes and garden cookbook. only i have a better recipe, but will save that for a later date. :)
Yum!! I couldn't make these or I would risk eating too many all by myself. But I love them!
ReplyDeleteHm, how yummy, thanx for sharing!
ReplyDeleteDo you think I could make it instead of butter, milk and eggs with rice/soy milk, margarine and egg substitute? Sometimes I'm not sure, if I'll get the consistency then good for the sweets?
I wish, I could get up early on sundays and make such a great breakfast :-D
Have a great weekend!
Greetings from "sunny" Germany, *Mel