Thursday, December 25, 2008
As a special Christmas treat, I made breakfast! You might have noticed this doesn't happen often. I'm just not a fan of breakfast food, unless you're offering me Golden Grahams, or some other yummy cold cereal. Aaron has requested sausage gravy & biscuits a few times now, so I did give in (and cheat) and buy a package of gravy mix. It's been sitting in the pantry for a month or more now. I decided Christmas morning would be the best time to make it for him. Christmas Eve we are busy traveling everywhere. But, Christmas day, we don't have to be anywhere until the afternoon. Plus, it just worked out better since we'd be having a late lunch/early dinner with the family.
I got some Jimmy Dean sausage and made homemade buttermilk biscuits. If you like that sort of thing, here's what he ate:
Wait...you thought you were going to read about Cinnamon Rolls, didn't you? Sorry, I got off track. I didn't want sausage and gravy, nothing about that sounds appetizing. Usually, I go for something sweet. What could be sweeter than cinnamon rolls? It didn't stop there. I then battered it with egg and milk and turned it into French Toast. Topped with cream cheese icing, I ate and remembered having this sugar-coma-inducing breakfast at the Cookie Jar restaurant in Fairbanks, Alaska. I've been skipping random meals all week for this one. Merry Christmas Everyone!
Source: The Pioneer Woman
Ingredients: (This is 1/2 the original recipe. I got 20 cinnamon rolls out of it.)
2 cups whole milk (I used 1%)
1/2 cup vegetable oil
1 cup sugar, divided
1 pkg active dry yeast
4 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup butter
Mix milk, vegetable oil, and 1/2 cup of sugar in a pan. Scald the mixture (heat until just before the boiling point.) Remove from heat and let it cool 45 minutes to 1 hour.
When the mixture is lukewarm to warm, but NOT hot, sprinkle in package Active Dry Yeast. Let this sit for a minute and then add 4 cups of flour. Stir mixture together. Cover and let sit for at least an hour.
Next, add 1/2 cup flour, the baking powder, baking soda, and salt. Stir mixture together. From here, you could cover the dough and put it in the fridge until you need it—overnight or even a day or two, if necessary. (I made 2 evenings in advance and it was fine.) Just keep your eye on it and if it starts to rise out of the pan, just punch it down. (I noticed this morning the lid had popped off the bowl!) Or, of course, you can just go ahead and make the rolls.
Sprinkle surface generously with flour and roll the dough into a thin rectangular shape. Brush 1/2 cup melted butter on top, then sprinkle 1/2 cup sugar over the butter, and finish with cinnamon (just eyeball it).
Starting with the wide end, roll the dough tightly (I did this wrong - which is why my cinnamon rolls just keep winding and winding into that center spiral.) With a sharp knife, cut into 1 inch slices. Place in a butter pan and let rest 20-30 minutes. Bake at 400 degrees for 15-18 minutes.
I topped with leftover cream cheese buttercream.