For the last couple of Sundays, I’ve tried a variety of recipes for breakfast. I was looking for something I could make the night before and then pop in the oven Sunday morning in order that our kiddos could have a hot, yet special Sunday morning breakfast. In order to be on time for Sunday school, all six of us have to be ready and out the door by 8:50 am and we usually don’t get home to eat lunch until 1:00 or 1:30. Obviously, that can make for a long morning for my four little people which makes starting the day with a full belly that much more important! One thing I work hard at is making Sunday, the Lord’s day, a special, peaceful day focused on worshipping Jesus. Kevin and I wake up extra early to ensure we aren’t having to rush the children to get to church, knowing that rushed children yields bad attitudes and frustrated parents. We only listen to praise music or hymns on our commute to church and Kevin prays for our church, the service and our family the last few minutes of the drive before we pull into the parking lot. We take a long rest time in the afternoon and make sure to play a game or take a walk or do something as a whole family on this day. Our church also has an evening service that we absolutely love, but because of the ages of our children, the long drive to and from our church and having a nursing baby, we’ve had to refrain from going the last few months. So, for now, we use these evenings to have some good quality family time and I have come to really treasure our restful Sundays.
I share all of this to explain why I was trying to find an extra-special breakfast recipe for this extra-special day of our week. My initial desire was to make homemade cinnamon rolls, but after reading through several recipes, I decided they were just too much effort and too time-consuming. I love to cook, but I’m not especially crazy about baking and most recipes for cinnamon rolls looked like more than I was willing to take on! Then I ran across this recipe on the Money Saving Mom website. When I read the directions, I thought “I have found our Sunday morning breakfast!” Kevin didn’t want me to get too excited in case they totally flopped! Well, let me just tell you…I think these cinnamon rolls are the best ones I’ve ever eaten! And I probably spent twenty minutes of actual baking…the bread machine and the oven did most of the work. I edited a few parts of the original recipe, so I’ll post how I made them below. I’m guessing everyone’s bread machine is a bit different, but I needed more flour to keep the dough from being to0 wet and sticky. Oh, and in case you need more encouragement to try these out…Kevin has not stopped talking about them all day!
Put the following ingredients into your bread machine in the following order and select dough cycle.
- 1 cup plus 2 tablespoons warm milk
- 3 tablespoons canola oil
- 1 egg plus 2 egg whites lightly beaten
- 1/2 cup sugar
- 4 1/2 cups flour (I used unbleached all purpose flour as I was running low on bread flour)
- 1 teaspoon salt
- 3 teaspoons of active rise yeast
Once dough cycle is finished, roll dough out into a large rectangle. Mix 4 tablespoons of melted butter, 1 1/3 cup brown sugar and 2 tablespoons cinnamon. Spread mixture over dough. Roll dough and cut into 1/2 inch rolls (I got 21 rolls total!) Place in greased cake pan or pans (I used a large 12″ cake pan, but you could divide the rolls into two 8″ pans in order to save one for later.) At this point, you can cover the rolls and refrigerate overnight. Bake at 325 for 25 minutes (one large pan) or 20 minutes (two small pans).
Mix 2 tablespoons milk, 1 1/2 cups confectioners sugar, 4 tablespoons softened butter and 1 tsp vanilla. If icing is too dry, add a little more milk. Spread on rolls immediately after baking.