Thursday, January 12, 2012

happy breakfast

For me, the most enjoyable breakfast is a delicious pastry and a tart smoothie. While these cinnamon rolls are a bit indulgent, they are great for a lazy Saturday or a brunch with friends. Oh, and the smoothie? That can be enjoyed anytime. I make one just about every morning. 

VANILLA PUDDING CINNAMON ROLLS
Yield: About 24 cinnamon rolls
Prep Time: 45 minutes
Rising Time: About 2 hours
Cooking Time: 15 minutes
Total Time: 3 hours

INGREDIENTS:

{for the dough}

1/2 cup warm water
2 Tablespoons active-dry yeast
2 Tablespoons sugar
3.5 oz. package instant vanilla pudding
1/2 cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour*

{for the filling}

1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

{for the frosting}

8 oz. cream cheese**
1/2 cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner's sugar
2-3 Tablespoons milk

*If you'd like to increase the amount of fiber in your diet, use half whole-wheat flour and half all-purpose flour. 
**For a healthier option, use neufchatel cheese.

DIRECTIONS:

In a small bowl, combine water, yeast, and sugar. Stir until dissolved and set aside. 

In a large bowl, take vanilla pudding mix and prepare according to package directions. Add butter, eggs, and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour and knead until smooth, being careful not to overflour the dough. It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. 

Once dough has doubled in size, divide into two equal parts. Roll dough onto a floured surface 17 x 21 inches in size. Take a half cup of softened butter and spread it over the dough. In a medium bowl, combine 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle half the mixture over the top. Roll up very tightly. With a knife, put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on a lightly greased cookie sheet about about 1 inch apart. Repeat this process with the remaining dough. Cover rolls and let rise until doubled in size again.

Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden. (Do not overbake.) 

To make the frosting, combine butter and cream cheese and mix well, then add vanilla and sugar and mix again. Then add milk for desired consistency.

Frost warm rolls with cream cheese frosting. 


BERRY SMOOTHIE (There are 1,000 different ways to make a smoothie, but this is my go-to recipe.)
Yield: 2 12 oz. smoothies
Total Time: About 5 minutes

INGREDIENTS:

About 6 frozen strawberries
1 cup frozen mixed berries
3 Tablespoons strawberry yogurt
Apple/Berry Juice (there are so many different kinds out there: 100% Apple, Cranberry-Apple, Raspberry-Apple, etc., etc. All are good. Just be sure to get 100% juice.) 

DIRECTIONS:

Put fruit and yogurt in a blender. Cover all ingredients with juice. Blend until smooth, adding more juice if mixture is too thick. Enjoy!

6 comments:

Urszula said...

I think that's what im going to have for breakfast tomorrow!thanks for stopping by dear
Urszula

Alynne Leigh said...

Mmmmm!
Ohh, how I wish I could cook!

-Alynne
http://allaboutalynne.blogspot.com

Mary said...

Oh my!!!THey are heavenly amazing!

now i'm following you)

http://acupofmary.blogspot.com/

lauraa said...

Oh gosh that looks like an amazing breakfast! I've seen loads of people make cinnamon rolls and never tried it myself. This looks so good though. I may have to attempt it soon!
Beautiful photos too
xxx

Kieren said...

Oh my. My baby and I just woke up and this is the first thing I saw. I want it!

California Dreamin'[amywitt] said...

OMG HOW DELICIOUS!!!
I was drolling!!
This one looks beautiful for homemade cinnamon rolls!