Working Mom to Homemaker

Embracing The Change

Cinnamon Roll Casserole

For years, it’s been a Christmas tradition to make Cinnamon Rolls for breakfast and either eat them after presents, during presents or before presents. They’re filling enough and just the right food to go with a nice cup of warm Wassail. But this year, I decided to try a new recipe I found on Pinterest. Cinnamon Roll Casserole. It looked easy, delicious and seemed like a good variation to our normal traditions. When I made this, I prepped it the night before, but I put the cut up Cinnamon Rolls into one container and mixed the liquid ingredients in another container. Come Christmas morning I just dumped, poured and baked. I have to say, it was an easy recipe and was quite delicious, BUT since this is a casserole, I could taste the slight egg flavor in it. It wasn’t bad, but it wasn’t something I could eat a lot of either. The original recipe also calls for pecans and maple syrup, neither of which I like, so I didn’t add them. Overall, I’d give this recipe a thumbs up and it’s worth a try!

Image

Actual Pinterest Link

Ingredients:

  • 2 tablespoons of melted butter or baking spray
  • 2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
  • 4 eggs
  • 1/2 cup heavy whipping cream
  • 2  teaspoons ground cinnamon
  • 2  teaspoons vanilla
  • 1 cup chopped Pecans
  • 1/4 cup maple syrup
             Garnish:
  • Icing from cinnamon rolls
  • Maple syrup (if desired) –I found it was sweet enough without it.
Directions:
  • Heat oven to 375°F. Pour melted butter into ungreased 13×9-inch (3-quart) glass baking dish.
  • Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
  • In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1/4 cup syrup.
  • Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
  • Drizzle icing over top.  If desired, spoon syrup over individual servings.
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December 27, 2012 Posted by | Breakfast, Breads & Muffins | Leave a comment

MINI CINNAMON MUFFINS

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Yield: 2 dozen mini muffins
PREP: 15 minutes
COOK: 15 minutes

TIP: A tablespoon measuring spoon is ideal for filling muffin cups.

 

1 ½ cups all-purpose flour
½ cup + 1/3 cup sugar divided
1 tablespoon baking powder
2 teaspoons cinnamon, divided
½ teaspoon salt
¼ teaspoon nutmeg
2/3 cup milk
1/3 cup vegetable oil
1 large egg, beaten
2 tablespoons butter, melted

 

1. Preheat oven to 400`F. Coat 24 mini muffin cups with cooking spray.
2. Combine flour, ½ cup sugar, baking powder, 1 teaspoon cinnamon, salt and nutmeg in a large bowl; mix well.
3. Combine milk, oil and egg in a medium bowl.
4. Add milk mixture to flour mixture; stir until well blended.
5. Fill prepared muffin cups ¾ full, using about 1 tablespoon batter in each.
6. Bake muffins until golden, about 15 mins. Remove from muffin cups.
7. Combine remaining sugar and cinnamon in a custard cup or small bowl; blend until smooth. Dip tops of muffins into melted butter, then into sugar mixture. Cool completely on wire racks or serve warm.

December 2, 2012 Posted by | Breakfast, Breads & Muffins | Leave a comment

Olive Garden Bread-sticks

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Actual Pinterest Link

Dough:
1 1/2 cups warm water
2 Tbs sugar
1 Tbs yeast
1 Tbs salt (yes, the recipe calls for 1 Tablespoon, which I use every time and they turn out great.)
2 Tbs butter, softened
4-5 Cups flour

Topping: 
3 Tbs butter melted
sea salt
1 tsp garlic powder

 

1. For the dough, pour the water into a stand mixer with the sugar and yeast, let that sit and froth for about 10 minutes.

2. Add salt, butter, and 2 cups of flour. Mix the dough on low.

3. Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean. Mix the dough about 5 minutes on medium speed, until its soft and easy to work with.

4. Let the dough rest in the bowl until doubled in size, about 1 hour and then roll it out.

5. Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 12-14 pieces. Roll those pieces into about 6 inch long snakes. Spray 2 large cookie sheets with cooking spray, ( I usually only use one) and lay the bread-sticks out leaving about 2 inches between each one.

6. Place them in the oven with the temperature turned to 170 degrees. Let them rise for about 15 minutes, or until doubled in size.( I have also let them sit at room temp until they are doubled in size and then bake them in the oven)

7. Once risen, brush them with the 1 1/2 T of melted butter and sprinkle them with salt.

8. Now preheat the oven to 400 degrees and bake them for 12-14 minutes or until golden brown. While they are baking combine the rest of the melted butter with 1 tsp garlic powder.

9. When the bread-sticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture.

December 2, 2012 Posted by | Breakfast, Breads & Muffins | Leave a comment

Pumpkin Bread

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Actual Pinterest Link

  • Prep: 10 min. Bake: 50 min. + cooling
  • Yield: 48 Servings

Ingredients

  • 3-1/2 cups all-purpose flour
  • 3 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 2 teaspoons ground allspice
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 4 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 3/4 cup canola oil
  • 2/3 cup water

Directions

  • In a large bowl, combine the dry ingredients. In another bowl, whisk the eggs, pumpkin, oil and water. Stir into dry ingredients just until moistened. Pour into three greased 8-in. x 4-in. loaf pans.
  • Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 3 loaves (16 slices each).

December 2, 2012 Posted by | Breakfast, Breads & Muffins, FOOD PREP PROJECT | Leave a comment

BANANA BREAD

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Yield: 6-8 servings
PREP: 15 minutes
COOK: 1 hour

TIP: The riper the banana the better flavor of the bread.

 

2 cups flour
1 teaspoon baking powder
½ teaspoon salt
½ cup margarine
1 cup sugar
2 eggs
1 cup mashed “ripe” bananas (2 bananas)
1/3 cup milk
1 teaspoon lemon juice or vinegar
½ cup chopped nuts (optional)

 

1. Sift flour with baking powder and salt.
2. Cream butter and sugar. Mix well.
3. Add eggs and bananas and blend.
4. Combine lemon juice and milk (will curdle a bit). Slowly and alternately fold in the flour mixture and milk.
5. Mixture beginning and ending with dry ingredients. Lightly grease loaf pan.
6. Preheat oven to 350`F and cook for 1 hour.

December 2, 2012 Posted by | Breakfast, Breads & Muffins, FOOD PREP PROJECT | Leave a comment

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