My friend Alicia, who swears she cannot make bread, shared her “no fail” bread recipe, which I shared here the other day. Then my friend Pegi adapted it to this wonderful cinnamon roll recipe which goes a little quicker than usual recipes and tastes just as good. For my addition to this great recipe…..for the cinnamon-and-sugar sprinkling, I mix together dry pudding mix, cinnamon, and brown sugar. Yum!!! And I use lots to make it really gooey and tasty!!
6 cup flour
2 T yeast
6 T wheat gluten
1 cup sugar
2 1/2 cups VERY hot water
2 T vegetable oil (butter does not do that great)
2 t salt
Mix it all up in your standing mixer. Mix until it is mixed, lol. Let it rest five minutes and then knead it for about 2 minutes in the mixer, of course. Let it rise 30 minutes, punch it down and divide in half.
Then roll it out to a rectangle, brush with melted butter, sprinkle with cinnamon, sprinkle with brown sugar, and sprinkle with raisins. Roll it up and pinch it shut then cut in halves until you get to 12. Put in pie plates six to a pan OR put all 12 in a 9 x 13 pan.
Let them rise in a warm oven for about 30 minutes, the bake at 350 for about 25 minutes. You can make a glaze of a little powdered sugar and water with some maple flavoring and put it on them when they are hot.
This recipe makes 24 so you can share with your neighbors!
If you’d rather do without the oil, check out this post on flax seed
When I made these for breakfast, I started out following a recipe, but then just took off with it, so here’s what I did:
2 cups (8 oz) shredded cheddar cheese
1/2 cup half and half or evap milk
1/2 cup mayo (btw, we LOVE the Best Foods Canola Oil mayo! Give it a try!)
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
1 cup cooked ham, bacon or sausage
4 oz fresh mushrooms
1/3 cup onion
Preheat oven to 350 degrees. Coat 12 muffin cups + 1 small glass oven-safe dish with cooking spray.
In a food processor, chop up meat, mushrooms and onion (fairly small, but don’t puree it!)
Combine eggs, mayo, salt, pepper, and flour in bowl and beat with egg beater. Add chopped meat-veggie mix and shredded cheese. Mix to combine.
Scoop batter(I use an ice-cream scoop with the built in scraper for making these and muffins) into prepared muffin cups and bake for about 22 minutes or until quiches are lightly browned and puffed. A knife inserted in the middle of one should come out clean. Let cool for about 10 minutes (they will deflate, but that’s okay) and enjoy!!
Just because it says “sleeping in”, doesn’t mean you should not double check your alarm clock!! I made this for the weekend catering for the AEF retreat staff….I was supposed to get up at 5:30 to get it going in the oven….I woke up at 7!!!!! Yowza!!! But people ate it later for lunches and snacks, so it was still enjoyed by all!!
Prep Time: 20 minutes + it soaks overnight while you sleep!
Cook Time: 1 hour
6 whole Onion Rolls
1 cup Grated Cheddar Cheese
1 8 ounces Cream Cheese
1 stick Butter
10 whole Eggs
2 cups Milk
1 teaspoon Chopped Chives
1 teaspoons Dry Mustard
1/2 teaspoons Salt
1/2 teaspoon Cayenne Pepper
Generously butter an 9×13 baking dish.
Tear onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle with cheddar cheese, then tear cream cheese into small pieces and place over the top. Cut 1 stick butter into pats and place over the top.
Mix remaining ingredients and pour over the top of the dish. Cover and refrigerate overnight.
The next morning, bake at 325 degrees, covered, for 45 minutes. The remove foil and continue baking at 350 for 10-15 minutes.