The only thing better than breakfast at your favorite eatery is one made at home, from scratch. This month, we have you covered with some delicious recipes, all centered around the first (and best) meal of the day. Check out the same cinnamon roll recipe that publisher Heather Baker made in her cooking class, followed by Baker’s own famous sausage balls. Top it off with some homemade french toast, courtesy of yours truly,
Have yourself a merry little Christmas.
By Wendy Schay, Culinary Instructor at UA-Pulaski Technical College
Cinnamon Roll Dough
8 oz. (1 cup) milk, scalded (heated just to a boil, allowed to cool)
8 oz. (1 cup) water, warm
0.5 oz. (1 TB.) instant yeast
4.2 oz. (2/3 cup) sugar
5.4 oz. (11 TB.) butter, room temperature
0.5 oz. (1 TB.) salt
32 – 43 oz. (7 ½ – 8 cups) all purpose flour
Cinnamon sugar filling
8 oz. (2 sticks) butter, melted
12.4 oz. (1 ½ cup) sugar
1 oz. (4 TB.) Cinnamon
Cream Cheese Icing
8 oz. (2 sticks) butter, room temperature
4 oz. cream cheese, room temp
1 tsp. vanilla
2 oz. milk
3 cups powdered sugar
½ tsp. salt
Basic Cinnamon Roll Glaze
4 oz. (1 stick) butter
16 oz. (4 cups) powdered sugar
2 tsp. vanilla
6 TB. hot water
Making the dough:
1. Heat milk just to a boil on a stovetop or in a microwave. Set aside to cool to around 110 degrees F. *If it’s too hot it will scramble the eggs and kill the yeast.
2. In a bowl, combine cooled milk, water, sugar, room temperature butter, salt and eggs.
3. Gradually add flour. Once added, knead for 5-8 minutes on low or by hand 8-10 minutes, until your dough springs back when pressed with a finger.
4. Place dough into a lightly sprayed bowl covered with a tea towel or plastic wrap for about 1 hour at room temperature.
Prepare your filling:
5. Melt 8 oz. of butter.
6. Combine the cinnamon and sugar together.
7. Prep pans by spreading a small amount of the melted butter on the bottom and sides of the pans.
8. Lightly flour the surface. Divide dough into 2 halves. Roll each half into a 15” x 9” rectangle. Pick it up often to make sure it isn’t sticking.
9. Onto each half, spread half of the melted butter evenly then sprinkle with half of the cinnamon-sugar mixture. Combine the cinnamon sugar and butter using your hands, spread to the edge of the dough.
10. Roll the dough up from the long end. Seal the seam by pinching it closed.
11. Cut dough into 10-12 1.5” slices for regular sized cinnamon rolls, or 2” slices for jumbo size.
12. Place cut side up in buttered pan close together but not touching. Cover and let proof until doubled about 45 minutes.
13. Bake at 350 degrees for 20-25 minutes, until golden brown or until the internal temperature reaches 190’F on an instant-read thermometer. Allow to cool 5-10 minutes before icing.
Prepare your icing:
14. Cream cheese icing: combine all ingredients in a mixer bowl, mix on low, or by hand until smooth.
15. Basic glaze: combine the softened butter, powdered sugar and vanilla until it forms a thick paste. Add hot water 1 TB. at a time until desired consistency.
The rolls will remain fresh for up to two days covered well at room temp, or up to one week in the refrigerator, covered and wrapped well.
*Cream cheese iced rolls must be stored in the refrigerator.
By Heather Baker, Publisher, AY Media Group
3 cups Bisquick
1 lb. ground sausage, uncooked
½ lb. grated cheddar cheese
1. Preheat oven to 400 degrees.
2. Combine all ingredients in a large bowl, kneading gently until evenly mixed.
3. Pinch and remove teaspoon-sized portions from the dough and form into balls.
4. Place the balls on a pan and bake for about 15-20 minutes, or until golden brown.
Prepared dough may be kept frozen until ready to cook.
By Dustin Jayroe, Editor, AY Magazine
1 loaf pre-sliced, thick, French or Italian bread (two days old)
1 TB. brown sugar
1 tsp. cinnamon
½ tsp. salt
1 tsp. vanilla extract (real)
1 cup milk (Whole or reduced fat)
½ cup heavy cream
1 TB. butter
1. Sit the butter to the side. Whisk all other ingredients together in a large mixing bowl until the eggs are completely broken down and everything is well combined.
2. Lay bread slices face down, side-by-side in a dish or pan.
3. Pour liquid mixture over the top of the bread evenly. Let sit for 10 minutes, flipping bread slices over halfway through.
4. Heat a pan over medium heat.
5. Drop the butter into the pan and wait for it to melt completely.
6. Lay soaked bread slices face down in the pan.
7. Cook for 2-3 minutes per side, or until browned.
Serve with maple syrup, fresh fruit or dusted with powdered sugar (or all three).