Cinnamon Breakfast Buns

Cinnamon is a spice that definitely triggers comfort to me.  As children, when we were ill, my mother always made us cinnamon toast with our tea, not to mention, the Snicker doodles she would have baking when we came home from school in the afternoon.  Yes, I love cinnamon.

I remember in the 80s, when we moved to California for my husband's job, my daughters and I were so excited to learn that Swenson's had a Cinnamon Ice Cream.  Do you remember Swenson's?  These ice cream parlors sprung up at about the same time that Haagan Dazs did where unusual ice cream flavors enticed us in to buy their expensive product:-D  Swenson's is only located in five states now--California, Florida, Minnesota, Nevada, and Texas, so I haven't had my beloved ice cream for a long time, unless I make my own.

Cinnamon has a long history of use, dating back to being mentioned in the Hebrew bible where Moses is commanded to use both sweet cinnamon and cassia in the holy anointing oil.  In Greek mythology is was highly prized as a gift fit for monarchs and even for a god.  There is a fine inscription that records a gift of cinnamon and cassia to the temple of Apollo at Miletus.  In 1518, Portuguese traders landed in Ceylon (Sri Lanka) and began exporting this precious spice.  The Dutch East India Company took over the trade and in 1796 the British eventually took it over from them with their occupation of the area.  It's widely used as a spice for desserts--how could you make a apple pie without it--but in some cultures, it's used in savory dishes as well, such as lamb and chicken.  And, if that's not enough information, I found that it has been proposed as a an insect repellent, although not fully tested.

Cinnamon Breakfast Buns
1 cup milk
4 T unsalted butter
In a 2-cup glass measure, microwave the butter and milk for 45 seconds to 1 minute to melt the butter.  Add water to this mixture to equal 2 cups of liquid.

1/2 cup sugar
1 tsp. salt
1 large egg
2 T (or 2 pkg) SAF  Gold Yeast
5-5 1/2 cups King Arthur all-purpose flour
1 tsp. cinnamon
In a stand mixer, using the paddle attachment, mix the sugar, salt and egg together.  While the mixer is running, pour the milk/butter/water liquid into it.  Continue to run mixture on low and sprinkle in the yeast.

Turn off the mixer and remove the paddle attachment; add the dough hook to the stand mixer.  Allow the mixture to set for 5 to 7 minutes until it's "foamy."

Add 3 cups of the flour and the cinnamon and mix on speed #2.  Gradually add the remaining 2 to 2 1/2 cups of flour until the dough is pulling away from the sides.
Transfer to a lightly flour bread board and knead to form a smooth ball.

Place in a large bowl (or dough bucket) that has been brushed with melted butter.  Allow to rise until double, about 1 to 1 1/2 hours.

To check to see if it's risen enough, press your finger into the dough, an impression should remain of your finger.

Cinnamon~Sugar Mixture
1 cup granulated sugar
1/3 cup ground cinnamon
1/2 tsp. Vanilla powder (I found this product at Williams-Sonoma)

Mix together and set aside.  Meanwhile, melt 4 T butter with 2 T maple syrup in a small saucepan.  Remove from the stove when the butter is melted.

To assemble buns:
1. Roll dough to a 12" x 18" rectangle.

 2. Brush with the melted butter/maple syrup mixture, then heavily sprinkle with over half of the cinnamon/sugar mixture.

3.  Starting at the side, away from you, tightly roll up the dough towards you.  Pinch the seam to seal.

4. Use a serrated knife to cut the dough in half, then each half into 6 pieces--this recipe makes a dozen.
5. Butter the wells of two jumbo muffin pans.

6.  Keeping one hand as your "dirty hand," pick up one of the buns and brush additional butter/maple syrup around the sides and on top.

 7. Take the bun over to the cinnamon/sugar bowl and sprinkle additional mixture around the sides and on top before setting it into a muffin well.

8. Cover the muffin pans with plastic wrap and allow to rise again...about 30 to 40 minutes.  Meanwhile, preheat the oven to 375F-degrees.

9. When buns have risen, brush some additional butter on top and sprinkle with more cinnamon/sugar.  Bake in the preheated oven for 18 minutes.

10.  When done, allow to set in the pan about 10 minutes, before removing to a wire rack to cool completely.

In addition to your home smelling heavenly, these buns were delicious and those memories of childhood came back with my mom making me toast and tea...sitting by my bedside and telling me it would make me feel better.  Enjoy!

 

Amish Breakfast Casserole--A Shared Recipe

A few weeks ago, one of my favorite blogs, My German Kitchen in the Rocky Mountains, had a give-away--Tasting Colorado~Favorite Recipes from the Centennial State by Michele Morris, and I won!  Now, anyone who knows me, knows my "obsessions" for cookbooks and even if I hadn't won this treasure, I would have definitely added it to my collection.

Colorado holds a very special place in our hearts; not only do we have cherished friends who live there, but Kelly went to graduate school at Colorado State University (in Fort Collins), met the love of her life and was married there in May 2006.  Great memories and this autographed cookbook adds to those.

This morning, I thought I'd try one of the recipes that I peaked my curiosity.  A breakfast casserole that would be perfect for Easter brunch (which is in 3 weeks!) or anytime company is coming. I made  a change, though, in substituting a "vegetarian" sausage for the pound of bacon that was called for, but it still was as my hubby said, "the best thing he's ever had:-))".

Amish Breakfast Casserole
1 pound sliced bacon, diced (or 1 pkg. veggie sausage!)
1 medium onion, diced
Preheat oven to 350F-degrees.  Spray a 13" x 9" glass baking dish with a cooking spray.  Heat a large skillet over medium heat and cook the bacon and onion together until bacon is crisp, drain fat.  [If you are using veggie sausage, you will need to add 3 T olive oil to your pan since there is no fat in this].

6 large eggs
4 cups frozen shredded hash brown potatoes
2 cups shredded mild cheddar cheese
1 pound (2 cups) small-curd cottage cheese
1 1/4 cups shredded Swiss cheese

In a large bowl mix the eggs and cottage cheese together.  Add the cheeses and hash brown potatoes and mix well.

 Finally, add the sausage/onion or bacon/onion mixture to this and fold together thoroughly.

Spread into the prepared glass baking dish.

Bake in the preheated oven for 40 to 50 minutes uncovered until the eggs are set and the edges are lightly browned.  Let stand about 10 minutes before serving.

I see no reason why this can't be made up, the night before, and baked in the morning for ease.  Cover mixture with plastic wrap and refrigerate.  

I served ours with some toast, but if I hadn't been thrown by the time change, I would do some fresh fruit and homemade popovers to go with this hearty breakfast entree.

I'm so thankful for being part of this blogging community and discovering what ingredients are "trademarked" where you live.  I'm looking forward to trying many more of these wonderful recipes and would recommend it wholeheartedly.  I know it will be a book I will cherish and give as gifts.  Thank you Kirsten for the gift and Michele for a beautiful book full of tempting recipes. Enjoy!
 
 

Paczki and Breakfast Pizza for a Wintery Morning

Our luck ran out and we've had a couple of snowy days that have blanketed our beautiful landscape, so what better way to make the most of it than with baking!  I decided to make up some quick yeast doughs--pizza and paczki (pronounced poochki) to make our breakfast a little special after my hubby shoveled the driveway and the deck.

Today, happens to be the anniversary of the doughnut, as we know it in America.  In 1847, Captain Hanson Crocket Gregory of Rockport, Maine, is credited with putting the "hole" in the middle of fried cakes, creating what we know today as doughnuts.  The story goes, that while at sea, during a storm, he lost his balance and slammed the fried cake down on a spoke of the ship's wheel--what had once been a soggy middle was gone!  Paczkis are Polish doughnuts and I was introduced to them through one of my dearest friends who sent me some from a bakery in her area.  They may not have a hole, but the addition of homemade jam made them the perfect treat with my cocoa this morning and with proper frying, no soggy middle--LOL!

For my hubby, I made up a pizza dough and topped it with veggie sausage, scrambled egg, and Fontina cheese for all his hard work in shoveling.

Sweet for me and savory for my husband on this cold, wintery day.  Can't wait for Spring, but as long as I have pantry supplies, we won't starve!

Paczki
2 T granulated sugar
2 T butter, melted
1/2 cup whole milk, warmed to 110F-degrees
1 vanilla bean, split and scraped or 1 tsp. vanilla extract
1/2 tsp. salt
2 large eggs
2 to 2 1/2 cups King Arthur all-purpose flour

Peanut oil for frying
your favorite jam or jelly
confectioners' sugar

In a medium bowl, stir the butter and sugar together, then add the warm milk and stir to incorporate. Sprinkle the yeast over the mixture and stir.  Let it set for 5-7 minutes to proof.  

 Add the vanilla and eggs and stir again.  Start adding the flour, one-half cup at a time until the dough comes together and is no longer sticky.  Turn out onto a floured board and knead until smooth.  

 Brush the bowl with 1 tablespoon of melted butter.  Place the dough, upside down, then, turn it over.  Cover with plastic wrap and let rise about 1 hour or until doubled.

  When doubled, punch down the dough and lightly flour the bread board surface.  Roll dough to about 1/2-inch thickness and with a 3-inch round cutter, cut out 12 rounds.  Place on a lightly floured pan and cover with a cloth to rise again.

Heat a heavy Dutch oven with 2 inches of peanut oil to 350F-degrees.  Use a thermometer attached to the side to insure accuracy.

I cooked 4 at a time, being careful not to over crowd the pan and lower the temperature of the oil.  Cook 2 minutes, then, flip the paczkis and cook another 2 minutes.

The tops should be a golden brown.  Remove from the oil with a slotted spoon and transfer to a rack to cool for at least 15 minutes before filling with jam.

I used a #230 tip to pierce and fill the paczkis.  If you don't have that tip, make a slit in the side with a sharp knife and fill with a large round tip.
Finally, dust the tops with confectioners' sugar before serving.

The tender doughnut with scrumptious Cherry~Cranberry jam was just the thing to shake the winter blahs.  Yum!

Breakfast Pizza
Dough:
3 cups 00 Flour or Perfect Pizza Blend flour 
2 tsp. Kosher salt
1 tsp.  + 1 T granulated sugar
2 T olive oil (more for brushing on top)
1 T yeast

Pizza stone
toppings:
Veggie sausage
undercooked scrambled eggs (2 large per pizza)
Fontina cheese




Proof the yeast in 1/2 cup warm water (105F-degrees) with the 1 tsp. sugar.  Whisk to combine and let sit for 5 to 7 minutes until foamy.
In a food processor or a bowl of a stand mixer with a paddle attachment, combine flour salt, and the remaining sugar.  Pulse several times to combine, if using the processor, or mix on medium speed to blend.


Add the proofed yeast and olive oil and mix.  Add enough additional warm water for the dough to come together.  Turn out onto a lightly floured board and knead until smooth.  Spray a gallon-sized food bag with a baking spray and place dough inside.  Seal the bag and let rise until doubled, about 45 minutes.
Preheat oven to 450F-degrees
Take about one-third of the dough and roll out to a 5" x 12" rectangle.

Transfer to a pizza peel, sprinkled with cornmeal, and lightly brush the surface with olive oil.

Bake the dough in the oven for 5 minutes, until lightly browned.

Top with about a cup of cheese, then, distribute the egg and sausage over top.  Add additionally cheese, if desired and bake another 5 to 7 minutes until golden browned and melted.

I love baking when it's cold outside because it gives a warmth to the house with aroma as well as temperature.  As we're expecting a few more days of this "white" stuff, I suppose the oven will get a workout.  Enjoy!
 

Breakfast Cookies!

What would your kids say if you told them they could have a cookie for breakfast?  I know when I was a kid, that would have been my choice : )  I'm not a typical breakfast person--a doughnut, a scone, or even a "Pop Tart" is my first choice to have in the morning.  That's why when I got an email from King Arthur Flour with this recipe, my interest was peaked and I thought, "what a great idea!"

These "cookies" are packed with protein and fiber, so as a mother, I would have gladly have made them for my girls.  Also, when paired with fruit and yogurt and you now have a well rounded meal to start the day...with a smile.  What's really fun about these cookies is that you can customize them with your (and your children's) taste.  Furthermore, you can make them gluten-free by substituting  the mere 1 1/4 cups of flour with a combination of a specialty flour blend (rice flour, tapioca starch, potato starch, brown rice flour, for example).

Breakfast Cookies
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups light brown sugar, packed
1 cup peanut butter
2 tsp. vanilla
2 large eggs
1/3 cup milk
1 1/4 cups King Arthur All-purpose flour
1/3 cup Hi Maize Natural Fiber 
1/3 cup dried milk, whole or non-fat
1 tsp. cinnamon
1 tsp. salt
4 1/2 cups of Add Ins (dried fruit, old-fashioned oatmeal, granola, nuts, coconut, chocolate bits, etc.)

First, I want to give the changes I made in the "Basic" ingredients.  I also added:
2 T molasses
1/2 tsp. cardamon
3/4 cup bittersweet chocolate chips
Raspberry Jammy Bits
2 T Malted powder

1 vanilla bean, split and scraped

I also used chunky peanut butter and toasted 3/4 cup of walnuts (as one of my add-ins)

I also lowered the oven temperature to 325F-degrees (the original recipe calls for 350F-degrees) because I used a one-third scoop to measure my cookie dough.
In the KitchenAid, using the paddle attachment, cream the butter, peanut butter, and brown sugar.  Add in the molasses and vanilla extract (and bean, if using) and blend well.  Add eggs, one at a time, beating well between.  Add the milk and blend.  Sift the flour, Hi Maize Natural Fiber, dried milk, salt and spices.  Add to the dough and combine well.

The dough will resemble more a "cake" batter, but remember you're adding in 4 1/2 cups of additional ingredients, so don't be concerned.
Scoop out the dough onto parchment-lined sheets.

I pressed down slightly on the cookie dough.  Bake 15-18 minutes.  My cookies were done at 16 minutes.  Let cool on the pan for 5 minutes before transferring them to a rack to cool completely.


Breakfast is definitely one of the important meals of the day and these healthy cookies will give you and your children a great start to the day, especially these wintry days.  Maddie and Ari, bundled up, would have loved these before going out into the cold.

I know my mother would have approved; this is a person who loved chocolate and cheese curls! Enjoy!