Being able to make breakfast rolls is a great skill; they are perfect to make for special occasions for your family, obviously, but they also make fabulous gifts. I often make them to give as thank you gifts, and they are always well received. The great news is that they are easier to make than you might imagine. My recipe, in particular, is convenient, because it makes the timing for having hot, fresh rolls for breakfast easy. No getting up at o'dark thirty for me!! 

If you have a stand mixer, these rolls are so easy, they're dangerous. If you don't have a mixer, they're still pretty easy, but you'll get a bit of a workout with the mixing. As far as timing goes, you mix the dough before you go to bed. With a stand mixer, that takes me about 5-8 minutes. You put the dough in the refrigerator overnight. In the morning, you get up, roll and fill the dough (takes about 15 minutes), put them right into the oven (thirty minutes), let them cool for about 30 minutes, and frost (10 minutes). It really couldn't be more streamlined.

The other great thing about this recipe is that once you master the technique, you can make all kinds of other breakfast rolls... sticky buns, chocolate rolls, fruit filled rolled (with or without a cream cheese filling)... your imagination is your only limit here! After the main recipe, I'll post a few of my favorite flavor variations. 

As for gifting, I like the disposable round cake pans with clear lids best, but it's just a matter of preference. The rolls do not need to be refrigerated for the first day or two, but beyond that, it's probably prudent to put them in the refrigerator. They reheat well in the microwave; just nuke each one for about 15 seconds and they're good to go!

I made my first youtube how-to video for this recipe! Wow, is there a steep learning curve there. Please understand this first video is not perfect from an editing point of view, but it should definitely provide you with everything you need to make delicious breakfast rolls!

View the how-to video here. 

Cinnamon Rolls
Yield: 12 large rolls

2 1/4 tsp instant yeast
1/4 c sugar
1/4 c shortening
1 tsp salt
1 1/4 c warm milk (no warmer than 110F)
3 eggs
4 - 4 1/2 c flour, divided

1 stick salted butter
1 cup brown sugar
2 TBS ground cinnamon

4 ounces cream cheese, softened
2 TBS milk
2 cups powdered sugar

Mix together 2 cups of the flour, the yeast, sugar, shortening, and salt. Add the milk and eggs. Beat on speed 2 for 2 minutes. If the mixture is plastered to the bottom of the bowl, add one more cup of the flour. After the two minutes is done, add the remaining flour. Start with a total of 4 cups and add the remaining 1/2 cup, if needed, until the dough comes together and will pull away from the sides when the mixer speed is increased. Do not add more than 4 1/2 cups flour total. The dough will be sticky. Place the dough in a covered, oiled contained in the refrigerator overnight. 

In the morning, when ready to make your rolls, preheat the oven to 350F. Lightly flour the counter and roll the dough while cold (this is very important!). Roll it less than a 1/4 inch thick. It should end up a little over 24x14 inches. Heat the butter and sugar together for about 20 seconds in the microwave. The butter should be very soft, but not liquid. Add the cinnamon and stir thoroughly. Spread evenly on the dough. Roll the dough tightly to make a 24-inch-long roll. Use a serrated knife to cut the rolls. Cut the ends off, if desired, then cut the roll in half. Then cut each half in half again. Then cut each of the four segments into 3 pieces. Use a sawing motion with the knife for the best results. Place the rolls cut side up in an oiled pan or pans. All twelve will fit in a 9x13 pan. Six each will fit in an 8-inch round pan. Bake right away for approximately 25-30 minutes, until the rolls are nicely golden. Remove from the oven and cool for 30 minutes.

When the rolls are cool, beat the softened cream cheese and milk with a mixer (or by hand if you'd rather). It will look a bit like lumpy cottage cheese. Add the powdered sugar. No need to sift. Beat slowly at first to incorporate and then increase speed to high until icing is smooth. Drizzle over the rolls, using a spatula to help spread it evenly. Rolls can then be served immediately or stored for later use. Rolls can be safely stored at room temperature for about two days. Beyond that, they should be refrigerated. Rolls can be reheated in a microwave for about 15 each. 

Sticky Bun Variation
Make dough as directed. Mix 3/4 cup butter and one cup butter and smear in the bottom of the pan(s) for the caramel. Sprinkle 1 1/2 cups chopped pecans and walnuts over the butter smear. Roll the dough and fill with 1/2 cup salted butter, 1 cup brown sugar, and only 1/2 tsp cinnamon. Bake as directed. Cool five minutes and then turn upside down onto serving tray. 

Chocolate Krantz Roll Variation
Make the dough as directed. For the filling, heat 4 1/2 ounces semi-sweet or bittersweet chocolate chips with 1/2 cup salted butter, 1/2 cup powdered sugar, and 1/3 cup cocoa powder. While the rolls are baking, heat 2/3 cup of water and 1 1/4 cup of sugar until the sugar is completely dissolved. Let cool slightly. When the rolls come out of the oven and are still hot, drizzle the sugar syrup over the rolls. It will seem like too much syrup, but trust me, it is not.

Blueberry Danish Roll Variation
Make the dough as directed. For the filling, mix 1/2 cup sugar, 1 TBS butter, 1 egg, and 1 tsp vanilla extract, until smooth. Add 1/4 cup flour, 2 TBS lemon juice, and 2 TBS candied lemon peel (optional). Spread on the rolled-out dough, then sprinkle with 1 1/2 cups whole blueberries. Roll up and cut as usual. For the icing, simply mix 1 cup powdered sugar and 2-4 TBS milk, until it is thin enough to drizzle. 

I got hungry this morning and those ripe bananas sitting in the fruit bowl were talking to me. Well, actually, they were talking to my nose, but the end result is the same. I've been making a "rustic" banana muffin for years, but it had quite a bit more sugar and fat than I thought was really necessary. It was tasty, but I thought I could tone it down and still end up with a fine muffin.

I went back and forth over whether to switch to simply using oil compared to shortening. I love the ease of oil over having to cream a batter. I made the switch on a different muffin recipe I use with great success, but I thought I might need that creaming to keep the texture I wanted. I think you could probably use oil instead of shortening and the result would be pretty good, so run with it if you need to. You also have the option to use maple syrup or honey as the liquid sugar in this muffin, depending on the flavor you're going for. I love them both, but they are slightly different. Try them both and see what you think!

Briefly cream the fat and sugar together and then beat in the eggs. I'm so happy to have farm fresh eggs again. In hindsight, I had pretty good timing on that choice to raising hens last year!

Mash the bananas and then beat them into the wet ingredients. You need a cup of banana puree, which is usually two large bananas, but if you end up a bit shy, just top off with water to make the cup.

The batter will be fairly stiff and that's all right! 

Sprinkling the tops with a bit of wheat bran and turbinado sugar really makes them special. Turbinado sugar is a coarse crystal, less refined sugar. It has a bit of a molasses edge and the crunch it gives to the top of the muffin is a totally not optional option in my mind.

I use a size 16 disher to make loading the muffin cups easy (that's the blue handled one, if your dishers are color coded). Sprinkle the tops and bake in a preheated 375F oven for about twenty minutes. When the tops start to brown and the muffins are no longer jiggly, they should be ready.

Look how much they rose in the oven! These muffins have a pretty tight crumb structure, but they are soft and delicious. Let cool slightly before eating so that the paper will come off easily.

Hearty Banana Muffins
Yield: 12 muffins

1/3 c vegetable shortening 
1/3 c maple syrup or honey
1/4 c sugar
2 large eggs
1 c mashed bananas

1 c all-purpose flour
1 c whole wheat flour
1 TBS baking powder
1/4 tsp salt
1/4 c wheat bran
1/2 c chopped walnuts (optional)
sprinkle of turbinado sugar and wheat bran for the tops

Preheat the oven to 375F. Briefly cream the shortening and sugar together. Add the eggs and beat. Mash the bananas and then add to the creamed mixture. If you're bananas don't quite make the amount required, simply top off with a bit of water to make the cup and a half. Beat until well mixed.

In a separate bowl, mix the remaining ingredients. Add the dry ingredients to the wet and stir gently until well incorporated. Use a #16 (blue) disher to fill muffin cups about 3/4 full. Sprinkle muffins tops with a little wheat bran and then turbinado sugar. Bake until beginning to brown on the tops and a tester comes out clean, about 18-20 minutes. Let cool slightly before serving. Muffins freeze very well. Use a microwave to thaw if frozen: 25 seconds for one and 40 seconds for two in most microwaves.