A couple of years ago, I started my venture into making bread when I got a bread machine. The bread machine has since been retired and replaced by my Kitchen Aid mixer. Way before I moved onto my mixer, I wanted to try my hand at making cinnamon rolls. I’m not a fan of store bought cinnamon rolls at all. I find them too hard and too sweet and really just not that tasty. I kept putting off trying to make them because it seemed like they were a little more difficult and time consuming than a basic bread or pizza dough.
Over the past couple of years I’ve repeatedly looked at various cinnamon roll recipes even those that didn’t require yeast to save some time. I was looking for make ahead freezer type breakfasts since the kids are start school when I stumbled upon a blog post that included a recipe for cinnamon rolls as part of the Money Saving Mom blog’s 4 Weeks to Fill Your Freezer series. Her post made it seem like cinnamon rolls were actually simple and quick to make. I also liked that she uses whole wheat flour. I try to substitute as much whole wheat for all purpose flour as possible in my baked goods so the kids get something slightly healthier. The husband isn’t a huge fan of whole wheat so I’m usually end up using a mixture of both if he will be eating it as well.
I basically followed the recipe to a tee although mine were made in my mixer. I added a little bit of cinnamon to the bread dough as well. I used 2/3 cup of brown sugar instead of 3/4 and it was more than enough. I used a light butter and didn’t need as much as listed in the recipe. I doubled the recipe so I’d have enough for breakfast and to put in the freezer for another day. I made the rolls the night before and proofed about 10 or so in the fridge overnight in a 9″ round cake pan. The next morning, I pulled them out of fridge and let them get to room temperature before baking at 350°F for 25 minutes. I made a simple vanilla powdered sugar glaze to pour over the top.
These were so good eaten while still warm. They went perfectly with my morning coffee and blew away any of the hard store bought cinnamon rolls I’ve had in the past. My son loved them, and I’m sure this will be a frequent breakfast request.
My daughter always wants to make cookies and use the cookie cutters to make various shapes. She was upset that we couldn’t do it with chocolate chip cookies which is my goto cookie if I’m in the mood to make cookies. I generally shy away from sugar cookies because most recipes call for a lot of sugar and butter which I don’t always keep on hand. My daughter insisted she wanted flower cookies so I searched online to see if I could find a sugar cookie recipe that used canola oil.
I found a holiday sugar cookie recipe makeover at Snack Girl that called for mostly whole wheat flour in place of all purpose flour, less butter and less sugar, as well as canola oil. I skipped the step of browning the butter and used light butter instead because that is what I had on hand.
The dough came together pretty well. I had to add slightly more flour to get the dough to form a ball so I could refrigerate it. After chilling for 2 hours, the kids and I were able to make our cookies. We used small cookie cutters that were about 2″. The first batch of cookies, I cooked a little too long. The 2nd batch were perfect at 7 minutes. The cookies were crisp and tasted well. We drizzled a tiny bit of icing on each cookie.
It’s been a while again, but the last few days I’ve been cooking up a storm again. Here are some of the things that I’ve made:
I love muffins. They are simple to make. They also make the perfect portion controlled snack. Extras freeze well to be used later.
Tonight I wanted to try a chocolate oat muffin. A couple of years ago I found this basic muffin recipe from King Arthur that I have used as the base for many muffins. They really turn out well and it is so easy to adapt to different recipes.
These muffins didn’t turn out as sweet as I would have liked although the kids liked them so they were certainly edible. The next time I make them I may increase the number of chocolate chips to make them a little more chocolate-y in the center.
- 1 1/4 cups white whole wheat flour
- 3/4 cups oats
- 5 tablespoons cocoa powder
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 tablespoon baking powder
- 1/3 cup non-fat dry instant milk
- 1 cup coffee
- 4 tablespoons reduced calorie butter spread, melted
- 2 large eggs
- 1/2 cup chocolate chips
- Preheat oven to 400°.
- Mix dry ingredients in a large bowl.
- In a separate bowl beat the wet ingredients together.
- Pour wet ingredients into dry ingredients. Mix until just blended.
- Fill cups of a lightly greased muffin tin 2/3 full. I use a large cookie scoop or ice cream scoop.
- Bake for 15 to 20 minutes.
Yield: 12 muffins
Serving: 1 muffin • Calories: 156 • Fat: 6g • Carb: 24g • Fiber: 3g • Protein: 5g