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.
The kids love waffles. It has been a while since I made them. This morning I made these on my George Forman grill with the waffle plates. I doubled the recipe and have enough left to freeze for another morning.
- 2 eggs
- 2 cups white whole wheat flour
- 2 cups all-purpose flour
- 2 tablespoons white sugar
- 8 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 3 1/2 cups milk
- 1/4 cup butter, melted
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- Beat eggs in mixer until fluffy.
- Combine flour, sugar, baking powder, salt, and cinnamon in a large bowl. Mix milk, butter, applesauce and vanilla extract in a separate bowl.
- Add dry ingredients into mixer slowly. Then add wet ingredients. Mix on low speed until all ingredients are smooth.
- Spray waffle iron with non-stick cooking spray. Pour batter onto waffle iron.
- Cook 4 to 5 minutes or until golden brown.
Makes about 15 waffles
Recipe adapted from Waffle I recipe at All Recipes.
The recipe was kid approved. 🙂
Tommy & Becca enjoying their waffles