Breads, Breakfast, Yeast Breads

Sweet Roll Heaven!

When planning a family breakfast, is there any question that there should be homemade sweet rolls on the menu? To me it is one of the most wonderful comfort food there is, hot from the oven with a heavenly aroma hanging in the air. Here are some ideas for Easter breakfast or any morning.

If you’re not an early riser to start the recipe in the morning (how many of us are?) make them the night before up to the step where you put the rolls in the pan. Cover tightly with plastic wrap and put in the refrigerator. Take the rolls out in the morning, remove plastic wrap, cover with a towel and let sit for 1-1½ hours then bake as directed.

Happy Family Breakfast Time to All! Happy Easter!

 

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Two Years Ago: Lone Star Chicken Enchiladas Lone Star Chicken Enchiladas

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Breakfast, Yeast Breads

Piña Colada Sweet Rolls

It’s fun to change up an old favorite.  Here is a twist on cinnamon sweet rolls, if you love pineapple and coconut this is for you!

                       

                       

Sweet Roll Dough:
1¼ cup warm water (about 110°)
2¼ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
2 tsp vanilla
3-3½ cups flour
1½ tsp salt

Filling:
1 cup pineapple preserves
1 cup coconut
1/2 cup slivered almonds

In bowl of mixer, sprinkle yeast over warm water.  Add sugar, oil, vanilla, and 1 cup flour.  Mix until well combined.  Add remaining flour and salt.  Knead.  Let rise until doubled, 1 hour.  Roll out dough on lightly floured surface to an 18″x10″ rectangle.  Spread pineapple preserves evenly over dough.  Sprinkle coconut and almonds evenly over dough.  Roll up lengthwise and pinch along edge to seal seam.  Cut into 12 pieces.  I use a thread to cut, slide thread under roll to cutting position, cross ends over roll and pull across to slice.  Gently place roll pieces in sprayed 13″x9″ pan.  Bake in preheated 350° oven for 15-20 minutes, until lightly browned.  Cool to warm and spread with glaze.

Pineapple Glaze:
2 Tbl butter, softened
2 Tbl pineapple preserves
1 cup powdered sugar
1 tsp milk
¼ tsp vanilla (or rum extract)

Whip altogether and spread on sweet rolls.

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.