Monday, March 17, 2008

Brekkie part 2 - homemade

One of my friends shared this recipe with me and we decided to try it out this weekend. It made for a lovely breakfast and wasn't difficult - plus it left the house smelling nice all day. I used to love the cinnamon knots at Bread Garden but wow are they ever high in fat (possibly because they were made of croissant dough.) This recipe isn't low fat but it's not completely unhealthy either - that is, unless you eat the entire thing at once. Don't do that.

I'm pretty sure this recipe can be found elsewhere online but I always like to read a little commentary with recipes.

Overnight Cinnamon Pull-aparts


20 frozen dinner rolls (we used 24 - why leave 4 in the bag!)
1 cup brown sugar (we cut this down to about 3/4 cup)
2 Tbsp cinnamon
1/4 cup instant vanilla pudding (we increased this to 1/2 cup or so.)
1/2 cup melted butter
pecans, walnuts, or raisins (we had none of these)


Place dinner rolls in a greased bundt pan. (We didn't have a bundt pan - so I used the bottom of our tagine. Thanks, Crate & Barrel!) (Also, we put half the rolls in first and some of the sugar and cinnamon, then put the rest of the rolls on.) Over top, sprinkle the sugar and cinnamon, and add nuts or raisins. Pour the pudding and butter over top. Place a damp towel over the pan and leave the pan overnight. (I put it in the microwave. I'm not sure if that made a difference.) In the morning (get up half an hour early), the rolls should have risen nicely to the top of the bundt pan (or higher!). Take towel off and bake at 350 degrees F for about 25-30 minutes. Turn over onto a plate and enjoy.

Comments: The tagine wasn't the best bakeware to use, and next time I might make a smaller version in a loaf pan instead. I suppose I could also buy a bundt pan. I would also be careful to make sure each roll was covered in the topping mixture because some of the rolls on the outside got a little brown. That could also be due to the tagine being used! In any event,
I have to say that this breakfast was fantastic and low fuss. Can't ask for more than that on a weekend!

1 comment:

ArC said...

I would suspect a tagine holds more heat than a thin metal bundt pan, if it's heavy and made of clay or enameled cast iron, so you'd have to adjust your timing or temperature to compensate.