Wednesday, May 4, 2011

Let's Bake!!!

It's great to go pull something out of the freezer on mornings you don't feel like making breakfast, or on busy days when you don't feel like fixing a big meal, but getting the meals and dishes there is a lot of work. Set aside 1-2 days and get the majority of your cooking and baking done for the month! Yes, it takes a lot of work, but it's so nice to be able to just go to the freezer and pop a meal into the oven or crockpot.

Today, I'm making breakfast foods: cinnamon rolls, waffles, quiches, and homemade granola.

Here is the recipe for the cinnamon rolls - the BEST cinnamon rolls I have EVER made!!! They taste like store-bought cinnamon rolls! :) They freeze very well and make a wonderful treat for breakfast!

Here is the first step after the dough has risen.........

Putting on the butter, sugar and cinnamon mixture before rolling up into a jelly-roll shape:

Here is the jelly-roll - try to make sure you roll it long ways - you'll get more rolls that way.

All the dishes you need to make cinnamon rolls:

This is what it'll look like after you cut it:

Cinnamon Rolls

5 to 6 cups all-purpose flour
1 package (18-1/4 ounces) yellow cake mix
2 packages (1/4 ounce each) quick-rise yeast
2-1/2 cups warm water (120° to 130°)
1/4 cup butter, melted
1/2 cup sugar
1 teaspoon ground cinnamon

6 tablespoons butter, softened
3 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
2 to 3 tablespoons milk

In a bowl, combine 4 cups flour, dry cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes.

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14-in. x 10-in. rectangle. Brush with butter; sprinkle with sugar and cinnamon. Roll up jelly-roll style, starting with a long side. Cut each roll into 12 slices; place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until almost doubled, about 20 minutes.

Bake at 400° for 10-15 minutes or until golden brown. Cool for 20 minutes. For frosting, in a bowl, cream butter, confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Frost warm rolls. Yield: 2 dozen.

If you bake them in a foil pie pan and then cover with handy-wrap or foil you can freeze them! :)



  1. You bake them before you freeze them? Do you take them out of the freezer the day before to thaw or can you heat them in the oven still frozen? I love the idea of having frozen breakfast food! I am awful at making breakfast!

  2. Yes, I bake them, frost them (I'll post a picture of a baked & frosted cinnamon roll soon), then let them cool. Then wrap them with handywrap and place foil pans in the freezer. You can pull them out the morning you want them and you put them in the oven without thawing. :) You'll have a freshly baked warm cinnamon roll for breakfast!!