Dinner Rolls and Cinnamon Roll French Toast. From One Recipe. You’re Welcome.

Cinnamon Rolls Rising

Cinnamon Rolls Rising

Low carb and gluten free people, I’m sorry, but this one is not for you. Everyone else, I think this is about to blow your mind.

During our college days, Matty and I used to spend Sunday mornings at the counter of our favorite restaurant, having brunch and reading the paper.

College was such a fun time. We thought we were soooo busy back then!

One of the specialties were cinnamon rolls, and my favorite order was cinnamon roll French toast with sausage and eggs. You heard right. French toast, made from cinnamon rolls. Heaven on a plate.

Then we had kids and got a mortgage and there was no longer time or money for brunch every Sunday.

Years went by.

This week, I used the leftover dough from my dinner roll recipe to make cinnamon rolls. The next day, I used those cinnamon rolls to make French toast right here in my own house. I am very popular with my children right now.

It’s one of those cook once, eat twice deals that we all love. I promise it is less difficult than it sounds, even if you don’t use yeast very often in your kitchen. I think experienced mommy cooks out there will agree with me that this one works for beginners, too. Be brave!

Step one: Dinner rolls (adapted from my Kitchen-Aid stand mixer cookbook)

Combine 1/2 stick of butter (save the other half, you need it in step two), 1/2 cup milk, 1/4 cup sugar, 1 tsp. salt, and 1 1/2 cups of warm water in a small saucepan and heat to between 105 and 115 degrees. You could also microwave, if you are lucky enough to have one. Attach the dough hook to the mixer and combine in the bowl 5-6 cups of flour and 3 packages of yeast. Turn on medium low and mix until the dough cleans the sides of the bowl and hangs together in one elastic ball. It should be slightly sticky. Place in a greased bowl and let rise 15 minutes, then punch down and cut in 1/2. Divide one of those halves in to 12 small rolls, let rise in a muffin tin for 15 more minutes, and then bake at 425 for 7-9 minutes.

Step two: Cinnamon rolls

Roll the other 1/2 of the dough into a 8X13″ rectangle (or close, rulers are unnecessary here). Melt the other half of the stick of butter and brush the rolled dough with it. Cover the rectangle with 2 cups or so of brown sugar mixed with cinnamon. Roll the long side of the rectangle into the middle so that the dough forms one rolled log, and slice this into 12 equal pieces. Place the pieces flat in a 9×13 glass baking pan, let rise until doubled, and bake at 350 for 20-25 minutes.

Step three: Cinnamon roll French toast

Whisk together 5 eggs, 1/2 cup of milk, and cinnamon and vanilla to taste. Soak the cinnamon rolls in this custardy goodness, and then cook in a skillet on medium low until egg mixture is cooked through. I suggest serving these with butter, a fruit salad and sausage patties to cut the sweetness, but you really haven’t lived until you’ve tried this.

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