I chuckle as I write this post thinking back to how I used to never call myself a breakfast food fan. I always ate breakfast, as it is THE most important meal of the day, but it was usually a smoothie or fruit and cereal. Then I thought back to all the breakfast food posts I have added which changed my mind. Maybe I really do like breakfast, but only the fresh baked or made from scratch kind. Here's another favorite of my mine.
So, how important is breakfast in your family? Do you plan breakfast like you do your dinner meals? If not, let me convince you to try. I am amazed at how much smoother my mornings go if I know right when the alarm goes off what I need to get on the table for my girls. If you don’t put some planning or thought into this meal, you might be more likely to settle for processed foods, either at home or on the road, which are high calorie and fat-laden choices.
As I sit down to plan our meals either on Friday night or Saturday morning, I like to think about what pleasing and nutritious foods my family would enjoy for breakfast. A few days a week, I build in room for choices so my oldest can enjoy cereal or a frozen waffle. This is also helpful for those crazy hurried mornings where no one has time to breathe. We tend to stick with either thick oatmeal dishes, French toast or, every now and then, splurge on a homemade baked treat such as these yummy cinnamon rolls!
I have always loved making cinnamon rolls and fell in love with The Pioneer Woman version but knew I needed to work on a healthier version. So when one of my first food bloggers I ever connected with, Jen Schall over at My Kitchen Addiction came out with a great whole wheat version I knew I had found a winner!
Cinnamon Rolls with Coffee Glaze
Adapted from: My Kitchen Addiction
For the dough:
3/4 cup warm low fat buttermilk
1/4 cup orange juice
1/3 cup cane sugar
1/3 cup plain low fat yogurt
1/4 cup canola oil
2 1/4 teaspoons active dry yeast
1 1/2 teaspoons salt
2 cups all purpose flour
2 cups whole wheat flour (or Jen uses 4 cups of White Whole Wheat flour instead of 1/2 and 1/2)
For the filling:
1 cup dark brown sugar
4 tablespoons cinnamon
1/2 cup butter, melted
For the icing:
¼ cup strongly brewed coffee
1 tsp vanilla extract
3 cups powder sugar
In a large mixing bowl, whisk together the buttermilk, orange juice, sugar, yogurt, egg, and oil. Add the yeast and let sit for about 5 minutes. Then add the salt and one cup of the flour. Stir one more cup of flour until the dough begins to form and pulls away from the sides of the bowl. You can transfer dough to stand-up mixer and use dough attachment or turn out onto a floured surface and knead in the rest of the flour, until the dough is smooth and not too dense.
Grease another large bowl and place dough in center and cover with damp cloth. Let rise until almost doubled in size (about 1 ½ hours).
Lightly grease a deep cookie sheet or 9x13 casserole dish and set aside. In small bowl add melted butter, cinnamon and sugar.
Punch down the dough, and roll out it out on a floured surface. Make sure to roll it into a nice long rectangle. Only roll it to a ½ thickness. You want your roll to be nice and doughy. Spread butter, sugar, cinnamon mixture over dough and roll lengthwise. Press end gently down to close off the roll. Cut dough with sharp knife into 12 large cinnamon rolls and place in lightly greased pan.
Let the rolls rise in a warm spot on the counter or stove for about 30 minutes or longer if you can wait. NOTE-make sure not to have direct heat touch pan or they will start to cook- yucky! Great time to heat the oven!
Heat oven to 350 degrees. Bake for 25 minutes or until golden brown.
Let cool then add the Coffee Glaze. The glaze will be runny so no need to worry if it soaks into the rolls. This makes them even better!