For the Brenneman family, it wouldn’t be the holidays without Breakfast Morning Rolls. The recipe comes from Victoria’s mother-in-law Rachel Brenneman. Thank you, Rachel, for sharing your recipe with Michiana and for all the many times you have graced the family table with these rolls.
Unlike a typical fluffy cinnamon roll, breakfast morning rolls are made from pastry dough. Eat them warm right out of the oven. Also, plan ahead to make these rolls because the dough needs to chill overnight.
4 cups regular flour
¼ cup sugar
1 teaspoon salt
1 cup butter
2¼ teaspoons yeast
¼ cup warm water
2 eggs, beaten
¼ cup milk, scalded
Combine flour, sugar and salt. Cut butter into flour (like you would for pie dough).
Dissolve yeast in warm water. Scald milk and let cool. Add yeast and eggs to cooled milk. With a fork toss liquid mixture lightly into flour. Do not over mix! Cover and refrigerate overnight.
In the morning, mix 1 cup sugar and 1 tablespoon cinnamon to make cinnamon sugar. Set aside.
Divide dough in half. Let sit for 30 minutes or until you are able to roll the dough out. Roll out dough into a rectangle with rolling pin until ⅓-inch thick.
Sprinkle with ½ of the cinnamon sugar mixture. Roll up dough. Cut 1-inch slices with a serrated knife. Place on greased cookie sheet for 30 minutes to rise while you preheat oven to 400°. Bake for 12 minutes. Remove to a rack and let cool slightly before frosting with the following:
4 tablespoons butter, softened
2½ cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla
¾ teaspoon almond flavoring
Cream together all ingredients until smooth.