Mother's Day Brunch

Last weekend the whole family was in Huntsville at the graduation of niece #2.  Hannah graduated from Sam Houston State University and we all went to cheer her on and celebrate.

And because it is such a loooooonnnnnnnnggggggg trip, mom and dad drove up the day before and stayed until sometime on Sunday and then made the long trip home. 

Mom would understandably be very tired and so we decided that we would celebrate "Mother's Day" this weekend with a brunch at my house. 

I'm making Migas and Cinnamon Rolls.  My sister is making a breakfast casserole with sausage, eggs and potatoes.  Hannah is making mimosas, Christine is making Ranch Potatoes and Sheila is bringing a fruit salad. 

So the following is my favorite cinnamon roll recipe.  It's a Betty Crocker recipe that I found on the back of a flour bag about 30+ years ago.  It's one of the best recipies that I've ever found for cinnamon rolls and it's stood the test of time.  There are several reasons that I love this recipe.  First reason is because you actually make up the rolls on the day before you bake them.  That way all you have to do is get up in the morning, take them out of the fridge and then bake them.  Second reason I  like it is because it calls for part whole wheat flour....so you sorta feel like you are eating something that's good for you while you are eating something not so good for you.  Everything in moderation.

So our ingredient list is active dry yeast, warm water, milk, sugar, vegetable oil, baking powder, salt, 1 egg, whole wheat flour and all purpose flour.

Dissolve yeast in 1/2 cup warm water.

While that's getting dissolved put 2 cups of milk in a saucepan and heat just until you see little bubbles forming around the edge of the pan.  Take the milk off the heat and let it cool for just about 5 to 10 minutes.






Now stir the milk into the dissolved yeast along with the sugar, oil, baking powder, salt, egg and 1 1/2 cups of each of the flours. 

Beat this until smooth. 

Add enough of the remaining flour till it's easy to handle.  And then knead until smooth and elastic. 

Cover with plastic wrap and let rise in a warm place till doubled...at least an hour but it may take more time depending on the temperature in your kitchen. 

Punch down.  Now here you can divide into 3 equal portions.  Make one and freeze the other two to use on another Sunday or Saturday or whenever you want. 

Roll your portion out...I've got a crowd coming so I'm using the whole thing. 

Sprinkle with a cinnamon sugar mixture.  I won't give you any measurements for that because my husband and I are sorta cinnamon snobs.  I will only buy a certain kind of cinnamon and we like a lot of it.  It's a very subjective thing.  If you like a lot...use a lot...if you don't then don't.  I also like to sprinkle just a bit of dark brown sugar as well over the entire dough.  

Roll up the dough jelly roll style and pinch the edges together.  I've found that it's easiest to cut the rolls with dental floss.  Slide the dental floss under the roll and then cross the ends over each other and pull.  It will cut clean through without crushing the rolls. 

Put the dough into a greased pan or glass container and cover and let rest in the fridge over night.

Next morning take them out of the fridge and let come to room temperature before you bake them.  Then make your icing (recipe follows) and frost and eat.  

FROSTED ICEBOX CINNAMON ICEBOX ROLLS

2 pkgs. active dry yeast

1/2 cup warm water

2 cups lukewarm milk (scaled then cooled)

1/3 cup sugar

1/3 cup vegetable or canola oil

3 teaspoons baking powder

2 teaspoons salt

1 egg

3 cups whole wheat flour

3 cups all purpose flour

Dissolve yeast in water, stir in milk, 1/3 cup sugar, oil, baking powder, salt, egg and 1 1/2 cups of each flour. 

 Beat until smooth. 

 Add enough of the remaining flour till easy to handle. 

 Knead 8 to 10 minutes. 

Let rise in greased bowl about an hour or an hour and a half.  Punch down and divide into 3 equal portions and freeze till later or use. 

Spread with butter and cinnamon and sugar and brown sugar if you want. 

 Roll up jelly roll style and cut into rolls and put in greased pan. 

Let rise in the fridge overnight. 

Next morning let come to room temperature and then bake at 350 degrees for 30 minutes.  Let cool for about 5 minutes and then frost. 

BROWNED BUTTER ICING

Heat 3 tablespoons butter over medium heat until delicate brown. 

 Stir in 1 1/2 cups powdered sugar, 1 tablespoon milk and 3/4 of a teaspoon vanilla extract. 

 Beat until smooth and of spreading consistency.