My Merry Morning Menu

Welcome back, y’all.  We are beginning week two of our “A Homemade Christmas” and I am loving it.  I love learning new things and I especially love Christmastime.  For those of you that are new to the series and maybe even to Thrifty Stories, I am so glad that you are here.  You can find out a bit more about me here.  As for rest of you ol’ timers, howdy and happy Monday.  😉

Today we are going to delve into some Christmas planning.  *Gasp*  Did I just say that word?!  Out loud?  Forgive me, but with how busy the season gets, I am more than ever determined to “plan” my Christmas this year.  Why?  I am tired of saying, “Oh, phooey, I forgot about that recipe, gift idea, or family memory inspiration…maybe next year.”  Only I forget again the following Christmas season.  There are certain things that I want to to try now -while my kids are still young.

So I’m planning my menu for Christmas morn.  It’s gonna be good.  And easy.  And halfway healthy.

I’m sharing the sinfully, sweet side of “My Merry Morning Menu” .  It is really naughty.  Are you ready??  I am.

No,…wait let me lick wipe the stickiness off of my fingers before I get serious about my typing.  Yes, I’ve been guilty of sampling.  {blush}

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I’m all good now.

_

Can I share a weakness of mine with you?  I love sweet breads.  Donuts, cinnamon rolls, muffins, and mmmm, sticky buns.  I’ve been dreaming of sticky buns.  Nay, I’ve had visions of sticky buns dancing in my head.  With pecans.  They would be perfect to enjoy on Christmas Day.

So I began searching.  Believe it or not, I couldn’t find one, not one, on Pinterest that appealed to me.  Shocking, I know.  I needed one that whispered,

“Make me.”

And I found one {here} that I tweaked a bit.

Only it wasn’t the picture that had me drooling {usually it is}, but rather it was the title.

Ooey-Gooey Cinnamon Buns.

I was a goner after reading the “ooey-gooey” part.  Yep, turn off the screen and close the cookbooks.  That’s the one.

Ooey Gooey Pecan Sticky Buns
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Sweet bread swirled in cinnamon and nestled in a bed of caramel and pecans. Add a dollop of cream cheese frosting and these rolls taste just like Cinnabon. Can be stored in fridge overnight and baked the next morning. Yum.
Ingredients
  • For the dough:
  • 1 tsp. sugar
  • 1 (.25 ounce) package of active dry yeast
  • ½ c. warm water (110 degrees F/45 degrees C)
  • ½ c. milk
  • ¼ c. sugar
  • ¼ c. butter
  • 1 tsp. salt
  • 2 eggs, beaten
  • 4 cups of flour
  • 1 tsp. cinnamon (optional)
  • For the filling:
  • ¾ c. butter
  • ¾ c. brown sugar, packed
  • ½ c. pecans
  • For the caramel:
  • ¼ cup butter, softened
  • ¾ c. brown sugar, packed
  • 1 Tbsp. cinnamon
  • ½ c. pecans (optional)
Instructions
  1. In a small bowl, dissolve sugar and yeast in warm water. Let it stand for about 10 minutes until foamy. While you are waiting on the yeast mixture, warm milk in a saucepan until bubbly, remove from heat. Add ¼ c. sugar, ¼ c. butter, and salt; stir until melted. Allow milk mixture to cool.
  2. In a large bowl, mix the milk mixture, the yeast mixture, eggs, and 1½ cup of flour, stir well to combine. Stir in the remaining flour, ½ cup at a time, stirring well after each addition. Mix cinnamon into the last addition of flour. Use your heads to incorporate the additional flour if necessary. When the dough has formed a ball, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes.
  3. Lightly oil a large bowl. Place ball of dough in greased bowl, turn over once to oil the both sides of the dough. Cover with a slightly damp towel. Allow dough to rise in a warm place, for about one hour or until doubled in size.
  4. While dough is rising, melt ¾ cup butter. Add ¾ cup of brown sugar in a saucepan, whisking until smooth. Remove from heat. Pour into a greased 9x13 pan. Sprinkle with ½ cup of pecans. Set aside.
  5. Punch dough down and roll out onto a floured surface. Form a 18x14 rectangle. Spread softened butter, Combine ¾ cup brown sugar, 1 Tbsp cinnamon, and ½ cup pecans. Sprinkle over the softened butter. Starting at the long side, roll the dough up tightly and pinch to seal the seam. Using dental floss, slide floss under the roll of dough and criss-cross quickly across the top. (Perfect slice every time.) Slice fifteen rolls. Arrange rolls on caramel and pecans in the 9x13 pan. Cover and let rise 1 hour or until doubled in size. (You could also let them rise in the refrigerator overnight.) Preheat oven to 375 degrees.
  6. Bake for 25-30 minutes or until a nice, golden brown. Let cool in pan for 3-5 minutes, then invert onto a serving platter. Top with cream cheese frosting, if desired and serve warm.

This is what your yeast mixture should look like after ten minutes.  It should be nice and foamy.  If not, your water was either too hot and killed the yeast or it was too cold and didn’t activate the yeast enough.  Believe me, I’ve done both over the years.

After you’ve mixed all of your ingredients together and kneaded your dough, place your ball of dough into a greased bowl.  Turn over once to coat the other side with the oil and cover.

During the next hour while your dough is having its first rise, have fun and make a special serving plate, just for the holidays.

You will need:

  • a big bag of peppermints
  • parchment paper
  • willing helpers  😉

Unwrap some peppermints.  And then unwrap some more.  Enlist your spouse or your kiddos to help.

Preheat your oven to 350 °.  To make a circle like mine, you will need 61 peppermints.  (Mine was nearly the size of a dinner plate.)  Arrange on a parchment paper-covered baking sheet.  DO NOT forget the parchment paper or you not be able to get the peppermint serving plate off of the pan in one piece.

Bake for 8-10 minutes.  Remove from the oven and cool on pan (on a cooling rack) for approximately five minutes.  Carefully remove from pan and place the peppermint plate onto the rack to cool completely.  Use the festive plate to serve all sorts of delectables this season.  Like Ooey-Gooey Pecan Sticky Buns.

After making and slicing your cinnamon stuffed dough into slices, nestle them onto the bed of caramel and pecans.  Cover and let rise.  If you are making them for that day, let the sticky buns rise in a warm spot  for an hour or so.  However, if you are like me and you want to be able to relax Christmas morning, make them Christmas Eve and for the second rise, put them in the refrigerator to rise overnight.  Bake them fresh Christmas morning and serve warm.  Yum.

You can see the teaspoon of cinnamon that I added to the last addition of flour as I stirred it into the dough.  It brings additional flavor to the bread itself and looks pretty as well.  The cinnamon in the dough smelled delicious as I kneaded it earlier.

Bake, whether right away or the next morning, for 25-30 minutes or until golden brown.  Let it cool in pan for five minutes.  Invert onto a serving platter or tray.  If you have neither one in a rectangular shape, your cutting board will do in a pinch.  😉

Ooey-gooey goodness.

My dancing visions of pecan stickiness.  Are you licking the screen yet??!

Cut them, frost, and arrange on a cake stand for your holiday family brunch.

Your family will not believe that you actually made them.  Kneaded them your own hands even- a definite labor of love.

Cinnabon just lost business.  They are that good.

Don’t you just want to eat that lone pecan that’s sliding off?

The peppermint serving plate turned out adorable, don’t you think?  I love it.

Very sweet.  {pun intended}

For those interested I will share my cream cheese frosting recipe with you soon.  Check back later today.  These rolls are delicious as is, but they are delectable with the addition of the frosting.  It’s a good recipe to have for other baked goods and deserves a separate post.  😉

I am so excited about this year’s Christmas breakfast menu.  Here’s the run down…

My Merry Morning Menu

Here’s a sneak peek at another dish that I’m pworking on…check back for the details on lil’ Frosty on Wednesday.  Tomorrow I’m sharing my Christmas mantle decor here on Thrifty Stories.

Do you fix a special breakfast for Christmas morning?  Plan ahead?  Ever created a serving plate for your food -made out of food? Tell me, were you tempted to lick your screen at any point?  Let’s share ideas and thoughts.

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Christina (The Frugal Homemaker) will be hosting the project for tomorrow in our series.  Be sure to check it out tomorrow.  With how creative she is, it can’t help but be good.  Don’t miss it.

Blessings and have a happy Monday.

Missed any of the series?  Maybe new to “A Homemade Christmas“?  Get caught up here:


6 thoughts on “My Merry Morning Menu

  1. Pingback: Two Eyes Made Out of Chocolate

  2. Christina @ The Frugal Homemaker

    Oh, these look so good! I started a homemade cinnamon roll tradition last year when we finally got have our “first Christmas at home”. So I may have to deviate a little and try these. We will probably not be home on Christmas day because of David’s dad’s health but thinking we will have our “own” Christmas on another day and I will make these.

    The only problem is my breads never rise like that or taste “light” – gotta work on homemade bread doughs. Made Laine’s pumpkin rolls for Thanksgiving. Although they tasted good they were too dense. 🙁 but it is all me.

    Reply
    1. heather Post author

      Very easy to make, Christina. You actually are supposed to roll half of the pecans in the sticky buns, but knowing my kids I didn’t do that. They already pick the ones off of the top. 😉 We will be having our “Christmas Day” on New Years Day actually. We will be traveling to see Hubs family over Christmas- its just the way it worked out with Christmas being in the middle of a week. We enjoy being home on Christmas too.

      Check the temp of your water this time -not too hot or cold. And don’t forget the sugar with the water to feed the yeast. If your yeast foams like in my picture, it should do great. 😉

      Enjoy!!!

      Reply
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