On Tuesday mornings when we head off to Hannah's early, we need a breakfast that's quick to eat. It doesn't have to be super-quick to make, since I'm usually up early enough with my coffee to put something together, but quick to eat is important. So I tend to make things like muffins, or breakfast burritos, or peanut butter sandwiches.
My seven-year-old's favorite Tuesday breakfast is a sort of a whole-wheat sweet bun I make from the bread machine (though I bet you could mix up the dough the night before and let it rise in the fridge). I'm going for cinnamon-roll pizzazz without the extra steps of rolling out, filling, and slicing.
This is how I do it (makes one dozen small rolls):
- 2 and 1/4 cups whole wheat flour
- 1 and 1/2 tsp bread machine yeast
- 1/2 tsp salt
- 1/2 tsp cinnamon (cardamon is also nice, as is chai spice)
- 3/4 cup plus 2 Tbsp milk (or you can use apple juice; omit the sugar)
- 3 Tbsp sugar
- 1 Tbsp coconut oil (or butter)
- 1/2 cup raisins or currants
Produce risen dough in the morning by your favorite method (for me, the bread machine). Cut dough ball into 12 pieces.
(At this point I take each piece, stretch it out, give it a little twist, and pinch the ends together so it has a vaguely cinnamon-roll-like shape. But you can also just make little round buns.)
Arrange the buns or rolls 1 and 1/2 inches apart on a baking sheet coated with cooking spray. Allow to rise about 30 minutes (here is where I get dressed and drink my coffee). Bake 15-18 minutes at 350 degrees.
Cool on rack until buns are just warm before, optionally, drizzling with your favorite glaze or frosting — I like cream-cheese-and-powdered-sugar here. Actually I like them fine without the frosting, but the children beg to differ.
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