If you love cinnamon rolls but do not have the time or the inclination to make traditional cinnamon rolls with dough that has to raise twice before the cinnamon rolls are baked, try this easy variation.
These breadsticks are easy and go well with spaghetti or soup. You can make breakfast treats with them using cinnamon and sugar.
Not only is this a rich, dark bread that makes terrific sandwiches and tasty toast, it’s also high in fiber and low in refined sugar.
If I’ve heard it once, I’ve heard it a dozen times: “Make homemade cinnamon rolls? From scratch? Are you crazy? That takes all day!”
I have several recipes for homemade cinnamon rolls that do, indeed, take at least all afternoon — scald the milk and let it cool to room temperature (30 minutes); mix the dough and let it raise for an hour (1.5 hours); punch down the dough and let it raise for another hour (1 hour); shape into cinnamon rolls and let raise for another hour (1.5 hours); and then, finally, bake the cinnamon rolls (30 minutes) — for a grand total of 5 hours from start to finish. But it doesn’t have to be that way. You really can make homemade cinnamon rolls from scratch in two hours or less.
My mother used to bake bread about once a week when I was growing up on our farm. Store-bought bread, she said, was “too fluffy” and “doesn’t taste like anything.” Here’s the recipe for my mother’s bread.
For any special dinner or family occasion or holiday dinner this recipe for Sour Cream Crescent Rolls takes only 2 hours from start to finish. And they’re downright tasty too!
My first-generation Norwegian mother always made Christmas Bread for the holidays. The difference between Julekake and Christmas Bread is that Christmas Bread is not as sweet. It is delicious toasted and makes good sandwiches, too, especially sandwiches with cheese. Try with cream cheese, too.
This is the basic recipe for “Hot Cross Buns” except with potatoes.
There are several ways to spell Julekaga. Take your pick. Either way, it’s a wonderful addition to the Christmas holiday.
In addition to making lefse for Christmas, my mother made julekake and Christmas bread. The difference between julekake and Christmas bread is that julekake is a richer bread.
After my mom and dad retired from farming and moved to the house where I live now, I used to mix up this recipe for Mom so she would have it to make pancakes, biscuits or muffins.
My mother enjoyed these biscuits with a cup of coffee. They are especially good if you make them with dried cranberries.
A fancy version of Cinnamon Rolls — and easy, too!
This pastry looks like you spent hours slaving over the dough. In reality, it takes 2 hours from start to finish because it is basically my cinnamon roll recipe (well, maybe it takes a bit more than 2 hours when you add the frosting glaze).
I made this for the breakfast after the Sunday school Christmas program, and there wasn’t much left to take home!