Breakfast Cinnamon Rolls

I am so behind on my posts! I have all these delicious looking photos stored up on my computer just waiting to be uploaded.  I will make sure to add them soon1

To start off, here is a wonderful recipe that I whipped up with my cousin Andrew yesterday for Mother’s Day.  The weather on Sunday was totally amazing and Josh and I were able to spend time with both his mom and my mom to celebrate their special day (conveniently our family cottage is right down the road from Josh’s parents place).  We kept things low key Sunday morning at the cottage and then went up to Josh’s parents place for dinner.  Mother’s Day brunch consisted of freshly baked cinnamon rolls, fruit salad, greek yogurt and lots of delicious hot coffee (yum).

Before I give you today’s recipe, I just wanted to share a little bit about my mom, Wendy.  My mom is amazing.  She is by far one of my best friends and has to be one of the most giving, honest and creative people I know.  She’s always looking out for her family and is quick to greet you with a hug and a smile whenever you need it most.  She’s beautiful, encouraging and all around just wonderful.  I don’t know what I’d do without her! Here’s to you mom… I hope you enjoyed your day yesterday.  You deserved every moment.  xoxo

Breakfast Cinnamon Rolls

So I know the directions look really long but I promise you these rolls are totally worth it.  Most of the prep time is allowing the dough to rise before baking



  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup ground flaxseed
  • 1 pkg. quick rising yeast
  • 1 tsp. salt
  • 1 cup milk
  • 1/4 cup brown sugar
  • 1 tsp vanilla
  • 1 egg, lightly beaten


  • 2/3 cup brown sugar
  • 1 Tbsp. ground cinnamon
  • 2 Tbsp. butter, room temperature


  • 2 Tbsp. light cream cheese, room temperature
  • 1 Tbsp. butter, room temperature
  • 1/2 cup icing sugar
  • 1/2 tsp vanilla


  • To make dough, combine both flours, flaxseed, yeast and salt in a medium bowl.  Mix well and set aside.
  • Add milk, sugar, butter and vanilla to a small pot.  Heat over medium heat, stirring often, just until milk is warmed, butter is melted and sugar is dissolved.  Do not boil! Remove from heat and carefully pour milk mixture into a large bowl.  Add half the flour mixture and the egg.  Stir using a wooden spoon until well blended.  Add remaining flour mixture and stir until a soft ball forms.  Turn dough out onto a slightly floured surface.  Knead dough until smooth and elastic, about 1 minute.  Place dough in a clean bowl that has been lightly oiled.  Cover with a tea towel and let rise in a warm place for 30 minutes or until roughly double in size.
  • Meanwhile, make filling.  Mix brown sugar and cinnamon in a small bowl and set aside.
  • Line a 9 x 13 glass dish with parchment paper and set aside.
  • When dough has risen, turn out onto a lightly floured surface.  Roll out dough to a 12 x 14 inch rectangle.  Using a butter knife, spread 2 Tbsp. butter evenly over dough.  Sprinkle with brown sugar-cinnamon mixture and spread evenly to edges.  Roll up dough like a jelly roll.  Using a very sharp knife, slice roll into 12 equal pieces.  Arrange rolls in as a single layer in prepared pan.  Cover with a tea towel and let rise in a warm place for 30 minutes (I know… it feels like a long time!)
  • Preheat oven to 350 F.  Bake rolls for 25 minutes or until puffy and golden brown.  Remove from oven and let cool slightly.
  • To prepare glaze, beat together all the glaze ingredients until smooth using an electric mixer.  Spread evenly over warm rolls.  Note: If you want to be fancy and drizzle your glaze, add 1 Tbsp. of milk)


Source: Recipe taken directly from the Rolls Royce recipe from Janet & Greta Podleski’s Looneyspoons Collection Cookbook

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