Here on the hill, we are a breakfast-loving family. Back in the days of six Morins around the table on a school day, I scrambled 22 eggs and piled strawberry jam high on the toast. We took our oatmeal with brown sugar, and any leftover blueberry muffins were fair game for mid-morning snacks.
Weekend mornings left time for special treats like homemade molasses donuts, but cinnamon rolls were always a hassle—yeast takes its own sweet time and won’t be hurried. However, a few years ago, I stumbled upon a recipe for an overnight-rising dough that I can fully prepare in the evening including all the rolling pin, flour, and sticky-cinnamon-filling steps. The cinnamon rolls rise slowly on a pan in the refrigerator all night and are ready to go into a hot oven in the morning.
The very same recipe makes a lovely crust for breakfast pizzas as well—always a favorite here for the morning after a sleep over!
When I mentioned all these breakfast treats in a conversation with my blogging friend Esmé, she invited me to share the recipes with her readers. And then, she noticed a picture of my Canadian grandmother’s molasses donuts and requested that recipe as well.
I do a fair amount of cooking, but this is only the second time I’ve shared a recipe here on the blog. A few years ago, I wrote about Friday Pizza Night, and had several requests for my recipe, so I revised the post to include it. If you’re interested, click here to read it for yourself.
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