As soon as I saw these in my reader I starred them, I LOVE making different big breakfasts, but sadly with Adam’s schedule we had one day Sunday together at home and that doesn’t make breakfast too quick. The good news is he will now be off Saturday and Sunday, after 2 years I am beyond excited!

These we actually didn’t make for breakfast I talked him into brinner on Monday, these pancakes were AWESOME, we only got about 6 pancakes, but with bacon and american potatoes it was perfect. I didn’t have any nuts so I chopped some of the nut clusters up, OMG this made these even more wonderful. We loved these pancakes, and ended up with lots of the cream cheese topping left and plan on making them again Saturday You could get away with just the cream cheese, but I liked the mixture of cream cheese and maple syrup.

Try these ASAP!!!

Banana Nut Pancakes (From: Cassie Craves, Originally From: Taste of Home)

• 3 ounces cream cheese, softened
• 1/2 cup whipped topping
• 1 cup pancake mix
• 1 tablespoon sugar
• 1 egg
• 3/4 cup milk
• 2 teaspoons vegetable oil
• 1 medium ripe banana, mashed
• 1/2 cup chopped pecans

In a small bowl, beat the cream cheese until smooth. Mix in whipped topping (mixture will be stiff); set aside.

In a bowl, combine pancake mix and sugar. Beat egg, milk and oil; add to pancake mix and mix well. Fold in banana and pecans.

Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with cream topping.

I have had these bookmarked for a while, but just haven’t got around to making them, the recipe stuck out to my as I have made monkey bread before but never with brown sugar or a glaze. And I like they are individual so it’s not as tempting… haha who am I kidding.

I could not get the loaf to unroll so I just got it into cubes from the roll of bread. Otherwise these were great, they reminded me of a Carmel roll, and Adam and I both agreed they didn’t need the drizzle they would of been great without it. But they were a great Sunday morning treat.

Monkey Bread Bites with Sweet Cream Drizzle (From: Picky Palate)

• 1 roll Pillsbury French Bread Loaf
• 6 Tablespoons Sugar
• 3 Tablespoons cinnamon
• ½ Cup butter, (1 stick)
• ½ Cup brown sugar
• ½ Cup powdered sugar
• 2-3 Tablespoons heavy cream

Preheat oven to 350 degrees F. Remove bread roll from packaging and carefully unroll so it is in a rectangle. Fold dough in half with long ends folded over each other; press edges slightly. With scissors, cut dough into ½ inch strips then cut each strip into ½ inch little cubes. Combine sugar and cinnamon into a large bowl. Gently toss all pieces of dough into sugar mixture.

Spray a 12 count traditional muffin pan with non stick cooking spray. Divide bread pieces into the 12 muffin cups with or without paper liners. Set aside.

Place butter and brown sugar into a medium saucepan over medium heat. Stir until melted and bubbly. Pour evenly over each muffin cup.

Bake for 18-20 minute or until bread is cooked through. Remove from oven and let sit in pan for 5 minutes before transferring to cooling rack.

Place powdered sugar into a small bowl and slowly whisk in heavy cream until smooth and desired drizzling consistency. Drizzle icing over each little cup. Serve monkey bites warm or at room temperature. I ate them all day and they were good warm or room temperature.

The one thing that has sounded good this whole pregnancy has been donuts… I have stopped more times then I want to admit to pick up a donut on the way to work.  But it still wasn’t curing the craving for homemade fresh donuts. I bought a donut cutter many months ago but then didn’t have luck finding a recipe I loved. I then remembered my mom had one in her old Betty Crocker Cookbook, so I wrote it down last week and we made them for breakfast Sunday.

They were awesome, and definitely cured the craving… for a few days anyway We made cinnamon sugar, powdered sugar and chocolate. Next time I d like to try glazed.

Cake Donuts (From: Betty Crocker)

• Vegetable Oil
• 3 1/3 cup all purpose flour
• 1 c. sugar
• 3t. baking powder
• 1/2 t. salt
• 1/2 t. cinnamon
• 1/2 t. nutmeg
• 2 T. shortening
• 1 T. vanilla
• 2 eggs
• 3/4 c. milk

Heat oil in a deep fryer to 375.

Beat 1 1/2 cups of the flour and the remaining ingridents in a large mixer bowl on low speed, scaping bowl constantly 30 seconds. Beat on medium speed, scraping bowl occasionally 2 minutes. Stir in reamining flour.

Turn dough onto well cloth covered board; roll around lightly to coat flour. Roll gently 3/8 inch thick cut with donut cutter.

Slide donuts into hot oil. Turn donuts as they rise. Fry until golden browl 1 to 1 1/2 minutes each side. Drain off excess oil and top with topping if desired.

With the in-laws in town, I made a deal with Adam if he made breakfast Saturday I would make it Sunday. I decided to do quiche and cinnamon rolls. I have had these starred for awhile and decided this would be a perfect time to go. I thought these were very good.

Orange Cinnamon Rolls (From: Pioneer Woman)

Dough

• 2 cups whole milk
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1 package Active dry yeast
• 4 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda

Mix milk, vegetable oil, and sugar in a pan. “scald” the mixture (heat until just before the boiling point.) Ture off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm, but NOT hot, sprinkle in both packages of Active drive Yeast. Let this sit for a minute. Then add 4 cups of all-purpose flour. Stire mixture together. Cover and let rise for at least an hour.

Add 1/2 cup flour, the baking powder, baking soda, and the salt. Stir mixture together. Refrigerate overnight.

Filling

• 8 T. orange marmalade
• 1/2 cup melted butter
• 1 cup broke sugar
• 1/2 t. salt

Roll out the dough into a large rectangle. Spread the marmalade over the top. Pour on butter, then sprinkle on the brown sugar evenly. Sprinkle with salt.

Beginning at the long side farthest from you, roll the dough in a long roll towards you, being careful to keep it tucked tightly. Pinch the edge to seal it.

Cut rolls into 1 to 1 1/2 inch rolls and place them into butter pans. Allow to rise for at least 20 minutes.

Bake at 375 for 15 to 18 minutes, or until golden brown. Meanwhile make the glaze.

Orange Glaze

• 2 lbs. powdered sugar
• 6 T. melted butter
• 1/2 cup milk
• 1/2 cup orange juice
• dash of salt

Mix all ingredients, thinning with more milk or orange juice to make mixture thin enough to be pourable.

When rolls are done cooking remove them from the oven and immediately drizzle orange glaze over the top.

Serve warm or at room temp.

Adam and I spent the night at my moms this past weekend, she offered to make a steak for dinner on Saturday evening, I asked her if I could bring anything and she said “Cinnamon rolls sound good if you want”… followed up by “hint hint”

So I took the bait and decided to try a new recipe for cinnamon rolls I knew I had to really wow her because she LOVES the cinnabons I made last time.

I had a lot of trouble with my dough rising they never rose like they were suppose too, the only time they rose was when they baked. This resulted in a very dense dough not the light and fluffy dough I was hoping for.

Everyone enjoyed these except me, I really didn’t think they were fantastic.

Alton Brown’s Overnight Cinnamon Rolls (From: Beantown Baker, Originally From: Food Network)

• 4 large egg yolks, room temperature
• 1 large whole egg, room temperature
• 2 ounces sugar, approximately 1/4 cup
• 3 ounces unsalted butter, melted, approximately 6 tablespoons
• 6 ounces buttermilk, room temperature
• 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
• 1 package instant dry yeast, approximately 2 1/4 teaspoons
• 1 1/4 teaspoons kosher salt
• Vegetable oil or cooking spray

Filling:

• 8 ounces light brown sugar, approximately 1 cup packed
• 1 tablespoon ground cinnamon
• Pinch salt
• 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

Icing:

• 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
• 3 tablespoons milk
• 5 1/2 ounces powdered sugar, approximately 1 1/2 cups

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use. ***this part of the recipe confused me, i used the melted butter called for in the above list although it wasn’t mentioned here.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

My little brothers reaction to the yummy breakfast.