Treats for a hot weekend breakfast with the family |

Treats for a hot weekend breakfast with the family

Cathleen Allison/Nevada Appeal Cinnamon rolls can be made with apple, almond or coconut filling.

It’s November and I thought it would be a good idea to write an article that warms the soul. There’s something about a hot weekend breakfast with family that is special to us as winter runs its course. What could be better than a pan of piping-hot cinnamon rolls?Here’s a few varieties! Enjoy!

Country Cinnamon Rolls

2 packages active dry yeast

2 3/4 cups warm water

1/2 cup powdered milk

2 T. sugar

1 T. salt

1/3 cup vegetable oil

7 1/2 cups of flour

Apple Filling:

1/2 cup of butter, melted

3/4 cup sugar and 2 T. cinnamon, mixed

3 to 4 Finely chopped and peeled Golden Delicious or Granny Smith apples

3/4 cup of copped pecans or walnuts

1/2 cup of raisins (optional)


Almond Filling:

1/4 cup butter, softened

3/4 cup sugar

1/3 cup raisins

1/2 tsp. cinnamon

2 tsp. almond extract

Coconut Filling:

2/3 cup sugar

1/2 cup flaked coconut

1/2 cup pecans, chopped

1/3 cup butter, softened

2 T. evaporated milk

1 tsp. vanilla extract

1/2 tsp. cinnamon


1 3/4 cups powdered sugar

1 T. butter

1 T. vegetable shortening

2-3 T. milk

1 tsp. vanilla extract

In a large bowl sprinkle yeast in lukewarm water. Stir to dissolve. Add milk, sugar, salt, oil and 3 cups flour. Beat until smooth (about 3 minutes). Gradually add the rest of the flour until it pulls away from the sides of the bowl. Knead about 10-15 minutes on low speed or by hand; let dough sit for 15 minutes. Place dough on a lightly floured surface and punch down. Place dough in greased bowl, let rise, covered, until it has doubled in bulk. Roll dough into a large rectangle, 1/4 of an inch thick.

Spread melted butter generously over entire surface. Distribute apples, nuts and/or raisins evenly. Roll up lengthwise and cut with a knife or string about 3/4 inch thick, or thicker, if desired. Place on two greased jelly pans, cover and let rise (about 1 hour). Bake in preheated 400-degree oven until light brown (10-15 minutes).

Mix frosting ingredients and frost rolls while they are warm.

• Molly Gingell is the owner of Molly’s Gourmet Catering, takeout and cooking school at 220 W. John St. in Carson City.