Let's talk about breakfast. I have said it time and time again, it is, and will always be, my favorite meal of the day. I think it has something to do with my awesome breakfast memories as a child. Breakfast was more like a celebration in my family. Especially on the weekends. No school rush, which meant no pop-tarts, no cereal, and no granola bars (bleh). No, weekends meant homemade buttermilk pancakes (sometimes with a candle stuck in the short-stack if it was someones birthday), omelets, cream of wheat, or oatmeal. Oh, and my favorite was Sunday after church, where I would head to my local Mickey D's with my parents, seester, grandparents, and great uncles and aunts.
It was a tradition to go to Mikey D's if my grandmother didn't have us head back to her house for homemade biscuits. I will forever hold my ability to devour a stack of Kiddie Cakes in 3.5 seconds as an ultimate record. Don't I win some kind of award for that? I sure hope so ;)
Anyway, I have always loved breakfast, especially for dinner. I guess having breakfast for dinner is taking the easy way out. There are no grilled steaks or roasted chickens that have been in the oven for 5 hours, or a million step casseroles that have every ingredient in the kitchen sink in them. No thanks. Nope. It's breakfast people. It's supposed to be easy peasy. Scrambled eggs, check. Bacon, check. Biscuit Cinnamon Rolls....wait, what?
Yea, I said it. It's all the sweet goodness of a cinnamon roll, wrapped up into a crispy biscuit.
This is my favorite part...cutting the butter...I mean, "non-butter" into the flour.
Yea, that's right "non butter" because these babies are vegan
and gluten-free.
This is going to make your head spin.
You would never be able to tell the difference.
TRUST ME.
Like seriously...know that are friendship is built on TRUST...
like I would never lie to you about how bad that new scarf you found at the junk-yard sale down the street is.
There's a reason they call it junk.
It's not you, it's the scarf. Break up with it! :)
Have these for breakfast this weekend. Biscuit Cinnamon Rolls...the best of both worlds.
Ingredients:
2 c. gluten-free all-purpose flour, plus more for rolling (I used Cup 4 Cup)
1 T. baking powder
1/2 t. salt
5 T. vegan butter, chilled
3/4 c. unsweetened vanilla almond milk
1 t. ground cinnamon
2 T. raw coconut sugar
2 T. melted vegan butter
Instructions:
1. Preheat the oven to 400 degrees F. Grease a 8 in. square cake pan with vegan butter.
2. In a large mixing bowl, combine the flour, baking powder, and salt.
3. Use a biscuit cutter (or fork) to cut the butter into the dry ingredients until the butter is distributed evenly, and there are no lumps. The mixture should look crumbly.
4. Add the almond milk and combine using your hands, just until the mixture is moistened and begins to stick together.
5. Lightly flour the surface of a wooden cutting board. Using a rolling pin, roll the dough out onto the cutting board.
6. In a small bowl, combine the cinnamon and coconut sugar.
7. Brush the biscuit dough with 1 T. of the melted butter.
8. Distribute the cinnamon sugar mixture evenly over the dough.
9. Begin to carefully roll one vertical side of the dough into a tight roll. Continue rolling the dough until you have a long, cylinder shaped dough.
10. Wrap the dough in plastic wrap, chill in the refrigerator for about 15-20 minutes.
11. Take the dough out of the refrigerator, unwrap, and using a sharp, floured knife, slice the log of dough into rolls that are about 1/2' to 1 in. thick.
12. Place the rolls in the prepared pan. Brush the tops of each roll with the remaining 1 tablespoon of melted butter.
13. Bake the rolls for 15-20 minutes, or until lightly golden on top.
14. Serve warm with butter.
Makes 6 rolls.
MANGIA!!!
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