My friend, Bethany, makes Sunday cinnamon roll a special treat. She bakes and slices it the night before, then leaves it out for breakfast so she and her husband can stay in bed an extra hour on Sabbath morning while her three young children enjoy a special meal.
I always make two loaves when we have guests—if there are any extras, they make a very welcome care package!
- 1 1/8 cup warm water
- 2 tsp vanilla
- 1 tsp salt
- 3 1/2 cups local, unbleached white flour (or combination of white and light wheat)
- ½ cup oat bran hot cereal (dry)
- ½ cup nonfat dry milk
- ¼ cup sugar
- 2 tsp yeast
Add ingredients in order listed to bread maker and set for quick rise, dough only OR mix incredients well and let rise 1 hour in greased bowl set in sunny spot. When dough has doubled, roll out onto floured board into two large rectangles. Spread each rectangle with thin coating of softened butter (optional) and then coat liberally with cinnamon-sugar mixture (about 4 parts sugar to 1 part cinnamon). Carefully roll up each rectangle, seal long edge with wet fingers, and place seam side down on lightly greased pan or baking sheet. Allow to rise in warm spot until about double in size. Bake at 350 F for about 15 minutes. Do not overcook. If desired, brush outside with light coating of butter and sprinkle with more cinnamon-sugar. Serve warm.
Nancy Sleeth serves as the Program Director for Blessed Earth and is the author of Go Green, Save Green: A Simple guide to saving time, money, and God’s green earth, the first-ever practical guide for going green from a faith perspective.