As I mentioned earlier this week, my one concession to the holiday season was preparing a special breakfast for Christmas morning. Christmas breakfast has always been a thing in my family. When I was very young, we would usually have Christmas brunch with my dad’s family, and as we got older, and our family circumstances changed, Christmas breakfast with my mother became a firm tradition. Our favorite Christmas breakfast was panettone french toast.
But first, every morning, before we could open our gifts, someone would have to make my mother a cup of tea. As it turned out, I was the one who remembered best how she liked it: Earl Grey, steeped for just a minute or two, with a quarter teaspoon of sugar. Then, we could coax our parents downstairs to open gifts (my father was very much a morning person, but my mother needed her cuppa before she was willing to rise so early on a holiday).
These days, I’ve tried to move from food being a preamble or postscript to gift-opening to more of the main event. As my relationship with Dan has evolved, we’ve started spending more time together in the kitchen and eating together as a part of our holiday traditions, rather than spending our time on material gifts. This year, as I mentioned, we didn’t exchange gifts between the two of us at all. But we still had a nice breakfast.
This recipe is based on the Molasses & Cranberry Cinnamon Rolls from Nourished Kitchen. Jenny’s recipe uses unrefined sugars and sprouted whole-grain flour to create a treat that is delicious and yet not as full of sugar and white flour as the average cinnamon roll. Then, I used Alton Brown’s overnight cinnamon roll method to proof the rolls because I like the texture it yields. I’ve tweaked the recipe just a bit to fit what I keep in my kitchen and what I wanted from the recipe (and to allow for Dan’s dislike of cranberries). And I made them with a mix of spices because I didn’t check how much cinnamon I had on hand, but they would also be delicious as just cinnamon rolls.
Christmas Morning Sorta-Healthy Spice Rolls
2 cups of einkorn all-purpose flour
3 cups of sprouted spelt flour
1 packet of yeast
1/2 tsp. salt
1 cup of dairy-like liquid (the original recipe calls for whole milk, but I used a mix of plain yogurt and cashew milk)
1/4 cup of butter
1/4 cup honey
1/4 cup butter, very soft
pinch of salt
1/2 cup sucanat
1 Tbsp. Ceylon cinnamon
2 tsp. cardamom
1 tsp. powdered ginger
1/4 cup honey
2 Tbsp. butter
1. Make the dough: Mix together the flours, yeast, and salt. Warm the milk, butter, and honey until the butter melts and it comes to about body temperature. Beat the eggs in a separate bowl and stream in the warm milk mixture, beating constantly. Add the wet ingredients to the dry and mix until a dough forms.
2. Grease your hands and work surface and knead the dough until it’s smooth and elastic and doesn’t stick to things (about 5-10 minutes). Put in a greased bowl, cover, and set aside to rise for an hour or so.
3. Make the filling: Beat together the butter, salt, sucanat, and spices until they make a smooth paste.
4. Roll the dough out to about 1/3” in thickness, and roughly 12” square. Spread the filling on the dough and roll. Slice into nine rolls and place into a 10” square pan that’s been greased and lined with parchment.
5. Cover with plastic and refrigerate overnight.
6. The next morning, place the pan in a turned-off oven along with a pan of boiling water to proof for one hour. Remove the pan and the water and preheat the oven to 375F. Bake for 30 minutes or until they read at least 190F internally.
7. Make the glaze by melting together the butter and honey and brush over hot rolls. Enjoy!