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Sunday Morning Cinnamon Rolls

We’ve adapted some recipes from a delightful little book called Texas Morning Glory: Memorable Breakfast Recipes from Lone Star Bed and Breakfast Inns. The recipes were compiled by Barry Shlachter, the publisher of Cordon Bubba Texas Cuisine, Texas Braggin’ Rights, Tex Mex 101, and several other cookbooks. Barry is a business writer for the Fort Worth Star-Telegram and also writes a weekly beer column.

The dishes served at B&Bs tend to be foods that guests probably wouldn’t cook for themselves; however, we think the following recipe is both special and easy to make. So, until your next getaway, try this recipe, and evoke the relaxing, luxurious feeling of a B&B right in your own home. Yield: 18 rolls

  • 3 c. flour
  • 3 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 c. sugar
  • 2/3 c. milk
  • 2 eggs, lightly beaten
  • 3/4 c. margarine, melted and cooled, divided
  • 1/2 c. sugar
  • 2 T. cinnamon
  • 1 1/2 c. sifted powdered sugar
  • 1 tsp. vanilla milk

Sift first 4 ingredients together in a bowl, and set aside.

Combine 2/3 c. milk, eggs, and 1/2 c. melted and cooled margarine in a separate bowl; stir into dry mixture. Turn dough out onto a lightly floured board, and roll into a 1/2-inch-thick rectangle (about 12 x 16 inches). Using a pastry brush, spread remaining 14 c. melted margarine over dough. Sprinkle with 1/2 c. sugar and cinnamon. Roll as for a jelly roll, and seal edge. Cut into 3/4-inch slices. Place slices flat, sides touching, in a greased 9 x 13-inch pan. Bake in a 375° oven 25-30 minutes, or until golden.

Combine powdered sugar and vanilla in a small bowl; stir in enough milk to make a thin icing. Drizzle over hot rolls.

The proprietor of the Lighthouse Bed and Breakfast in McGregor, offers these tips: To save time in the morning, you can prepare these rolls the night before and refrigerate them. Just take them out of the refrigerator 30 minutes before baking, and allow an extra 5-10 minutes in the oven. 

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