Valentine's Day Breakfast in Bed
February 04, 2015
Less than two weeks 'til the big day, and if you are still struggling to find something special for your loved one...look no further. As I said earlier, the easiest way to someone's heart (man or woman) is through their stomach. My parents started a Valentine's Day Breakfast tradition years before I came along, and it kind of stuck. They both worked at night, so instead of trying to take off work and fight the Valentine's Day dinner crowd, they decided it was easier to do a breakfast date. After all, breakfast is the most important meal of the day...and with things like french toast and cinnamon rolls - it is definitely the most delicious. So back to your Valentine's Day plans - the name of the game is Breakfast in Bed. It is scientifically proven that breakfast in bed makes people love you even more than they already did. And you get bonus points for it being homemade. So, we took our 1 Hour Cinnamon Rolls and dressed them up for the holiday. Simple, delicious, and made with just the right amount of love - you got yourself the perfect Valentine's Day present.
Valentine's Day Breakfast In Bed
- 1 3/4 cups warm water
- 1/4 cup + 2 tablespoons sugar
- 1/4 vegetable oil
- 3 tablespoons active yeast ** We used three packets of Fleischmann's Rapid Rise Fast Acting Instant Yeast
- 1/2 tablespoon salt
- 1 egg + 1 egg yolk
- 5 1/4 cups flour
- 1/4 cup + 2 tablespoons sugar
- 1.5 tablespoons of brown sugar
- 2 teaspoons of cinnamon
- 1/4 cup unsalted butter
- 3 cups powdered sugar
- 6 tablespoons of unsalted butter
- 2 teaspoons of vanilla extract
- 1/4 teaspoon of salt
- 2 - 6 tablespoons milk
- pink food coloring
- Heart Sprinkles - Big or Little
for the rolls:
- Preheat oven to 400 degrees.
- In an electric mixer fitted with a dough hook, mix warm water, sugar, oil, and active yeast. Mix on low speed for 3 minutes and then turn the mixer off and let ingredients sit for 10 minutes. The yeast will activate and begin to rise and thicken.
- Add salt, eggs, and flour. Mix on a medium speed for 6 - 8 minutes (until the sides of the bowl are clean) and then let sit for 5 minutes.
- While the dough is resting, make the filling. Melt butter and set aside. Combine sugars and cinnamon and set aside.
- On a lightly oiled surface, roll dough out into a rectangle shape (about 12" high x 18" long).
- Using a pastry brush, lightly brush the melted butter on dough.
- Sprinkle filling mixture evenly over dough.
- Starting at one of the long edges, roll the dough into a tight cylinder shape.
- Cut a 8" piece of unflavored dental floss. Place the floss underneath the roll about 1 - 2 inches from the edge. Take the two ends of the floss and cross them over the top of the cylinder and pull. Discard the end piece of the roll and continue this process 12 times down the line.
- On a baking sheet lined with parchment paper, place 6 rolls on a sheet. Let the rolls sit for another 8-10 minutes before putting them into the oven.
- Bake for 12-14 minutes until the edges become golden brown.
for the icing:
- In a mixer fitted with a whisk attachment, whisk butter and powdered sugar on a low speed.
- Add vanilla and salt.
- Add milk until frosting reaches desired consistency (about 2 - 6 tablespoons).
- If you want to do pink frosting, add a few drops of pink food coloring to the frosting and mix until fully incorporated.
- Frost each roll generously and add sprinkles.
*Makes about 18 Rolls
02/11/15 07:25 PM
Will it be alright to assemble the rolls ahead of time and then bake later or is it best to put them in the oven after letting them sit?
02/11/15 08:30 PM
It is best to put them right in the oven after sitting, but if you want to save them until later, you can store the dough in the fridge. Just make sure you cover them with saran wrap.
02/08/15 09:52 PM
The proportions for this are really off. I ended up with way too much filling and icing. Even made 1/2 recipe for icing and had too much after amply coving rolls. Other than that they taste delicious...just a bit wasteful.
02/10/15 05:51 PM
Thanks so much for letting us know - I guess we just really like our frosting over here! We will put a note in the recipe though.
02/06/15 12:57 AM
Would it be okay to use a regular mixer with a whisk attachment for all the mixing? For those without a dough hook?
02/06/15 01:05 AM
Unfortunately, it won't work. For yeast based mixes you really need a dough hook. If you don't have one, places like "Bed Bath & Beyond" sell them by themselves - and they are pretty cheap!