Easter breakfast was always as special as Easter dinner when I was growing up. After Sunrise Service at the old Pevely Drive-In, my dad always took the long way home via Sandy Creek Road through the Sandy Valley and Jarvis areas so we could take in all the springtime beauty of what used to be called Pleasant Valley. Even when Easter came early in the year and not much was in bloom, the dark green farm pastures and trees that were just beginning to bud gave us our first glimpse of the springtime color yet to come. What inspiration following the Easter story we’d just heard!
Then, we’d come home to a kitchen filled with the aromas of all the good food that was produced right on our farm – fried bacon, homemade sausage, eggs, milk gravy and hash-browned potatoes. But, the best part of breakfast were my mom’s homemade coffeecakes, rolls and hot-cross buns. Mom would get up early to prepare it. After those delicious breakfasts, most of us were still full by the time Easter dinner was ready.
If Easter breakfast is a special meal at your house, too, this recipe for Gooey Stuffed Cinnamon Buns, which provides a twist on the old favorite, surely will please your family or guests. It’s a cross between cinnamon rolls and a gooey butter cake.
Blessings to all this Easter!
GOOEY STUFFED CINNAMON BUNS
1 tube of 8 frozen cinnamon rolls with icing, thawed and risen
1 (8-ounce) package cream cheese
3/4 cup powdered sugar
1 teaspoon vanilla
For topping (optional):
2 tablespoons butter, melted
1/4 cup brown sugar
1 teaspoon cinnamon
Preheat oven to 350 degrees.
Once cinnamon rolls have risen, spray an 8-by-8-inch pan with cooking spray. Arrange 4 cinnamon rolls in the pan and press down to mostly cover the bottom.
In a medium-size bowl, beat together cream cheese, powdered sugar and vanilla till smooth. Spread cream cheese mixture over top of cinnamon rolls.
Place remaining four cinnamon rolls on top of cream cheese mixture and lightly press down till they almost reach sides of the pan.
If using the brown sugar topping, combine the brown sugar, butter and cinnamon in a small bowl. Sprinkle over the top of the cinnamon rolls. (The topping gives the rolls a crunchy texture when baked.)
Bake at 350 degrees for 20 to 25 minutes or until the tops of the buns are golden brown. Remove from oven and let cool slightly and then ice, if using the frozen commercial cinnamon rolls.
Note: You can also use your own favorite sweet roll recipe and make four two-layered rolls out of it. You can make your own powdered sugar glaze to ice them or just leave them with the crunchy topping. If your sweet roll recipe makes more dough than needed, the rest can be frozen for later use.
