Cinnamon Roll Cream Cheese Danish

Remember that time I said I'm not much of a breakfast person?


Well if this is for breakfast then I change my mind.


It's made of cinnamon rolls and everyone knows that cinnamon rolls are perfectly appropriate for breakfast.


This is one of those recipes that is super easy to whip up and everyone always loves it. And if they don't...

Well let's just say you might want to reevaluate that relationship.


Just take a package of cinnamon rolls, unroll them, and then re-roll them.


Mix up a delicious cream cheese filling and pipe in the spaces between the rolls.

You will have extra filling, so do with it whatever you want. (I don't suppose eating it with a spoon is appropriate..
no... I won't tell)

Make this for breakfast.

Cinnamon Roll Cream Cheese Danish

Ingredients:
1 can (17.5 oz) Cinnamon rolls
1 8oz package cream cheese
1/2 cup sugar
2 tsp. sour cream
1 tsp. lemon juice
1 tsp. vanilla

Directions:
Preaheat oven to 350 degrees.

Lightly grease a 9" glass pie plate. Separate dough into 5 rolls. Unroll one roll into a long strip and re-roll in the center of the pan, loosely. Unroll second roll and wrap loosely around the first repeating with remaining dough. In a small bowl, beat remaining ingredients. Pipe mixture down between the strips of dough, starting at the center.

Bake 30 minutes or until golden brown. Cool 5 minutes. Warm icing (from dough pkg) in microwave and drizzle on cake. Serve warm

I'm not sure who the credit goes to for this recipe. I did not create it myself...I enjoyed this deliciousness first at my mom's house.

Scrambled Egg and Sweet Potato Breakfast Burritos

I've never been much of a breakfast person.

When I was a kid my dad was mildly obsessed with buffets. If we ever went out to eat it had to be a buffet. Most often: Big Boy. And on that note, side story:

We always, ALWAYS vacationed. More specifically we almost always went to or through Tennessee. And on those trips we ALWAYS ate at Shoney's. 

And I don't mean we patronized one Shoney's during our trip to satisfy a sense of nostalgia. 

No. 

We ate EVERY SINGLE MEAL at Shoney's. Why? 

Reason #1: My dad.

Reason #2: Buffet. 

By the end of the trip my mom and sister and I would have rather eaten gum off the ground than eat at another Shoney's. 

Okay, back to breakfast.

So as a kid, whenever we went out to breakfast I would always order two things and two things only: bacon and hash browns. (Honestly what more could you want?) The hash browns would be completely doused in ketchup, and the bacon would be picked apart until every last ounce of squishy bacon fat was completely removed. My dad was always all, "QUIT PICKING YOUR BACON!" It drove him nuts.

I've learned to enjoy breakfast a little more. ESPECIALLY if cheese and cilantro are involved. And quite honestly, I usually eat these for lunch. 

Make a batch of homemade tortillas, fill them with roasted sweet potatoes, scrambled egg, and tons of feta and cilantro. 

I'm of the opinion that cheese and sweet potatoes (ok and cilantro) can be combined with just about everything and it will be delicious. 

I'm just sayin.

Scrambled Egg and Sweet Potato Breakfast Burritos

Ingredients:

3-4 large eggs

2 tbsp milk

salt and pepper, to taste

1 tbsp butter

1 large sweet potato, roasted

feta 

cilantro

tortillas

Directions:

Combine the eggs and milk in a bowl and mix with a fork until combined. Add salt and pepper. Melt butter in a skillet over medium heat. Add eggs and scramble until desired doneness. 

Warm the tortillas. Add a serving of sweet potato and scrambled egg. Garnish (heavily) with feta and cilantro. Makes 4-5 breakfast burritos. 

Add bacon to it. You know you want to.

French Breakfast Muffins

French Breakfast Muffins. 

I'm not french and/or do I live in France. So I'm not entirely sure what makes these muffins "French." But I do know the breakfast part. Although, they really should be called "French All-Day-Long Muffins."

Here's the thing about muffins that is just so wonderful: you just mix all the ingredients together with a spoon! Theres no creaming the butter or beating in the eggs. No gradually adding in the dry ingredients (which we all know creates a giant flour cloud no matter how slow you go.) You just mix and stir. Two steps: Mix dry ingredients and wet ingredients. Stir with spoon.

When they are done baking, they come out all beautiful and golden like this. But that's not even the best part. The best part is when you dip them in melted butter and roll them in cinnamon and sugar. 

Well actually the best part is when you consume every last one of them.

French Breakfast Muffins

Ingredients:

1/3 cup of butter, melted

1/2 cup of sugar

1 egg (preferably room temperature)

1 1/2 cup flour

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp nutmeg

1/2 cup of milk

Topping:

1/2 cup of sugar

1/2 cup of butter, melted

1 tsp. cinnamon

Directions:

Preheat oven to 350 degrees.

In a large bowl combine all the dry ingredients. Add the wet ingredients and stir until combined. Scoop batter into muffin tins that are sprayed with cooking spray. (I get 8-10 muffins out of the batter)

Bake for 10-12 minutes, or until golden around the edges. 

Mix the cinnamon and sugar in a small bowl. Dip the warm muffins in the melted butter (I dip just the tops), then dip the muffins in cinnamon sugar. 

Recipe from: Velvet Lava

My sister-in-law (who is a fabulous cook by the way) said these were her new favorite muffins. That's validation enough for me!