For author Debbie G. Harman, Sunday morning of general conference is also "Cinnamon Roll Sunday" as it is her family tradition to make her grandmother's recipe. Whether you have a traditional breakfast food (that could double as a treat later on) or are looking for one to start, here are a couple recipes from LDS cookbooks.
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"The Sunday morning session of conference has always been one of my favorite days of the year. To me, it feels a lot like Christmas.
"The family gathers around the living room as we turn on the television and listen as our prophet and apostles address us. I don't remember how the tradition began, but as long as I can remember, this session of conference has been accompanied by the warm fragrance of cinnamon rolls baking in the kitchen.
"We call it 'Cinnamon Roll Sunday.' They rise and bake during the morning session and they are always warm and ready to eat just as the session ends. We sit around in the kitchen eating the warm sticky rolls and talk about the wonderful messages that we have just received. This is a family tradition that I think will live on for many generations."
– Debbie G. Harman
GRANDMA'S CINNAMON ROLLS
2 packages yeast
½ cup warm water
1 tablespoon sugar
1 tablespoon baking powder
1 cup butter
2 cups buttermilk
4 large eggs
? cup sugar
2 teaspoons salt
6-7 cups flour
½ cup sugar
2 teaspoons cinnamon
½ cup brown sugar
Dissolve yeast and the 1 tablespoon sugar in water. Melt butter in saucepan. Stir in buttermilk and eggs. Mix together in a large mixing bowl. Add sugar, salt and 4 cups flour and beat with mixer until smooth. Stir in enough flour to make a moderately stiff dough. Turn onto floured surface and knead 7 to 8 minutes. Place in greased bowl and let rest 15 minutes. Divide dough in half. Roll dough to ½-inch thickness. Sprinkle water over dough. Sprinkle with sugar, cinnamon and brown sugar. Roll dough jelly roll style. Cut ½-inch thick slices.
Place on greased baking pan. Let rise until double. Bake at 375 degrees for 20 to 25 minutes or until edges just start to turn golden. Remove from oven and spread butter cream frosting on rolls immediately.
Butter cream frosting
¼ cup butter
¼ cup whipping cream (or milk)
2 cups powdered sugar
1 teaspoon vanilla
Beat butter until creamy. Add whipping cream, vanilla and enough powdered sugar to make a creamy frosting.
— "Family Dinner Cookbook," by Debbie G. Harman
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Baked Cinnamon Scones
2 cups whole wheat flour (soft white wheat flour works well in this type of recipe)
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon sugar
½ teaspoon salt
½ teaspoon cinnamon
2 tablespoons oil
½ cup skim or buttermilk (or use reconstituted powdered milk or powdered buttermilk)
Preheat over to 450 degrees.
Combine dry ingredients in a large bowl. Add oil and milk and stir with a fork until moistened and mixture clings to itself. Knead dough gently on a floured surface about eight times. Divide dough into three parts. Roll each part ½-inch thick. Cut into six wedges or into 2-inch rounds. Place on nonstick baking sheets. Bake 10 to 15 minutes.
— "Not Your Mother's Food Storage," by Kathy Bray and Jan Barker
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Caramel Rolls
1 recipe dough for Lion House Dinner Rolls, prepared through first rise
½ cup butter, melted
1 cup packed brown sugar
1 (6-ounce) package vanilla pudding mix (not instant)
3 tablespoons milk
½ cup chopped nuts
½ teaspoon ground cinnamon
¼ cup sugar (mix with cinnamon)
After dough has completed the first rise, turn dough out onto floured board or counter and divide into three equal portions. Coat a 9- by 13-inch pan or large Bundt pan with nonstick cooking spray. Tear one portion of dough into small pieces and drop randomly in bottom of pan. Combine melted butter, brown sugar, pudding mix, milk, nuts and cinnamon in a small bowl. Stir until well blended. Pour 2/3 of this mixture over the dough pieces in pan. Tear second portion of dough into pan to fill in empty spots. Pour remaining sauce over dough pieces; sprinkle with cinnamon-sugar. (Use remaining portion of dough to bake a loaf of bread.) Cover with plastic wrap and allow to rise in warm place until doubled in size, 45 minutes to 1 hour. Bake at 375 degrees for 30 minutes. Allow to cool 10 minutes, then invert onto large platter. Serves 8 to 10.
Note: Any frozen bread dough may be substituted for Lion House Dinner Rolls dough. Allow 2 loaves of frozen dough to thaw; use one loaf for bottom layer and one for top layer. It may take a bit longer for dough to rise using this method. If using Lion House Dinner Roll dough, follow recipe. Divide dough into 2 portions after first rise. Use 2 portions to shape rolls for this recipe and 1 portion to make a loaf of bread.
—"Lion House Bakery"
More recipes online
Go to MormonTimes.com and click on "Lifestyle" and "Food & Health" for more recipes, including to Caramel Rolls.
More recipes online
Go to MormonTimes.com and click on "Lifestyle" and "Food & Health" for more recipes, including Caramel Rolls.