Hey Special Needs Homeschoolers!
Let’s get ready for Easter with a simple cinnamon roll creation!
With Easter springing up before you know it, everyone seems to be getting ready for their family traditions. One of our family’s biggest traditions, is our cinnamon roll cross. It is super easy to make, and smells so good on Easter morning. If you have one of the fancier bread makers with the delayed time, it becomes even easier. I personally don’t have one of those, so I work the day before to get the cross ready for the morning.
Check out some other fun ways to celebrate with this post.
Here are the Instructions for the Cinnamon Roll Cross. Enjoy!
10 Ounces Warmed Milk
3 TBS Softened Butter
1/2 Cup Sugar
4 Cups Flour (bread flour works best)
1 tsp Salt
3 tsp Active Dry Yeast
1 tsp Cinnamon
1/2 Cup Packed Brown Sugar
1 Cup Crushed Pecans (optional)
Place the milk, butter, eggs, sugar, flour, salt and yeast into a large bread maker. Set the bread maker to the dough setting. Next, watch to make sure that the dough is not too sticky or too dry. You may add small amounts of either milk or water to adjust the dough if necessary.
After the bread maker has run through all of it’s cycles, remove the dough to a floured surface. Form a large rectangle. Then butter the entire surface all the way to the edges. Next, in a small bowl combine cinnamon and brown sugar. Spread mixture over the buttered surface. If you would like, you can add pecans on top of the cinnamon/ sugar mixture.
Now roll the dough into a long log that is about 4 inches in diameter. Begin cutting wedges from the log. This will make 12 large or 24 small rolls. Cut 1 inch thick for small rolls and 2 inches thick for large ones. Then place the rolls on a greased cookie sheet arranged into the shape of a cross. Bake at 350 degrees until golden brown and bubbling.
Next, allow to cool slightly. Then top with your favorite frosting and some sprinkles. You may wish to decorate the cross with coconut grass and other Easter themed items to make it look more festive. These are best served warm. They can be made the day ahead and warmed for a few minutes in the oven.
Cinnamon Roll Cross
- 10 Ounces Warm Milk
- 3 TBS Butter Softened
- 1/2 Cup Granulated Sugar
- 4 Cups Flour
- 1 tsp Salt
- 3 ttsp Active Dry Yeast
- 1/2 Cup Packed Brown Sugar
- 1 tsp Cinnamon
- 1 Cup Pecans crushed
Place milk, butter, eggs, sugar, flour, salt and yeast into a large bread maker with wet ingredients first and dry ingredients on top. Set bread maker to dough setting. Watch the mixing of the dough and add small amounts of either milk or flour if necessary. Once the bread maker has gone through it's cycles and the dough is done, remove dough onto a floured surface. Form a large, flattened rectangle with the dough. Spread butter on the entire surface of the dough. Mix the Brown Sugar and the Cinnamon in a small bowl. Cover the buttered area with the brown sugar and cinnamon mixture. Cover the cinnamon mixture with finely crushed pecans. Roll the dough into a long 4 inch diameter long log. Cut 2 inch think slices from the log and arrange on a greased cookie sheet so they form a cross. Bake at 350 degrees until cinnamon rolls are golden brown and bubbling. Allow cinnamon rolls some time to cool. Then top with cream cheese frosting and sprinkles.
If you are looking for an easy yet yummy breakfast for Easter Sunday, look no further than this cute Cinnamon Roll Cross. It will have everyone in your house coming back for more! You may even want to double the recipe.