I want to share with you one last Christmas breakfast idea.
You can whip these up Christmas morning and let them bake while you open presents.
It starts with frozen bread dough. Just let it defrost in your refrigerator for 12 hours and then it will be ready for you to use in the morning. Just a little bit of assembly required to make
Pomegranate Cinnamon Rolls.
No batteries needed and I promise you, assembly is nothing like what you, I mean, Santa has to go through.
Ingredients for pomegranate cinnamon rolls:
1 loaf frozen bread dough, defrosted
1/4 cup unsalted butter, softened
1/4 cup sugar
2 tsp cinnamon
1/4 cup pomegranate seeds
Directions:
Preheat oven to 350 degrees.
On a floured surface, roll out defrosted bread dough into a rectangle that is about 1/4" thick. Spread unsalted, softened butter onto the surface of the bread dough. Sprinkle on the sugar, cinnamon and pomegranate seeds. Roll up and slice. Place each cinnamon roll onto a lightly greased cookie sheet. Bake for 15-18 minutes. Remove from oven.
Ingredients for pomegranate cream cheese icing:
8 oz cream cheese
4 oz unsalted butter, softened
1 1/2 cups powdered sugar
3 Tbsp pomegranate juice
Directions:
Whip together cream cheese and butter until well incorporated. Slowly add the powdered sugar and mix until combined. Mix in pomegranate juice.
Spread pomegranate cream cheese icing onto warm cinnamon rolls. Place a few more pomegranate seeds onto the top of each roll. Serve.
Each Pomegranate Cinnamon Roll is bursting with flavor!
I love how the pomegranate seeds give a little squirt of juicy sweetness!
And, the icing? You may be licking the bowl...just sayin'.
Pomegranate Cinnamon Rolls would be good anytime of the year, not just Christmas!
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Celebrate the little things that make life sweet,
Christine
Celebrate the little things that make life sweet,
Christine
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