I am not a breakfast person. But further than that, I am not a morning person.
I wake up and stumble to the coffeepot, wrestle with the beans and filters, dump water all over everything but the canister and wait, blurry-eyed, until that dark liquid can flow down into my innards.
I could probably write this column and take you in my shoes through the process of all that, and you’d laugh, and in the end we’d all have a nice, hot cuppa Joe, but I will spare you, because the KIDS ARE HUNGRY! And they’re always hungry.
I barely make it down the stairs when I hear, “Mom, what’s for breakfast?” Every morning without fail. But what does fail is my ability to stay calm and make a legitimate breakfast. So, we live on yogurt, bananas, and toast before 10 am.
But, every now and then, I think ahead. And you can, too! Interestingly, it requires little effort. I like that. And amazingly, it delights the whole family. I like that too. Who wouldn’t? These are the good mornings. The ones where you get ooey-gooey sticky cinnamon roll all over your face, and you don’t even care because the deliciousness is worth it.
But you do have to think at least a day in advance. Make the dough and the filling the night before, assemble it first thing in the morning, let it rise while your coffee is brewing, and voila! Breakfast AND smiles! Perfection. Unless you burn them, so don’t.
OK, I admit it, this recipe is not my own. It came from blogger Ree Drummond of the Food Network show “The Pioneer Woman,” but it’s worth every stick of butter and every bag of flour. These are the most delectable, heavenly, ridiculously delicious things you will ever put in your mouth. And I don’t even really like sweets.
Memorie Frosland of Roseburg is a wife, mother of two daughters, home-schooler, photographer and Douglas County Moms blogger on nrtoday.com. You can visit her website at froslandphotography.com/journal.