Post-Call Brunch

For the past 8 weeks, I have been introduced to a wonderful thing called "taking call." This happens every five or six days when Ryan is at the hospital for about 28 hours in a row, helping with surgeries and following up with patients. The next day (post-call day), he usually gets home between 8 and 9 am, eats breakfast, and sleeps until early afternoon. The upside is that we have the rest of that day together to take Avery to the park, shop, or go out for dinner.

This morning was one of those days. And last night while I was home by myself, I decided to try a new recipe and make brunch when Ryan got home. I saw an episode of Giada on Food Network where she made a peach and cherry frittata. Avery and I made a quick trip to the grocery store after dinner to pick up some fruit and eggs. I couldn't find cherries, so we used raspberries instead. It was extremely easy to throw together this morning and and although it sounds a little different to have fruit in a frittata, it was actually quite tasty.

I paired the eggs with my new favorite homemade cinnamon roll recipe from my cousin, Olivia. I added toasted hazelnuts, brown sugar, cinnamon, and nutmeg to the filling this time to try something new.

Our little brunch was a big hit with Ryan, who had seconds, and requested for this to made many more times in the future. It was a fun start to our day!

Homemade Cinnamon Rolls

3/4 cup water, plus 2 tablespoons water

1 teaspoon salt

1/4 cup granulated sugar

2 tablespoons unsalted butter, softened

2 1/2 cups bread flour

1 teaspoon bread machine yeast

FILLING

1/3 cup granulated sugar

2 teaspoons ground cinnamon

2 tablespoons unsalted butter, softened

GLAZE

1 cup powdered sugar

1/2 teaspoon vanilla

1 -2 tablespoon milk

Directions:

1 Place water, 2 Tablespoons butter, bread flour, 1/4 cup white granulated sugar, salt and yeast in the bread machine and start on dough cycle.

2 Once dough is complete, roll out into a 9" square on a lightly floured surface.

3 Mix 1/3 cup sugar and 2 teaspoons ground cinnamon together (I mix it in a measuring cup).

4 Spread 2 Tablespoons softened margarine over the dough and sprinkle with the cinnamon mixture.

5 Roll up tightly into a log and pinch the edges to seal.

6 Cut into 1" slices and place in a greased 9"x9"x2" square pan (brownie pan).

7 Cover loosely with plastic wrap and let rise 1 hour or so until double, OR in refrigerator overnight if making for breakfast.

8 Preheat oven to 375°F and bake 20 minutes or until golden brown.

9 Mix powdered sugar, vanilla and milk to make glaze, drizzle over rolls and serve warm.