Archive for the 'Breakfast' Category

Oatmeal Quinoa Breakfast Cookies

I found a container of cooked quinoa in the back of my new, narrow but deep fridge this morning, which was begging to be eaten. I remembered a recipe for breakfast cookies I read in the latest issue of “Bon Appetit” magazine and decided to give it a try. My kids each have to bring two snack to school per day and with our stack of cereal bars dwindling fast and replacements costing the equivalent of nearly 10 USD, I will probably be doing a lot of baking in the years to come.

Not that I mind really, as it is much more fun than cutting the head and feet of yet another organic chicken which is staring at me from my counter top. I went for a different brand, this one twice as expensive as the last one and I was hoping it would be a bit more plump in the chest and thigh, but no. I did find some organic pork; liver, tiny pieces of very fatty bacon and knuckles. Now I just need to find the “Sauerkraut” and dig up my German cookbooks…

Here is the recipe for the delicious, and very wholesome breakfast cookies, which have been my second and third breakfast today and probably will be my lunch as well. Oh no, weren’t they supposed to be for the kids’ lunch boxes?

I slightly changed the original recipe, substituting spelt flour for wheat, maple syrup for honey and walnuts for almonds. I am sure you can use whatever you have available. These cookies seem to be very forgiving.

Off to my first Mandarin lesson today. Got to find myself some coffee on the way.

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Pumpkin, Maple and Walnut Bread

Pumpkin has entered center stage in my kitchen over the past few weeks. I love it in in all shapes and forms, in soups, salads, sides, mains and especially deserts. I have been trying out lots of recipes recently and this pumpkin bread is one of my newest inventions. I had some roasted pumpkin left over from a major Sunday dinner experiment – a whole stuffed and roasted pumpkin. I filled a rather big white (also called “Ghost” or “Casper”) pumpkin with rice, Moroccan spices, chickpeas and apricots and roasted it for 2 hours. As this was an experiment, I had no clue how much time everything would take to cook, which led to an overcooked pumpkin and undercooked stuffing. Aside from that, the pumpkin also ruptured and all the lovely juices escaped. Not good! I salvaged the whole thing by cooking the stuffing with some of the pumpkin and more chicken stock and turned it into a Moroccan pumpkin risotto. Unusual, not overly attractive, but delicious nonetheless. My kids warned me however to not post this one on my blog, which I reckon was good advice.

The left-over pumpkin was delicious, beautiful dark orange in color and very sweet. Perfect for pumpkin bread. I added some lovely spices to it and sweetened it with maple syrup. It turned out delicious and I can’t wait to make it again. It’s great for breakfast with maple sweetened yogurt or afternoon tea with a dollop of whipped cream.

Note: I made this recipe again with roasted butternut squash. The squash was much moister than the pumpkin I used initially and the bread turned out very “soggy”. My advice would be to either drain the roasted pumpkin/squash over a towel-lined colander for an hour or to use less of it. Another option is to use raw grated pumpkin (a food processor does the trick) the same way you use carrots in a carrot cake. I used this method successfully with 3 cups of raw grated pumpkin. Good luck!

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Millet and Amaranth Pudding

A couple of days ago, I was in the mood for comfort food. The kind that reminds me of my childhood in Germany. Growing up, we used to have one sweet lunch per week. Most frequently it was rice pudding with cinnamon, sugar and sour cherries out of a jar. It still is a hugely popular dish and served in most households. You can buy special ‘rice pudding’ rice in every grocery store. My grandma also loved to make waffles or thin pancakes with apple sauce or bread pudding with vanilla sauce. I loved those lunches and I try to keep this tradition in my family. Admittedly, these are almost the only German things I cook, although I will give “Spaetzle with Lentils” another go as soon as it gets a bit cooler.  

My favorite of all the sweet dishes is rice pudding, which pretty much sustained me through out university and my slightly “larger” years.  It is so easy to prepare, always a crowdpleaser and has the added bonus of giving me a night off from chopping. Yeah! I now cook it with short grain brown rice, maple syrup and vanilla extract and serve it with fresh berries and mangoes. It is so delicious, comforting and easy. Since I try and avoid cow’s milk, I usually make mine with fresh almond milk, which works just fine. I also use almond milk to cook our oatmeal in winter and not even my cow’s milk loving men can tell the difference.

Back to a few days ago, when I had the serious ‘urge’ for pudding. I decided to swap the rice for millet and amaranth which have been begging to be used for months. They have a similar cooking time and require about 2 1/2 cups of liquid per one cup of grain. A perfect match. Both grains are wonderfully healthy, gluten-free, full of protein, b-vitamins and minerals. I still make my own almond milk, as the Australian store bought stuff is absolutely undrinkable. I soak 1 cup of almonds in filtered water over night, give them a good wash in the morning and blend them with 4 cups of fresh water in my blender. I then strain the liquid through a special almond milk bag, which I got at a local health food store. I usually freeze the left-over pulp and add it to muffin or cake batter later on. When in the States, I use the “Whole Foods” brand organic, unsweetened almond milk, but I also like the “Blue Diamond” one.

I like to give the pudding a slight Indian touch by adding a few cardamom pods, ginger and cinnamon. It is best with fresh or frozen berries and toasted almonds. If you have any left over, it makes a delicious and very sustaining breakfast the next day. I add a bit more almond milk as the pudding turns quite solid when cooled, stir it and warm it for a minute in the microwave or on the stove. Shame that it’s all gone now, writing about it makes me want to cook some more already again…

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Buckwheat Pancakes with Fancy Fruit Salad

Happy New Year to all my new and old Foodvergnuegen friends! I hope your holidays were filled with many delicious and happy moments.

I am just slowly coming up for air after 2 very busy and eventful weeks. My stomach is stretched out to the max, and although all cookies are gone, there is still a small trailer load of chocolates in our fridge and a variety of gourmet gelatos in the freezer. I have no doubt we’ll eat them all up in the coming weeks, although I dread the day I have to squeeze into my swimsuit back in Australia. It’s only a few weeks away, but I can’t yet bear the sight of my blender when I get up in the morning or finish dinner without dessert. The healthy smoothies have to wait a bit longer, but in the meantime I’ll try and share some of the sweets with the kids…

Here’s a taste of what we had for our New Year’s Day breakfast. Scrumptious buckwheat pancakes (a new version), a lovely fruit salad and yogurt with walnuts and maple syrup. I think I had 3 plate fulls, but don’t tell anyone. The pancakes are easy and very yummy. I added whole  and white spelt to the buckwheat, plus buttermilk which gives them some fluff. These pancakes have a good chance to overtake our longtime favorite, Bob’s Red Mill 7 Grain Pancake and Waffle Mix. As for the fruit salad, use what’s in season, don’t cut the chunks too small, add a variety of different colored and textured fruit, some lemon juice to keep the apples from going brown and ta dah!

makes approximately 20 pancakes


1 cup buckwheat flour

1/2 cup whole spelt flour

1/2 cup white spelt or wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

pinch of salt

1 tablespoon sugar

1 1/2 cups buttermilk

1 cup whole milk, or a little less (see below)

2 eggs, lightly beaten

2 tablespoons butter, melted and cooled


Whisk together dry ingredients in medium sized mixing bowl.

In a separate bowl, mix eggs, buttermilk and melted butter. Stir into dry ingredients.

Slowly add milk, while continuously stirring batter. Add only enough milk until batter reaches the desired consistency. It might be less than the cup listed above.

Let batter sit and rest while you prepare the fruit salad.

Lightly grease large non-stick pan and heat on medium flame. Ladle batter into pan, usually 1 ladle per pancake.

Watch pancakes closely. When small bubbles appear on the surface after approximately 3 minutes, turn them over with a spatula and cook for another minute or two. Place pancakes next to each other on a baking sheet and keep warm in the oven until you have cooked them all.

Serve with maple syrup, yogurt and fruit salad.

Multigrain Waffles with Sesame

We Germans, we love our waffles. Not for breakfast, no, for lunch, dinner or anytime in between. Traditionally we eat waffles with apple sauce, but we also devour them with whipped cream and sour cherries or raspberries. Growing up, we probably had one sweet lunch or dinner per week. It was either rice pudding, pancakes, bread pudding or waffles. So it won’t come as a surprise to you, when I tell you that I kept with that tradition, and occasionally make sweet dinners for my family. I had a small box full of wrinkly, soft apples in my pantry that my children refused to take to school for snack time and I decided it was time to make apple sauce again. My oldest son has become a very fast apple peeler over the years and once again was recruited for the job. We ended up with a pasta pot full of peeled and chopped apples, which we slowly steamed with the addition of a little lemon juice. Once soft, we let them cool a bit, before turning them into a fine puree using our trusted immersion blender. I filled most of the apple sauce into containers, which I store in the freezer, but I left one bowl in the fridge for last nights waffle dinner.


These waffles are a relatively new recipe I came up with after reading “Good to the Grain“, a whole-grain baking book by Kim Boyce. She inspired me to dig deep in my pantry and experiment with a variety of flours in my baking. And oh Mama, am I glad I did! These waffles are so delicious, crisp on the outside, with the right amount of sweetness and none of the flours overpowering each other. To my favorite spelt flour, I added millet, amaranth and buckwheat flour for protein, barley for it’s blood-sugar stabilizing quality and b-vitamins and a little ground flaxseed for it’s omega-3 oils. Don’t worry if you don’t have all the different flours. Go ahead and experiment, you might come up with a recipe that will eventually be named after you and handed down generations…

After mixing the wet with the dry ingredients, I switched the waffle iron to the highest heat setting and brushed it with melted butter, to ensure crispy waffles. I then sprinkled the waffle iron with sesame seeds, which add a wonderful crunch. One set of waffles takes about 10 minutes, therefore it’s best to start early. Turn on your oven to a low setting and put the finished waffles next to each other on an oven rack, to keep them hot and crispy.

Makes 5 sets of waffles (2 each, see picture)


2 ounces (50g) butter, melted and cooled, to brush waffle iron

1/2 cup sesame seeds, to sprinkle over melted butter

Dry Mix:

  • 1 cup whole grain spelt flour
  • 1/2 cup white spelt flour
  • 1/2 cup buckwheat flour
  • 1/4 cup amaranth flour
  • 1/4 cup barley flour
  • 1/4 cup millet flour
  • 1/4 cup freshly ground flaxseed
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt

Wet Mix:

  • 2 cups buttermilk (I didn’t have buttermilk, instead, I used 2 cups of fresh almond milk, mixed with 2 tablespoon lemon juice.You can substitute any milk for the almond milk. Let stand and do it’s thing for 5 minutes, before adding it to remaining ingredients)
  • 1/4 cup maple syrup
  • 2 eggs
  • 2 tablespoons canola (rapeseed) oil


Turn waffle iron on highest setting.

Mix dry ingredients and sift into large bowl.

In a separate bowl, whisk together wet ingredients until well combined.

Gently combine wet and dry ingredients and let rest for a couple of minutes. The batter will start to bubble and thicken slightly.

Brush waffle iron and sprinkle with sesame seeds. Ladle batter onto waffle iron and sprinkle with more sesame seeds, so that both sides are covered in them. Close, and let bake for at least 5 minutes before taking your first peak. Every waffle iron is different, so just go with your experience on this one.

When waffles are done, either eat them straight away or put them on an oven rack to keep warm. Don’t put them on top of each other, as this will make them loose their crispiness.

Repeat process with remaining batter.

Serve with apple sauce.

These waffles make for a delicious breakfast the next day. Re-heat them in the toaster or just wrap them in foil and stick them in your kids lunch box.

A little trivia at the end. Did you know that you’re ready to get married once you manage to peel a whole apple in one go, without breaking the strip of apple peel? I think I was about 10 or 11 years old and mighty scared when I was told that it was time to get married. I probably didn’t touch another apple peeler for another decade, just to make sure that nobody would get the wrong idea.

The Complete Breakfast Smoothie

For the past year, I have made myself a breakfast smoothie a couple of times per week. It all started when I felt quite run down and exhausted after a nasty cold kept circulating through my family. I picked up the book “Spent” by Dr. Frank Lipman and among the many great ideas he advocates, the one that is dearest to him is the complete breakfast smoothie. It contains a whole range of nutrients, from easy-to-digest protein, to healthy oils and antioxidant-rich berries and fruit. One of the advantages of having a smoothie for breakfast is that it is easy on your digestive system, unlike a regular breakfast which requires a lot of energy to be broken down. This way you have more energy for other things, which is a good thing when you feel “spent”. A smoothie doesn’t take long to prepare, besides, it is delicious, satisfying and can be adjusted to everyone’s taste buds.

Here are a few ingredients I regularly use in mine:

The protein source Dr. Lipman suggests is whey-protein powder, which contains all essential amino acids and is easy to digest. It is sold in most health food stores and pharmacies. I use one that is not flavored or sweetened and it’s taste is undetectable in a smoothie. If you think of buying whey-protein-powder, make sure it comes from grass-fed cows that weren’t fed antibiotics of hormones. Each brand is different, but I use about one heaped tablespoon of mine.

Another staple is a ‘super’ green’s powder, an excellent source of essential vitamins and minerals. Barley grass, alfalfa grass, spirulina and chlorella are amongst the ingredients you should look for when you shop for a greens powder. Probiotics are an added bonus.

To add creaminess, I use oat, rice or almond milk. When I don’t have time to make my own almond milk, I use oat milk, which is unsweetened, has a neutral taste and is very light. I usually use a cup in my smoothie. 

Almond milk is my favorite, but because the store bought nut milks here in Australia are awful, I have to make it myself. This is how it’s done. Soak 1 cup of almonds in filtered water for 8 hours, drain the water, rinse the almonds and put them together with 3 cups of water in your blender. Blend on high speed until the almonds have turned to pulp. Squeeze almond milk through fine-meshed milk bag (available in health food stores) or through a fine cheese cloth. Squeeze out all the delicious milk and refrigerate. It will only last for a couple of days, so freeze it if you don’t use it all. I usually put the pulp in my muffins, replacing about a cup of flour. Since the almond milk is quite rich, I try and stick to half a cup/smoothie.

To confuse you even more, occasionally I use fresh coconut water instead of almond- or oat milk. It’s high in minerals and a great hydrater.

Flax seed oil. In my smoothie I prefer the oil to the ground flaxseeds. Flaxseeds are an emulsant, which means they thicken the liquid they are in, so instead, I use one tablespoon of cold-pressed flaxseed oil.

1/4 avocado, for even more creaminess, good fats and magnesium.

A handful of Goji berries, one of the antioxidant rich ‘superfoods“.

A cup of blueberries, usually frozen. Other berries are a great option as well, fresh is best, but frozen does the trick. BTW, if you can’t find organic blueberries or they are too expensive, conventional are fine. Usually they aren’t treated excessively.

Either half of banana or mango, whichever you have.

I also add a teaspoon of Acai Berry powder, another antioxidant-rich ‘superfood”and a teaspoon of bee pollen.

And finally, I add about 1 cup of cold filtered water (and ice cubes in summer), otherwise it’s way too thick.

Have a great day!

If you have a sweet tooth and like chocolate, make a delicious Almond-Chocolate Smoothie. Take a cup of almond milk with a couple of teaspoons raw cacao powder, a banana, a slice of avocado and a little agave syrup for sweetness. Add a few ice cubes and whizz it all up into a thick and creamy decadence. It perks you right up again and is much better for you than that box of chocolates in your fridge!

Mix and Match Granola


Who doesn’t love a nutty, crunchy granola with a faint taste of maple syrup. Well, I do and I always eat more of it than I should. That’s one reason I get plenty of practise making it. It’s delicious and makes a wonderful gift in a decorative glass jar or colorful tin. Considering what you pay for organic, maple syrup sweetened granola these days, it’s so worth it making your own. It’s also easy and quick (except for the baking time) and you can twist the recipe whichever way you fancy.


4 cups rolled oats (not quick cooking)

1 cup almonds, chopped

1 cup walnuts, chopped

1 cup hazelnuts, chopped

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/2 cup sesame seeds

1/4 cup shredded, unsweetened coconut

1 teaspoon cinnamon

1/4 teaspoon fine sea salt

2 tablespoons walnut oil

3 tablespoons maple syrup or more to taste

1 teaspoon vanilla extract


Preheat oven to 250 F (120 C).

Mix all dry ingredients in a large bowl.

Stir together oil, maple syrup and vanilla extract and warm slightly in pan. Poor over dry ingredients and mix well to combine. Spread on paper lined baking tray and bake for 1.5 hours, stirring granola and rotating baking tray half way through. Remove tray from oven and let cool completely. Mix in dried fruit, chia seeds or anything else you fancy and store in airtight container for up to one month. It keeps best in the fridge or freezer.

‘Triple B’ Pancakes

These pancakes are best with maple syrup, yogurt, and extra fruit on the side. Buckwheat gives them a nutty texture and adds protein, fibre, magnesium and B-vitamins to the mix. It also helps to stabilize blood sugar better than any other carbohydrates. Separating the eggs, beating the whites until stiff and gently folding them in the mix at the end will lead to lighter, fluffier pancakes. I like to sprinkle mine with chopped walnuts at the same time I add the fruit as they are cooking. Sorry, no photos yet.

Adapted from Ellie Krieger

Serves 5


1 cup whole wheat pastry flour (or 1/2 cups whole spelt and white spelt flour)                                                                                                                     3/4 buckwheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1 cup low-fat buttermilk

3/4 cup skim milk

2 tablespoons maple syrup or honey

2 eggs, separated into whites and yolks

2 tablespoons sugar

1 tablespoon canola oil

1 teaspoon vanilla extract

1 cup of fresh or frozen blueberries

1 thinly sliced banana

Chopped walnuts, optional

Maple Syrup, extra fruit and yogurt for serving 


Switch on the oven to 200 degrees (100 C).

In a large bowl whisk together the flours, baking powder, baking soda, salt, and cinnamon. In another bowl, beat egg whites until soft white peaks form. In a third bowl, mix the buttermilk, non-fat milk, maple syrup, egg yolks, oil, and vanilla. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Gently fold in stiff egg whites and blueberries.

Preheat a large nonstick pan on medium heat. Ladle the batter onto the hot pan, use about a 1/4 cup batter per pancake. Sprinkle pancakes with banana slices. Flip the pancakes when they are golden brown on the bottom and the surface is covered with lots of small bubbles after approximately 2 minutes. Cook the other side until golden brown. Stack on oven proof plate and place in oven until ready to eat, no more than 30 minutes. Serve hot with maple syrup, extra fruit and yogurt.

Glorious Morning Muffins

These yummy muffins are an adaptation from the ‘Morning Glory Muffins’ you can buy at Whole Foods. I used spelt instead of whole wheat flour, maple syrup for the sugar, less oil and added zucchini, dried apricots and apple sauce to the mix. I made them in my son’s school once and they were a huge success.

Makes 12-14


1 cup whole spelt flour

1 cup unbleached white spelt flour

1/4 cup oat bran or wheat germ

1/4 cup ground flax seed

1/2 teaspoon sea salt

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

2 eggs

1/2 cup olive oil

1 teaspoon vanilla extract

2/3 cup real maple syrup or 1/3 cup honey+1/3 cup agave syrup 

1/4 cups buttermilk or yogurt

1/3 cup apple sauce

 1 medium to large apple, cored and grated (peel on)

1/2 cup dried unsulfured apricots, chopped (or 1/2 cup of sultanas, chopped)

2 medium carrots, grated

1 small zucchini, grated

1/2 cup walnuts, finely chopped

2 tablespoons dried flaked unsweetened coconut, optional          


Preheat oven to 350°F (180 C). In a large bowl, mix together flours, bran, ground flax seed, baking soda, baking powder, cinnamon and salt; sift and brake up any clumps.
In a separate bowl, whisk together eggs, oil, vanilla, maple syrup, buttermilk and apple sauce. Mix in apples, raisins, carrots, walnuts and coconut. Add to flour mixture and gently stir just until combined.
Spoon batter into 12-14 paper-lined muffin cups, filling each about 3/4 full. Bake for 25 to 30 minutes, or until cooked through.

Here’s the recipe to my most asked for cookies of all times, the ‘Oh-so-good Oatmeal Cookies’. I found it years ago on the Whole Foods website and have made them on many occassions ever since.

Spelt Cinnamon Rolls

It’s almost time to go on holiday, but before I can go, I promised to post the recipes and a few picture of the May/June cooking classes. Not really knowing what to expect initially, I really enjoyed the experience, except on the day when just before class, I jammed the most gigantic splinter in my index finger by throwing a stick for my dog. It took 3 lidocaine injections before the doctor could pull it out, but thankfully that kept my finger numb for the rest of the morning and we went ahead and cooked.

My family loved all this new food on the dinner table almost every night. Once my husband looked in the pot just before dinner time and said disappointedly “Oh, we have had this before”. So yes, they got pretty spoiled. The experiments for the “sweet delights without the guilt” were especially popular, although quite a few ideas got thrown out because they tasted just a bit too healthy. Not so the cinnamon rolls, which need a chunk of butter and plenty of brown sugar to go with. Not really sure what to expect, when we took them out of the oven, we took one bite and oh what bliss. The flavor and texture turned out just amazing, if I say so myself. Since we already ate about 3 different types of cakes that day, I froze half of the rolls. I have been counting the days until I can take them out again and today’s the day. I’ll  let them defrost on the counter over night, stick them in the oven for 25 minutes in the morning and more bliss:-) Check them out, I even added a few pictures documenting the process. Sorry about the poor photo quality, the new camera is on it’s way!

These can be filled with any filling of your choice. Dried cranberries or cherries are nice, as are walnuts, but pecans with maple syrup got to be my favorite.

To avoid having to get up at 5 am for the rolls to be ready at breakfast time, make the dough the day ahead, fill it, roll it up, cut it into rounds and place in baking dish. Cover with plastic wrap and stick in the fridge overnight (freezer is fine too, they’ll stay good for about 1 month- but need about 12 hours defrosting on the counter overnight). In the morning, remove wrap, brush rolls with remaining butter and sugar and bake. Yummie!

For the dough:

  • 3/4 cup lukewarm milk
  • 1/4 cup freshly squeezed orange juice
  • 1/3 cup granulated sugar
  • 1/3 cup plain yogurt
  • 1 egg
  • 1/4 cup canola oil
  • 2 1/4 teaspoons dry active yeast
  • 1 1/2 teaspoons salt
  • 1/2 cup rolled oats
  • 2 cups whole spelt flour
  • 2 cups white spelt flour plus a little extra if dough is too sticky

For the filling:

  • 1/2 cup light brown sugar
  • 1/3 cup maple syrup
  • 1 tablespoons + 1 teaspoon cinnamon
  • Pinch salt
  • 1/2 cup (1 stick) butter, melted
  • 1 1/2 cups toasted pecans, coarsely chopped

In a large mixing bowl, whisk together the milk, orange juice and sugar.  Add the yeast and stir to combine.  Leave for 5 minutes until bubbles appear on the surface. (If nothing happens, start with a new package of yeast.) Mix in yogurt, egg and oil. Add the salt, oats, and one cup of the flour.  Gradually stir in the remaining flour until the dough begins to form and pulls away from the sides of the bowl. Turn out onto a floured surface and knead, adding a little more flour if dough is too sticky. Once you have a smooth dough, place is in a greased bowl, cover, and let rise until almost doubled in size (about 1 1/2 hours).

When you are ready to shape the rolls, mix the sugar, cinnamon, maple syrup and salt together in a small mixing bowl and set aside.  Lightly grease a 9 by 13 inch baking dish or cake pan and set aside.

Punch down the dough, and roll out, on a lightly floured surface, into a large rectangle, 18 to 20 inches long. Spread about 3/4 of the melted butter over the dough, leaving one long edge uncovered so that your roll will stick together later.  Then, drizzle the sugar/maple mixture over the butter and spread evenly. Finally, sprinkle with nuts.

Roll the dough lengthwise (so that you end up with 18-20 inch roll), starting with the side that has the filling right up to the edge.  Press the uncovered edge down to seal the roll so that the rolls will not come apart when you cut them.  Cut the cinnamon rolls by looping a piece of dental floss underneath the dough, criss-crossing the ends over the top, and pulling tight to slice through the dough, or use a sharp knife.  This recipe will make about 15 large and thick cinnamon rolls, but you can also cut smaller rolls, if you prefer. Transfer each sliced roll to the greased baking pan, placing them cut side down. Spread them out evenly in the pan, cover, and let rise for about 1 hour.


Preheat the oven to 350°F (180C).  Once the rolls have risen, brush the tops with the remaining melted butter, and drizzle with maple syrup.  Bake for about 25 minutes.

Cool in the pan on a wire rack for 10 minutes.