breakfast for Mom ;)

I finally had success with cinnamon sticky buns! I’ve made some beewtiful attempts – but yuck! This rice bread recipe can get too heavy, and then dry when left out. And extra sugar and butter didn’t seem to do anything. Anywho…. here’s the successful version just in time for Mother’s Day Breakfast in bed – hint, hint!

Make the white bread recipe on this site. Here it is for reference:

• 2 eggs, beaten
• 1/4 cup oil
• 1 1/2 cups warm milk

Mix above together and place in bread maker. Check the recipe here if you are looking for the oven method. Then add to pan:

• 1/4 cup sugar
• 2 cups rice flour
• 3/4 cup tapioca starch
• 1/4 cup ground flax seeds
• 1 Tbsp xantham gum
• 1 tsp salt
• 1 Tbsp yeast

Set on the gluten free cycle, 2 lb loaf, light crust. Then let it go until it is done mixing. Remove.

While bread is mixing, combine the following: (makes 24 rolls)

• 1/2 cup margarine, softened
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 3 Tbsp corn syrup
• 1/4 cup walnuts

1. Place 1 Tbsp of mixture on the bottom of 24 muffin cups (I used 12 muffin cups & a 8″ round cake pan, placing spoonfuls over the bottom of it.
2. When the dough is done mixing, remove before it starts the rising cycle. Drop a heaping tablespoon into each muffin cup.
3. sprinkle with remaining sugar mixture.
4. Drop with 2nd heaping tablespoon.
5. Let rise for 60 minutes or until doubled in size.
6. Bake 350° for 30-35 minutes. Until springy when pressed in middle.
7. Drop upside down onto serving tray while still hot.
8. Serve!

For a complete mom’s day breakfast, add a smoothie, fresh fruit, easy quiche and flowers, of course!

Happy weekend, fellow foodies.