Ring in the New Year with one last indulgent breakfast before starting your resolutions!
Simply follow the recipe for my Light Honey Wheat Bread and divide the dough after punching down from the first rise. Bake only one loaf of bread, following the directions in the recipe.
With the other half of the dough, roll out to one inch thickness on a lightly floured surface.
Mix together 5 tablespoons of softened salted butter, 1/2 cup of brown sugar, 1/2 teaspoon of vanilla extract, 1/8 teaspoon freshly grated nutmeg and 2 tablespoons cinnamon.
Spread the mixture on top of the rolled out dough. Roll dough up tightly from the long end. Cut the roll into 9 equal pieces with a sharp knife. Place in a large buttered casserole dish or baking pan, leaving an inch of space between rolls.
Cover with plastic wrap and place in the refrigerator overnight. In the morning, remove the cinnamon rolls from the refrigerator and let warm up for at least 30 minutes, while preheating the oven to 375 degrees Fahrenheit.
Bake for 15 to 20 minutes, rolls should be light golden brown and well risen. Tent with foil if they begin to brown too much.
Remove from oven and spread with vanilla frosting. Serve.
For the vanilla frosting, beat together 2 tablespoons softened salted butter, 1 cup powdered sugar and 1/2 teaspoon vanilla extract. Add whole milk 1 tablespoon at a time until frosting is the consistency you desire (more milk will make it a glaze if that is what you prefer).