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Cinnamon Roll Oatmeal—Take Two

Posted Dec 10 2010 8:52pm

Forgive me if looking at these photos sends you into a sugar coma.

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I asked my husband how cinnamon rolls sounded for breakfast. Four rolls were still lurking in the freezer from the big batch I made in October. The dough was prepared, rolled, and frozen (unbaked), so all it needed was 20 minutes in the oven. Not bad for a special breakfast!

And really, is there a better excuse for eating cinnamon rolls fresh out of the oven than celebrating the last weekend before we go home for Christmas (!!!)? I didn’t think so.

Unfortunately, I forgot that the remaining rolls were small(ish)–only 3 medium-sized and one very tiny end-nubbin left. Two of those rolls would have filled me up, but not my husband. Instead of splitting the cinnamon rolls, I made a small pot of oatmeal for myself and had one of the rolls, leaving three for him.

I even made my oatmeal extra cinnamon-y for the occasion (and that’s saying a lot because I use more cinnamon than most people normally).

But then I had a genius idea: What if I used the leftover frosting on top of my oatmeal?

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The frosting melted and separated on the hot oats, but made for one of the best bowls of oatmeal I’ve had in ages. They were A LOT sweeter than any oats I ever eat, but man what an awesome treat.

You must try this: While you’re making cookies and other confectionaries this holiday season, set aside a little frosting and smother it on your oatmeal for breakfast. Just be prepared for the mid-day sugar crash. It will be worth it—I promise!

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