I was looking for a fast breakfast treat to make on Valentine’s Day and happened to have a batch of No Knead Oatmeal Bread Dough in the fridge. So, I thought about making cinnamon buns, using the oatmeal dough, and that is how the recipe for these delicious Oatmeal Breakfast Rolls came about. They are not too complicated to make , especially if you make the dough the night before.
To get started, make a batch of No Knead Oatmeal Bread and put this in the refrigerator over night or up to 3-4 days ahead of when you want to make the rolls. You’ll only need about 1/2 of the batch of dough for the rolls, so plan to make bread with the other half or only make a 1/2 batch of the dough (cut recipe in half except for the yeast and salt).
Place the dough on a floured work surface and roll into a rough oval, approximately 1/4 inch thick.
Let the dough rest while you mix up the filling. In a bowl, mix the brown sugar, nuts, raisins, butter, flour, cinnamon, and cardamom. Mush this up in a bowl with a fork or Cal’s favorite kitchen tool, a berry masher.
Once this mixture resembles crumbs, spread it all over the dough. I like to leave a small strip along the bottom for getting started with the rolling and across the top for cinching the rolls together.
Roll up the dough, starting on the bottom. I start on the right and roll, roll, roll all across to the left. Then I go back towards the right and back and forth until the dough is rolled into a log.
Once it’s all rolled up, you have a log of dough. Pinch at the seam and roll the dough onto the seam to secure it while you slice into rolls.
Next, grease a 9×13 baking pan. I keep a container of butter wrappers in the fridge to use for this. Just unwrap and grease the pan with the leftover butter that sticks on the wrapper when you open them. Sometimes, there isn’t too much butter left, so I don’t save these, but if I leave butter out to soften for cookies there’s usually plenty left on the wrapper for greasing a pan and I hate to waste it.
Slice the dough into rolls, approx 1 1/2 – 2 inches thick and place in the baking pan. You want a nice sharp knife for cutting and dip in the flour first if the dough is sticky. Use the knife to lift the roll underneath, then turn it to place in the pan, cut side up.
Heat up the oven to 425 degrees and place a pan of hot water on the bottom shelf of the oven. Bake for 40 minutes.
Because it was Valentine’s Day and I wanted to be extra sweet, I made a little glaze of powdered sugar, almond extract, and milk (just a tiny bit) and drizzled this over the top of each breakfast roll. Yum!
- ½ batch of no knead oatmeal bread dough
- 1 cup brown sugar
- ½ cup chopped nuts (we like walnuts, but pecans would be good too)
- 1/ cup raisins
- 1 stick butter
- 2 Tbsp. flour
- 1 Tbsp. cinnamon
- 1 tsp. cardamom
- Pre-heat the oven to 425 degrees and place a pan of hot water on the bottom rack of the oven.
- On a floured work surface, roll out the oatmeal dough into a rough oval, approximately ¼ inch thick.
- In a bowl, mix the remaining ingredients until thoroughly mixed and crumbly.
- Spread over the dough.
- Roll up the dough on the long side until you have a long log of dough.
- Slice into rolls approx. 1½ -2 inches thick and place cut side up in a greased 9x13 baking dish.
- Bake in a pre-heated 425 degree oven for 40 minutes.
- Top with an optional glaze of 2 cups powdered sugar, 1 tsp. almond extract, and 1-2 tsps. milk. Mix until a thick glaze consistency, adding more milk if necessary. Drizzle over each roll.