I’m going to need you to do a little something for me this weekend.  

Yes.  It’s Wednesday.  We’re planning ahead.  This is important.  

I think you and I should make it a point to seriously relax this coming weekend.  See… it might be our last chance to really take it easy before the new year.  Before we know it we’ll be swept away by Thanksgiving, festive flavored lattes, contemporary holiday music, visiting relatives, cranberry cocktails and company parties.  

This weekend though… this weekend we can take it easy.  

To help us with our plan, I’ve come up with the perfect weekend breakfast:  yeast risen waffles with maple and black pepper bacon.  

We’re taking it slow this weekend.  Are you in?

**But wait!  You don’t have a  waffle iron?  It’s ok.  These Milk Chocolate Chip Buttermilk Pancakes with a side of Maple Black Pepper Bacon should put  you in an equally great food coma.  Not to worry.

Yeast risen, overnight waffles are pretty stellar.  

Make the batter Saturday afternoon, let it rise on the counter for an hours or so.  Cover and refrigerate until you’re ready for breakfast on Sunday morning.  

On Sunday I stirred my batter a bit and let it to rest on the counter for an hour to come to room temperature and rise a bit.

The batter will be goopy, but don’t let that deter you.  These beauties bake up crisp and full of yeasty, maple sugar, nutty flavor.  Adding white whole wheat flour adds a touch of nuttiness to compliment the brown butter.  Yes… these waffles are full of character.  

Don’t even get me started on the bacon.  It sweet and spicy and… bacon.  It’s inherently perfect.  

Weekend Waffles

     adapted from King Arthur

     makes 2 big square (four sectioned) waffles, enough for 2 and a half people.

     Print this Recipe!

1 1/2 cups whole milk

7 Tablespoons unsalted butter, melted until browned bits appear

3 Tablespoons maple syrup (the real stuff or simply use brown sugar)

3/4 teaspoon salt

1 teaspoon vanilla extract

2 eggs

1 cup all-purpose flour

1 cup white whole wheat flour

1 1/2 teaspoons instant yeast

Heat the milk until it is hot but not boiling.  Place it in a large bowl (you’ll need the room for expansion) and mix in the browned butter, maple syrup (or brown sugar) salt and vanilla extract.  Stir until the mixture has cooled to lukewarm.  Add the eggs, flour, salt and yeast and stir all together.  If there are a few lumps, that’s fine!

Cover mixture with plastic wrap and a clean kitchen towel and leave to rise for 1 to 1 1/2 hours.  The mixture will begin to bubble.  

You can cook the waffles at this point, or place the batter in the refrigerator to rest and develop flavor overnight.  

Remove the batter from the fridge about an hour before you’d like to eat breakfast.  Stir the batter and let it come to room temperature.  When ready to cook, preheat the waffle iron and spray with nonstick cooking spray.  Add 1 1/2 cups of batter (depending on the size of your waffle iron) and cook until golden brown.  

Top with butter and syrup and anything good. 

Maple Black Pepper Bacon

     this couldn’t be easier!  thanks for the recipe Rachel!

as much bacon as you’d like

maple syrup (the real stuff)

black pepper

Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper or foil.  Place bacon strips on sheet, close but not overlapping.  Drizzle with maple syrup, about 2 or 3 Tablespoons per 10 bacon strips.  Sprinkle with as much black pepper as you like. Bake for 10 minutes then remove pan from the oven and carefully flip bacon strips over.  Bake for another 5 to 10 minutes or until the bacon reaches your happy point of doneness.

I made rolls, of the cinnamon variety.

I use cinnamon rolls as a sort of… well, anxiety calming drug.  I don’t pop pills, I definitely pop cinnamon rolls.

See… there was this thing invented a good long while ago called the 10 Year Class Reunion.  It’s where you get together with all the people that made fun of you during your painfully awkward teenage years.  Yea.  Why?  Why do I have to do this?  Can’t we all just become friends on Facebook and Twitter and consider ourselves properly reunited!?

Seriously.  The future is now!

Since I think I’m going to gracefully bow out of the reunion festivities, here’s the CliffsNotes of what I might have said to my old classmates.

Hi.  Yea, it’s me Joy.  I sat behind you in.. a bunch of classes probably.  Here’s the update.  I went to college.  I read a lot of books.  I graduated.  I traveled around some.  I haven’t gotten married or pregnant yet.  Yea.. I’m prettier now, but that’s mostly because I was actually really ugly when you knew me.  I’m a baker.  I think it’s the most awesome thing ever.  I know a crap ton about food.  Would you like to discuss French cheeses at all?  I have a blog… also awesome.  Sure, I’d like to meet your boyfriend Steve.  I recognize him from your Facebook photos.  Your relationship status is “complicated” though… care to discuss?  No?   Hm… well, sure I’d like to see pictures of your kids.  Would you like to see pictures of my cinnamon rolls?  It’s only fair.

Don’t make me go to this thing.  It will be awkward.  Awkward.  Awkward. Awkward!

I need counsel and another cinnamon roll.

These cinnamon rolls are nothing short of amazing.  The cream cheese is folded (literally) into the dough, creating an extra moist, truly irresistible roll.  They take time… sure.  Yes.  But when it comes to things like your 10 Year Class Reunion… you just take the time to make the rolls.  It’s necessary.

Here’s the recipe.

Below the recipe are my step by step photos, in case you get knee deep into the recipe and panic.

Cream Cheese Cinnamon Rolls

Saveur October 2008

Print this recipe!

For the Dough:

1 – 1/4oz package active dry yeast 

1/2 teaspoon, plus 1/4 cup sugar

1/2 cup milk at room temperature

2 Tablespoons light brown sugar

1/2 teaspoon vanilla extract

1 egg

1 egg yolk

2 3/4 cups all-purpose flour, sifted, plus more for kneading

3/4 teaspoon salt

8 Tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan

For the Filling:

1/2 cup sugar

1/4 cup dark brown sugar

1/4 cup finely chopped pecans

1/4 cup finely chopped walnuts

1/4 cup raisins

1 Tablespoon ground cinnamon

1/2 teaspoon salt

1/8 teaspoon ground cloves

2 Tablespoons maple syrup

4 oz. cream cheese, at room temperature

8 Tablespoons (1 stick) unsalted butter, melted

For the Icing:

2 cups confectioners’ sugar

1/4 cup buttermilk

Making the Dough:

In the bowl of a stand mixer combine yeast, 1/2 teaspoon sugar and 1/4 cup water heated to 115 degrees F.  Stir to combine and let sit until frothy and foamy, about 10 minutes.

Add remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk.  Beat with a wire whisk until well combined.  Fit the bowl onto the mixer, fitting with the dough hook attachment.  Add the flour and salt and mix on medium speed until the dough just begins to come together.  Turn the machine on medium-high and knead the dough for 4 minutes.

Add the butter and continue to knead for about 6 minutes.  The dough will the wet and sticky.  Place the dough on a well floured work surface, and knead about 1/3 cup all-purpose flour into the dough.  Don’t worry, the dough still might be a little sticky.  It’s ok.  Just set the dough to rest in a large greased bowl.  Cover the bowl with plastic wrap and a kitchen towel and allow to rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.

While the dough rises, make the filling.  Combine the sugar, dark brown sugar, pecans, walnuts, raisins, cinnamon, salt and cloves in a large bowl.  Stir to combine.  Stir in the maple syrup.  Set aside.

When the dough has doubled in size, dump if from the bowl onto a heavily floured work surface.  Gently knead the dough until it is no longer sticky, adding more flour as needed.  I think I added about 3 Tablespoons of flour.  Work the dough for about 1 or 2 minutes.  Once it’s no longer sticky, place a kitchen towel over the dough and let rest for 5 minutes before you roll it out.

Using a floured rolling pin, roll the dough into a 10 x 10-inch square.

In a small bowl, mix the cream cheese with a knife until it’s smooth and spreadable.

Spread the cream cheese evenly over the dough square.  Fold the square into thirds like you would fold a letter to fit into an envelope.  Take the open ends of the rectangle and fold into thirds again, to make a smaller dough square.

Invert the dough so that the seam is face down and, using the rolling pin, gently roll it into a 10 x 20-inch rectangle.  You make find that some cream cheese sneaks through.  Be as gently as possible with the dough, but continue to work it until you reach the size you need.

Turn the dough so that the short sides are parallel to you.  You’re going to roll from the short sides of the dough.

Brush the top of the dough with half of the melted butter.  We’ll use the rest of the butter after the rolls are baked.

Pour all of the filling onto the dough.  Spread evenly, leaving a 1-inch boarder at one of the short edges of the dough so the roll can be properly sealed.  Lightly press the filling into the dough.

Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder.  Place dough cylinder seam side down on a cutting board.  Using a sharp, thin knife, trim off the uneven edges.

Cut cylinder into 8 equal slices.  Nestle the slices, cut side up and evenly spaced in a butter 9 x 13-inch (light colored) metal baking dish.  Cover pan with plastic wrap and set aside in a warm place to let rise for 2 hours.  You may also refrigerate rolls overnight.

Heat the oven to 375 degrees F.  Uncover the rolls.  If you refrigerated the rolls, let them sit at room temperature for 15 minutes before baking.  Bake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.

Make the icing:  While the rolls are baking, whisk together the sugar and buttermilk in a small bowl until smooth.

Transfer the pan of cinnamon rolls to a cooling rack.  Brush with remaining butter.  Let cool for 5 minutes.  Dip the tines of a fork into the icing and drizzle over the rolls.  Serve immediately.

Some of the stuff you’ll need.

This is what the dough looks like as it’s coming together after the flour is added.

After kneading in the mixer for 10 minutes, I took the dough out, added 1/3 cup more flour and kneaded.

Gettin’ ready for the first rise.

Now make the filling!

Big, happy dough after 2 hours!

Knead the dough on a heavily floured surface, adding more flour so the dough is no longer sticky.

Roll that darling in a 10 x 10-inch circle and cream cheese it!

Fold it up.

And again.

Keep folding.

Done!

Now roll again.  This time to 10 x 20-inches.

Time for the good stuff.

And roll.

Trim the edges and slice into 8 slices.

Into the pan.

And baked!

That’s good stuff.  Great job.

Think this recipe is a little too daunting!?  I understand… you might like this one though!