Kentucky on a Roll

My mother-in-law, Carole, always makes a special welcome-home breakfast for my husband and me when we visit her in Kentucky. She sets the table beautifully with a lace cloth, china and silver and makes us eggs, sausage, fresh fruit and her luscious iced cinnamon rolls. They pull apart in soft, buttery sections and are the first thing on the table to disappear.

They also have a secret--they’re made with refrigerated biscuit dough. Carole makes them hers by spreading them with a sugary cream cheese icing.

There’s no need for you to wait for someone else to make this breakfast for you. It’s fast, it’s incredibly easy and it makes any day with your family that much more special.

MENU (30 MINUTES OR LESS)

Carole’s Pull-Apart Cinnamon Rolls With Gooey Cream Cheese Icing

Scrambled Eggs

Turkey or Pork Sausage

Fresh Fruit

CAROLE’S PULL-APART CINNAMON ROLLS WITH GOOEY CREAM CHEESE ICING

ICING

2 tablespoons cream cheese, softened

3 tablespoons milk

1 cup powdered sugar

1/2 teaspoon vanilla extract

CINNAMON ROLLS

2 (12-ounce) cans flaky refrigerator biscuits

1 1/2 cups sugar

2 tablespoons plus 2 teaspoons cinnamon

1 stick (1/2 cup) butter, melted

GOOEY CREAM CHEESE ICING

Beat cream cheese and milk with electric mixer until smooth. Add powdered sugar and vanilla and mix until incorporated.

CINNAMON ROLLS

Tear or cut each biscuit in half.

Combine sugar and cinnamon in bowl. Dip each biscuit half into melted butter, then roll in sugar-cinnamon mixture.

Place 3 biscuit halves in each cup of 12-cup muffin tin. Tear any remaining biscuit halves into pieces and divide among muffin tins. Sprinkle rolls with any remaining sugar-cinnamon mixture.

Bake at 400 degrees until puffed and browned, about 15 minutes. Remove from oven and cool 3 minutes. Remove from pan and drizzle with Gooey Cream Cheese Icing.

1 dozen rolls. Each roll:

365 calories; 574 mg sodium; 22 mg cholesterol; 12 grams fat; 62 grams carbohydrates; 4 grams protein; 0.11 gram fiber.

SCRAMBLED EGGS

The secret to creamy scrambled eggs is to stir them constantly while cooking.

1 dozen eggs

3 tablespoons water, milk or heavy whipping cream

Salt, pepper

1/4 cup (1/2 stick) butter

Beat eggs with electric mixer until well combined. Add water and salt and pepper to taste and mix well.

Melt butter in large skillet over low heat. Add eggs and cook, stirring constantly with spatula, 4 to 8 minutes, depending on how soft or hard you like your eggs.

6 servings. Each serving:

217 calories; 253 mg sodium; 446 mg cholesterol; 18 grams fat; 1 gram carbohydrates; 13 grams protein; 0 fiber.

INGREDIENTS

Shopping List

2 (12-ounce) cans flaky refrigerator biscuits

1 (14-ounce) package turkey or pork sausage

Seasonal fresh fruit, such as strawberries, cantaloupe or honeydew melon

Staples

Butter

Cinnamon

Cream cheese

Eggs

Milk

Pepper

Salt

Granulated sugar

Powdered sugar

Vanilla extract

COUNTDOWN

30 minutes before: Mix sugar and cinnamon. Melt butter for biscuits. Tear or cut biscuits.

25 minutes before: Dip biscuit pieces in butter and sugar-cinnamon mixture and place in muffin tins.

20 minutes before: Begin baking cinnamon rolls. Wash and hull strawberries or slice melons.

15 minutes before: Begin cooking sausage. Mix eggs with water and salt and pepper.

10 minutes before: Combine cream cheese, milk, powdered sugar and vanilla for icing.

8 minutes before: Melt butter for eggs in skillet and cook eggs.

2 minutes before: Drizzle icing on cinnamon rolls.

* Casafina napkin from Brieco’s, San Pedro, and Trigo, Santa Monica