Breakfast at the McGills

This past weekend we celebrated Easter and my birthday, and if there is one thing I love on holidays it’s special breakfasts and brunches. Because we were just the 3 of us this year I didn’t want to do anything too crazy but I did really want cinnamon buns, which can be about as much work as a big brunch. 

I found this awesome recipe on Pinterest (click here) which gave me enough time to prep them and get them ready for the oven before leaving for mass at 10:30.

Recipes like this make me super thankful for my Kitchenaide. Not only does it reduce the time to mix and kneed the dough it also allows me to do two things at once play with Monkey and mix/knead the dough. 

This is especially important when there is so much flour in the recipe! This one calls for 7-7 1/2 cups, which is more than mybpost gym arms can handle right now. 

This recipe makes a ton of cinnamon buns and my first mistake was not having enough baking dishes so I had squish them all into the two dishes I own. But swished and funny looking they stilll taste the same, and went great with mini eggs and mimosas!

You can find the recipe for these easy morning cinnamon buns here.

3 cups warm water

2 tablespoons dry active yeast

6 tablespoons granulated sugar, divided

1 tablespoon salt

6 tablespoons vegetable or canola oil

3 large eggs

7 – 7-1/2 cups all-purpose flour

1 to 1-1/2 cups butter, divided, softened

2 cups dark brown sugar, divided

3 – 6 tablespoons ground cinnamon


Prepare your oven to allow the dough to rise by turning on the light a half hour before starting the recipe of turnin on the oven for a few minutes then turning it off so it is warm not hot.

Add yeast water and sugar to the bowl of a stand mixer with the dough hook attached. Allow to sit for 10 minutes or until frothy. 

Then add salt, oil, eggs and 4 cups flour and mix until incorporated.  Add 2 more cups of flour; mix again. Add 1 more cup of flour; mix again. 

Increase the speed to medium for about7 minutes, if the dough is still wet and not just sticky add more flour in 1/4 cup amounts. The dough should not be dry. 

Lightly oil an extra large bowl and transfer the dough into it to rise and place in the warm oven to rise. Allow to rise 45 minutes or until doubled in size.  

Once it has risen, punch it down, and allow to rise again until doubled in size

Once the dough has risen grease the bootom and sides of 8″x8″ or 9″x9″ glass baking dishes. 
Divide the dough into three equal portions and roll into a rectangle on a lightly floured surface. Spread 2-3 tablespoons of butter onto the dough then sprinkle a 1/4 cup of brown sugar and 2 tablespoons of cinnamon over the dough. Then roll and slice into rounds. Allow to rise for 15 minutes.

Preheat the oven to 350 F while the buns are resting. Bake each pan for 25 – 30 minutes or until golden brown. 

What is your favourite brunch recipe? Let me know in to comments below I would love to try them! 

4 thoughts on “Breakfast at the McGills

  1. Those look yummy and super easy to make! I haven’t tried to make cinnamon rolls yet but I think I should give it a go!


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