If there is one thing I have figured out it’s that with Raegan’s allergies
breakfast can be pretty bland! BUT!!! I am determined to give her as much variety as the next kid.
I saw a recipe on Pinterest for Cinnamon Toast Rolls and thought it was pretty amazing and decided I must try it! But once again I altered it a bit to suit Raegan’s needs.
4 pieces whole wheat dairy/egg free bread
Butter (Vegan, I use Smart Balance)
Your favorite Cinnamon Sugar Mixture (I love Cinnamon so I do about 2 TBSP Cinnamon to 1 Cup of Sugar)
1 Pear peeled, cored, and diced
3/4 Cup Water
1/8 Cup granulated Sugar
1 tsp Cinnamon (optional)
For the Cinnamon Toast Rolls you can follow the Instructions from the link above if you wish. She has wonderful pictured to help guide you..Otherwise..
Cut crust from edges of bread. Using a rolling pin flatten out the bread a little. Butter both sides of bread lightly and sprinkle with cinnamon and sugar.
Fold the longer sides of the bread inward and make the edges touch. It will look like two doors opening. Then from the short end roll it up! Place in a small baking dish (I used a ramiken) or a mini muffin pan works well if your making a lot. Bake at 375 degrees for about 15-20 minutes.
Meanwhile in a small saucepan mix your pears, water, sugar, and cinnamon. Bring to a boil and cook until the pears are tender and mashable. You may use more or less water depending on the pear. Once the pears are tender mash with a potato masher or fork until chunky.
Place 3-4 Cinnamon Toast Rolls on a serving dish or in a small bowl and top with a generous helping of pears. This goes well with a couple slices of bacon. Just Saying.