It has been brought to my attention that my children are shamefully hard-done-by: most weekday mornings they must suffer through the burden of torturous breakfasts consisting of cereal, granola, porridge, toast, French toast, eggs, bacon, and occasionally, even English muffins. Oh, the horror! 

Hey folks. Sorry for the unseemly lack of posts; since I last posted I’ve stopped teaching fitness classes and started back to work full time (outside the home) and have been swamped with a daily routine of schlepping my eldest to school with the twins in tow, picking up the hubby each morning after he finishes teaching an early morning anatomy class, catapulting myself to the office, and then racing back home for dinner time, and collapsing after extracting my remaining drops of energy while kicking and punching my way through an hour of my mom’s Turbo Jam DVDs (love it!!).

Danishes are one of those ultra impressive pastries that will have your guests rushing the brunch buffet table, and licking their fingers for more. So, when I was set with the task of bringing the starring (sweet) attraction to a family brunch over the holidays, I though I’d try my hand at a simplified version of this elaborate treat.

My infatuation with cinnamon rolls began in high school. I am a little ashamed to admit that instead of a wholesome, nourishing meal, at lunchtime I would instead shell out $1.50 to the high school cafeteria for one of their home-baked (or I guess it would be “school-baked”) cinnamon rolls. They were simple enough: warm and doughy, chewy and sweet, drizzled with a thick, white, sugary frosting, and — as one might expect — cinnamony.

I don’t know about you, but thanks to the fast food nation we now live in and the proficient marketing of processed food, when I hear the word “breadsticks,” unfortunately my mind conjures up thoughts of greasy, doughy, bloated blocks of bread sandwiched together in a pizza box, served with a side of one or another variety of mysterious dipping sauce. Or the one of a billion, store-bought, frozen, oven-ready breadsticks — akin to the upscale breadstick that you might expect to find at the average pasta franchise — which, although quick and easy, are quite generic and filled with preservatives and artificial flavors.