And For Breakfast...

For our St. George trip, I went with make-ahead or super quick breakfasts. One morning we had these:

Lemon Monkey Bread- 8 servings
15 Rhodes dinner rolls, thawed, but still cold
Zest of one lemon
1/2 c. sugar
3 Tbs. butter, melted
Glaze:
1/2 c. powdered sugar
1 Tbs. lemon juice
Cut rolls in half and place in a greased 9x13 pan. Drizzle with melted butter. Mix lemon zest and sugar. Sprinkle half of the lemon sugar over the rolls. Cover and let raise till doubled. (I prepared this much the night before and left them in the fridge overnight.) Sprinkle with remaining lemon sugar. Bake at 350 for about 20-25 minutes. Combine glaze ingredients. Drizzle over rolls while still warm.

The next morning I put it all on the line and tried that Pinterest phenomenon, Cinnamon Roll Waffles! You know the ones- where you take Pillsbury refrigerated cinnamon rolls and cook them in your waffle iron- well, they worked perfectly. Bonus: they look like Mickey Mouse!