The elaborate breakfasts Joe used to spoil me with back when he’d work evenings have dwindled now that we’re on the same earlier morning schedule — the one real drawback of his new job. (I can hardly complain, since it means I don’t eat a microwave quesadilla in the dark by myself for dinner.) But the other night Joe prepared a baked breakfast in advance and I had to share.
He got the recipe for chocolate cinnamon mini-buns with caramel stout glaze from the latest issue of his home brewer magazine, and so we had a Guinness-glazed breakfast.
That makes enough dough for two batches of the rolls, filled with melted butter, cinnamon, sugar and mini chocolate chips. The glaze? A Guinness reduction, of course.