Sure, sleep in! You'll still have time to whip up this stress-free brunch before your friends and family drop by.

By Rachael Ray Every Day
November 01, 2005
cinnamon rolls

Don't forget! Make your life even easier with our shopping list below.



tips + how-tos




1 lemon
2 red apples (such as Fuji or Gala)
2 small plum tomatoes
1 small eggplant (about 1/4 pound)
14 ounces baby romaine leaves or 2 small heads romaine lettuce
1 small onion
3 cloves garlic
Flat-leaf parsley (a generous handful)
A few leaves fresh basil (optional)


2 cups milk
1 plus 3/4 sticks butter
1 cup (8 ounces) freshly Parmigiano-Reggiano cheese
13 eggs

Meat and Poultry

6 to 8 strips thick-cut bacon
2 thick slices panettone
1 pound bulk sausage


4 slices pumpernickel-rye bread


1 teaspoon anchovy paste
3/4 cup raisins (optional)
1 roasted red pepper
1 fresh chile or Italian hot cherry pepper
2 teaspoons Dijon mustard
3 tablespoons chopped green or black olives, or a combination
1/2 cup cornmeal
6 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
Honey, for drizzling
Maple syrup, for serving
Salt and pepper
2 tablespoons ground cinnamon
5 1/2 cups all-purpose flour
2 cups confectioners' sugar
1 cup light brown sugar
2 tablespoons brown sugar
¾ cup granulated sugar
½ ounce dried yeast (2 envelopes)
2 teaspoons baking powder
1/4 teaspoon pure vanilla extract