Diary of an Inconsistent Cook #59: Cinnabon Cream of Wheat (#homecooking)

I know cream of wheat can be very bland, but with the right ingredients (sweet or savory) it can be delicious. My grandfather preferred it plain with Nuform skim milk and sweet. My kids go ga-ga over this version that tastes very much like Cinnabon cinnamon rolls.

2 servings of Cream of Wheat (the amount depends on the type: quick, instant, regular)
Use milk or water or mix as you like
salt according to directions or you may leave it out
1 – 1 1/2 Tbsp butter
1-2 Tbsp sugar (I find two tbsp too sweet for me; I use less. Judge for yourself)
1/4 tsp cinnamon
1/4 tsp vanilla

Gently and lightly toast the uncooked cream of wheat on medium to medium low heat in the melted butter for a nuttier flavor; it shouldn’t take long stop when it just barely turns color. Add the liquid and stir with a whisk constantly to avoid lumps. Bring to a simmer then turn to low heat and add salt, sugar, and cinnamon (add optional ingredients if using). Cook until it begins to thicken and add vanilla. Cream of Wheat thickens as it cools, so do not over cook. Add more liquid to thin it if necessary. Serve hot with a pat of butter.

Optional additions: 1 star anise, 1-3 cloves or dash powdered cloves, tiny pinch of nutmeg, lemon zest

Da’s Option: If you want to eat it classic like my grandfather omit the extras except for the salt and sugar, and instead add some milk to the bowl.

Tip: For richer cream of wheat, 1 egg can be added at the end of cooking if tempered so it doesn’t scramble.