Pumpkin Cinnamon Rolls

It's almost over. Pumpkin season. It's really sad. I always look forward to this time of year. So I have 2 pumpkin recipes for you this week.

Today its these pumpkin cinnamon rolls. They are soft, have the perfect amount of spices, and are topped with a maple frosting that sends them over the edge.

Melt in your mouth good, they're so amazing.  Make these for Thanksgiving breakfast. I will be! I'm going to get another right now. 

Pumpkin Cinnamon Rolls

3/4 cup Buttermilk, warm to 110 degrees
6 Tablespoons Butter, melted
1 large Egg, room temp
2/3 cup Pumpkin Puree
1/4 cup Granulated Sugar
1 Tablespoon Instant Yeast
1 teaspoon Salt
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/8 teaspoon Ginger
1/8 teaspoon Cloves
4 1/2 to 5 1/2 cups All-Purpose Flour

Filling
6 Tablespoons Butter, room temp
3/4 cup Brown Sugar
2 teaspoons Cinnamon

Frosting
2 oz Cream Cheese, room temp
3 Tablespoons Heavy Cream
1/2 teaspoon Pure Vanilla Extract
1/2 teaspoon Maple Extract
1 1/2 cups Powdered Sugar

Dough

1. In the bowl of a stand mixer  with your paddle attachment, combine the buttermilk and butter. beat to combine. Turn to low and add in the eggs, pumpkin, sugar, yeast, salt, cinnamon, nutmeg, ginger, cloves, and 1 cup of flour.

2.Change to paddle to your dough hook. Add the flour until the dough pulls away from the sides of the bowl. It will still be sticky but not leave a lot of dough on your hands. Let the dough hook knead your dough for a minute or two, until its in a soft ball. Your dough will be softer than a regular bread dough because of the pumpkin.

3. Lightly grease a large bowl and place your dough in it. Cover and let rise until doubled, about 2 hours. You can speed this up by heating your oven to 170 and then turning your oven off. Place the covered bowl inside and keep an eye on it. It will probably take about an hour.

4. While the dough is rising grease a 9x13 cake pan. In a small bowl combine the brown sugar and cinnamon. 

5. Grease your counter top. When your dough has doubled place your dough on it. Roll it out into a 12 x 16 inch rectangle. Spread your softened butter over the dough leaving an inch on one of the long sides without butter. Sprinkle your sugar/cinnamon mixture over the butter and roll over it with your rolling pin to compact it. 

6. Starting with the long sugar covered end, roll tightly all the way and pinch the unsugared end to seal the dough. Using a serrated knife cut into 12 even slices. Place the rolls in your greased cake pan. Cover with plastic wrap and let rise again for another hour or two, until doubled. 

7. Bake at 350 degrees for about 24 minutes until the tops are light golden brown. You don't want them too brown.

8. While the rolls are in the oven, combine the cream cheese and milk. Beat until smooth and creamy. Add in the vanilla and maple extracts and mix. Beat in the powdered sugar until smooth again. Spread over the rolls right out of the oven. Let cool slightly before eating.

Recipe Source: Mels Kitchen Cafe

Soft Whole Wheat Rolls

It snowed for the first time this year today! I'm not a huge fan of snow but I love an excuse to stay in and bake.

I found this recipe that claimed they were the softest rolls. And they are. I've made 4 different whole wheat roll recipes in the last month and this recipe wins. Hands down. They are soft, fluffy, have a hint of honey and almost melt in your mouth.

This is a recipe that needs to be at your Thanksgiving table!

Soft Whole Wheat Rolls

3 1/2 cups Whole Wheat Flour
1/3 cup Vital Wheat Gluten
4 teaspoons Instant Yeast

2 1/2 cups Warm Water, 110-120 degrees F

1 Tablespoon Salt
1/3 cup Butter, melted and cooled
1/3 cup Honey
4 teaspoons Vinegar

2 1/2 - 3 cups Whole Wheat Flour

2 Tablespoons  Butter, melted and cooled

1. In the bowl of a stand mixer, combine the 3 1/2 cups flour, vital wheat gluten, and yeast. Add in the warm water and beat for 1 minute. Cover the bowl with a towel and let it sit for 10 minutes.

2. Add in the salt, 1/3 cup butter, honey, and vinegar. Beat again for 1 minute. Add in the rest of the flour 1 cup at a time beat with the dough hook. Knead until the dough pulls away from the sides of the bowl, until its smooth and round.

3. Preheat oven 170 degrees and turn the oven off. Grease a large baking sheet, 12 x 18 inches. Shape dough into 24 - 2.3oz balls. Place on the prepared baking sheet and cover with a towel and place in the oven until doubled, about 30 minutes. Remove from the oven, heat to 350 degrees, and bake for 15-20 minutes. Brush with melted butter and let cool.

Recipe Slightly adapted from: Five Heart Home

Caramel Apple Shake

I'm guest posting over at Reality Daydream today and we are going to have ice cream for dessert! A caramel apple shake! My favorite part is that you can totally taste the sourness of the apple. Its delicious go get the recipe!

Traditional Scottish Trifle

Have you ever had a Scottish trifle? Well, it's more well known as an English trifle but the trifle was invented by the Scottish and I'm half Scottish so, ours is a Scottish trifle. It's a dessert that we have at every family get together. My Auntie Cheryl makes a delicious trifle. I'm not sure what her recipe is but mine is just as amazing! 

It's pound cake, strawberries, and mandarin oranges in strawberry jell-o. Then it has a thick layer of homemade custard topped with bananas and whipped cream. Its amazing!  All the flavors and textures eaten together make the perfect mouthful. Its perfect!

Traditional Scottish Trifle

Jell-O
2 cups cubed Pound Cake
1 large box Strawberry Jell-O
1 small can Mandarin Oranges
1 1/2 cups Strawberries, hulled and diced

Custard
4 cups Heavy Cream
8 Egg Yolks
2 whole Eggs
1/4 cup Granulated Sugar
1 Teaspoon Pure Vanilla Extract

2 Bananas, sliced

Whipped Cream
1 1/2 cups Heavy Cream
1/3 cup Powdered Sugar
1 teaspoon Pure Vanilla Extract

Make the jell-o using the quick set method adding in the oranges and strawberries. Pour into the trifle bowl before it sets too much. Refrigerate 2 hours.

In a large heavy bottomed pan pour in the heavy cream and heat over medium low stirring constantly.

In a separate bowl whisk together the egg yolks, eggs, and sugar. Just before the cream starts to boil take the pan off of the heat. Pour half of it into the egg mixture whisking constantly. Pour back into the pan and return and heat over medium low. Cook for 10 to 15 minutes, until thickened and coats the back of a wooden spoon. Put plastic wrap on the surface and refrigerate while you make your whipped cream.

Whip the heavy cream until it starts to thicken and add the powdered sugar and vanilla. Continue to whip until stiff peaks form.

When the custard is cool pour it on top of the jell-o in the trifle bowl. Top with the sliced bananas then the heavy cream. Refrigerate until you're ready to serve.

Custard Recipe: Nigella Lawson