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

My Favorite Pumpkin Posts!

I have complied a bunch of my favorite pumpkin recipes I've made over the years into this one post. Make one or make a few, you wont regret it!

 One at a time...

 Chewy Pumpkin Chocolate Chip Cookies

 Pumpkin Cheesecake

Pumpkin Chocolate Chip Bread

Pumpkin Mousse Trifle

Pumpkin Pancakes

 Better Than Pumpkin Pie Cake

 Pumpkin Cinnamon Sugar Pretzels

Pumpkin Brownies

Orange Rolls

I made some orange rolls and they are so good. Sweet, gooey, so soft and they have a crusty sugary bottom. I'm sharing the recipe over at Reality Daydream today. Go get it and let me know what you think!

Pumpkin Cinnamon Sugar Pretzels

I'm sharing this amazing recipe over at Sawdust and Embryos today! These pretzels are soft, chewy, cinnamony, and sweet. Go check out the recipe, I never thought about making pretzels, its totally worth it!

Streusel Banana Bread

This banana bread is so soft and has an awesome sweet crunch. It has a touch of cinnamon in the bread that ties it into the streusel topping. If you're in the mood for coffee cake but have extra bananas lying around then this is the bread you should make!

Streusel Banana Bread
Recipe Source: Little Bits Of

1 Egg
1 cup Granulated Sugar
1/2 cup Butter, room temp
1 teaspoon Pure Vanilla Extract
1/2 cup Buttermilk
2 Bananas, ripe and mashed
2 cups All-Purpose Flour
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 teaspoon Cinnamon

Streusel Topping
1/2 cup Powdered Sugar
1/2 cup All-Purpose Flour
4 Tablespoons Butter, melted
1/2 teaspoon Cinnamon
Pinch of Salt

1. Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray.

2. In the bowl of a stand mixer, combine the sugar, egg, and vanilla and beat until well combined. Add in the butter and beat until smooth. Add in the bananas and buttermilk and beat until combined.

3. In a medium bowl combine the flour, salt, baking soda, baking powder, and cinnamon and whisk. Slowly add the flour mixture into the the wet ingredients and mix until well combined. Pour into your prepared pan.

4. For the crumb topping...Combine all of the ingredients. Crumble over the batter in the pan. Bake for 45 minutes or until a toothpick comes out clean.

Pumpkin Chocolate Chip Bread

I'm sharing one of my favorite fall recipes over at Sawdust and Embryos today! Seriously, this bread is soft, cinnamony, full of chocolate chips. This is your new favorite Pumpkin Chocolate Chip Bread!

Zucchini Bread

I have this great neighbor that brought me some zucchini's. I've never done anything with zucchini's before. I was worried they would just go bad on my counter, so I went on a search for recipes. The first thing I came across was zucchini bread. So I made some. Its light, sweet, moist, and has a crispy cinnamony crust. This is the perfect recipe for your extra zucchini's!

Zucchini Bread
Recipe Source: OhMySugarHigh.com

3 cups All-Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
3 teaspoons Cinnamon
3 Eggs
1 cup Vegetable Oil
2 1/4 cups Granulated Sugar
3 teaspoons Pure Vanilla Extract
2 cups Zucchini, shredded

1. Preheat oven to 350 degrees. Grease and flour 2 8x4inch bread pans.

2. In a medium bowl whisk together flour, baking soda, baking powder, salt,and cinnamon. In the bowl of a stand mixer combine the eggs, vegetable oil, and sugar and beat until well combined.

3. Add the flour mixture into the wet ingredients and beat well. Add in the zucchini and combined. Pour into the bread pans and bake for 45-55 minutes or until a toothpick comes out clean.

4. Let cool for 10 minutes in the pan and then turn out of the pan and let cool completely on a wire rack.

Cinnabon Cinnamon Rolls

I have a small obsession with cinnamon rolls, especially these ones. They are light, and soft, and they melt in your mouth. The frosting is creamy, sweet, and a little tangy. These are amazing! I'm not sure how close to actual Cinnabons these are but they are to die for. This is a recipe you need in your recipe box!!

 

Cinnabon Cinnamon Rolls
Recipe Source: CulinaryCoutureBlog.com

Dough
3/4 cup Warm Water, 115 degrees
2 1/4 teaspoons Active Dry Yeast
1/2 cup Granulated Sugar, divided
1/2 teaspoon Salt
1/4 cup Buttermilk, room temp
1 Egg
1/3 cup Vegetable Oil
4-5 cups All-Purpose Flour

Filling
1 1/4 cups Brown Sugar
2 1/2 Tablespoons Cinnamon
2 Tablespoons Cornstarch
1/2 cup Butter, room temp

Frosting
2oz Cream Cheese, room temp
1/4 cup Butter, room temp
1 teaspoon Pure Vanilla Extract
1 teaspoon Fresh Lemon Juice
1 1/4 cups Powdered Sugar

1. In the bowl of a stand mixer using the dough hook, add in the water, yeast, and 1 tablespoon of the granulated sugar. Mix and let sit for 10 minutes. In a separate small bowl mix the buttermilk, egg, and oil so its well combined. Pour the buttermilk mixture, the rest of the granulated sugar and salt. Stir to combine.

2. Add in 2 cups of the flour and stir on low until combined. Continue to add the flour until the dough no longer sticks to the sides of the bowl and they look clean. Increase to medium speed and knead for 5 minutes. The dough should be sticky but not sick to your fingers when you touch it.

3. Put the dough in a greased bowl and cover with plastic wrap. Let it sit somewhere warm for about an hour or two until it doubles.

4. Prepare the filling... In a medium bowl mix the brown sugar, cinnamon, and cornstarch. Grease a 9x13 glass dish and then line with parchment paper and grease again.

5. Once the dough has doubled, flour your work surface. Turn the dough onto the counter and punch out the air. Place on the floured surface. Roll the dough into a large rectangle, about 15x22. Spread the over the dough and leave a 1" strip on the edge farthest from you without butter. Sprinkle the  cinnamon mixture over the butter and using your rolling pin roll over the cinnamon to press it into the butter.

6. Starting with the edge closest to you gently roll the dough up tightly sealing with the edge you didn't put butter on. Cut off the uneven ends and mark the dough every inch and a half. Then slice your dough.

7. Place the rolls in the prepared pan. Cover with plastic wrap and set in a warm place and let rise for an hour or 2 until doubled again and touching each other. Bake at 350 for 15-17 minutes, until lightly brown. Be careful to not overbake.

8. While baking make the frosting. In  the bowl of your mixer beat together the butter and cream cheese. Add in the vanilla extract and lemon juice. Beat until combined. Add in powdered sugar and mix on low until incorporated then increase the speed to high and beat for 5 minutes.

9. When you take the rolls out of the oven spread the frosting on top. Serve warm!

Lion House Rolls, Guest Post at Sawdust and Embryos

I am doing my monthly guest post over at Sawdust and Embryos.
Go over and see how easy it is to make soft and fluffy homemade rolls.
You won't ever be satisfied buying them at the store again! Click here to get the recipe!

Apple Brown Betty

I shared this at Sawdust and Embryos last week and I had to share it with you!

Have you ever heard of Apple Brown Betty? I think I’d heard of it but I had no idea what it was or what was in it. So while search through apple recipes I came upon this recipe. I was a little hesitant cause there is bread in it people. Bread. But as it turns out its pretty delicious and you’ll want more. Promise.

Apple Brown Betty
Recipe Source: PioneerWoman.com

3 Granny Smith Apples
7 slices Wheat Bread
3/4 cups Butter, Salted
1 1/2 cup Brown Sugar, packed
1 teaspoon Cinnamon
4 Tablespoons Water

1. Preheat your oven to 375 degrees. Slice bread strips and then into a small pieces. Peel and thinly slice your apples.

2. In a small bowl combine your cinnamon and brown sugar. Generously coat your pie plate with butter. Then add 1/2 cup of brown sugar/cinnamon mixture, 1/3 of the apple slices, and 1/3 of the breadcrumbs. Repeat the layers two more times, ending with the breadcrumbs. 

 

3. Slice butter and place the slices over the breadcrumbs. Sprinkle the water over the butter and then sprinkle little more brown sugar over the butter. Cover in foil and bake for 45 minutes. Remove the foil and bake 10 more minute to brown the top. Serve warm with sweet whipped cream.

Naan

This is the perfect side for the Chicken Tikka Masala I shared with you earlier this week. Its soft, chewy, and the flavor is a perfect match for the curry.

 

Naan

Recipe Source: AllRecipes.com

1 - .25oz pkg Active Dry Yeast
1 cup Warm Water
1/4 cup & 1 Tablespoon Granulated Sugar
3 Tablespoons Milk
1 Egg, beaten
2 teaspoons Salt
4 1/2 cups Bread Flour
1/4 cup Butter, melted

1. In a large bowl, dissolve yeast in warm water with 1 tablespoon sugar. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead on a lightly floured surface until smooth. Place dough in a well greased bowl and cover with a damp cloth. Set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

2. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

3. Preheat the grill to medium. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for about 3 minutes, until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 3 minutes. Remove from grill, and continue until all the naan is cooked.

Egg in a Hole

This is my favorite breaskfast. My dad used to make this for us all the time growing up and its so easy and delicious.

Egg in a Hole

Olive Oil
1 slice of Bread
1 Egg

Spray a skillet with olive oil and heat over medium heat. Cut a 2-inch hole in the middle of the slice of bread. Eat the bread you pulled out of the hole. Place bread into the heated up pan. Crack an egg into the hole. Cook for 2-3 minutes, flip the bread over and cook 2 more minutes. Egg will be over easy.

Cheddar Bay Biscuits

Bread is my favorite food and when I was looking for a fast easy roll of sorts to go with our dinner I found this. It was quick, easy and so delicious. There is a garlic butter brushed on top after its baked and it adds that little extra burst of flavor.

Cheddar Bay Biscuits

Recipe Source: The-Girl-Who-Ate-Everything.com

Biscuits
2 1/2 cups Bisquick
4 Tablespoons Cold Butter
1 cup Cheddar Cheese, shredded
3/4 cup Milk
1/4 teaspoon Garlic Powder

Butter Glaze

3 Tablespoons Butter
1/2 teaspoon Garlic Powder
3/4 teaspoon Dried Parsley Flakes

1. Preheat oven to 400 degrees. Lightly grease a cookie sheet and set aside.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or 2 forks. Cut until butter is in the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don't over mix.

3. Drop 1/4 cup portions of the dough onto the lightly greased cookie sheet. Bake for 13-15 minutes in preheated oven until the tops of the biscuits begin to turn light brown.

4. While the biscuits are baking, melt butter is a small bowl. Stir in garlic powder and dried parsley flakes. Use a pastry brush to spread the garlic butter over the tops of all the biscuits. Sprinkle a little kosher salt on the freshly coated biscuits. Makes about 9.

Amish Friendship Bread

I love bread, but when my mum gave me this recipe and I read it takes 10 days to make, I was just going to go home and throw it away. But lucky for me she gave me some of the bread along with the recipe and after I tasted it, I had to make it. It is so unhealthy, but so good. Totally worth the 10 days it sits on the couter staring at you.

Amish Friendship Bread

*Do NOT use a metal spoon or metal for mixing
*Do NOT refrigerate

When air forms in bag and is too puffy, let it out and reseal. It is normal for batter to rise, bubble, and ferment.

DAY 1 In a bowl stir until combined, 1 cup Flour, 1 cup Granulated Sugar, & 1 cup Milk. Pour into a quart size ziploc bag.
DAY 2 Mush the bag - squeeze the batter around a little
DAY 3 Mush the bag
DAY 4 Mush the bag
DAY 5 Mush the bag
DAY 6 In the bag, add: 1 cup flour, 1 cup sugar, and 1 cup milk. Mix in and squeeze.
DAY 7 Mush the bag
DAY 8 Mush the bag
DAY 9 Mush the bag
DAY 10: Combine in a LARGE bowl; the batter from bag, 1 cup flour, 1 cup sugar, and 1 cup milk.

Stir and pour Three 1 cup starters into quart size Ziploc bags. Keep one for yourself and give the other 2 to friends with the instructions.

To the remaining batter in the bowl, add following ingredients and mix well:

1 cup Vegetable Oil
2 cups Flour
1 cup Sugar
2 teaspoons Cinnamon
1/2 cup Milk
1/2 teaspoon Baking Soda
3 Eggs
1/2 teaspoon Salt
1 teaspoon Vanilla
1 1/2 teaspoons Baking Powder
1 - 5.1oz box Instant Vanilla Pudding Powder

Preheat oven to 325 degrees. Generously grease and sugar a large bundt pan or 2 large bread pans with 1/4 cup sugar and 1 teaspoon cinnamon. Pour batter into pan(s) and sprinkle remaining sugar mixture on top. Bake 1 hour 10 minutes for bundt pan or 1 hour for 2 bread pans. Let stand 10 minutes before removing from pan(s).

Butterflake Rolls

I found my new favorite roll recipe. It doesn't take a lot of time and they come out soft and flaky. The best part is they pull apart in about 5 pieces, which really just means more places to put jam.

Butterflake Rolls

Recipe Source: CheekyKitchen.com

1 Tablespoon Yeast

3/4 cup Warm Water

1/4 cup Sugar

1 Egg

2 Egg Yolks

3/4 teaspoon Salt

1/2 cup Buttermilk

4 cups Flour

1/4 cup Butter, softened

1. Spray a muffin pan with cooking spray and set aside.

2. In a large bowl, mix yeast in 1/4 cup warm water until dissolved. Whisk, in the sugar, salt, and eggs. Beat in the buttermilk and remaining water until combined.

3. Use a wooden spoon to stir in about 3 cups of flour, adding more up to 4 cups, to make a soft dough. You want to be able to knead the dough and not have it stick to your fingers.

4. Knead dough a few times. Roll out dough so its a 1/2 inch thick and spread with a thin layer of butter. Fold dough in half, then spread with butter. Repeat 3 more times.

5. After you've finished buttering and folding, roll dough to 1/2 inch thick and cut your dough into 1×1 inch squares. Place 3 to 4 squares upright in each sprayed muffin cup. Heat oven to 200 degrees and turn off. Spray a layer of saran wrap with cooking spray and place over the dough in muffin tin and let rise in the oven for 30 minutes or until about doubled.

6. Preheat oven to 400 degrees and bake rolls for 10-15 minutes or until golden brown.

I shared this recipe at
Totally Tasty Tuesdays
 

Banana Bread

Do you have a recipe that your mom makes that you love and always want. For my husband this is that recipe. He likes to eat it with butter and cheese on it. I dont really understand it. Its really good on its own. It is light and airy, moist and delicious.

Banana Bread

Recipe Source: Sandy Bishop

1/2 cup Shortening

3/4 cup Mashed Bananas (2 med)

1 cup Sugar

2 Eggs

1 3/4 cups All-Purpose Flour, Sifted

3/4 teaspoon Baking Soda

1/2 tsp Salt

Preheat oven to 325 degrees. Spray a bread pan with cooking spray. Cream shortening and sugar. Add eggs and blend until fluffy, about 2 minutes. In a separate bowl sift remaining dry ingredients together several times. Add dry ingredients and bananas into the sugar/egg mixture while mixing. Bake 1 hour for one large loaf or 25 minutes for a small loaf.

Cinnamon Rolls

As I am sitting here writing this, it is snowing outside. Its not just a little, its coming down hard. On a day like this a nice warm, gooey, delicious cinnamon roll is just what I need. Preferably a Cinnabon cinnamon roll. There isnt one by where I live anymore. It left the mall. Oh, I loved Cinnabon. These taste almost exactly the same. You should definitely make these, they are so good!

Cinnamon Rolls

Recipe Source: allrecipes.com

Dough
1 cup Warm Milk (110°F)
2 Eggs, Room Temp
4 ¾ cups Bread Flour
1/3 cup Margarine, Melted
½ cup White Sugar
2 ½ teaspoons Yeast
1 teaspoon Salt

1. Dissolve yeast in warm milk in a large bowl. Mix in the sugar, margarine, salt , and eggs. Add flour and mix well.

2. Heat oven to 200° and turn off. Put dough in a greased bowl, cover and put in oven for about an hour or until doubled. After the dough has doubled its size, turn it out onto a lightly floured surface, cover and let rest 10 minutes.

3. In a small bowl combine brown sugar and cinnamon.

Cinnamon Mixture
2 ½ Tablespoons Ground Cinnamon
1 cup Brown Sugar, Packed
1/3 cup Butter, softened enough to spread easily

1. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with cinnamon/sugar mixture.

2. Roll up dough, rolling from the 16 inch end, and cut into 12 rolls. Place rolls in a lightly greased 9x13 baking pan. Cover and let rise until nearly doubled, about 30 minutes.

3. Pre-heat oven to 400°F. Bake rolls in preheated oven until golden brown, about 17 minutes. While rolls are baking beat together all ingredients for the icing.

Icing
¼ cup Butter, Softened
1 - 3oz pkg. Cream Cheese, Softened
1 ½ cups Powdered Sugar
½ teaspoon Vanilla
1/8 teaspoon Salt

Spread icing on rolls while still warm.