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

Healthy Whole Wheat Pumpkin Pancakes

I hear the word healthy and and immediately think its going to be a pain to make. There are going to be ingredients that I don't have. I really wanted some pumpkin pancakes and so when I found this recipe I was so excited. Its super easy and I had all of the ingredients. They are light, fluffy, and so soft. I may have eaten too many but they're amazing!

Healthy Whole Wheat Pumpkin Pancakes
Makes about 12 pancakes

2 cups Whole Wheat Flour
4 teaspoons Baking Powder
1/2 teaspoon Salt
2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
1 cup Pumpkin Puree
2 Tablespoons Pure Maple Syrup
2 Eggs
2 teaspoons Pure Vanilla Extract
1 1/2 cups Almond Milk
2/3 cup Mini Chocolate Chips

1. Heat the griddle over medium heat. Whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside. 

2. In a separate bowl, combine the pumpkin, maple syrup, eggs, vanilla, and almond milk. Add the dry mixture to the wet ingredients and mix until smooth. Fold in the chocolate chips. 

3. Butter the griddle and pour your batter onto the preheated griddle. Cook until the edges are dry and there are bubbles in the middle and then flip. Continue to cook for a few more minutes until golden brown. Re-butter every time you put more batter on the griddle.

Recipe Source: Ambitious Kitchen

Pumpkin Pancakes

I love pancakes. They are my favorite breakfast food. I will admit though, as much as I love pancakes I was a bit nervous to add pumpkin to them. But these have become a regular around here. They are light and fluffy, just the way a pancake should be. They taste like my favorite Pumpkin Chocolate Chip Bread, that I may or may not have been eating for breakfast before I found these pancakes. Try them, I bet they'll be a new fall favorite!

Pumpkin Pancakes

2 cups All-Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Pumpkin Pie Spice
1 1/4 cups Pumpkin Puree
1/3 cup Brown Sugar
1 large Egg
3 Tablespoons Vegetable Oil
1 1/2 cups Buttermilk

1. Heat a griddle over medium heat. In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice until combined.

2. In a blender, combine the pumpkin, brown sugar, egg, oil, and buttermilk. Blend on high for about a minute, until combined.

3. Pour the wet ingredients into the bowl of dry ingredients. Whisk until just combined. There may still be a few lumps.

4. Make sure your griddle is hot and coat with butter. Pour 1/4 cup of batter onto your griddle. Cook until there are bubbles and the edges begin to look dry and flip over and cook through. Coat griddle with butter for each new pancake.

Recipe Source: Sallys Baking Addiction

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!

Light & Crispy Waffles

My husbands favorite breakfast are waffles. He makes them at least twice a week. This recipe makes a light, crispy, delicious waffle that you don't want to stop eating.

Light & Crispy Waffles

Recipe Source: Cuisinart

2 1/4 cups All-Purpose Flour

2 Tablespoons Granulated Sugar

1 Tablespoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

2 cups Milk

1/3 cup Vegetable Oil

2 Large Eggs, lightly beaten

Combine all ingredients in a large mixing bowl until blended and smooth. Coat waffle plates with non-stick cooking spray. Pour about 1/4 cup of batter for 1 square of waffles. Let bake for about 3 minutes. Serve immediately.

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.

Baked French Toast

Are you ready for my new favorite breakfast. It is delicious. My husband doesn't think its an appropriate breakfast because its so sweet, but I think the crunchy sweet topping is the most delicious part.

Baked French Toast

Recipe Source: MormonMavens.blogspot.com

1 loaf Sourdough Bread
8 Eggs
2 cups Milk
1/2 cup Heavy Cream
3/4 cup Sugar
2 Tablespoons Pure Vanilla Extract

Topping:
1/2 cup All-Purpose Flour
1/2 cup Brown Sugar, packed
1 teaspoon Cinnamon
1/4 teaspoon Salt
1/2 cup cold Butter, cut into pieces

1. Grease a 9x13 pan with butter. Tear bread into bite-size chunks and place evenly in the pan.

2. In a medium bowl mix together the eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge overnight.

3. In a small bowl mix together the flour, brown sugar, cinnamon, and salt. Cut in the butter with a pastry blender until crumbly. Cover and put in fridge.

4. When ready to bake, take pan and bag out of fridge. Remove wrap and evenly sprinkle the crumb mixture over the top. Bake for 1 hour at 350 degrees.