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Homemade pumpkin rolls with cinnamon filling.
For the dough:
Sprinkle yeast over warm water in large bowl. Add 1 teaspoon of the sugar and let the mixture stand about 5 minutes. Beat in remaining sugar, eggs, butter and pumpkin.
Gradually add 5 cups of flour and the salt until dough comes together and pulls away from the bowl. Turn out the dough onto a floured surface and knead the remaining 1/2 cup flour into the dough. Knead for 10 minutes. Dough will be soft.
Grease a bowl and add dough. Cover the bowl with plastic wrap and place it in a warm spot for 1-1/4 hours.
Spray two 13x9x2-inch baking pans with nonstick cooking spray.
For the filling:
Mix butter, granulated and brown sugars and cinnamon in a bowl.
Divide dough in half and roll out each on a lightly floured surface so that you have two 16 x 10-inch rectangles. Spread half of the filling on top of each rectangle of dough. Starting on one long side, roll up the dough into a log. Press seams to close.
Cut each log into 12 even-sized slices. Arrange 12 slices in each prepared pan, cut side up. Cover the pans with plastic wrap. Let the rolls sit in a warm spot for 45 minutes.
Note: I prefer to to do all of the above the night before and refrigerate until the morning at this point.
Preheat oven to 350 F. Uncover pans and bake for 30 minutes or until they are golden brown and bubbly. Remove pans from the oven and set them on a wire rack; let rolls cool 10 minutes.
Blend confectioners’ sugar and milk in a small bowl. Drizzle over buns. Serve warm.
Adapted from Family Circle.
These beauties are nutrient-dense, full of healthy fats, protein and antioxidants. And not to mention, with staying power to keep you fueled well until lunchtime. Be sure you don’t skip the cinnamon in these muffins. Not only does cinnamon have several wonderful health-related effects on the body, but it is magic when paired with blueberries.
I will admit that I adore traditional banana nut bread, but I always feel as though there is something missing. In this recipe, I added cinnamon and nutmeg to provide a warmth and depth of flavor that cannot be achieved any other way. For those of you who say, “I do not like bananas,” you should still give this recipe a try. My husband said that it reminded him of carrot cake!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!