Fall Dessert: Cinnamon Pumpkin Rolls

Image via: Livlifetoo

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Ingredients

For the rolls:

1 package dry yeast or about 2 and ¼ teaspoons

¼ cup warm water (about 100 to 110­^o)

2 ¾ cups of all purpose flour, divided

Half cup pumpkin puree

Half cup low fat milk

¼ cup melted butter

1 tbsp. granulated sugar

1 ¼ tsp. salt

¼ tsp. nutmeg, grounded

Some cooking spray

3 tbsp. granulated sugar

3 tbsp. brown sugar

1 ½ tbsp. cinnamon, grounded

2 tbsp. all-purpose flour

2 tbsp. butter, chilled and cut into small pieces

For the glaze

¾ cup powdered sugar, sifted

1 tbsp. hot water

¼ tsp. vanilla extract

Image via: Eatliverun

Directions

1. First things first, we begin by making the rolls. To do that, in a large bowl, dissolve the yeast in the warm water. Let the mixture stand for about 5 minutes. Add 2 cups of the flour, the pumpkin puree, the milk, melted butter, 1 tbsp. granulated sugar, salt and nutmeg and beat using a mixer at medium speed until the dough is smooth. Flour a surface and place the dough on it. Knead the dough for about 10 minutes, until it is elastic and smooth. Add the remaining flour as needed, little by little so the dough won’t stick to your hands, although it will be slightly tacky.

2 Now coat a large bowl with the cooking spray and place the dough in it. Turn the dough so the top gets coated. Cover the bowl and let the dough rise in a warm spot (draft-free) for about 50 minutes to an hour, or until it has about doubled its size.

3. Combine the 3 tbsp. granulated sugar with the brown sugar, the 2 tbsp. flour and the cinnamon in a small bowl. Now cut in the cold butter either using a pastry blender or two knifes until the mixture is coarse.

4. Take the dough and punch it down. Let it rest for another 5 minutes. Now roll the dough into a 12×10 inch rectangle on a floured surface. Sprinkle with the sugar mixture. Roll up the dough tightly, starting with the long edge and pressing firmly along the way to remove any air pockets. Pinch the seam and ends to seal it tight. Use a sharp knife to cut the roll into 12 slices, about 1 inch thick. Place the slices in a square backing pan (about 9 inches) which is coated with cooking spray. Cover the slices and let them rise for 25 minutes or until they have doubled their size.

5. Preheat your oven to 375^o and bake the rolls for 20 minutes, or until they have a nice golden brown color. Cool for about 15 minutes.

6. For the glaze, just combine the ingredients in a small bowl using a whisk until smooth. Drizzle over the rolls.

Serve warm!

Enjoy these buns on every occasion and try different types of glazes to give them another kick. Try a salted caramel glaze or a cream cheese glaze for a different experience!

For more dessert ideas, click here.

We are officially into the holidays and there is nothing better than waking your family and visiting guests with the warm smell of fresh french toast! Today’s brunch recipe is inspired by the autumn flavors of pumpkin and cinnamon and the holiday appeal of warm breakfast on Sunday mornings. Thanks All Recipes for this delicious breakfast find.. this one is a little different.. it’s actually a pumpkin french toast recipe bake.

Y U M M Y!

Holiday Cinnamon Pumpkin French Toast

Image via: Minimalist Baker

Ingredients

8 eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon white sugar
1 (15 ounce) can pumpkin puree
1 loaf Texas toast thick-sliced bread, cut into 1-inch cubes
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1 tablespoon butter, softened

Directions