More Pumpkin Love!

And the pumpkin kick continues...

This time, it's something I've been wanting to try for a while: Pumpkin Cinnamon Rolls.  Ever since I spotted the first recipe on Food Gawker, I have wanted to make these.  I love cinnamon rolls.  I love pumpkin.  This *must* be the perfect baked good!  And like any other delicious dish, everyone has a different twist.  As I sifted through my recipe options, I finally found a winner: Pumpkin Cinnamon Rolls from Miss in the Kitchen.  This recipe stood out for two reasons: 1) No rise time [yet they still puffed up beautifully!]; and 2) there is not only pumpkin in the bread, but it's also in the FILLING!  Double pumpkin = major win.  These were super simple and super tasty.  Definitely a keeper recipe!

Pumpkin Cinnamon Rolls from Miss in the Kitchen

Ingredients

for rolls:

Naked rolls - once they were iced, I dove right in before snapping a pic

• 1 cup warm water
• 2 tablespoons yeast
• 1/4 cup sugar
• 1/3 cup oil
• 1 egg
• 1/2 cup pumpkin puree
• 4 1/2 cups all purpose flour [I used 1 1/2 cups whole wheat flour, 2 cups all purpose]
• 1 teaspoon salt

for filling:

• 2 tablespoons butter, softened
• 2/3 cup pumpkin puree
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup brown sugar
• 1/2 cup sugar

for icing:

• 4 oz cream cheese, softened
• 2 tablespoons butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla
• 2 tablespoons milk

Preheat oven to 400 degrees.

In a large mixing bowl add warm water, yeast, sugar, and oil and stir together.  Allow to set for 3 to 5 minutes or until bubbles start to form.  Stir in egg and pumpkin.  Add 2 cups of flour and combine.  Add salt and 1 cup of flour.  Stir until a soft dough forms and starts to pull away from sides of bowl.  Add additional flour if needed.

Pour dough onto a floured surface and knead for 5 minutes, adding flour as needed until dough is soft and smooth but no longer sticky.  Allow dough to rest about 5 minutes.  Roll out to a rectangle shape about 12 x 15 inches.

In a medium size bowl mix butter and pumpkin puree together until smooth.  Stir in cinnamon and nutmeg. Spoon filling over dough and spread into a thin, even layer.  Sprinkle brown and white sugars evenly over dough.  Starting from a long side, carefully roll up dough, pinching the edges to seal.  Using a sharp knife cut into 1 1/2 inch slices.  Place into a greased baking dish [note: clearly my 9x13 was too big; perhaps a 9x9 or 10" round would work better].  Bake for 25 minutes or until rolls are cooked through and lightly browned.

Meanwhile, in a large bowl, mix cream cheese, butter and powdered sugar together.  Stir in vanilla and milk, mixing until smooth.  Pour over warm cinnamon rolls, gently spreading to cover the rolls.

Pumpkin time!

One of the greatest things about fall is the abundance of pumpkin in EVERYTHING! I love it! Pumpkin has become a standard part of my grocery shopping list... Can never have too much at this time of year. And here are two amazing (and semi-healthy) pumpkin recipes I have recently discovered!

Pumpkin Pancakes

Yum, yum, yum...and another yum if you top it with a spiced apple compote.

Ingredients

3 tablespoons butter, melted
3/4 cup pumpkin puree
1 egg, beaten
1 cup milk
1 1/4 cup whole wheat flour
1/4 cup white flour
1 tablespoon brown sugar
1 teaspoon cinnamon
2 1/2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1/4 teaspoon salt

Mix together wet ingredients in a large bowl. Mix dry ingredients in separate bowl. Add the dry ingredients to the wet, stirring just to combine. Heat pan over medium heat, spray with non-stick cooking spray, and cook pancakes about 3 minutes per side (this batter is a bit more dense, and needs a little more cooking time than regular pancakes).

To make spiced apple compote, melt 2 tablespoons of butter in a small saucepan over med-low heat. Add 2 chopped apples, 1 tablespoon brown sugar, 1/2 tablespoon pumpkin pie spice, and a dash of salt. Cook over med-low heat, until apples are soft. (Note: this only makes enough for half the pancakes).

Pumpkin Bread from Domestic Revolt

This delicious, moist loaf has no added fat and can easily be made with half whole wheat flour.  Also great with a sprinkling of chopped nuts over the top (I used hazelnuts).



Ingredients

1 3/4 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon ginger
1 15 ounce can pumpkin
2 eggs





Preheat oven to 325, and grease a 9x5 loaf pan.  In a large bowl, whisk together all the dry ingredients.

In a separate bowl, beat together the eggs, pumpkin, and water. Add this mixture to the dry ingredients and mix until just incorporated.

Pour into prepared pan and bake for 80 to 90 minutes or until it tests done with a toothpick.  Remove from the pan and cool on a wire rack. This bread tastes better the day after its baked once the spices have mingled a bit.