Pumpkin Cinnamon Rolls

May 22nd, 2011
by: Blue

These were *really* good. I got the basic dough recipe from the King Arthur Flour website and modified it a bit to suit me. Mostly because I can’t follow directions (I’m a rebel like that when it comes to cooking). The rolls are not screaming with pumpkin flavor but they DO scream with deliciousness, with a beautiful rich color and flavor.  Your house will smell amazing while they cook!

1 cup canned pumpkin
2 large eggs
2 tablespoons to 1/4 cup lukewarm water*
1/4 cup soft butter
4 1/4 cups King Arthur all purpose flour
1/4 cup nonfat dry milk
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves, optional
3 tablespoons light brown sugar
1 1/2 teaspoons salt
1 package active dry yeast

*I wound up adding an additional 1/4 cup water – the dough was too dry

1/2 cup softened butter
2-3 tablespoons milk or heavy cream
1/2 – 3/4 cup brown sugar

1. Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you’ve made a soft, fairly smooth dough.

2.  Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it’s almost doubled in bulk.

3. Turn the dough out onto a lightly greased surface. Roll it into a 14″ x 22″ rectangle; the dough will be thin.

4. Brush the dough with milk or heavy cream. Spread the softened butter on top. Sprinkle alot of cinnamon on the dough.  I didn’t measure the cinnamon (sorry!) but I probably used at least 1 tablespoon, and as it turns out I wished I had used more.  Then sprinkle 1/2 to 3/4 cup brown sugar over the cinnamon.

5. Roll the dough loosely into a long log and pinch to seal the seam.

6. Slice the log into about 1 1/2 inch thick rolls – the dough is soft and it’s best to use a serrated knife for this.  This recipe made 20 cinnamon rolls for me.

7.  Put the rolls into a greased pan. I greased my pans with butter (as if there’s any question on that).  I used two 13×9 pans (8 rolls each) and one 9 inch cake pan (4 rolls).

8. Cover loosely with greased saran wrap and place in the fridge overnight.

9. In the morning, let the dough sit on the counter about an hour, until the rolls start puffing up a bit.

10. Bake at 350 for 20 minutes


1 cup powdered sugar
Heavy cream

1. Add heavy cream a bit at a time and mix until the glaze is still thick, but thin enough to spread easily.

2. Spread the glaze over the cooled rolls.

Eat! And enjoy!

Creamy Brussel Sprouts and Noodles

May 12th, 2011
by: Sue

It’s spring and I am hungry for vegetables. A trip to the supermarket brought beautiful brussel sprouts to my attention, along with sweet yellow bell peppers. I thought about combining these veggies with bacon and noodles in a creamy sauce and here is what I came up with:

6 slices Wright’s peppered bacon, diced and slow cooked in skillet
12 ounces medium home style egg noodles
1 Tablespoon olive oil
1 large yellow bell pepper, rough diced to bite sized (3/4″)
1 medium onion, chopped
3 cloves garlic, chopped
2 cups brussel sprouts, quartered lengthwise
1 cup chicken stock
1 cup pasta water
4 ounces cream cheese
salt & pepper
shredded Parmigiano Reggiano
fresh basil, rolled and cut into chiffonade strips

Cook noodles according to package directions. When done, drain but retain a cup of starchy water. Drizzle olive oil and/or butter over the noodles and lightly salt to taste.

In large (12″) skillet, cook bacon until fat is rendered. Salt and pepper all the chopped vegetables. Remove bacon with a slotted spoon and add all vegetables except garlic to pan. Cook on medium high heat until brussel sprouts turn bright green and onions and peppers are tender. Add garlic and cook 1-2 minutes. Add cream cheese, and chicken stock and enough starch water to produce a medium thick sauce, stirring until sauce forms and fond is dissolved.

Plate and top with Parmigiano Reggiano and basil chiffonade. Enjoy!