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Pumpkin Cinnamon Rolls Recipe

Pumpkin Cinnamon Rolls Recipe
If you happen to read MBA on a regular basis, you may remember me discussing my fear of yeast and my attempt to conquer that fear with the help of Amber from Bluebonnets and Brownies. Well since that post a couple of months back, I have been a bread baking fool and no longer doubt myself in the yeast department. In fact, I probably have more bread baking supplies and tools than some bakeries and with that came a serious addiction to the King Arthur Flour website. Since I’m no longer a yeast novice, you can imagine how excited I am to flaunt my newly developed skills for this week’s Holiday Recipe Exchange sponsored by Red Star Yeast. As soon as we gained Red Star Yeast as a sponsor, I knew exactly what I was going to make – Pumpkin Cinnamon Rolls. The pumpkin puree in the roll base creates a slightly denser dough, so these definitely are not as pillowy as a traditional Cinnamon Rolls – but they are just as delicious. How To Participate Link Up Your Recipes: This Week's Prize:

Holiday Dessert Decadence: Pumpkin Cheesecake with Chile Chocolate Ganache. - Something Edible Abstract: "Cheesecake." Just saying the word will cause some folks to gain two or three pounds. Purpose: During the winter holiday baking season, any time pumpkin is mentioned, the question instantly becomes, "Pie or Cheesecake?" Recipe: Jump to the detailed recipe. The Cheesecake 1/3 cup pecan pieces (Plus a tsp of butter and a pinch of salt.)12 oz store-bought gingersnap cookies (Usually around 40 cookies.) 1/4 cup dark brown sugar 1/4 cup butter melted (That's a half stick.)24 oz cream cheese softened (that's 3 standard packages). The Ganache 7 oz chile chocolate If you're buying Lindt, it's 2 bars' worth. 3/4 cup sour cream (Reduced fat is ok I guess; no fat free though.)1 Tbsp brandy 1 tsp vanilla extract 1/8 tsp salt 1/8 tsp cinnamon ground For the crust - Over medium heat in a nonstick pan, melt that teaspoon of butter for the pecans. For the Ganache - Using a microwave or a double boiler, completely melt the chile chocolate. Observation: Good recipes start with good ingredients.

Apple Walnut Cinnamon Rolls Apple Walnut Cinnamon Rolls Another over the top cinnamon roll filled with shredded apples and chopped walnuts and smothered in cream cheese icing with a hint of coffee, yeah they are GOOD! These are rich and delicious perfect for Christmas morning. Apple Walnut Cinnamon Rolls Ingredients: 1 cup plus 2 tablespoons warm water (110-115 degrees) 2 tablespoons yeast 1/4 cup sugar 1/3 cup vegetable oil 1 egg 1 teaspoon salt 3 to 3 1/2 cups all purpose flour 3 tablespoons butter 2/3 cup brown sugar 1 tablespoon cinnamon 2 medium apples, peeled, cored, and shredded 1 cup walnuts, chopped 4 oz cream cheese, softened 3 tablespoons butter, softened 2 tablespoons brewed coffee (room temperature) 2 cups powdered sugar Cooking Directions: In a mixing bowl, dissolve yeast in warm water. While the dough rises, mix cream cheese, butter, coffee and powdered sugar together until smooth, set aside. Bake at 375 degrees for 25-27 minutes or until rolls are lightly browned. Enjoy! Miss

Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal. I sliced the dough, vertically, into six long strips. After 30 minutes in the oven… oh man…. bread heaven.

Rise and Shine: Basic Brioche Making bread can be intimidating for some folks. You may have tried it before with unsuccessful results and decided to give up completely. You would not be alone. Brioche is a light and airy bread that is has a very subtle sweetness. The best thing about it is that it is simple to make. savour ... the smell of freshly baked bread Get the rest after the jump... Basic Brioche Before you start: When you begin the dough won’t look like much more than a sticky mess. Be sure to plan appropriately. The dough will rise very little during the time between mixing and placing it in the refrigerator. I like to let dough rise in a large glass measuring bowl so I can gauge its progress. To prevent them from browning too quickly place a rack above your rolls in the oven. To prevent burning the bottoms place the brioche cups or muffin tins on two baking sheets. If you wish, you can reserve the egg white from the extra yolk you used to mix with just a little water and brush on the rolls before baking.

Italian Sandwich on Homemade Ciabatta Photos by Jaymi Heimbuch This recipe was created exclusively to pair with the 2009 Viognier from our featured winery, Halter Ranch. This wine is big with notes of honey, peach and sweet water but it never gets syrupy. It has a nice mineral finish that makes it drinkable and refreshing. This wine is my new best friend and it's bound to be a picnicking favorite. Bread Sponge This simple sponge, or a yeast pre-ferment, is responsible for the taste and texture of this bread. 1. 2. 3. 4. Final Dough Photos by Jaymi Heimbuch1/2 teaspoon fresh yeast or active dry 2/3 cup water (110° 115° F.) 1 tablespoon olive oil 2 cups bread flour 1 1/2 teaspoons salt 1/4 teaspoon honey 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Slice and fill with your favorite sandwich fixings. Visit TreeHugger's Green Wine Guide for more green wineries, recipes and virtual tours.

Thanksgiving Week Day 7 - Mini Pumpkin Tarts I had a bit of a dilemma about what type of dessert to share for the last day of Thanksgiving Week. I really wanted to create a big show-stopping dessert that would impress the pants off your guests. But then I realized that after a huge feast, most of your guests will already be bursting out of their pants anyway, and revealing a big dessert at the end of the meal could elicit more groans than cheers. So I decided to think realistically and choose a dessert that is small and light, that guests can easily indulge in or pass on depending on how they're feeling, and most importantly, that doesn't require a ton of work on the cook's part. These mini pumpkin tarts were the perfect solution - they're basically a pumpkin pie in miniature form. So for those who love pumpkin pie but can't bear the thought of eating a whole slice after finishing the big meal, they can still get their pumpkin pie dose in an adorable little two-bite form! Mini Pumpkin Tarts Makes 36 mini-muffin sized tarts

Nutella Cinnamon Rolls May 10, 2011 | Print | E-mail | Filed under bread, nutella There are some days that I just lose my appetite. It might be because of my mood, or that nothing sounds good, or that I’m in a food rut again and need to spice things up a bit. When my appetite comes back though, what I’m inevitably craving is some sort of comfort food. 2 cups whole milk1/2 cup vegetable oil1/2 cup sugar2 1/4 tsp active dry yeast5 1/2 cups flour, divided1/2 tsp baking powder1/2 tsp baking soda1/2 tsp salt1 stick butter1/2 cup nutellaCinnamon For the glaze (for three 8″ pans of rolls): 3 cups powdered sugar6 Tbsp milk In a large pot, whisk together the milk, vegetable oil, and sugar. Next, add in the baking powder, baking soda, and salt. Spread the nutella and butter mixture over the rolled out dough and follow with a sprinkling of cinnamon. Starting at the opposite end, begin rolling the dough toward you, keeping it as tight as possible. Spray three 8? Leave a Reply

Death By Oreo Cupcakes They are probably the best Oreo cakes I have ever tried. A lot of cake's that I have experimented with before are like a vanilla cake with bits of Oreo in them, which didn't really give them enough Oreo flavor. But these were a lot better. Ingredients 1 package Oreo Cookies, regular size 1 package Mini Oreo Cookies, for decoration (optional) 1 package chocolate cake mix (mix according to directions on box) 8 ounces cream cheese, room temperature 1/2 cup butter (1 stick), room temperature 3 3/4 cups powdered sugar 1 teaspoon vanilla extract cupcake liners Preheat oven to 350 degrees. Cream together butter and cream cheese. foodsnots.com

Apple Cinnamon Rolls Recipe | Eliza Domestica - Healthy Recipes and Creative Ideas for Practical Living These buns taste like an apple fritter and a cinnamon bun collided together in an ooey-gooey mess of deliciousness. Seriously, they’re kind of a big deal. Make this for your family. Make this for your friends – just find a way to make them, and quick. Recipe updated 10/19/13 Apple Cinnamon Rolls Recipe Ingredients 4 1/2 cups of all-purpose flour 2 cups milk 1/2 cup vegetable oil 1/2 cup sugar 1/2 teaspoon of salt 1/2 teaspoon aluminum-free baking powder 1/2 teaspoon baking soda 1 packet of active yeast Filling 2 medium apples, chopped into small cubes (about 1 1/2 cups chopped) 1 cup brown sugar, packed 1/4 cup ground cinnamon 1 cup of butter, melted (2 sticks) Frosting 1/2 cup butter, melted (1 stick) 1 1/3 cup of powdered sugar 1/2 teaspoon salt 1/2 teaspoon pure maple extract (or pure vanilla extract) 1/4 cup milk To prepare the dough, heat milk, oil and cane sugar for 5-8 minutes (do not boil). Once milk is lukewarm to the touch, sprinkle packet of yeast on top and let it set for one minute. Serve warm.

Snickerdoodle Muffins Snickerdoodle Muffins I have been obsessed with Pinterest lately! Pinning this and that all while trying not to drool all over my computer. While I like pinning lots of different things, as you can imagine, I love pinning recipes. A picture of snickerdoodle muffins kept popping up all over my Pinterest page just begging me to make them. Could it be, one of my favorite cookies in a breakfast treat? I really need to stop looking at Pinterest after dinner! I found using an ice cream scooper with a release lever the easiest way to scoop out the batter. After the ball of dough is completely covered in cinnamon and sugar just plop it into the muffin liner and bake! Delicious muffins that combines the best of a snickerdoodle cookie with the comfort of a warm muffin, perfect for breakfast or dessert! Yield: 16 muffins Prep Time: 10 minutes Cook Time: 18 minutes Ingredients: For the Topping: 2/3 cup sugar 2 tablespoons cinnamon Directions: Preheat the oven to 350ºF. One Year Ago: Orange Pound Cake

Homemade Nutella Recipe If you ask me, Nutella should be considered one of the four main food groups. This chocolate-hazelnut spread has it all: healthy fat and protein from nuts, heart-healthy antioxidants from the dark chocolate, a touch of sweetness to fulfill that…um…sugar requirement…okay, so it’s not quite ready for a starring role on the food pyramid. Who cares, when it tastes so good? The problem with traditional Nutella–in addition to its addicting flavor–is that it’s loaded with modified palm oil. If you’re like me, and you want your guilty pleasures to come with a little less guilt, you’ll be thrilled to know that you can make homemade Nutella with just four ingredients and about 15 minutes! Stock up on hazelnuts and be prepared to have Nutella at every meal, because things are about to get intense… Homemade Nutella Recipeyield: about 1.5 cups Ingredients The first step is to toast the hazelnuts. Turn the food processor on, and after a minute or two you’ll be left with very finely ground hazelnuts.

Cinnamon Roll Wickedness | Heard the prophetic statement, “Wickedness never was happiness?” Of course it’s true, and I’m no heretic. However… I’m afraid I’ve found one teensy, weensy exception. Oh yeahhhhh. One of my cute little moms in my cute little class brought a couple pans of these amazing…no, no…FABULOUS cinnamon rolls–and seriously, it was all I could do not to hang on her leg as she went out the door. Before we start here, let me just make one gigantic disclaimer. This is… If you make these unbelievable little babies–and I’m thinkin’ you will–and decide to eat the entire batch all by yourself, and the kids find you later that evening sitting on the floor of the pantry with frosting on your chin in a sticky cinnamon stupor—mumbling something about a cruise to Cozumel and Johnny Depp, well now, my friends, I’m just not going to take responsibility for that. Any more than I took when it happened… to… me. Go on–make them. I dare you. The Perfect Cinnamon Rolls Ingredients 4 cups milk 1 cup vegetable oil 1 cup sugar Dude.

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