Pumpkin Cinnamon Rolls with Maple Frosting

                         

Sunday mornings are just about the only time I will put forth significant effort into breakfast. Last Sunday I was determined to have pumpkin cinnamon rolls (too good to be true, I know). I almost wimped out and used my usual cinnamon roll recipe that does not require yeast because I couldn't fathom waiting 2 hours to have them. My roommate convinced me to just go for it, and we had cinnamon rolls as the perfect Sunday lunch. The maple cream cheese frosting is unbelievable; I highly recommend serving the rolls with an extra bowl of it on the side for extraneous dipping.

I know they take time, but please just invite some friends over and make them, they are too good and welcome fall in such a beautiful way.

Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting 

Roll Dough:
1/4 cup warm water (not hot, about 110 degrees)
1 package (2 1/4 teaspoons) active dry yeast
1/3 cup milk
1 large egg, beaten
1 cup pumpkin puree, either fresh or canned
1 tablespoon melted butter
2 cups (approximately) All-Purpose Flour
1 1 /4 cup Whole Wheat Flour
1/2 cup brown sugar
1 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom

1/2 teaspoon cloves

1/2 teaspoon nutmeg

Filling:
4 tbsp butter
1/2 cup white sugar
1/3 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon each of allspice and ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Cream Cheese Frosting: 

8 ounces cream cheese
1 teaspoon vanilla extract
3/4 teaspoon lemon juice
3 cups powdered sugar

1/4 C maple syrup

Rolls: 

• Stir yeast into water in a large bowl and stir to combine. Let rest for 5-10 minutes. If yeast is not foamy, scrap the mixture and use a fresher yeast packet (there is nothing worse than doing all this work only to have the yeast not work)
• Stir in the milk, eggs, pumpkin, butter, 1 1/4 cups whole wheat flour, brown sugar, salt, and spices.  Beat vigorously for 2 minutes.
• Slowly add the rest of the flour (all purpose), a bit at a time, until the dough is stiff enough to knead. 
• Begin with 1 1/2 cups of flour and increase if necessary
• Knead, adding flour as necessary, until you have a smooth, elastic dough (I used my kitchenaid mixer with the dough hook to do this because it made my life that much easier)
• Place the dough into a greased bowl - Turn the dough in the bowl to coat the entire ball of dough with oil
• Cover with plastic wrap and rise until doubled, approximately 45 minutes
• Combine the white sugar, brown sugar, and spices in a another bowl, set aside
•  Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle
• Melt butter and brush over dough; sprinkle with the sugar mixture
• Roll the dough into a log the long way
• Take a piece of dental floss and slide under  the log about 2 inches from the end of the log
• Bring the ends of the floss up while placing two fingers on top of the log to stabilize the roll (This gives a very clean cut to make the rolls. Slice the entire log and place roll into a greased 9"x13" pan
• Cover with a towel and let rise until almost doubled, about 45 minutes.
• Bake in a preheated 375°F oven - Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes

some got a little who-villesque, always good to have some character in the kitchen!

Frosting 

• Beat cream cheese, lemon juice and vanilla extract until smooth
• Slowly add powdered sugar and beat well
• Pour in maple syrup - add more powdered sugar if necessary to thicken texture 
• Generously cover the warm rolls in maple frosting and serve immediately 

Mom's Zucchini Bread

My pictures do this incredible bread no justice.

Throughout my childhood, my mom would amaze my brother and me with her delectable breakfasts. I took it for granted that every morning we would have a hot breakfast ready for us, and now I see how truly wonderful that was. One of my favorite smells to wake up to in the morning was zucchini bread. If you've never had some, it sounds like a very strange concept - squash bread. But it makes for a moist and delicious bread that is perfect for all times of the day.


I always thought that since I loved this bread so much that it must be difficult to make: if it were easy, wouldn't we have it every day? Thankfully, this bread is so simple to make, I can throw it in to the oven in about ten minutes, and then spend the next hour or so practicing harp as the sweet smells waft from the oven filling my entire apartment. 

I'll admit, I have played with my mom's original recipe a bit... partially because I like to avoid using oil in my baking as much as possible, and applesauce is such a great alternative. So here is my slightly adapted version of my mom's incredible zucchini bread. This version is quite healthy and definitely guilt-free, so after haivng some for breakfast, don't be ashamed to continue snacking throughout the day!

Mom's Zucchini Bread (adapted)

1/2 C. Apple sauce
1 mashed banana (optional, makes the bread very moist)
1 C. brown sugar
1/2 tsp. vanilla extract
2 eggs
1 C. grated zucchini
1 1/2 C. flour (all purpose or whole wheat)
2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 tsp. baking soda
1/4 tsp. baking powder
1/2 C. chopped walnuts (optional)

• Preheat oven to 325F.
• Combine the apple sauce, banana and brown sugar until well mixed.
• Add the eggs one at a time, blending well between each
• Stir in the zucchini, half the wlanuts, and vanilla extract
• Blend the rest of the ingredients in a separate bowl and mix into the wet ingredients gradually
• Pour into greased loaf pan and top with remaining walnuts
• Bake for 45-55min or until top bounces back when touched

If you have a sweet tooth, this can easily be turned into a healthy cake by topping it with cream cheese frosting - chocolate, regular, or half of each!

(Chocolate) Cream Cheese Frosting
1 8oz. package cream cheese
4 C. powdered sugar
1 1/2 T. lemon juice
3-5 T. cocoa powder (optional, to taste)

• Cream together the cream cheese and lemon juice
• Add powdered sugar 1 cup at a time, beating well between additions
• Stir in cocoa powder (if desired), adding more or less depending on how much chocolate flavor you desire
• Spread over cooled pieces of zucchini bread and top with raspberries and sprinkles