Pumpkin Cinnamon Rolls

 

Are you a pumpkin spice lover or hater? I’m a lover. You haters must have a wee bit of a hard time this year as pumpkinpalooza explodes over everything-showering us with “punkin” delights. Ohhh…me- I love everything spice. Spice is the fruit of life; it’s what makes everything better. Have you ever had a cinnamon roll that just fell flat and didn’t have enough goo or cinnamon between the layers? yeah. I know. It’s a crime. Sooo calorie not worthy. There’s nothing worse than blowing your diet for a non calorie worthy bite. Of anything. This pumpkin roll will not disappoint. This is the roll where you eat salad all week-saving up your calories for just the right moment on a Sunday morning with a cup of Joe for. Promise. I can guarantee you it’s worth every calorie. Truth be told I think I had one roll on the tray that the very inner middle was a wee bit underdone. It was extra gooey and saturated with cinnamon goodness and extra pillowy soft. The Husband exclaimed “Honey, I think it’s a bit underdone” and I retorted; “Yeah, well some people would pay for that inner bite of goo”. He left it on the plate and I’m telling you….I went for that bite and it was pure nirvana. NIRVANA! He was born in Asia; so he didn’t grow up with cinnamon rolls where you know the most coveted bite is that inner piece of cinnamon jackpot bliss. His loss, my gain. Ok, enough of me waxing poetic, and onto the recipe…..

p.s. I cannot tell you how soft and luscious this dough is to work with and roll out. Shout out to Melskitchencafe for her recipe. I doesn’t fight you back when rolling; truth be told I pressed it out almost 80 percent and then just finished by rolling it even. It is that easy to work with. Something to do with that added moistness of the pumpkin makes it a divine dough.

 

Pumpkin Dough

( dough recipe from Mels Kitchen cafe)

3/4 Cup buttermilk, warmed to ~ 110 degrees F

6 Tbsp. unsalted butter, melted

1 large egg

2/3 Cup pumpkin puree (I swear by Libby’s it’s the only one I use)

1/4 C granulated sugar

1 Tbsp. instant (rapid rise yeast)

1 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. fresh ground nutmeg

1/8 tsp. ground ginger

1/8 tsp. ground cloves

4-5 Cups all purpose flour (I use unbleached)

In the stand mixer bowl add the warmed buttermilk and butter and mix together. With the mixter running add in the pumpkin, egg, spices and 1 cup of flour. Switch to the dough hook and add in the flour and add a cup of the flour at a time until the dough collects on the hook and beat/kneed until the dough becomes tacky but not sticky. When you touch the dough it should not stick to your finger when you pull it away from the dough; it will feel tacky but no residue of dough will stay; that’s when you know the dough is ready.

Remove dough and shape into a ball and place into a large lightly greased bowl. (The paper from the butter wrapper is perfect to grease the bowl with). Place in a warm spot and over with plastic wrap and let rise until doubled. You can speed up the rise if you place in a lightly warmed oven. I turned on my oven to 150 ° F then immediately turned it off; waited 5 mins then parked the bowl in the turned off oven. My dough rose in one hour this way.

When the dough is ready turn it out onto a lightly greased counter and press into a rectangular shape. Roll out gently until it is 16 x 12 inches. Spread the softened butter onto the dough leaving about a centimeter of space on all sides and sprinkle over all the cinnamon filling. It will seem like a lot of filling; but make sure to use it all. Press gently with the hands to allow the filling to adhere to the butter. With the long side in front of you roll up the dough as tightly as possible and pinch the dough together to seal. Cut into 12 equal pieces and place in lightly greased 9×13 inch pan or line the pan with parchment paper.

Cover the pan of rolls and allow to rise one more time in a warm place. (used the oven trick again for this and mine took only 40 mins to rise).

Preheat the oven to 350° F and bake for 22-25 mins or until lightly golden and cooked through. Mine took exactly 22 mins. Check at the 20 min mark though because you don’t want to over bake them. You want them still pillowy soft.

Let the rolls rest for about 6 mins, then pour over the glaze while they are still warm.

 

Cinnamon Filling

6 Tbsp. unsalted butter, softened

3/4 C brown sugar ( I used 2/4 and 1/4 dark)

2 tsp. cinnamon ( I use Saigon cinnamon) (use what you have)

 

Cream Cheese Icing  (my recipe)

4 oz. Philadelphia Cream Cheese, softened

2 Tbsp. unsalted butter, softened

1 tsp. vanilla

3 Cups confectioners sugar

2 Tbsp. whole milk as needed to adjust consistency (depending on how runny you like your icing)

Cream the cream cheese and butter together until combined. Add in the sugar a cup at a time and beat until smooth; (I just do this in a bowl; no need for the mixer). Stir in the vanilla and milk. Adjust the consistency with the milk as needed. Let the rolls rest about 6 mins then pour over the warm rolls.

 

 

 


Sweet Cherry Jam and Cream Cheese~Cherry Jam Crepes

Dark sweet cherries make the most amazing jam. It doesn’t even compare to store bought jam. I just buy fresh fruit a lot of times before I even know what I’m going to make with it. My mind starts swirling with all the possibilities. Last week I made a coffee cake thing with cherry jam filling that I had whipped up. The jam had oozed out a bit and so I didn’t exactly lend itself to a pretty photo, but the cake was still delicious and the Hubs ate it all up for me; which I was glad because I was trying to avoid indulging in more of it. Usually if I park something wrapped in plastic wrap next to the coffee pot it’s fair game. Now the filling or jam I guess you could call it; ended up being amazing. I was dreaming of crepes this morning so decided to whip up this little breakfast treat and boy they are amazing.

The filling consists of taking cream cheese and sweetening it JUST a bit so it’s not too sweet but sweet enough that it pairs beautifully with the dark cherry jam. I love love love crepes. I don’t make them enough. They are so easy to whip up and I find making them one by one in the pan is strangely for me-methodically relaxing in an odd way.

Black Cherry Jam 

2 lbs. fresh dark sweet cherries, washed, pitted and halved

1/2 Cup sugar

pinch of salt

1 Tbsp. lemon juice

1 1/2 Tbsp. cornstarch

1/4 Cup water

1/3 Cup dried tart cherries (optional)

In a saucepan combine the cherries, sugar, salt, and lemon juice. Heat the cherries over medium heat until they start to soften and break down a bit and the mixture comes to a boil. In a small bowl combine the cornstarch with the water and add to the pan and stir constantly until it becomes thickened. Remove from the heat using an immersion blender until mostly smooth but a little chunky still.  Add in the optional dried sour cherries and allow the jam to cool.

Cinnamon sugar (for sprinkling over crepes)

1/4 C sugar

1 tsp. cinnamon

pinch of salt

stir together in a small bowl until combined.

 

Sweet Crepe Batter (makes about 10-12,  8 inch crepes)

3/4 Cup milk (2 % is fine) (room temperature)

1/2 Cup water (lukewarm)

2 eggs (room temperature)

3 Tbsp. melted butter (+ more for prepping pan)

2 tsp. sugar

1/2 tsp. vanilla

pinch of salt

1 Cup all-purpose flour

1. In a blender pulse to combine all the ingredients except the flour. Add the flour then combine for about 20-30 seconds. Cover the batter and let rest in the fridge for at least an hour or overnight.

2. Heat a small (6-8 inch) non-stick pan over medium low heat and add a little smear of butter. Tip: I like to use the cut end of a stick of butter and quickly swipe over the surface of the pan. You’ll want to do this for each crepe.

3. Pour about 3 Tbsp. of batter over surface of your pan, pick up the pan off the heat and immediately swirl the batter (using a circular motion and tilting your wrist) in the pan 3-4 times until pan is coated with your batter. Set the pan back on the heat and heat until lightly browned; about 2 minutes. Use a bamboo skewer or toothpick to pick up the edge of the crepe and flip it over to the other side and heat until browned as well. Move your crepe to a large plate and stack your crepes between pieces of wax paper while you continue making the rest of the crepes.

Sweetened Cream Cheese

6 oz. cream cheese, softened

1 Tbps. + 1/2 tsp. confectioners sugar

In a small bowl smear together with a small spatula or spoon until combined.

 

Assembling the crepes:

Smear a thin layer of the sweetened cream cheese onto a crepe and then spread about a Tablespoon of cherry jam over the cream cheese. Roll or fold over the crepes as desired. I folder mine in quarters. Sprinkle the cinnamon sugar mixture over the crepes right before serving.

*Store any leftover prepared/assembled crepes on a plate wrapped in plastic wrap in the fridge.


Cranberry Orange Scones

 

I am a cranberry hoarder. Every Fall/Winter I squirrel away fresh cranberries in my freezer for baked goods all year long. I LOVE fresh cranberries. I love the tart burst in a scone or bread and orange is the perfect flavor pairing. The secret to a scone that “stands up tall” is to allow the dough to become firm and cold before placing in a hot oven, so they rise and then dropping the temperature a bit to allow them to bake further. The scones a delight with a cup of hot coffee or tea and perfect for guests or family for a nice breakfast treat.

 

 

 

Cranberry Orange Scones

1/2 Cup whole milk

1  1/2 tsp. white vinegar

1 large egg

2  1/4 C all purpose flour

1/4 C sugar

zest of one large orange, divided

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

1 stick (1/2 C) unsalted butter, cut in 1/2 inch pieces and kept cold

1 Cup heaping fresh cranberries, some cut in half

Egg wash: one large egg whisked well

 

Line a baking sheet with parchment paper.

In a small bowl or measuring cup mix the milk with the vinegar and let sit for 10 minutes, then whisk in the egg.

In a large bowl whisk the flour, sugar, baking powder, baking soda, salt and half the orange zest. Using a pastry blender cut in the butter until mixture resembles the butter in size of peas. Add the milk mixture and mix until dough just comes together. Fold in the cranberries. Mixture will be sticky. Turn out the mixture onto a large piece of plastic wrap. With floured hands, flatten the dough into a circle about 1 inch thick. Wrap the round securely with the plastic wrap and freeze for 30 minutes.

Unwrap the dough and using a pastry cutter, cut in 8 pieces. Place scones onto prepared baking sheet 1 1/2 inches apart.  Brush each of the scones with egg wash. Place the entire baking sheet in the fridge to chill for 15 minutes. Preheat oven to 400° F.

Remove baking sheet from fridge and bake scones in middle of oven for 10 minutes, then decrease oven temperature to 375° F and bake for another 5-6 minutes or until scones are golden brown and set. Remove from oven and let cool on the baking sheet over a wire rack. Let cool for about 10 minutes, then spoon orange glaze over each scone. Serve warm or at room temperature.

 

Orange Glaze:

1 Cup confectioners sugar

2 Tablespoons fresh orange juice

zest of half the orange

pinch of salt

In a small bowl stir the ingredients together vigorously until no lumps of sugar remain.

 


Vanilla Bean Cream Scones with Vanilla Glaze

Vanilla Bean & Cream Glazed Scones

Sometimes you just wanna be a little plain, am I right? (Ergo- lazy). It’s a total vanilla kind of day. If attitude were a flavor, it would be vanilla. You don’t want to put makeup on, you want to live in your jammies or sweats all day (same thing-duh!) and not get dressed. Forget about engaging your brain. You just want to exist. The couch is seriously calling your name. Perhaps you even called in sick or you blew off your first hour of class or perhaps the whole shootin’ day for that matter. You are oh so ready to binge watch something good all day while you are lazy as a fat cat on your over stuffed couch. Think Garfield on a Monday.

Yep, you are in a vanilla state of mind boo. The signs are all there….you’ve been needing a serious mental health day. Trust me- I’ve been there. Don’t EVEN feel guilty. No! you NEED THIS!

Enter the vanilla bean scone, dripping with vanilla glaze and coffee in hand. This recipe is so easy, you don’t have to think too much about it. This is what you need babe. I suggest you make these ahead of time through the shape and cut stage and freeze them solid on a sheet pan. Then pop them in a freezer bag and bake off as many as you want for those moments when you are feeling like being a little vanilla.

Vanilla Bean Cream SconesVB SconeGlazed Vanilla Bean Cream Scones

 

Vanilla Bean Cream Scones

yield: 8 scones

2 Cups all purpose flour

1 Tbsp. baking powder

1/2 C sugar

1/2  tsp. kosher salt

5 Tbsp. cubed cold unsalted butter

1 Cup heavy cream

2 tsp. vanilla bean paste

Egg wash:

Whisk together one egg  and 1 tsp. heavy cream (or milk)

Vanilla Bean Glaze

1 Cup confectioners sugar

2 Tbsp.  milk

1/2 tsp. vanilla bean paste

 

In a food processor place, flour, sugar, baking powder, and salt and pulse to combine. Add cold cubed butter and pulse 4 times. Dump into a large bowl. Mix the heavy cream and vanilla bean paste together and pour in the bowl and mix gently with a rubber spatula until combined. Dump out onto a lightly  floured board and gently knead about 5 times- just long enough for dough to come together. Pat into a round circle 8 inches wide. Cut into 8 equal triangles. Place onto a parchment lined sheet pan at least 1  1/2 inches apart. Chill for 30 minutes (while you go be lazy for a while). Preheat the oven to 425° F. Make sure the oven rack is in the middle position. Brush each scone with egg wash  and bake for 15 minutes. Let scones rest for 10 minutes. Make vanilla glaze and drizzle each scone. I like to double drizzle because I’m kind of a slut when it comes to glaze, but if you want to, you can also totally cover them in glaze.

Note: If you are baking them from frozen state, don’t thaw but just bake them a little longer until golden brown.

 


Pumpkin Coffee Cake with Pecan and Pumpkin Seed Streusel

Pumpkin Coffee Cake with Pecan and Pumpkin Seed Crumble

Are you tired of pumpkin spice yet? Not me. I’ll find any reason to come up with a new coffee cake recipe. This time of year I always have a can or two of pumpkin puree for when the mood strikes.

The house smells amazing as this bakes, and the cake is divine. That’s all you need to know.

Pumpkin Streusel Coffee Cake with Pecan and Pumpkin Seed Streusel

Pumpkin Streusel Coffee Cake

Pecan & Pumpkin Seed Streusel:

1 Cup all purpose flour

1/2 Cup sugar

1 stick unsalted butter (1/2 Cup), cut into small pieces and kept cold

3/4 tsp.  cinnamon

1/8 tsp. ground ginger

1/8 tsp. nutmeg

1/2 tsp. salt

3/4 Cup pecan pieces

1/4 Cup pumpkin seeds

In a bowl of a stand mixer place the flour, sugar, spices and salt. Stir to combine. Add the cold butter pieces and mix on low speed for about 5-6 minutes until mixture resembles coarse wet sand. Do not allow to form a dough. Mix in the pecan pieces by hand. Reserve the pumpkin seeds to sprinkle over later. Remove the streusel to a bowl and chill until ready to bake.

Cake:

1 Cup all-purpose flour

1 tsp. baking powder

3/4 tsp. kosher salt

1/4 tsp. nutmeg

1/2 tsp. cinnamon

1/4 tsp. ground ginger

1/8 tsp. ground mace

3/4 Cup unsalted butter, room temp

3/4 Cup sugar

2 Lg. eggs, room temp

1 tsp. vanilla

3/4 Cup pumpkin puree

Preheat the oven to 350° F. Spray a 9×9 square baking pan with baking spray.

In a small bowl combine the flour, baking powder, salt, and spices and set aside.

In a stand mixer fitted with a paddle attachment cream together the butter and sugar until fluffy. Add eggs one at a time and mix until combined. Add in the vanilla and pumpkin and mix until combined; don’t overbeat-note mixture will appear curdled but don’t worry. Add in the flour mixture all at once and mix gently on low until combined. Don’t overbeat. Pour the batter into prepared cake pan and smooth out top.

Remove streusel from the fridge and sprinkle over cake batter evenly (it will seem like a lot but use it all). Sprinkle the pumpkin seeds over the top of the streusel and bake in preheated oven for about 35-40 minutes. Cover with foil for last several minutes if seeds appear too brown.

Note: I finished my cake by placing under the broiler on lowest rack for a couple minutes to brown the streusel a bit further.

Allow to cool over a wire rack and serve warm or at room temp.