Happy Thanksgiving everyone! Today we give thanks, and I have so much to be thankful for!
Thank you to my readers, you have helped make CafeTerraBlog grow so much in the last year.
Thank you to my food blog friends I have made, and continue to make. Your continued love and support is what inspires me to “Dream Big!”
There are way too many people to list here that I would love to thank. I would like to share a couple people with you. Of course my husband, he is my rock, angel, and love of my life.
I would like to say thank you to Nelly from Cooking with Books. When I met you last December, who would ever guess the friendship that would blossom a year later? You truly inspire me to be a better baker/cook, and especially a better writer! Thank you Nelly, I am so grateful for you:-)
I would also like to say thank you to Andi from My Beautiful Adventures. Your spirit, smile, and positive way is an inspiration to everyone! You have a way with words and your photography, that help me to see where I want my site to go. Because of you, I look forward to the changes that CafeTerraBlog will take in the next year. Thank you Andi, I am so grateful for you.
To give thanks today, I wanted to share a delicious treat! There should be enough for everyone!
There were several variations to pumpkin cinnamon rolls this year in the food blog world. The couple variations I loved were from Roxana at A Little Bit of Everything, vegan pumpkin cinnamon rolls, and from Mike’s Baking, Easy Pumpkin Cinnamon Rolls.
Today the cinnamon rolls I share with you were adapted from Joy Of Baking.
- 5 – 5½ cups of all purpose flour
- 1 package of dry active yeast
- 1 cup half and half
- ⅓ cup of unsalted butter
- ⅓ cup of white sugar
- ½ tsp salt
- 2 eggs
- ½ cup pumpkin puree
- 1 cup pumpkin puree
- 2 cups brown sugar
- 1¼ cup unsalted butter, softened
- ¼ cup all purpose flour
- 3 Tbsp cinnamon
- ½ cup raisins
- 3 cups powdered sugar
- 6 Tbsp half and half
- 1 pkg of vanilla sugar
- Preheat oven to 375 degrees Fahrenheit. Grease with butter a large baking dish or 9×13 pan. Have a calibrated thermometer available to take temperature of milk mixture.
- In mixer, on low speed, mix 2½ cups flour and yeast together.
- In small sauce pan, heat together on medium low heat half and half, sugar, butter, and salt. You want the temperature of the milk mixture to be between120-130 degrees fahrenheit. Slowly pour milk mixture into flour, and mix on low speed. Add one egg at a time, then add in pumpkin puree.
- You may be able to use mixer next, if you can, add more flour (about 2½ cups to 3½ cups) and mix until incorporated. Change to bread hook, and knead bread dough for 10 minutes.
- If by hand, mix with spoon 2½ cups to 3½ cups of flour, until well incorporated. On a floured surface, knead dough for 10 minutes. Place in oiled bowl, and turn dough to oil both sides. Cover dough with damp towel, and let sit for 1 hour, or until dough has doubled in size.
- On floured surface, roll out dough, until about ¼ inch thick. spread out pumpkin puree. In separate bowl, mix together butter, brown sugar, flour, cinnamon, then spread out on top of pumpkin puree. sprinkle with more cinnamon. Roll up dough. Cut each roll about 1 inch. Place on greased pan, and bake for about 25 minutes.
I almost mixed pumpkin puree in the glaze, but decided that may be too much for my sweet hubby! However, for those pumpkin lovers, try a tablespoon of pumpkin puree in glaze:-)
What is your favorite way to enjoy a cinnamon roll?
I will be announcing the Zing Bar giveaway winners the beginning of next week! If you want to still enter to win a sample of Zing Bars, head on over and share your favorite sweet treat!
Until next time, Come on in, Have a seat,