I almost hate to say this for fear of jinxing myself, but today is day 7 of feeling like a normal human being and I could almost cry I’m so excited. The last 9 weeks or so have been fairly miserable to say the least and I think I’ve finally turned a corner, just in time for the holidays.
As soon as a I started feeling well last week I began to pour over all of my seasonal recipes in a desperate search for a delicious weekend breakfast. As most of you know, Saturday morning is arguably my favorite time to be in the kitchen. I love to have coffee brewing while I whip up something scrumptious in my pjs. It’s the best. Unfortunately, my Saturdays have been all about sleeping and doing as little as possible lately, so I’ve missed out on all of my fall baking. It had to be remedied.
This recipe was originally from Paula Deen, but it’s been tweaked to include a pumpkin filling because – duh, fall. I always get nervous when I find recipes for cinnamon rolls because they usually make enough to feed a small army, but this recipe only makes about 8 rolls in a cast iron skillet so it was perfect for just the two of us. It’s a really simple recipe to follow and the end result is out of this world. It’s like rolling up all the flavors of fall into a warm, gooey swirl of cinnamon bread…and then topping it off with icing.
You just can’t beat that.
1/4 Ounce package yeast
1/2 Cup of warm water
1/2 Cup of warm milk
1/4 Cup of sugar
1/3 Cup of butter melted
1 Teaspoon of salt
3 – 3 1/2 Cups of flour
1 1/2 Cup of pumpkin puree
3/4 Cup of brown sugar
2 Teaspoons of vanilla extract
2 Teaspoons of cinnamon
1 Teaspoon of pumpkin pie spice
1/3 Cup Diced Pecans optional
1/2 Cup of warmed milk
3 Tablespoons of butter melted
2 Cups of powdered sugar
1 tsp. vanilla extract
Dissolve yeast into warm water to activate. While yeast is dissolving combine sugar, warm milk, melted butter, salt and egg into a large bowl. Mix in two cups of flour and then mix in yeast + water mixture.
Mix in remaining flour until dough is easy to handle. The dough should be elastic, but not sticky.
Sprinkle flour over a large surface, remove dough from mixing bowl and knead for 5-10 minutes. Place in a large well- greased bowl (I use butter) and cover with two clean dishtowels without touching the dough.
Place in an unheated oven for an hour to double in size.
While the dough is rising, mix together all the ingredients for the pumpkin filling (minus the chopped pecans).
Remove dough after an hour and preheat oven to 350º F.
Punch down the dough and roll out into a large rectangle. Spread pumpkin filling mixture evenly over rolled out dough and sprinkle with pecans (optional). Roll the dough and cut into 1-inch slices. Place into cast iron pan/casserole dishes close together. Bake for 30 minutes or until golden brown.
Mix together powdered sugar, vanilla, and melted butter. Slowly add in milk until you have reached your desired consistency.
Pour icing over the rolls while they are still in the skillet. Remove and enjoy!!