“ Blessed be the God and Father of our Lord Jesus Christ, who according to His abundant mercy has begotten us again to a living hope through the resurrection of Jesus Christ from the dead,” 1 Peter 1:3 NKJV
Speaking of holidays here is a recipe that would be wonderful for breakfast on Thanksgiving morning. They are still really good reheated the next day.. so you could definitely make them the day before, (although I would frost them right before you are gonna serve them) that way you don't have to deal with them while you are trying to make the rest of the Turkey Day feast.
Pumpkin Cinnamon Rolls with Maple Icing
recipe credit... Wandering Chopsticks.
3 cups flour
1 14-oz can of pumpkin pie filling
1 package yeast
1/2 tsp salt
1/2 cup milk
1/2 cup warm water
2 tblsp butter, melted
1/2 cup sugar
For the filling, you'll need:
As much Pumpkin Butter as you'd like
1/2 cup chopped walnuts
1/2 cup dried cranberries
1/4 cup brown sugar
2 tsp cinnamon
For the maple icing, you'll need:
1/2 cup powdered sugar, or more if you want lots of icing
2 tblsp maple syrup
2 tblsp melted butter
Dissolve the yeast in 1/2 cup warm water. Add the yeast to the water with 1 tsp sugar until yeast foams and is activated.
In a bowl, mix 2 cups flour, 1 14-oz can pumpkin pie filling, 1/2 tsp salt, 1/2 cup milk, 1/2 cup warm water with the dissolved yeast, 2 tblsp melted butter, 1 egg, and 1/2 cup sugar. By hand, add 1-2 cups flour and gently mix that into the dough. I just want to add here that the original recipe calls for 1 cup of flour, but that wasn't nearly enough when I did it.. so add 1 C. and then continue adding the second cup a little at a time until it is pulling away from the sides of the bowl and can be kneaded. Then knead on floured surface for about 5 to 8 minutes. Don't worry if the dough isn't all smooth since it'll be stretched and rolled anyway.
Place the dough into a oiled bowl, cover with plastic wrap, then a towel, and set in a warm place to rise for about an hour..
After the dough has risen to about double in size, roll it out on a lightly floured surface until it forms a large rectangle. I just patted and stretched by hand. Now spread the pumpkin butter all over dough, sprinkle it with the 1/2 C. dried cranberries, an optional 1/2 C. walnuts, 1/4 C. brown sugar, and 2 tsp. cinnamon. Then I put a few pats of butter on top of all the filling just because I think better makes everything better, but this is completely optional and the original recipe doesn't call for it. Then roll it up and slice in 1 inch rolls. The hard part is getting it from the cutting board into the baking dish, the pumpkin butter makes them slide around more then regular cinnamon rolls.. or maybe it is just me?? Anyway, don't worry about them staying perfectly rolled up just do the best you can, it's gonna be covered in icing anyway.
Now let the cinnamon rolls rise in the baking dish for another 30 minutes and bake at 375 degrees for 20-25 minutes, until they are golden brown.
Once they are out of the oven, let them cool while you make the icing, then frost them and watch them disappear. This maple icing is so good that I am already dreaming about all the other things I can put it on...mmmmm.
Have a happy Monday!