Semi-Homemade Pumpkin Cinnamon Roll Cups

Good news! I baked you cinnamon rolls, pumpkin ones in fact. I couldn't imagine a better way to start your weekend, or any day of the week for that matter, than with a warm ramekin oozing with dough and pumpkin and spices.

But let me fill you in on a little secret. I hate cooking with yeast. I mean I wish I was a master of all things dough-based, but yeast and I have a bit of a tortured relationship. So I went all Sandra Lee on you and did a little semi-homemade job on a can of Pillsbury Grands Biscuits.

Although I typically discourage the buying and using of things like pre-made biscuits, these things get me every time. They have the flaky layers deal down, that's for sure. So on those mornings when you just want a fruit smoothie and your hubby is sick of eating cereal or oatmeal for breakfast, these are the perfect solution. They're super easy to put together and reheat really well.

Semi-Homemade Pumpkin Cinnamon Roll Cups

Ingredients
*1 can refrigerated Pillsbury Grands Flaky Layers Biscuits (8 count)
*1 cup brown sugar
*1/2 teaspoon pumpkin pie spice or ground cinnamon
*1/3 cup pumpkin butter (I used purchased but you could also use my Healthy Pumpkin Butter recipe)
*1 3/4 cups powdered sugar
*1 tablespoon freshly squeezed orange juice
*3 to 4 tablespoons milk
*1/4 teaspoon ground cinnamon

Instructions
*Preheat oven to 375°F. Grease five oven-going small ramekins (mine are 4-inches in diameter) with nonstick cooking spray or five jumbo muffin cups. Set aside.
*Roll each biscuit into a five-inch long rope between your hands. Flatten each rope so it forms a rectangle (roughly 5 inches long by 2 or 3 inches wide).
*In a shallow dish, combine the brown sugar and pumpkin pie spice. Dip both sides of each biscuit rectangle into the sugar mixture to coat.
*Spread a small spoonful of pumpkin butter into the center of each biscuit rectangle and spread, making sure to leave a border around the edges. Roll up the biscuits lengthwise and pinch the ends to seal. Cut each rectangle into two slices. Repeat with remaining rectangles.
*Place three cut pieces into each of the ramekins or muffin cups. Bake for 20 to 25 minutes, or until the cinnamon rolls and browned and puffy.
*Cool slightly. Meanwhile, combine the powdered sugar, orange juice, milk and cinnamon. Stir to combine. Drizzle over the warm cinnamon rolls and serve immediately. Or, cover and reheat in the microwave when ready to eat.

Happy Baking!

Madison

Eggnog Sweet Rolls

 

Happy Thanksgiving. Okay, so I'm a few hours ahead of the game, but I wanted to give you this recipe for Eggnog Sweet Rolls, in case you haven't been bombarded with enough recipes to last you a lifetime.

If you're in need of a breakfast on, say, Friday morning before hitting the Black Friday sales, this would be the recipe. I don't care what anyone else says, Black Friday is always a good idea. My mom and I have gone many times over the years, and although we never really have a goal in mind, being part of the craziness is kind of fun.

Or, you could just sit with one of these rolls, curled up by the fire and watch Oprah while thinking about how blessed you are and how much you have to be thankful for: family and friends, a home and a job, delicious food and health. So many blessings to count.

What are you all thankful for?

Have a great one, all!

Eggnog Sweet Rolls
(Printable Recipe)
Ingredients

Rolls
*1 3/4 cups 2% milk
*1/4 cup canola or vegetable oil
*1/2 cup sugar
*2 pkts. active dry yeast 
*3/4 tsp. baking soda
*5 cups all-purpose flour
*2 Tbsp. butter, melted
*1/3 cup sugar
*Ground Cinnamon

Eggnog Icicng 
*4 oz. cream cheese, softened
*1 cup powdered sugar
*2 to 3 Tbsp. eggnog

Instructions
*In a large pot, combine the milk, oil and 1/2 cup sugar. Heat over medium heat until the mixture is very warm but not hot (about 110°F). Remove from heat. Sprinkle the yeast atop the milk mixture at let it sit for 1 minute. Stir to combine.
*Stir in four cups of the flour with a spoon or rubber spatula until wet and dry ingredients are well-combined. Sprinkle the baking soda atop the dough along with the remaining 1 cup of flour. Knead in by hand until the dough is soft, smooth and stretchable.
*Transfer dough to a clean, lightly-oiled bowl. Cover with a towel and let sit for an hour, or until doubled in size.
*Preheat oven to 350°F. 
*Turn out dough onto a lightly floured surface and press by hand into a rectangle (about 15x6-inches).
*Bush dough with the melted butter. Sprinkle with the 1/3 cup sugar and sprinkle generously with ground cinnamon. Roll the dough into a log lengthwise, pinching the seam together to hold it closed. Cut into 2-inch pieces.
*Lightly-grease two 8-inch round cake pans. Place the 2-inch pieces in the cake pans, about an inch apart. Bake for 16 to 20 minutes, until the rolls are lightly golden puffed up. Cool slightly on wire rack.
*Meanwhile, prepare icing. In a bowl, whisk together the cream cheese, powdered sugar and eggnog until smooth. Spoon over warm rolls and consume immediately. :)

Happy Baking!

Madison