YO!?? Stop drooling at these pix and let me get a word in. I’mma make it short, and I’mma make it sweet *duh* but I got something to say. These are going in the category of my ultimate successes. If the show “Best Thing I Ever Made…” called me today and asked me to be on it, well, I’d make these. So, if you work for that show you might want to dial me NOW. They’re pumpkin-y. They’re cinnamon-y and nutmeg-y. They’re gushing brown sugar goodness. They are absolutely ridiculous in the best way possible. These cinnamon rolls are the equivalent to Christmas; basically they turn an ordinary day into the best day of the year simply because of their nature. I’ll give you a quick description, and then set you free to indulge in this eye candy. I’m not trying to sound like a car salesman, but these are easier then they look and you really can make these. The dough is smooth and buttery, full of pureed pumpkin and spices like cinnamon, nutmeg, and ginger that make it taste insanely cozy. The inside is sticky sweet, as the brown sugar gooeyness oozes and peeks out from every possible crevice. I think I’m in love.
Pumpkin Cinnamon Rolls *recipe by Smitten Kitchen
4 tbs unsalted butter
1/2 cup whole milk, warmed
2 1/4 tsp active dry yeast (a 7 gram envelope)
3 1/2 cups flour, plus extra for rolling
1/4 cup light brown sugar
1/4 cup granulated sugar
1 tsp salt
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
2/3 cup pumpkin puree
1 large egg
oil for coating bowl
3/4 cup light brown sugar
1/4 cup granulated sugar
1/2 tsp salt
2 tsp ground cinnamon
4 oz. cream cheese, softened
2 tbs milk
2 cups powdered suar
1/2 tsp vanilla
Recipe: Make the dough. Melt the butter in a saucepan. If desired, brown it for extra flavor (keep cooking for a few minutes of medium heat after already melted and it will turn golden brown and become a nutty flavor). Remove from heat and set aside.
Combine your warmed milk with your yeast and let sit 5-7 minutes —should be a bit foamy when done.
In a large bowl combine flour, sugars, salt and spices. Add the butter, yeast-milk mixture, pumpkin, and egg. Mix until well combined using an electric mixer. Mix for about 3 minutes until it really comes together. Scrape into a well oiled large bowl and cover with plastic wrap. Set asia for 1 hour to let it rise, it should double.
While rising, line the bottom of two 9 inch round cake pans with parchment paper. Butter the paper and the sides of the pan.
Assemble the buns: Scoop the dough onto a VERY well floured surface. With a rolling pin, roll the dough in a large rectangle, about 16X11.
Melt 1/2 stick of butter and brush it evenly over the dough.
Stir together filling ingredients and sprinkle the mixture evenly over the dough.
Divide the buns into 2 prepared pans. Sprinkle with any sugar that fell of onto the counter, cover with plastic wrap and let rise another 45 minutes.
Preheat the oven to 350 degrees. Bake for 25 minutes.
While baking make the glaze.Beat the cream cheese with an electric mixer. Add the sugar and vanilla and beat. Mix in the milk until it achieves desired thickness.
Remove the buns from the oven and drizzle with glaze. Try and restrain yourself from eating 8.
cinnamon brown sugar bubbling goodness…also my new computer background tehe
1 bun for me
heart. stopping. now.
its very flashy
and now a peek inside…
some for me, and some more for me
thank you for watching a slideshow of me make-bake-demolish this
like i mean come on…
okay fine i’ll have a slice…or three
and the next day its FRENCH TOAST TIME…
oh and yes, topping it with cinnamon whipped cream is a requirement
and yes it’s so warm it may fall off
but you can make do and scoop it back on. I have faith in you.
The final recipe in our saga of pumpkin glory. Don’t cry too much, there will surely be plenty more pumpkin recipes to come considering I have a list as long as the Nile river. Bread Pudding is a personal favorite dessert of mine. Why? 1) because its extremely versatile and can be flavored/topped/mixed with literally anything my heart desires 2) takes 10 seconds to put together 3) has a balance of textures both soft and moist while still maintaing a crispy crunchy top that I just die for. I’ve done my fair share of bread pudding creations. Mine have ranged from banana nutella to dark chocolate sour cherry and none of disappointed. When I hopped on this pumpkin craze, I figure I’d throw it into some bread pudding. OH am I glad I did. The pumpkin, fall spices, and white chocolate make for a pudding that’s out of this atmosphere. The pumpkin also lends it’s beautiful orange color to the dessert which makes it that much more beautiful. I thought about making a white chocolate sauce to pour atop each piece, but when I tried it plain I decided to refrain. It’s too good to mess with.
Pumpkin White Chocolate Bread Pudding
1 french baguette, crusty and preferably a little stale
1 cup heavy cream
1 cup milk
1 15oz. can pumpkin, about 1 1/2 cups
1/2 cup sugar
1 tbs cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1 1/2 cups white chocolate chips
Recipe: Cut the bread into 2 inch pieces. Arrange it into a casserole dish so the whole dish is covered. Stacking is encouraged. In a bowl, combine the eggs, cream, and milk. Whisk until eggs are well beaten. Furiously whisk in the pumpkin and sugar. Once well combined add the spices. Sprinkle your white chocolate chips on top of the bread and use your hands to distribute them throughout the chunks, leaving some on top. Pour the pumpkin mixture over the bread. Make sure you coat EVERY piece of bread with the orange liquid (nothing worse then dry spots in bread pudding). Use your hand or a wooden spoon to press down on the top of the bread to ensure that each piece gets soaked. Cover with plastic wrap and refrigerate for 1 hour.
Preheat oven to 350. Bake bread pudding for about 40 minutes, until a toothpick inserted comes out clean. It should be fluffy, crusty on the top, and moist but not seeping liquid in the center. Let it rest for 10 minutes then cut yoself a piece.
ya i’ll have a piece
i’m stuck on this pic…
neesh so cute loves bread pudding!
raya love pumpkin pudding too.
Hungree Girl catering is officially open for business. Yes I’ve done events before like birthday parties and date parties, but now its official. A few days ago my friend Connor called me and asked me to cater a brunch for his frat and their alumni. I agreed and we decided on a menu that was actually the ultimate carb fest; the perfect meal for a long day of heavy heavy drinking. At first, I was told it was for 40 people, a pretty large number to cook for considering the size of my kitchen. Well, as the event neared closer, the number grew, to somewhere around 150. Casual, right? I set to work, staying up late the night before and rising with the sun on the morning of to ensure that these hungree people would get FRESH from the oven quality stuff. I mean, how dedicated am I? Well, 10 lbs of homemade granola, 200 blueberry and pumpkin muffins, and a giant pan of french toast bread pudding later, brunch was ready to be served. While I was skeptical/extremely nervous at first, I’m so glad I was basically forced into doing this *Thank you Connor* because I love when people who read the blog get to try some of the goods. If you had some, YAY, if you didn’t, stay tuned. A surprise is coming. Look below for some pix!
some very hungree boys
my kind of table
the cinnamon swirl french toast bread pudding
is this real life?
casual saturday brunching
hungree girl loving brunch