Pumpkin Cinnamon Rolls

I love pumpkin, and I love cinnamon rolls.  Therefore, when I saw pumpkin cinnamon rolls being pinned all over Pinterest, I thought for sure they would be winners.  However, when I examined the recipes, they all called for ingredients I didn't have.  (Plus, sometimes they were things like "instant vanilla/butterscotch pudding mix".  I'm all for instant pudding, but I think the mixes give baked goods an artificial taste.  Not what I'm looking for in a cinnamon roll.)  So, I adapted the One Hour Roll recipe (my favorite go-to for rolls and cinnamon rolls), and I was thrilled with the results.  Here it is.

Pumpkin Cinnamon Rolls

2 cups water
1/4 cup yeast
1/2 cup brown sugar
1-1/2 cup canned pumpkin
1 tsp. pumpkin pie spice (which I do not have, so I used 1/4 t. each of cloves, ginger, cinnamon, and nutmeg)  This could be doubled, depending on how spiced you want your rolls to be.
1/2 cup oil
2 eggs
1 tbsp. salt
9-11 cups whole wheat flour

Mix water, yeast, and brown sugar.  Let rise for 10 minutes.  Add the rest of the ingredients, and knead (in Kitchenaid or Bosch) for about 10 minutes.  The dough should stick to the hook, but still be a little bit sticky.  Let rise for 15-20 minutes.  Divide dough in thirds.  Roll each third into a large rectangle.  Melt 1 tbsp. butter for each separate batch.  Spread butter over dough, and sprinkle with 1/4 cup brown sugar.  Sprinkle with cinnamon, and rub the toppings around until evenly distributed.  Roll up and slice into cinnamon rolls.  Let rise for 10-15 minutes and bake at 375 degrees for 10-15 minutes.  (You all know how done you like your cinnamon rolls).  Frost with cream cheese frosting.  (Of course.)

Pumpkin Doughnuts

We are trying these doughnuts tonight on the recommendation of Katie from No Big Dill.  I'll let you know how they turn out.

2 Yummy Soups

I tried both of these soups at a cooking club and they were amazing!!
Southwestern Pumpkin Soup

3 cups chicken stock
1 cup whipping cream
1 15-ounce can pure pumpkin
3 tablespoon packed brown sugar
1 teaspoon ground cumin
1/2 teaspoon chilli powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3/4 cup (packed) grated cheddar cheese
Chopped fresh cilantro


Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chilli powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavours blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over low-medium heat, whisking occasionally.) Ladle soup into bowls. Garnish each with cheddar cheese and cilantro and serve.

Summer Strawberry Soup

by Natalie Pelfrey


2 c vanilla yogurt
1/2 c orange juice
2 lbs. fresh strawberries, halved (8 cups)
1/2 c sugar


In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours