Winter has officially arrived here in the South. A winter storm blew through here Friday night and most of Saturday. And while we didn't get the 8" predicted, we do have several inches of ice, blanketed by snow. It's frigid cold, too. I hear it was down near zero last night!
The hubs and I both grew up in the snow, and we welcome the peace and tranquility it brings. So many people are complaining about the lack of snow removal equipment and the inability to "go" places. However, after a busy holiday season, this nature-imposed restful weekend was just what we needed.
There's something about a snowfall that screams warm comfort food. Last night, I made a pot of chili. And then, I got head start on breakfast. Fellow Stampin' Up! demonstrator, Miriam Biegun Permut had posted earlier in the day about some Pumpkin Body Butter and that got me thinking naturally of cinnamon rolls. I made the dough last night and then the Hubs and I put the finishing touches on them this morning. They were delicious and the house smells amazing!
Pumpkin Cinnamon Rolls - Bread Machine
2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour
1 cup granulated sugar (Next time I'll use Brown Sugar instead)
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter
Brown butter by melting it in a a saucepan over medium heat. Let it bubble and turn golden brown, but not black! Add milk and bring to 100-110F. Add all bread ingrediants to bread machine according to manufacturers directions. Use the ‘dough’ setting and patiently wait.
When it’s finished, turn dough into greased bowl and cover with saran wrap. Refrigerate overinight.
In the morning, turn dough onto lightly flowered surfaced and roll into a 20×12 inch rectangle.
Make filling, incorporating all ingrediants into the butter. Spread down center of dough. Roll tightly and seal edges. Cut into equal pieces and arrange in a 9” x9” pan. Cover and let rise until double.
Bake for 30-40 minutes at 350F. Let cool slightly before serving
***You could make a glaze or cream cheese icing, but I don’t like things to be too sweet.
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