Pumpkin Cinnamon Rolls*

oct-2009-052 Another pumpkin recipe that sure will please you. It’s low carb as well, so you can freely enjoy it.


  • 1 tbsp yeast
  • 1 cup milk of choice
  • 2 tbsp sweetener of choice (not xylitol or stevia)
  • 2 1/2 cups whole-wheat pastry flour, spelt flour, or all-purpose organic flour, whey protein, or a combination,
  • 2 tbsp baking powder
  • 1/4 cup sugar of choice
  • 1/8 tsp pure stevia extract, or 4 more tbsp granulated sugar of choice
  • 3/4 tsp salt
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 4 tbsp melted coconut oil or full-fat (but trans-fat-free) butter-type spread
  • 2 tsp pure vanilla extract
  • 5 tbsp whole-wheat pastry or all-purpose organic flour
  • 3 tbsp sugar of choice
  • 1 tbsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • optional, 1/2 cup raisins
  • scant 1 cup pumpkin puree
  • dash salt


Pumpkin Cinnamon Rolls recipe: Warm the milk in a small measuring bowl. You want it warm, but not boiling: if you have a candy thermometer, it should read 110 degrees F. Stir in the 2 tbsp sweetener, sprinkle the yeast on top, and set aside for 5 minutes. During this time, it should bubble up. (If it does not bubble up, either your yeast is no good or your milk was too hot or cold.)

In a large measuring bowl, combine the 2 1/2 cups flour, baking powder, 1/4 cup sugar of choice, stevia, salt, the 2 tsp cinnamon, and 1 tsp pumpkin pie spice. Stir very well.

Stir the melted oil and vanilla extract into the milk mixture, then pour this into the large measuring bowl of dry ingredients and stir to form a dough. Especially if using spelt flour, you may need to add a little extra flour until it’s dry enough to form a dough. Form dough into a ball, then place in a lightly-greased large bowl. Cover loosely with a towel, and set in a warm place to rise 20 minutes or until doubled in size. (If your oven has a “bread proof” setting, this is the perfect place to let your pumpkin cinnamon rolls rise.)

Meanwhile, stir together all remaining pumpkin cinnamon roll ingredients (except the 5 tbsp flour) in a medium measuring bowl. Set aside. Lightly grease a 9×13 baking pan. Set aside.

After the dough has risen, punch dough to deflate. Knead dough with your hands, adding the 5 tbsp flour as you knead so that the dough is not sticking to your hands. Knead 5 minutes. On a lightly-floured surface, roll out the dough into a very thin rectangle. Spread the contents of the medium mixing bowl evenly on top. Carefully roll up the dough, lengthwise, lifting and rolling the dough.

Using a large, sharp knife, slice dough into 13 even rolls, wiping the knife after each cut. The filling may ooze out a bit, but this is okay. Place the rolls in the prepared baking pan, and return to the warm place for 30 minutes. Preheat oven to 325 degrees F. When it reaches this temperature, place cinnamon rolls in the oven and bake 20 minutes. Glaze with the recipe below:

For the Glaze:

1 1/2 cups powdered sugar or Sugar-Free Powdered Sugar
3 1/2 to 4 tsp milk of choice (or more or less to achieve desired glaze thickness)
Whisk ingredients together to form a glaze. Using a spoon, drizzle evenly over pumpkin cinnamon rolls.


NOTES: use whatever sugars work for you. I used 1 c organic flour, 1/2 c spelt, 1/2 coconut flour, and 1/2 c whey protein. include raisins if you wish, and or chopped walnuts

SOURCE: Chocolate Covered Kate


Grammercy Tavern’s Monkey Bread

monkeybreadThis is one of those famous recipes from the restaurants very own cookbook. That said, as the recipe is reported at Serious Eats, it’s utterly wrong.

That said, it’s one great recipe and worth your time.

Makes for utterly great breakfast fare.

But it makes three times what it claims to. Dough wise that is. The rest of the recipe seems correct for one pan.

I’m giving you the original recipe. I took 2/3 of the dough, divided that in half and wrapped it and put it in the freezer after it has passed through the first rising, and before I made the actual dough rounds. I’ll let you know if that doesn’t work when I make it again, otherwise it’s a bonus that will speed up the next two batches quite a bit.


  • Toffee Sauce
  • 2/3 cup plus 1/2 cup heavy cream
  • 1 cup packed dark brown sugar
  • 2 tablespoons light corn syrup
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1⁄2 teaspoon salt
  • 1 vanilla bean, split lengthwise
  • 2 teaspoons fresh lemon juice
  • Brioche Dough
  • 1 1/2 cups lukewarm water
  • 1 tablespoon granulated yeast (1 packet)
  • 1 to 1 1/2 tablespoons kosher salt
  • 8 large eggs, lightly beaten
  • 1/2 cup honey
  • 1 1/2 cups (3 sticks) unsalted butter, melted
  • 7 1/2 cups unbleached all-purpose flour
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 cup sugar
  • 1 tablespoon ground cinnamon


  1. Make the brioche: Mix the yeast, salt, eggs honey and melted butter with the water in a 5-quart bowl, or lidded (not airtight) food container.

  2. Mix in the flour, using a spoon until all of the flour is incorporated. Cover (not airtight), and allow to sit at room temperature for about two hours.

  3. Make the sauce: In a small saucepan, combine 2/3 cup of the cream, the brown sugar, corn syrup, the 6 tablespoons butter, and the salt. With the tip of a paring knife, scrape the seeds from the vanilla bean into the pan, then add the bean itself. Bring the mixture to a boil over high heat, stirring until the sugar is dissolved, then reduce the heat and simmer for a few minutes to thicken.

  4. Remove from the heat and stir in the lemon juice and the remaining 1/2 cup cream. Remove the vanilla bean. Pour the toffee sauce into a 9-by-13-inch baking pan.

  5. Divide the brioche into 20 golf ball–sized pieces and roll. Put the melted butter in a small bowl. In another small bowl, combine the sugar and cinnamon. Dip each ball in the butter, roll in the sugar mixture, and arrange in the baking pan so you end up with 4 rows of 5 balls each.

  6. To proof the dough, loosely cover the pan with plastic wrap and put it in a warm place until the dough is light and has doubled in size, about 1 1/2 hours. (The dough is very forgiving, so don’t worry if it rises longer. You can even leave it out overnight.)

  7. Preheat the oven to 350°F, with a rack in the middle position.

  8. Bake the monkey bread until cooked through and golden brown, about 30 minutes. Let cool for about 10 minutes. Serve the bread straight from the pan. It’s so much more fun to pull it apart by hand instead of cutting it. The bread will keep, tightly covered, at room temperature for up to 2 days.

    SERVES: 20

    NOTES: I would use a deep baking dish, and maybe a size larger than the  9 x 13. I had more like softball size. Seriously you might divide this dough into 4ths and have 4 batches of 20. I don’t know they made such a mistake. It sounds about right for a restaurant recipe but this is supposed to come straight from their cookbook for home chefs. That said, the taste was terrific.


    OVEN TEMP: 350°

    OVEN TIME: 30-40 min.

Eggnog Monkey Bread

eggnogmonkeyEver since I discovered monkey bread, I just can’t get enough of it. If you stay away from the “biscuit dough” in the tubes and make it from scratch, which takes no time at all, and doesn’t have unhealthy additives, you will do just fine.

If you are not living in a wonderful place like Las Cruces, then perhaps you can’t get egg nog year round. But I do believe there are eggnog recipes around which will allow you to whip some up!

I love this stuff. It makes a great breakfast item as far as I am concerned, but of course, it can be a dessert as well.

I have revised the recipe a bit, so it is adapted from Recipe Girl .



  1. 1 c eggnog
  2. 4 tbsp butter
  3. about 2 1/4 tsp fast rising yeast (1 pkt)
  4. 1 lg egg at room temp.
  5. 1/2 tsp salt
  6. 1/4 tsp ground nutmeg
  7. 3 – 3 1/2 c bread flour (higher gluten than regular, but I think you can use regular)
  1. 1 – 1/4 c brown sugar, packed
  2. 1 tsp cinnamon
  3. 3/4 tsp nutmeg
  4. 1 c butter, melted and cooled
  1. 1 c powdered sugar
  2. 2 tbsp eggnog
  3. dash of nutmeg


  1. Melt the butter, and let cool down to below 110°. (tepid) Warm the eggnog in the microwave.
  2. Add the yeast to the bowl of a heavy-duty mixer, adding the eggnog, and mix, and add the butter.
  3. Add the egg, two cups of the flour, and nutmeg. Run mixer slow, just combining.
  4. Cover the bowl and let sit for 20 minutes to let the gluten start working.
  5. Add the salt, and begin adding the rest of the flour until the dough starts to pull away from the bowl. Once there, turn the mixer up and let it knead for five minutes (using a dough hook).
  6. Turn into a greased bowl, cover and let rise until double. ( a great way to do this in the winter is to turn on your oven light and place the bowl right in front of it)
  7. Prepare the coating mix by mixing it all together, except for the butter.
  8. When the dough is risen, turn out onto a floured surface and pat it into a rectangle of about 8 x 8 inches. With a sharp knife or pizza cutter, cut into strips about 3/4 inch wide and then into squares.
  9. Dip a few pieces into the butter and coat. Place them in a bundt pan or an angel food pan that has been greased.
  10. When you have a layer, sprinkle some of the brown sugar mixture over the pieces. (You can roll each piece in the sugar if you wish, but it’s way too tedious for me!)
  11. Do another layer, and if you have enough pieces, another. By the first layer you should have an estimate of whether you are getting two or three layers. Use the brown sugar mixture accordingly. There is no precision needed, just gently stack ’em and sprinkle. Drizzle any leftover butter and sugar mixture over the final layer.
  12. Preheat the oven to 375°
  13. Bake for around 30 minutes or until the top is hardened and you see some bubbling of the buttery caramel around the edges. The top will sound hollow when tapped.
  14. Cool on a rack for a few minutes (15 or so) and then turn out on a plate. Cool until fairly to room temp.
  15. Make the glaze (put everything together) and drizzle on with a spoon.

Serves: 10-12 servings