PUMPKIN CINNAMON ROLL BISCUITS

UPDATE: I saw a memory on Facebook for some pumpkin cinnamon rolls I made a bunch of years ago that looked so good. I decided I should make them again for my husband since he loves cinnamon rolls so much.

Before I did that, I decided to just search cinnamon rolls on my blog and found among other awesome looking recipes, this post I wrote after tweaking my amazzing buttermilk biscuit recipe to come up with pumpkin cinnamon roll biscuits. I went to bed planning to make them again for him the next morning.

I made a couple of little changes like reducing the amount of buttermilk (I have made that change in the recipe below), using my brown sugar complete for the regular brown sugar, omitting the pumpkin pie spice and baking them in my regular biscuit pan instead of a cookie sheet. That worked really nicely as it held the "biscuit" together. 

I think I will be making these often now. It's a good way to use up my leftover canned pumpkin when I am making something that only calls for 1 cup of pumpkin. See updated photos at the very bottom...

Fall is here and so are the recipes with pumpkin and spices. I don't drink coffee, but I think the options for pumpkin flavored coffee is endless. I did see a pumpkin pie concrete at a neighborhood custard/burger restaurant recently that was terribly tempting.

I am trying my hand at another original recipe this week and guess what is in it? You are right, if you said pumpkin. Once again I am using my original biscuit recipe as the base for these cinnamon rolls, but putting a "fall" touch to them.

I made them Tuesday morning before going to Hillcrest Thrift Shop. We spent the weekend in CO Springs visiting our older son and his family and drove back on Monday. We got back in town just in time to go to MO granddaughter Madison's softball game. 

The team played together this summer in a league that covered a large area of northwest MO. We had to drive at least an hour to several games (which was okay). It was a delight for us watching the little girls (many playing for the first time) develop their skills and having so much fun. The other thing that was special for us was watching our younger son pitching again (even if it was a softball). 

The head coach heard about a fall league that played all of their games on one field and less than 10 miles for everyone to drive. The 8 and under girls' league uses a pitching machine so it means we don't get to see our son pitch anymore, but he is still helping out with the team. They have played four games so far and once again it is amazing to see their skills improve with every game. They are just so cute out on the field in their uniforms and bows in their hair. Madison has had some difficulty adjusting to the pitching machine (she isn't alone). She has a good swing though and we knew she would eventually make contact with the ball. 

That day came last Monday night. In the three previous games, she had only made contact with the ball two times and they were both fouls. Monday night the coach was telling the girls to take the first pitch (they only get five pitches though). All of the girls were doing well following his instructions. Then Madison comes up to bat with two girls on base, and swings at the first pitch. The coach never said anything to her afterwards because she ended up making contact and hit the ball so far out in the outfield that she made it all the way around the bases and home before they could get the ball back in the infield. The funny thing was she stopped at every base and the coaches had to tell her to keep running. I was jumping up and down in the stands; so excited. The next time up to bat she swung at the first pitch again and hit it just past second base. She also fielded the ball well when she was playing shortstop.  

Oh, I'm supposed to be sharing a recipe with you, aren't I? Sorry, hope you enjoyed hearing my little story.

The volunteers loved the Pumpkin Cinnamon Roll Biscuits. I told them I had made up the recipe and hadn't had time to really try one before I brought them (I didn't get to the shop until 10, the time it opens.) I didn't even have one to bring back to my husband so I had to make them again Wednesday morning so my husband (and I) could see if we agreed with the volunteers. (My husband tells me that the volunteers wouldn't tell me if they didn't like something I brought anyway. He doesn't know - I have had some suggestions made from a few of the volunteers a couple of times.)

This time though, they were correct. They were fantastic. (My husband ate 3 with his breakfast. Ha)

PRINT RECIPE

PUMPKIN CINNAMON ROLL BISCUITS

2       cups flour
3       teaspoons baking powder
1/2    teaspoon salt
1/4    teaspoon baking soda
1/2    teaspoon sugar
5       tablespoons shortening
1/2    cup canned pumpkin
1/2    cup + 1 tablespoon buttermilk (1 %)
1       stick butter, melted
1/2    cup packed light brown sugar
cinnamon (brown sugar complete works well)
1/4 - 1/2 teaspoon pumpkin pie spice, optional

Preheat oven to 425 degrees F.

Sift together twice the flour, baking powder, salt, baking soda, and sugar.

Add shortening and work in 1 tablespoon at a time (I use my fingers).

Add pumpkin and buttermilk and stir til all of the flour is worked in.

(I may start with a spoon, etc but always end up using my fingers to do this. Don't overwork the dough, but you don't want any loose flour left in the bowl.)

Drop batter on a lightly floured surface. (Dough will be a little sticky.)

Toss/roll the dough in the flour a few times so that you can roll it out.

You may need to rub some flour on the rolling pin or dust a little over the dough as you roll it out.

Brush enough of the melted stick of butter (about 50 seconds in the microwave) to completely cover the dough. I used about 2/3 of it.

Sprinkle the brown sugar over the melted butter.

Then sprinkle cinnamon over top (enough to lightly cover the sugar).

Then sprinkle the pumpkin pie spice over top. (I measured the spice into a sifter and lightly sifted it over the sugar - not as heavy as the cinnamon though.)

Then start rolling up from one of the narrow ends. Don't rush this.

If you see the dough is sticking to the surface, brush a little flour up to the edge and work it in with your fingers til it loosens.

When you have rolled it almost all of the way across, stop

and bring the other end up over the top.

Close up the ends

and then cut the rolls about an inch wide with a sharp knife.

Then you can pick it up with the knife (my husband loves to get his finger in the picture)

to place it on the baking sheet.

Using the rest of the melted butter, brush the tops of the cinnamon rolls to cover well.

Bake 20 minutes.

While the rolls/biscuits are baking, sift about 2 cups powered sugar and then add 2 tablespoons milk. Stir til smooth and set aside until you bring the rolls/biscuits out of the oven.

Immediately spoon the thick glaze over each roll/biscuit.

Great when still warm, but are also fabulous cold.

Here is a picture of Madison just before she hit her home run.

You may want to check out my other version of these cinnamon roll biscuits if you don't want to use pumpkin.

OR these scrumptious Apple Cinnamon Roll Biscuits.

UPDATED PHOTOS

MULTI-GRAIN PUMPKIN BLUEBERRY MUFFINS

I shared some fantastic Banana Blueberry Muffins for Mom recently. (Check them out here.) As fantastic as they were, I wanted to try them again, but substitute pumpkin for the banana.

Well, they were just as fantastic. I have enjoyed one a morning with my yogurt for breakfast. They have so much good stuff in them, I don't feel like I am just eating a muffin. I had extra batter that I made two extra muffins. One of them had blueberries and one didn't. The one that didn't obviously had a different taste without the blueberries, but I liked it just as much. 

You could give these to your children to eat for breakfast before going to school and you wouldn't have to feel guilty. I bet they would be good with dried cranberries for the blueberries also.

This recipe was in a children's Highlights High Five magazine and was a recipe for children to make with an adult. I think it would be fun to make them with your children/grandchildren. 

MULTI-GRAIN PUMPKIN BLUEBERRY MUFFINS

3/4       cup all-purpose flour
3/4       cup whole wheat (pastry) flour
3/4       cup sugar
1/4       cup oat bran
1/4       cup quick-cooking oats
1/4       cup wheat germ
1          teaspoon baking powder
1          teaspoon baking soda
1/4       teaspoon salt
1          teaspoon ground cinnamon
1          cup blueberries
1          cup canned pumpkin
1          cup buttermilk
1          egg
1          tablespoon oil
1          teaspoon vanilla

Preheat oven to 350 degrees F. Put paper baking cups in a 12-cup muffin tin.

(Don't be surprised if you have left over batter enough to make two more muffins. I did.)

Stir together the flours, sugar, oat bran, oats, wheat germ, baking powder, baking soda, salt, and cinnamon. 

Then gently stir in the blueberries.

In another bowl, combine the pumpkin, buttermilk, egg, oil, and vanilla.

Stir til smooth.

Pour the wet ingredients into the dry ingredients

and mix just until blended.

Put the mixture in the muffin cups filling them about 3/4 full.

Bake for 15 to 18 minutes or until the tops of the muffins spring back when lightly touched. (I cooked mine at least 20 minutes.)

(My two extra ones.)

Cool slightly in pan on wire rack.

Remove cupcakes and finish cooling on rack.







Store in covered container in refrigerator for leftovers. You can heat a muffin in the microwave for about 15 seconds to heat it slightly when eating it.  

PENN STATE SLOW-COOKER PIZZA DIP

I am always so excited when I find a dip/appetizer I could serve when friends come over. I don't make a lot of appetizers or dips because I don't usually eat them. The main reason is because it always seems like they have raw onions or peppers in them. 

So you can image my excitement when Friend Carol served this Pizza Dip for the Farkle group. It was definitely enjoyed by all and I am sure I will be making it when I need one.

PENN STATE SLOW-COOKER PIZZA DIP

1       lb softened cream cheese (You could use fat free if you like)
8       ounces shredded Italian-blend cheese
8       ounces cooked and crumbled hot or milk Italian sausage
1       (15 - ounce) can pizza sauce
2       teaspoons Italian seasoning

In a slow cooker, combine all ingredients.

Cover and cook on HIGH 1 hour or until melted and bubbling.

Stir.
Turn to LOW to keep warm. (If your slow cooker has a keep warm setting, use it.)

Sprinkle with additional cheese before serving, if you like.

Makes about 4 cups.

Serve with sliced baguette, tortilla chips, or cut-up vegetables.

PUMPKIN CHOCOLATE CHIP BREAD

I started to make this recipe for Pumpkin Chocolate Chip Bread last week, but at the last minute changed my mind and made the Pumpkin Oatmeal Chocolate Chip Cookies instead. (They were to die-for, btw. You must check them out if you missed that post.)

Well, when I needed something quick to make to share with the volunteers at Hillcrest Thrift Shop, I decided the Pumpkin Chocolate Chip Bread would be a good choice. And it was! I sliced the loaf a bunch of times (I didn't think to count them.) and then I cut down through the middle. That way, if someone wanted a smaller piece, it was there and if they wanted a bigger piece, they could just take two pieces. Well, by the time my shift was over, there were only 3 pieces left. I asked Volunteer Daniel (who always raves about my desserts and cooking) if he wanted another piece. I left the other two on a napkin and told some volunteers from upstairs waiting for a meeting, to just let anyone else who came to the meeting know to please eat them. (One of the ladies asked if she could have one and so there was only one piece when I left.)

I generally followed the recipe (if you follow my blog, you know I do what I can to make recipes more healthy, i.e. less sugar and fat), but I did remove 6 teaspoonfuls of sugar from the cup of sugar and then I decorated the top of the batter before baking it. The recipe is called Pumpkin Chocolate Chip Bread but it only calls for 1/4 cup chocolate chips. I decided to use almost another 1/4 cup of chips and decorate the top and also added a few more nuts on top. It did make a pretty loaf. 

Volunteer Vali asked me about the chocolate chips. (I guess she isn't a chocoholic like I am.) Anyway, she thought it was strange having the chips in the bread. I told her if she wanted to omit them and use raisins instead, she could. Then she said how about butterscotch chips. Sure, why not, I told her. I think dried cranberries would also be good.

I almost forgot to give credit to Tasteful Treasures from the Horse and Buggy Country of Conewango Valley, New York for the original recipe. I have found so many good recipes from this Amish cookbook. It was marked as a Bakestand Favorite. I can understand why. I think all of the additional spices is what makes this bread so extraordinarily delicious!

PUMPKIN CHOCOLATE CHIP BREAD

1/2        cup butter, softened
1           cup sugar (I did remove 6 teaspoons of sugar)
2           eggs
1-1/4     cups canned pumpkin
2           cups flour
1           teaspoon baking soda
1           teaspoon ground cinnamon
1/2        teaspoon ground nutmeg
1/2        teaspoon pumpkin pie spice
1/4        teaspoon ground cloves
1/4        teaspoon ground ginger
1/4        cup chocolate chips (+ extra ones for top, if you like) (I used 60% cacao chips)
1/4        cup chopped walnuts (+ extra for the top, if you like)


GLAZE:

1         tablespoon heavy cream (I used skim milk)
1/2      cup powdered sugar (I sifted it)

Preheat oven to 350 degrees F. Grease and flour a 9 x 5 - inch loaf pan.

In a large mixing bowl, cream butter.

Gradually add sugar, eggs, and pumpkin. (I didn't read the word "gradually" and added them all at once.)

Combine dry ingredients in another bowl.

Stir into creamed mixture

and blend well.

Stir in chocolate chips and nuts.

Pour into loaf pan.

Optional: Place additional chips on top and coarsely chop a few more walnuts and sprinkle on top.

Bake for 45 - 50 minutes or until loaf tests done. (I baked mine at least 55 minutes.)

Cool in pan on wire rack for at least 10 minutes before removing to finish cooling on rack.





I made mine the night before. After it cooled on the rack, I placed it on a plastic cake holder with a tight lid. Then the next morning I made the glaze and then drizzled it on the top.

Glaze:

Sift the powdered sugar and add the milk and stir til smooth.

Drizzle over cooled bread. (If bread is completely cooled, the glaze will stay pretty and white. If bread is still warm, the glaze will soak into the bread.)


Slice with a sharp knife to serve.

CREAMY BEAN DIP

I made this Creamy Bean Dip for the canasta group. I usually just have dessert, but this time I decided to have snack in case some people were hungry. (I know Friend Janice never eats lunch before we get together with the "girls" for one of our small groups.) It was good that I did because Friend Fran announced she was hungry when she came in and saw I had snacks also. She was going to start "helping" her plate until I told her to wait seven minutes for the dip to come out of the oven. Seven minutes later she was back in the kitchen reaching for her plate.

It was a big hit for a good reason. It is delicious. Janice said it tasted like chili to her. 

The recipe is another one from Debbie Macomber's Cedar Cove Cookbook - once again from Troy and Faith Davis at 92 Pacific Boulevard and The Waterfront Park.

CREAMY BEAN DIP

1       15-ounce can of refried beans
4        ounces cream cheese, at room temperature (I used 1/3 less fat but could have used fat free also.)
1        cup sour cream (I used fat free.)
1        package taco seasoning mix
1/2     lb Velveeta or sharp cheddar cheese, cut into cubes (I did use Velveeta.)

Preheat oven to 350 degrees. 

Combine the beans, cream cheese and sour cream together

until well blended in a mixing bowl.

Add the seasoning mix

and once again stir til thoroughly mixed.

Fold in the cheese.








Spoon mixture into 1-1/2 to 2 quart casserole. (I used a shallow 1-1/2 quart casserole dish and forgot to take a picture of it before I put it in the oven.)

Bake for 30 minutes, until cheese melts and dip is warmed through.





Serve warm.