For the dough:
1 cup pumpkin puree
1/8 cup fat-free milk
1/4 cup granulated sugar
4 tablespoons unsalted butter or margarine, melted
1 teaspoon pure vanilla extract
1 cup all-purpose flour; more for rolling
1 cup white whole wheat flour
1 tablespoon baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
1 teaspoon cinnamon
For the filling:
1 1/2 tablespoons unsalted butter or margarine, melted
2/3 cup packed light or dark brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup chopped pecans (optional)
For the glaze:
1 cup confectioners’ sugar
2 to 3 tablespoons cold low-fat or soy milk
1 teaspoon pure vanilla extract
Heat the oven to 400°F. Grease the sides and bottom of a 9- or 10-inch springform pan with cooking spray.
Make the dough:
In the bowl of a stand mixer fitted with the paddle attachment, combine the pumpkin, 1/8 cup milk, sugar, melted butter, and vanilla. Mix on low speed until combined. Add the flours, baking powder, salt, baking soda, and cinnamon and mix just until the dough clumps together (don’t overmix). The dough will be soft and moist.
Scrape the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth. With a rolling pin, roll the dough into a 12×15-inch rectangle.
Make the filling:
Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges. In a medium bowl, combine the brown sugar, cinnamon, allspice, and cloves. Sprinkle the mixture over the buttered area of the dough and pat gently into the surface. Sprinkle the nuts over the sugar mixture.
Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open.
With a sharp knife, cut the roll into 12 equal pieces. Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don’t worry if there are small gaps.
Bake until golden brown and firm to the touch, 20 to 28 minutes. Set the pan on a wire rack to cool for 5 minutes. Run a spatula around the inside edge of the pan and remove the springform ring. Transfer the rolls to a serving plate.
Make the glaze:
In a small bowl, mix the confectioners’ sugar, 2 Tbs. milk, and vanilla to make a smooth glaze. It should have a thick but pourable consistency, so add up to 1 Tbs. more milk if necessary. Drizzle the glaze over the rolls. Let stand 15 minutes and serve.
In a large bowl, combine the eggs, milk, flour, and vanilla extract and whisk until just blended, being careful to not overmix. Set the batter aside to rest while you prepare the apples, at least 20 minutes.
Preheat the oven to 450°F.
In a heavy, ovenproof (preferably nonstick)12-inch skillet, melt 2 tablespoons of the butter over high heat. Add the apples, cinnamon, nutmeg, and salt and cook, stirring frequently, until the apples are soft and lightly golden around the edges, about 6 minutes. Add the sugar and cook, stirring, until the apples are caramelized and very soft, 2 to 3 minutes longer. Add the remaining tablespoon of butter and stir to melt.
Working very quickly, pour the batter evenly over the top of the apples. Using oven mitts or potholders, transfer the skillet to the oven and bake until the pancake is golden brown and puffed, about 15 minutes. Don't be alarmed when you see the edges of the pancake puff up and extend above the top of the inner edge of the pan – this is supposed to happen!
Using oven mitts or potholders, remove the skillet from the oven and serve the pancake, sprinkled with powdered sugar and drizzled with maple syrup, if desired.
I can't believe it's possible to have those delicious rolls without having to wait for them to rise. How wonderful. Thanks for sharing this.
ReplyDeleteYUM! Trying to kill me with all your yummy food! I'm so hungry now : )
ReplyDeletehubs LOVES anything pumpkins.. so i will so BE trying those pumpkin rolls.. as long as he's sweet that is!!!
ReplyDeletelol
Man you can ring a bell at me and I sure would come running any time for your yummy food. Love ya,,, Poser..
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteYum...they all would go great with my Sbux Pumpkin Spice Latte...cheers! :)
ReplyDeleteThe apple pancakes look yummy
ReplyDeleteOh they would get some YUMS from me! Both looks delicious.
ReplyDeleteOh yummy yummy yummy!!
ReplyDeleteI usually make cinnamon rolls for breakfast on Thanksgiving mornings. I may have to make these this year!!
I think if I woke up in the morning to those cinnamon rolls I would cry tears of joy! Bring 'em on baby!
ReplyDeleteLots of yummy love,
Alex aka Ma What's For Dinner
www.mawhats4dinner.com
I have NEVER made homemade cinnamon rolls! These sound wonderful, thanks!
ReplyDeleteThat kid is just so darn cute! Like his mom...pancakes, boo hoo I should make them since hubby is gone! He is not fond of them at all...nor breakfast, a boring cereal eater to say the least!
ReplyDeleteGreat recipes. I have to try those cinnamon rolls! They sound awesome!
ReplyDeleteYum!! I am going to make those pumpkin rolls and soon. I have been craving pumpkin. The pancakes sound delicious also!!
ReplyDeleteYour pancakes look delicious:) Lynn @ Turnips 2 Tangerines
ReplyDelete