Pumpkin Cinnamon Rolls Holla!

So, I was tempted to make these by a friend on facebook. I had some time today and it was game on. These were Heavenly! I literally died went to heaven and came back. I should have doubled the batch but unfortunately I ran out of yeast. I think I will pick up some more yeast today and make these again tomorrow. Try these I promise you won't be sorry. Also I found this recipe online and made some minor adjustments to bump up the flavor. These are soft, light, and fluffy. The glaze is divine.

Pumpkin Cinnamon Rolls with Carmel Glaze:
Makes 12

Rolls:
1/3 c milk
2 T butter
1/2 c pureed pumpkin (I used canned)
2 T sugar
1/2 t salt
1 lg egg, beaten
1 pgk dry active yeast or 2 1/4 t yeast
2 c flour

Filling:
2 T softened butter
1 t cinnamon
1/4 t nutmeg
1/3 c brown sugar

Glaze:
1/4 c butter
1/2 c brown sugar
2 T heavy cream
1/4 t vanilla
dash of salt
1/2 to 3/4 c powdered sugar

1 Prepare rolls: In a small saucepan, heat milk and 2 T butter until just wam (12o-130") and butter is almost melted, stirring constantly.

2 In a mixer bowl combine pumpkin, sugar, and salt. Add milk mixture and beat until well mixed. Beat in egg and yeast. Add half of the flour and mix on a low speed for 5 minutes ( scraping frequently). Add the rest of flour and mix throughly (the dough will be very soft). Turn into and lightly greased bowl, then grease the surface of the dough lightly. Cover and let rise in a warm place until doubled, it takes about an hour.

3 Punch dough down. Turn onto a floured surface. Knead a few turns to form a smooth dough. Roll out into a 12x10 rectangle.

4 In a small bowl combine brown sugar, cinnamon, and nutmeg. Spread butter on on dough (I just use my fingers) and then sprinkle the sugar mixture on. Begining with the long side of the dough, roll up. Pinch the seam to seal. Gently cut into 1 in slices. Place rolls in a 9in. square pan or in 2 round cake pans.

5 Cover and let rise until nearly doubled, 30 to 45 min.

6 Bake at 350 for 15-20 min, or until golden brown.

7 While rolls are cooling, prepare the glaze. In a small saucepan melt butter. Add brown sugar and heavy cream. Cook on med low heat for 1 min. Pour mixture into a bowl. Let cool for a min or two. Add vanilla, salt, and powdered sugar. Beat until well blended and glaze cinnamon rolls.

Hello strangers! (Ok, I know I'm the stranger.)

I was just censured for posting pictures of food I've made lately on Facebook rather than the blog. So... ok, I'm back with a build up of bunches of recipes. But don't think I'm going to give it all to you at once. I've got to make these last a while!
Since it's autumn, I'll start with a perfect breakfast for a crisp fall morning.

French Toast with Apple Butter and Honey
I prefer to make this with good quality french or italian bread rather than plain sliced bread. I always mix vanilla and cinnamon in with my egg & milk mixture when I make french toast. After giving each piece a little butter, top with spoonfuls of apple butter and drizzle with honey or pure maple syrup.
Delicious served with a glass of milk.