Pumpkin Cinnamon Streusel Rolls

I had leftover pumpkin from when I made my pumpkin cream cheese muffins and I knew i had to use it up so it didn't go bad, but I hadn't been inspired by anything, and I didn't want to make muffins again. So I started peeking around online and found an amazing idea. Pumpkin cinnamon rolls! What could be better?! So here's the recipe I found and I hope you enjoy!

Pumpkin Cinnamon Streusel Rolls
(find original recipe here.)

1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water
2 3/4 cup all-purpose flour, divided
1/2 cup canned pumpkin puree
1/2 cup milk
1/4 cup butter, melted
1 T granulated sugar
1 1/4 tsp. salt
1/4 tsp. nutmeg
Cooking Spray
3 T granulated sugar
3 T brown sugar
2 T flour
1 1/2 tsp. cinnamon
2 T chilled butter, cut into small pieces

Glaze:
3/4 cup powered sugar
1 T hot water
1/4 tsp. vanilla extract

To prepare the buns, dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)

Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

Preheat oven to 375°.

Bake the rolls at 375° for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

To prepare the glaze, combine the powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.

These cinnamon rolls came out great! They were quite easy to make. The longest process was letting the dough rise and then letting the rolls proof once in the pan, but besides that, I felt they were super simple to make. These don't have much of a pumpkin flavor as I expected but there is only 1/2 a cup of pumpkin in them, but they have a nice spice and flavor to them. The pumpkin gives these a lovely orangey color. They are really moist and the cinnamon sugar filling is really delicious. I think these are totally worth the effort and they are really, really good!!! Perfect for a nice fall morning, to go with your cup of coffee or tea.

Fresh out of the oven, waiting for the glaze

Eat, Drink and Be Merry!

-BellaRosa

Cheesy Potato Broccoli Soup with Crispy Proscuitto

I was clicking through the food blog The Craving Chronicles and came across this amazing soup recipe that was cheesy and hearty and full of good stuff. The original recipe didn't have broccoli, but I had some cooked, and leftover so I threw that in and I thought it was perfect. The crispy proscuitto on top, definitely makes the whole dish!! You need that salty bite with the cheese and potatoes, its absolutely delicious! This soup is a gonna be a new fall favorite!

I'm in love with these huge soup mugs!

Cheesy Potato Broccoli Soup with Crispy Proscuitto
(original recipe found here.)

4-6 slices proscuitto
1 medium onion, diced
2-3 carrots, sliced
1 lb. approx. red potatoes (10-12 small or 4-6 large) peeled and cubed
1 qt. box chicken broth or stock
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups shredded cheddar cheese
salt and pepper to taste

Preheat oven to 400. Place slices of proscuitto on a lightly greased or Silpat lined sheet pan. Bake for about 10 minutes, until crisp. Set aside to cool, and then break into crumbles.

Heat olive oil in a large soup pot. Add onion and carrots and saute until softened, about 5 minutes. Add potatoes and enough stock to just cover and bring to a boil. Cook until potatoes are tender, about 20 minutes.

While the potatoes are cooking, melt 3 T butter in a saucepan over medium-low heat. Once melted add 3 T flour and whisk to form a roux. Allow to cook, 1 minute. Add the milk slowly, whisking constantly to smooth out any lumps. Continue to heat while whisking until the mixture thickens, about 5 minutes. Once it reaches desired thickness, remove from heat and stir in your grated cheese.

Once potatoes are tender, pour the cheese mixture into the potato mixture, stirring to combine. Heat to a simmer and let thicken. Season with salt and pepper to taste. Top each bowl of soup with crumbled prosciutto and enjoy!

Warm, cheesy goodness for a Fall day

One big, soup mug full of this soup was enough for a good meal! Add some bread to dunk and I'm sure it's even better, and more satisfying! The Hubs added oyster crackers, which are delicious and great with soup as well. This soup of full of hearty potatoes and veggies and feels good in your soul. It was super easy to make...like, incredibly easy! You dirty 2 pots, but its ok cause the soup is so yummy! The potatoes are nice and tender and the carrots still have crunch and the broccoli adds nice color and flavor, all around a great bowl of soup. The best part is the prosciutto on top...so crispy and salty, I am in love! I love prosciutto when its not crispy, and I like this crispy topping rather than bacon, I would choose prosciutto any day!

Hey! Don't take that yet!

Eat, Drink and Be Merry...and warm up with a bowl of soup!

-BellaRosa