I hope you all had a very Merry Christmas, or Hanukkah, or whatever it is you celebrate. :)
Our supposed-to-be-relaxing morning began at the crack of dawn (6am) with an earsplitting fire alarm. Not exactly the way you want to wake up on Christmas morning.
The alarms in our building have gone ‘rogue’ (so says Taylor), and it’s beginning to wear on us. Something about the humidity, getting into the alarm boxes in the parking garage, and short circuiting the alarms in the entire building.
And it is LOUD.
We have to stuff kitty into her carrier box (after dragging her out from under wherever she attempted to seek refuge from the noise), make sure we remember the key so we don’t lock ourselves out, run down 3 flights of stairs with our hands over our ears, and stand, shivering, outside with our equally happy neighbors until the fire department comes and turns it off (obviously we’ve done this before).
Then, since we know it was a humid day, we go back inside and wait for it to happen again.
And it did. Twice. At 9:10 and 9:45.
You think they would have factored in humidity before installing the alarms.
As a result, Taylor and I have both become paranoid. We ‘imagine’ we hear the alarm starting, and our hearts jump. We had a tough time going to sleep last night, for that very reason. Every noise we heard could have been the dreaded alarm.
I hope you all had a better day off. :)
One thing that redeemed the bad start to the morning was these:
Pumpkin cinnamon rolls with caramel glaze. They might just be the most delicious thing we’ve eaten for breakfast in a long time. Mmmm. Which reminds me, that half of them are wrapped up in the fridge just waiting for me. With that in mind, on to the recipe!
1/3 cup milk or soymilk
2 tablespoons butter
½ cup canned pumpkin or mashed cooked pumpkin
2 tablespoons granulated sugar
½ teaspoon salt
1 large egg, beaten
1 package active dry yeast
1 cup unbleached all-purpose flour
1 cup bread flour
1/3 cup brown sugar, packed
1 tsp ground cinnamon
2 tablespoons melted butter
¼ cup (4 tablespoons) butter
½ cup brown sugar, packed
2 tablespoons milk
¼ teaspoon vanilla extract
dash of salt
½ to ¾ cup sifted powdered sugar
To prepare rolls, combine milk and 2 tablespoons of the butter in a small saucepan. Stir over medium heat just until warm (120 - 130°) and butter is almost melted.
In large bowl, combine pumpkin, sugar, and salt. Add warm milk mixture and beat until incorporated. Beat in egg and yeast. In a separate bowl, whisk together flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly. Cover and let rise in warm place until doubled in size, about 1 hour.
Punch dough down. Turn onto lightly floured surface. Knead for 1 to 2 minutes or until dough is smooth, sprinkling with additional flour as needed. Roll dough into 12x10-inch rectangle.
In a small bowl, combine brown sugar and cinnamon. With a pastry brush, brush surface of dough with melted butter. Sprinkle evenly with brown sugar mixture. Beginning with long side of dough, roll dough fairly tightly. Pinch to seal. With a sharp serrated knife, gently cut roll into twelve 1-inch slices. Place rolls cut-side-up in greased 9-inch-square baking pan. (At this point the rolls can be covered and refrigerated overnight if necessary).
Cover and let rise until nearly doubled, 30 to 45 minutes.
Preheat oven to 350°F. Bake for 20 minutes, or until rolls are golden. Cool 10 to 15 minutes.
While rolls are cooling, prepare icing. Melt butter in a small saucepan or in the microwave. Stir in brown sugar and milk. Remove from heat and cool slightly. Stir in vanilla, salt, and powdered sugar. Beat with an electric mixer or whisk vigorously until well blended. If necessary, add more powdered sugar for desired consistency. Drizzle icing over warm rolls.