Blog Post 1: Hola World

19 Dec

Hello! This is my first blog post, ever, and I just wanted to thank those who have encouraged me enough to actually get to this point! I am a little flustered at all the different aspects of blogging, but hopefully I’ll get it together and learn the ways of the food blogger.

To start it off, I guess I shall post one of my favourite goodies; Pumpkin Cinnamon Buns with Butterscotch Cream Cheese Icing. These were taken from Sugar Plum with a few changes to the glaze, and the spice ratios. They are heavenly, and quite easy to make once you have made them a couple times!

...get in ma belleh...

Pumpkin Cinnamon Buns with Butterscotch Cream Cheese Icing

1/3 cup warm milk (not too hot!)
2 1/4 teaspoons active dry yeast
1/2 cup granulated sugar
1/2 cup canned pumpkin
2 tablespoons oil
1 large egg
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
3 1/2 cups all purpose flour

2 tablespoons unsalted butter, softened (or more if needed)
1/3 cup brown sugar
1 1/4 teaspoons ground cinnamon

3 tablespoons butterscotch chips
3 tablespoons cream cheese
1 tablespoon milk
2/3 cup confectioners’ sugar
1/2 teaspoon vanilla extract

Dough: In a large mixing bowl, whisk together 1/3 cup milk, yeast and granulated sugar until well combined. Let sit for 10 minutes until yeast is activated and bubbly. Whisk in pumpkin, oil, egg, baking powder, salt, 1 teaspoon cinnamon,  and 1/2 tsp ginger and nutmeg until well combined. Stir in flour until combined, and a dough ball forms. Lightly cover with saran wrap and let rise in a warm area for 1 hour and 30 minutes.  (A good place is in the oven: preheat it for a minute, the turn it off and place dough inside. You don’t want to cook it!)

On a floured surface, roll out dough to a 1/4-inch thickness, into a rectangle. In a medium bowl, stir together butter, brown sugar and 1 1/4 teaspoons cinnamon until well combined; evenly spread on top of dough. Roll up dough. Slice into 10 equal pieces. Place in a greased 9-inch cake pan. Lightly cover and allow to rise in a warm area for 30 minutes.

Heat oven to 400 degrees F. Bake rolls for 15 minutes or until golden brown. Cool pan on a wire rack. To make the glaze, in a medium bowl, stir together butterscotch chips, cream cheese, and 1 tablespoon milk until combined. Microwave for 30-60 seconds, stirring frequently until melted (be careful: butterscotch chips tend to burn if heated for too long). Whisk in confectioners’ sugar and vanilla until well combined and smooth. Drizzle glaze over cinnamon rolls.

Makes 10 cinnamon rolls

These are really fantastic on a Saturday morning, especially if you wake up early. The surprise will go down well with your family, boyfriend, roomies, or whoever!


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