Pumpkin Cinnamon Pull-Apart Muffins

Pumpkin Cinnamon Pull-Apart Muffins

with a Chocolate Orange Glaze

I’ve realized that I like to do some very eclectic flavor combinations that don’t exactly make for the simplest names.  This hit me today at work when I told people I brought treats, and they’d ask what and I’d have to pause and say something like, “Um, it’s like a cinnamon roll but with pumpkin.  And chocolate.”

Ingredients

4T butter

1 cup milk (for sweeter bread, use sweetened condensed or evaporated milk)

2 envelopes (4 ½ t) yeast

1   29oz can pumpkin pie mix

2 ¼ cup sugar, divided

2t salt

6 - 7 cups flour

2 cups mini chocolate chips 

Directions

Proof yeast with ¼ cup warm water and ¼ cup sugar.  Wait until frothy. While proofing, warm milk and melt butter together in a small pan on the stove.  Add pumpkin to yeast mixture with 3 cups flour and salt and then add the milk and butter mixture.  Add flour 1 cup at a time until smooth and consistent and elastic.  Allow to rise in warm place until double.

Roll out like you would for cinnamon rolls.  Spread melted butter and sprinkle with a cinnamon, sugar and nutmeg mixture.  1 cup sugar, 2 t cinnamon, ½ t nutmeg.  Sprinkle with mini chocolate chips.  Instead of rolling, cut into equal strips and stack strips on top of eachother.  Cut into pieces and place in greased muffin tins.

Allow to rise in warm place until double. 

Preheat oven to 350, bake for 20-25 minutes, until golden brown.  Cool in pan for 10 minutes, then move to wire rack.

Glaze

4t butter

¼ cup packed brown sugar

3T milk

½ cup cocoa powder

2T light corn syrup (this allows the glaze to harden instead of remaining gooey)

2T orange extract

1 ½  cup powdered sugar

Melt butter, brown sugar, milk, and extract together on stove top until boiling.  Remove from heat and stir in powdered sugar.   Drizzle on top of muffins.  Serve warm or save for later. 

ENJOY!

Eggnog Cinnamon Rolls

Ingredients

Rolls
1 cup eggnog, warm (you can use regular milk if you prefer)
2 1/2 t yeast
2 eggs
1/3 cup melted butter
4 1/2 cups bread flour
1 t salt
1/2 cup sugar

Filling
1 cup packed brown sugar
2 1/2 T cinnamon
1/3 cup butter, softened

Frosting
4oz whipped cream cheese
1/4 cup butter, softened
1/2 t vanilla
1/6 t salt

Directions
Warm eggnog or milk melt butter, place in bowl with yeast to proof.  Add eggs, salt and flour.  Mix well.  (I use my Kitchen aid with bread hook instead of kneading it).  Let rise until double.

Roll out on a lightly floured surface in a rectangle, let rest while you mix butter, cinnamon and brown sugar.  Spread over dough.  Roll up and use a string to cut into 12 pieces.  Place in lightly greased 9x13 pan and let rise until double.

(Fun hint, instead of the second rise place them in 2 disposable square baking pans, cover with tin foil and freeze.  When you want them, take them out and let defrost for a couple hours and rise.  Great for an easy breakfast!)

Preheat oven to 400 degrees.  Bake until golden brown, about 15 minutes.  Mix cream cheese, butter, powdered sugar, vanilla and salt.  Spread on warm rolls.

ENJOY!