Pumpkin Cinnamon Rolls with Browned Butter, Smoked Sea Salt Maple Cream Cheese Frosting

Weekends should be lazy … it should be sleep in – late brunch – cartoon filled.

There should be a little too much sugar involved … lots of cozying up on the couch to a movie or people watching from your balcony. It should be strolls in the park, and coffee by the buckets.

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Weekends should have cinnamon rolls … outrageous … amazing .. delicious cinnamon rolls.

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We all know, and I’ve only probably said it a few trillion times – I have an intense fear of bread. Making it, that is … definitely not consuming it. My last meal would consist of bread. It’s the yeast … I can’t take the anxiety; did I add too much? Was the water too hot/too cold? What if this doesn’t rise? Have I over mixed? What if my bread grows hands?!?! Perfectly legitimate questions and concerns I’m sure.

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That’s actually the reason that it’s taken me soo long to make cinnamon rolls … luckily these ones must be fool proof because look how peeerrrdy they are.

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I will say one thing, next time I’ll probably use a bigger pan – not that these buns were squished, but the tops started looking like Who-ville roofs because what I could only assume was because there wasn’t enough room.

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So Dr. Seuss would be proud, and in any case they were soo delicious. The dough is actually light, and so cushiony annnd sooo cinnamon-y I could die.

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Pumpkin Cinnamon Rolls with Brown Butter Smoked Sea Salt Maple Cream Cheese Frosting

Dough:

1 1/2 tsp yeast

½ cup warm water

½ cup hot milk

¼ cup sugar

1/3 cup butter, melted

1 teaspoon salt

1 cup canned pumpkin puree

1 tbsp pumpkin pie spice

1/2 teaspoon ground nutmeg

1/2 teaspoon ground clove

1 egg

5 cups all-purpose flour

Filling:

½ cup softened butter, plus more for pan

3/4 cup sugar, plus more for pan

¼ cup brown sugar

2 tablespoons ground cinnamon

1 table spoon pumpkin pie spice

Brown Butter Smoked Sea Salt Maple Cream Cheese Icing:

½ cup cream cheese, softened

½ cup butter, softened

2 cups powdered sugar sifted

1 Tbsp Maple Syrup

½ Tsp smoked Sea salt

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Directions

In a small bowl, dissolve yeast in warm water and set aside. In a stand mixer bowl, combine milk, sugar, melted butter, pumpkin puree, spices, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour. Place in well-greased bowl, cover, and let rise until doubled in size, approximately 2 hours.

When doubled in size, punch down dough. Roll out on floured surface into a large rectangle. Spread softened butter all over dough. In a small bowl, mix together sugars, cinnamon, and pumpkin pie spice. Then sprinkle over buttered dough. Beginning at the longest side closest to you, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of 13 x 9 baking pan with butter. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 1 hour. Preheat oven to 350 degrees F.

Bake for about 30 minutes.

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Frosting

In a small saucepan, heat butter over medium-low heat until melted.

Continue cooking, watching butter carefully, until it sizzles and begins to crackle, lower heat to the lowest without turning the stove off and add cream cheese.

The cheese will begin to melt.

Remove  from heat and stir in the powdered sugar and maple syrup and smoked salt. Mix until well combined.

Once the rolls are finished, drizzle with frosting.

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Let this also be a warning that I’m coming fast a furious with pumpkin recipes – your welcome😉

Extra Fun Funfetti Brown Butter Cookies

IT’S FRIDAY!!

Let’s get funky – let’s get frisky – let’s add the fun to funfetti!!

It’s been a short week, with labour day being on Monday … and even with just working 4 days … holy cupcakes, I can’t wait for the weekend!!

I know I promised that I’d be baking up a storm and featuring my brand spanking new kitchen … I didn’t. Well I did … I made these;

cookies

I needed to test my oven – do a little trial run. See if it liked me, to see if 350 oc in this new hot box was the same as 350 in the one that I was used to. I needed to use  a foolproof super delicious, ultra comforting concoction. Chocolate Chunk Cookies and Snicker doodles to the rescue.

You be the judge. Cookies understand, without argument.

In terms of the kindness of my oven … Mr. LTSL has downed a couple of these, in the last few days and he seems to be alive, kicking and as jazzy as ever. So, I think the reeeeaaalll baking and experimenting shall begin soon. I’m roasting peaches tonight, and adding it to a cake. Y.E.S.

Let’s talk sprinkles. And Chips Ahoy Cookies.

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These fine lookin’ fella’s were made in my old kitchen.  The one I shared with Mama LTSL – the one that I knew every nick and cranny of – the one where I burnt out our oven element from over baking one Christmas ( true story, bro). There’s something homey about these cookies – I love their glitz and glam without being a total show off. They’re not a chewy kind of cookie, they stand on their own – dunkable at best.

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Extra Fun-funfetti Brown Butter Cookies

 1 Cup Butter ( at room temperature)

1 Cup Brown Sugar

1 Tbsp Vanilla Extract

1 1/4 Cups Flour

1 Tsp Baking Soda

1 Tsp Sea Salt

1 Cup Crushed Chips Ahoy Cookies ( approx 10 cookies)

1/4 cup of water

1 Cup Rainbow Sprinkles/ Jimmies

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Directions:

Preheat oven to 350 oc – prepare a cookie tray by spraying with non-stick spray or lining with waxed paper.

In a large pan, over medium heat – melt butter until brown bits begin to form ( this is obviously, the scientific explanation – what’s actually happening is the milk solids in the butter are browning :D) – approx 8 minutes.

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Add sugar and vanilla, mix until well combined. Remove from heat and allow to cool.

In a medium bowl mix together Flour, Baking Soda, Sea Salt & crushed cookies.

Once the butter mixture has cooled. Add your dry ingredients. Mix until well combined, you cookies will be slightly crumbly — don’t worry, you’re on the right track.

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Form 1 table-spoon mounds – take each mound and lightly dip in the water. Place each mound on the prepared cookie sheet and sprinkle with Sprinkles.

Bake for 15 minuets.

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Get Crazy with these cookies & have a snazzy weekend!

xo

Brown Butter Ginger Bread Men

I made you something.

It has a head.

And two arms.

And it’s delicious.

Are you worried? -Don’t be.

BBGBM

I made you a gingerbread man. Actually I made you 12 Ginger Bread Men. The more men the better, what can I say.

He’s tall – dark – rich and molassesy, and 2 more golden words Brown Butter. What more can you ask for in a man😉

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Now that’s the kind of man that I could do with over the holiday season, the only thing I need now is to find one that will do my dishes!!

Brown Butter Ginger Bread Men

1 2/3 Cup Flour

1 1/4 Tsp Baking Soda

1 Tbsp Ground Ginger powder

1 Tsp Cinnamon

1/2 Tsp Nutmeg

1/2 Tsp Ground Clove

1 Tsp Sea Salt

1/2 Cup Sugar

1 Large Egg

1/2 Cup Molasses

1/2 Cup Butter

1/2 Cup Boiling Water

1 Tsp Vanilla Extract

BBGBM

Directions:

Preheat oven to 350 oc and prepare your gingerbread mold.

Over medium heat, add your butter to a sauce pan. Allow to brown until the butter stops sizzeling ( approximately 7 minutes). You should hear a little sizzle and pop – don’t worry, this is normal. The water is escaping from the butter. Remove from heat, and allow to cool.

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In a large bowl, combine flour, baking soda, ginger, cinnamon, nutmeg, ground clove and sea salt.

Add egg, molasses and vanilla.

Last, add the boiling water and your brown butter.

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Mix and pour into your prepared pan.

Bake for 30 minutes.

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Stay sweet good looking people of blog land, I hope you’re all well on your way to a very merry and brown buttery Christmas

Xo

Sunday’s With Joy : Brown Butter Blueberry Cake

There’s something major going down…

Right now

Right here

It’s happening and I’m positive there’s not much anyone can do about it.

Children of the playground – – Im talking about a revolution!!

Every man – woman – child – young and old … they are all uniting in their love and efforts towards a single cause

BROWN BUTTER

This stuff is taking over the world and in the words of Miss Katy Perry … I liked it.

Seriously, if you haven’t ever had brown butter … wake up and smell the nutty liquid gold.

Remember last week’s Sunday with Joy how I raved about how amazing and cool Joy, of Joy the Baker is … well, now I’m convinced she’s an angel – – she compared brown butter to heaven – – and to put it politely this woman knows her glorious goodies🙂

This week I have some more joy to sprinkle into your life.

Dear I say, this week’s recipe was better than last … hard to believe … I know

– – but this one deserves a HOLY MOTHER OF YUM accolade!!

Brown Butter Blueberry Muffins …. made into a cake😀

It’s pretty much crack in muffin form … and  because I know I have no sort of self-restraint, and while making the recipe, wanted to drink the brown butter all on its own … I made this recipe into cake instead. And then  I quickly gave it away.

… well sort of. I took it to a dinner party … and had a slice ( maybe two).

You’ll notice that I haven’t posted the recipe to this little beauty – – that because I NEED you to buy Joy’s book. Even if you just get it for this recipe alone

It’s

TOTALLY

worth

It!!

Buuuuyyyy iiiittt … hey, good idea – – buy it for your mom for mommy’s day, use it and then share the goodies. Can you say, DOUBLE WHAMMY!! 

Getting back to the buttery-business.. I made a couple of changes to joys recipe…

She made muffins – – I made her recipe into a cake

She used Granulated Sugar – – I ran out, so I used brown sugar

She used Vanilla – – I ran out ( I know you’re thinking, what kind of baker am I – – and I honestly have no idea😦 ) I used almond extract.

Other than those teenie-tiny details, this loveliness is pure J.O.Y🙂

Brown Butter Blueberry Cake

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Enjoy sweethearts, have a joyful week

xox