Speculoos Pumpkin Spice Pancakes with Whiskey Maple Syrup

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Booze and breakfast.

YES!

Also, Monday.

And Happy 4th birthday Living The Sweet Life 🙂 wooo hoooo!!

It’s crazy to think that I’ve been blogging for 4 years already.

If you could eat any meal for the rest of your life what would it be?

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Mine, breakfast/brunch. Seriously – it outweighs lunch, dinner and dessert any day … and that says a lot!!

It’s all the pancakes, waffles, smoked salmon, bagels, dooooouuuughnuts. I want it all.

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These pancakes are fluffy and full of fall spices, and the syrup – I could drink it.

Also, it’s totally kiddo friendly as all of the alcohol burns away ( wink wink… kidding, it does). Or you know, this could totally just be a parents only meal … if I catch anyone with a straw in the syrup … I’ll have no choice but to high-five you!!

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Speculoos Pumpkin Spice Pancakes with Whiskey Maple Syrup

Speculoos Pumpkin Spice Pancakes

1 3/4 cups flour

1/4 cup ground Speculoos cookies

1/3 cup granulated sugar

1/2 tsp salt

1 tsp pumpkin spice

1 1/2 tsp baking powder

1 egg

2 cups milk

2 tbsp room temperature butter ( or margarine)

1 Tbsp Vanilla extract

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In a large bowl, whisk together all of the dry ingredients.

Add egg, milk, butter and vanilla.

Whisk until smooth.

Using 1/2 cup scoop batter into a hot frying pan / griddle.

Cook until you begin to see small bubbles – flip and cook an additional 2 minutes.

Repeat for the remaining batter.

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Whiskey Maple Syrup

1 Cup Water

1 Cup Granulated Sugar

1/3 Cup Brown Sugar

1 Tbsp Whiskey

1 Tsp Maple Extract

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In a small sauce pan, whisk together all of the ingredients. Bring to a simmer over medium heat. Cook until thickened – approximately 30 minutes. Remove from heat and allow to cool for 10 minutes.

Serve warm over pancakes.

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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 😉