I woke up early with a to-do list a mile long in my head.
Before you think I am complaining and about to write a minimum of five paragraphs about how much I have to do and how stressful this time of year is and bemoan how many people are about to descend upon casa de phillips over the next few days,allow me to set you straight.
Waking up early with a to-do list involving holiday things makes me a bit giddy.
Sure, I have a lot of things to cram into the next 36 hours before the first batch of company arrives (one being taking my children to the studio for holiday pictures…THIS I am not so giddy about), but such things happen to be fun. Pie baking, last-minute crafting, table decorating, organizing and cooking….all these equal a good time for me.
The best part of my to-do list is that there is very little cleaning involved. We usually pay someone to clean our house on occasions such as holidays or birthdays.
Can I get an “Hallelujah!” for the paid house cleaning?
In honor of Turkey Day, I wanted to re-post the recipe to my “famous” Pumpkin Patch cinnamon rolls. Last week I whipped out six batches of these beauties for teachers and friends. By the end of that day, it looked as if a snowfall and Level Orange emergency had both descended upon my kitchen. I am still finding trace amounts of flour and smeared pumpkin puree, but these beauties are worth it.
Pumpkin Patch Cinnamon Rolls with Gooey
2 Tablespoons active dry yeast
½ cup warm water
1 cup shortening
1 cup canned PUMPKIN
1 cup warm milk
½ cup sugar
½ cup brown sugar
1/3 cup instant vanilla pudding
1/3 cup instant butterscotch pudding
1 teaspoon salt
7 to 8 cups flour
¼ cup butter, melted
1 cup packed brown sugar
2 teaspoons cinnamon
3 teaspoons sugar
In a large bowl, dissolve yeast into hot water. Allow to sit for about ten minutes. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt, and 6 cups flour. Beat using dough hook until smooth. Stir in enough flour (approximately one more cup) until a soft, sticky dough is formed.
Turn dough out onto a floured surface; knead for about five minutes, until smooth. Place dough in a greased bowl. Cover and let sit for one hour or until doubled in size.
Punch dough down. Divide into two parts. Roll each portion out into a 12×8 inch rectangle. Brush with butter. Combine brown sugar, sugar, and cinnamon and then sprinkle over dough.
Roll dough up jelly-roll style, starting with a long side. Pinch seams to seal. Cut each into 12 slices. Place into 13×9 inch greased baking pan. Cover and let rise until doubled, about 30 minutes.
Bake at 350 degrees for 22-27 minutes or until golden brown. Spread icing over rolls. Serve warm.