This morning when my alarm went off and I looked at my phone to check the weather, it was 31 degrees!! I know that it is colder in other parts of the US already (I saw on Facebook yesterday that it was snowing in Pennsylvania), this is still really cold for mid-October to me! Yikes. It's harder to get out of bed when it's freezing out, because it is so cozy and I am so warm and Monday's are hard enough. But I made myself get up, put on my fuzziest socks, shuffle in the kitchen to make hot coffee, and drank it out of a Christmas mug with some fresh oatmeal. Cold weather means Christmas is coming soon, right? : )
This weekend I slept a lot and feel completely energized. I think the cold weather helps! I also have been doing yoga a lot more and guess who I was able to bring to class with me?! That's right, my husband came yesterday and we went to a beginner's class. He did great!! I was so proud of him for trying it. I also spent a lot of time in Central Park (the leaves have changed colors!), hung out with friends a bit, and ate really good Italian food at a new place in Harlem!
I can't remember the first time Kyle made these for me, I think it might have been in college before we were married, but he gets all the credit because this is his recipe! We both thought adding pumpkin would be a nice seasonal touch and it made the cinnamon roll insides so sticky and soft and moist. Yum. This sounds way better than the oatmeal I am eating now.
Pumpkin Cinnamon Rolls
Ingredients:
- 1 can (8 oz) crescent dough sheet
- 1/4 cup softened butter
- 1/4 cup canned pumpkin
- 4 tsp. sugar
- 2 tsp. ground cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ground ginger
for the glaze:
- 3/4 cup powdered sugar
- 1 tsp. vanilla extract
- 1 tbl. milk
Directions:
Grease and line a 9" cake pan with parchment paper. Preheat oven to 375 degrees Farenheit.
On a smooth nonstick surface, roll out crescent roll dough and pinch seams together until smooth. Spread an even layer of butter atop dough. Add the pumpkin layer next.
In a small bowl, combine sugar, cinnamon, nutmeg, and ginger. Sprinkle atop pumpkin layer. Slice dough in half, and roll up lengthwise on each side. Slice into one inch segments, and place on prepared baking pan.
Bake in preheated oven for 30-35 minutes, or until tops are golden brown.
To make the glaze: Whisk together powdered sugar, milk, and vanilla until smooth. Add more powdered sugar as necessary to make desired thickness. Drizzle stop warm cinnamon rolls. Let cool slightly before serving.
