Holiday Breakfast: Overnight Pumpkin Cinnamon Rolls Recipe

Next up in my baking with pumpkin series are one of our favorite holiday morning treats – Pumpkin Cinnamon Rolls! We have eaten these every Christmas morning for the past couple of years and they are SO GOOD! Making cinnamon rolls can seem overwhelming and time consuming, but what I love about this dough is that it can be refrigerated overnight so you can do all the prep the day before and not have to worry about anything on Christmas morning. Just take them out of the fridge about an hour before you’re going to bake them so they can come to room temp. We use that time to get a pot of coffee going, make hot cocoa, build a fire, and let our chocolate lab, Aries open her gifts (AKA a nice big bone she can chomp on and some other little treats lol).




Pumpkin Cinnamon Rolls


1 package (2 1/4 tsp.) active dry yeast
1/4 cup warm water (100-110 degrees)
3 – 4 cups flour, divided
3/4 cup canned pumpkin puree
1/2 cup warm milk
1/4 cup unsalted butter, melted
1/2 cup brown sugar
1 tsp. Kosher salt
1 tsp cinnamon
1/4 tsp. nutmeg


1 stick butter
2/3 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 tsp allspice
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves

Cream Cheese Frosting

4 ounces cream cheese
1 stick butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar

1. Dissolve

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yeast in warm water in a large bowl; let stand for 5 minutes until bubbles start to appear.
2. In the bowl of a stand mixer, add 3 cups flour, pumpkin, milk, butter, sugar, salt, cinnamon, and nutmeg. Using the dough hook attachment, beat with a mixer at medium speed until smooth (about 5-10 minutes). Dough should be tacky, but not sticky. Add flour in small amounts as needed. NOTE: If you don’t have a stand mixer, just knead dough with your hands for about 10 minutes; adding flour as needed.
3. Place the dough inside a large bowl that has been sprayed lightly with cooking spray or oil. Cover the bowl with plastic wrap and let rise in a warm area of your kitchen until doubled in size.
4. Punch dough down; cover and let rest for 5 minutes.
5. In a small bowl combine sugar and spices.
6. On a floured surface, roll the dough into a 16×12 inch rectangle. Spread softened butter over dough and then sprinkle with the sugar and spice mixture. Starting with a long edge, roll up tightly; pinch seam and ends to seal. Cut the roll into 15 (1 inch) slices. Place rolls in a 9×12 inch baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size. At this point, you can either bake the rolls immediately or place in the refrigerator overnight. If you do refrigerate them overnight, take them out of the refrigerator about an hour before baking to allow to come to room temperature.
7. Preheat oven to 375 degrees (F). Bake for 20 minutes or until golden brown.




8. While rolls bake, prepare the cream cheese frosting. Using a stand or hand mixer, cream together the the cream cheese, butter, and vanilla in a small bowl. Add the powdered sugar until well mixed. Frost warm rolls with the cream cheese frosting and serve immediately.


Baking with Pumpkin: Pumpkin Chocolate Chip & Walnut Muffins

Today, I want to share with you one of my favorite ways to enjoy pumpkin during the Fall season – Pumpkin Chocolate Chip & Walnut Muffins.




Seriously, you cannot go wrong with pumpkin and chocolate – they are a match made in heaven! We love to eat these muffins in the morning as a quick breakfast on-the-go, as a mid-afternoon snack, or even as a yummy treat after dinner. They are good ANYTIME!




Pumpkin Chocolate Chip & Walnut Muffins


  • 1 1/2 cups white wheat flour
  • 1 teaspoon baking soda
  • 1.5 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon koshe salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup granulated white sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1.5 teaspoon pure vanilla extract
  • 3/4 cup solid packed, canned pumpkin puree
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup walnuts, chopped

Directions: Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners.

In a large bowl, sift together the flour, baking soda, spices, and salt.

In the bowl of your electric mixer, or with a hand mixer, cream the butter and both types of sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture. Fold in the chocolate chips and walnuts.

Fill the muffin cups evenly with the batter using an ice cream scoop. Place in the oven and bake for about 20 – 22 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to cool.




Makes 12 regular-sized muffins.



Celebrate National Pancake Week with a Stack of Light, Tall and Fluffy Homemade Buttermilk Pancakes (Recipe)

“Mommy, will you make me pancakes for breakfast?” These are the words I hear almost every weekend. That plus a pair of sweet, big brown eyes looking up at me waiting for me to answer pretty much guarantee a stack of fluffy pancakes for breakfast at the Jolly household on the weekend. Our favorite recipe is the classic…buttermilk pancakes.

What I love about them is that you can flavor them with a little bit of vanilla or throw in a handful of blueberries or even better–chocolate chips. You can play with the recipe and add whatever flavorings you are in the mood for. Also, here’s a tip–if you don’t have buttermilk in the house and I rarely do–then just sour your own milk by adding white vinegar to it and allowing it to sit for 5 minutes.

Buttermilk Pancakes


  • 1.5 cups buttermilk (OR 1 1/4 cups milk soured with 1/4 cup white vinegar)
  • 2 cups unbleached all-purpose flour
  • 1/4 cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 egg
  • 1/4 cup butter, melted and cooled
  • 1 tsp pure vanilla extract (optional)

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk together the eggs, melted butter, vanilla extract, and buttermilk (or soured milk). Make a well in the center of the flour mixture and pour the wet ingredients into the well. Whisk until most of the lumps are gone.

Allow the batter to rest for 15 minutes and do NOT mix the batter any more at this point. It will thicken as it rests and you’ll see little bubbles forming.

Heat a greased skillet or griddle over medium heat. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until golden brown on the other side.

Check Out My Lowfat & Healthy Blueberry Bran Muffins Recipe at BabyLuxe{daily}!

The lovely ladies at BabyLuxe{daily} have started a new feature–MamaLuxe Guest Writer Friday and today I am honored to be their guest writer! If you get a chance, head over to BabyLuxe{daily} and check out my recipe for Lowfat Blueberry Bran Muffins–not only are they uber healthy for you, but they taste great too!

And, while you’re there–make sure to check out BabyLuxe{daily}’s awesome reviews, giveaways, and articles! These ladies have an amazing blog {one of my favorites}–you don’t want to miss it!