Once in a while my boys deserve a special little treat for breakfast. Usually it’s pancakes or waffles, or more often than not some kind of muffin. This day, I chose Amish Pumpkin Cinnamon Rolls with Caramel Icing. Perfect for downing with a mug of milk before a morning hike.
I started these the night before, refrigerated them cut and in the pan, and took them out for the 2nd rise the morning of baking.
After prepping the dough via a small amount of mixing, it’s rolled out rectangle-style and spread with melted butter.
Then it’s sprinkled with cinnamon & sugar. No nuts or raisins are crowding their way into this cinnamon roll.
It’s rolled up tightly.
Ends are sealed.
1-inch slices are gently cut.
Cinnamon rolls aren’t truly cinnamon rolls without a good dose of icing. This is a caramelly flavored icing… the best kind.
Ready for consumption (and a long hike)!
Our family has a special Thanksgiving morning tradition that I’ll share with you. After our special breakfast, we take a hike. And on that hike, we go through the alphabet and we each share things we are thankful for. Dad says, “I’ve got A. I’m thankful for A____ because _______. Mom says, “I’ve got B. I’m thankful for B____ because _________. etc… It’s really quite a nice way to start the day.
This recipe can be found here: Amish Pumpkin Cinnamon Rolls with Caramel Icing
I hope that you all have a wonderful, safe and happy Thanksgiving.
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