Happy Monday! I hope you guys have the day off and get to enjoy an extra day of relaxation and fun.
I have to tell you though, I totally hate post office holidays. On a normal day, I know that even if my day is horrible, I still have hope that maybe there will be a fabulous pyrex dish or a bottle of nailpolish or a magazine in the mailbox. Today, I just have to hope that the day doesn’t suck.
Deployment. It does weird things to your brain.
To update you, I only cried at one of the school conferences. And to be fair, it had absolutely nothing to do with school. I was just a mess.
We did go to the grand opening of Trader Joe’s afterwards. WHICH WAS AWESOME. The checkout line wrapped around the store twice but really, we weren’t there more than an hour and a half. And then I ate nothing but pumpkin ravioli, pumpkin cornbread croutons, and pumpkin salted caramels the rest of the weekend.
Hmm, what else?
If you follow me on Twitter, you know that I’ve been really annoyed with our internet service provider. I cannot deal with slow internet but I’m stuck with this provider since we live on an army post and it’s our only option.
Anyway, I literally called them 7 times last week to have them reset my modem and a guy even came out once to look at it. So Saturday night the entire network on Fort Carson went down. And stayed down for 12 hours.
Do you know how badly I wanted to call and sit on hold for an hour just to say “I TOLD YOU SOMETHING WAS WRONG!” and then hang up?
No internet issues since they got it back up and running.
Next time, maybe Baja Broadband will listen to the resident internet addict when she says that something is terribly wrong.
Ugh, I love being right.
I also continued my butterscotch obsession by making a butterscotch glaze. And since I needed something to put the glaze on, I made pumpkin cinnamon rolls! They turned out so yummy and I may or may not have had a couple for dinner one night. Oops.
I have a pumpkin cinnamon roll recipe that I’ve used for years and years (it’s our usual Christmas morning breakfast!) and it actually uses a butterscotch pudding mix so check that one out if you’re crazy about butterscotch like I am!
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- ⅓ cup warm milk, around 100-110F
- 2 ¼ teaspoons active dry yeast
- ½ cup granulated sugar
- ½ cup canned pumpkin
- 2 tablespoons oil
- 1 large egg
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- ⅛ teaspoon ground clove
- 3 ½ cups all purpose flour
For the filling:
- 2 tablespoons unsalted butter, softened
- ⅓ cup brown sugar
- 1 ¼ teaspoons ground cinnamon
For the glaze:
- 2 tablespoons cream cheese, softened
- ¼ cup butterscotch chips
- 1 tablespoon milk
- ⅔ cup powdered sugar
- ¼ teaspoon vanilla extract
- To make the dough, in a large mixing bowl whisk together ⅓ cup milk, yeast and granulated sugar until well combined. Allow to sit for 10 minutes until yeast is activated and bubbly. Whisk in pumpkin, oil, egg, baking powder, salt, ½ teaspoon cinnamon, ginger, nutmeg and clove until well combined. Stir in flour until combined, and a ball of dough forms. Put the dough in a bowl sprayed with oil and cover. Let rise in a warm area for about 60 minutes or until doubled in size.
- On a floured surface, roll out dough into a rectangle, about ¼" thick. Spread softened butter over the surface of the dough.
- In a small bowl, stir together brown sugar and cinnamon; sprinkle over butter. Roll up dough, jelly-roll style. Slice into 10 equal pieces. Place in a greased 9-inch cake pan. Lightly cover and allow to rise in a warm area for 30 minutes.
- Heat oven to 375F. Bake rolls for 20 - 25 minutes or until golden brown. Cool pan on a wire rack.
- To make the glaze, beat the cream cheese in an electric mixer until smooth.
- Put butterscotch chips and milk in a saucepan over low heat. Stir constantly until butterscotch is completely melted and is combined with the milk. Pour into the mixer with the cream cheese and beat on low until combined. Beat in powdered sugar and vanilla; continue beating until smooth. Drizzle over cinnamon rolls.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 349Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 232mgCarbohydrates: 62gFiber: 2gSugar: 27gProtein: 6g