Good morning and Happy Thanksgiving! Gobble, gobble.
Last night I was busy prepping the items I was charged with bringing to Thanksgiving today. You remember…ROLLS, breakfast casserole and Pumpkin Pie Mousse!
I also took it upon myself to whip up a recipe that’s been burning a hole in my back pocket for about a month now…Pumpkin Cinnamon Rolls with Cream Cheese Icing. Made with my arch nemesis – YEAST!
That’s right – I stared my fear of baking with yeast dead in the face and said – I WILL conquer you. And I WILL conquer you with this epic, Autumn-inspired breakfast delight!
And it worked! Look at the tender, risen, baked-to-golden-brown perfection cinnamon rolls!
I didn’t take pictures of the step-by-step process because I didn’t want photographic evidence lying around if the whole thing turned into a disaster…
But now that I know it CAN be done I’ll TOTALLY be repeating. Baking with yeast is no sweat and totally worth the effort when these gooey, Fall-spiced, pumpkin cinnamon rolls drizzled with luscious cream cheese icing are the end result!
Sorry but…I’m really proud of these. I just love when new adventures in the kitchen work out.
I also made a big Breakfast Casserole for the family. I tried this recipe from Allrecipes.com, but used maple breakfast sausage instead of regular sausage, used 6-7 eggs (I can’t remember now!) and added pepper and green onion.
AWESOME! Seriously – so simple, great flavors and the sweetness from the maple was a great contrast to the cheese, onions and eggs. Plus you make it the night before and bake in the a.m. Sweet!
Well my Mom and I walked per usual this morning, I’ve had my fill of breakfast and I’ll be sitting down with a mimosa in about 5 minutes to watch The Rockette’s, Snoopy and Santa make their way down Broadway Ave in the Macy’s Thanksgiving Day Parade. I love the holidays!
Have a wonderful Thanksgiving!