These Pumpkin Cinnamon Rolls Put Mom’s Diner on the Map

Just the color of these fall cinnamon rolls makes me happy! Everywhere you turn there are pumpkin inspired foods, snacks, and recipe. There is no way I could ever make all the things I want to make, but I will try! I thought at one point during my fall baking I would begin to get tired of pumpkin but I have found the opposite to be true. The more new recipes I try, the more I am in love with the amazing and multifunctional gourd!

I used to think that pumpkins were just for carving or decorating, but now when I go shopping all I can imagine is how many cups of fresh puree can I make. It reminds me of the cartoon when one of the hungry characters sees his friend and all of a sudden they look like a piece of food.
Yeah..that is me looking at a pumpkin. I see the round orange vegetable but what I really am imagining is pumpkin scones, pancakes, or cinnamon rolls.

This is what Christy of The Girl Who Ate Everything had to say about the recipe her friend Ami shared with her.

These Pumpkin Cinnamon Rolls With Caramel Frosting are soft and tender pumpkin spiced cinnamon rolls with a sweet caramel icing.

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Quick tip: Have a Kitchen Aid? Use the beater for the wet ingredients and switch to the bread dough hook when adding in the flour.

Image and recipe courtesy of Christy at The Girl Who Ate Everything

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Ohh Baby, You Are On a Roll. This Pumpkin Dessert Is Addictive

Ohh my goodness! Fall is here and the thought of sipping on hot apple cider with a dash of fresh nutmeg, watching football, and enjoying the cooler weather makes me want to jump into a pile of freshly raked leaves! But the really awesome thing worth FALLing for is this amazing recipe. I have to admit, I had never tried making a roll before.

Sure, I would oh and awe over magazines with pictures of pumpkin rolls, but the thought of actually making one seemed like so much work and something that might only be successful in a “test kitchen”.

I actually read the directions three times just to make sure I understood what I needed to do. The “Roll up in a powdered sugar tea towel kind of stumped me at first. When I rolled up the cake with the filling and it came out perfect I realized the wisdom in letting it cool like that.

Later when I watched a baking show I noticed that several of the contestants just rolled up the cake with the filling after it cooled. Unfortunately, the cake cracked. This method helps you achieve bakery perfection with your very first attempt.

This is what Marci says about this dessert recipe.

-This year I took the challenge. My only thought after finishing up the project was “What took me so long to try it!”

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Quick Tip: You can buy canned pumpkin puree or get a little crazy and make your own from fresh baking pumpkins.

Recipe and image courtesy of Marci at MarciSeither.com

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This Is the Recipe Bakers Don’t Want You to See

This last summer I went to Colorado for my grandson’s first birthday. On a summery Saturday morning my beautiful daughter-in law and I walked to the local Farmer’s Market. We picked up a lug of peaches to turn into jam, along with a few other items. One of the things we could not resist was the little mini-donut stand. I mean they were making them hot right there and had a few toppings to choose from. It was a no-brainer. We picked the bacon maple donuts that had actual crisp bacon bits and maple glaze drizzled over them. We also got a dozen cinnamon sugar sprinkled donuts. Ohh my gosh! It had been so long since I had tried a donut that I seriously forgot how addicting they are!

But the time the three of us walked home we had eaten several of them. I do want to make it clear that they wee about the size of a donut hole but still, they were amazing. I think the biggest reason I don’t do a lot of donuts is that they are fried. Which can be a problem if you are trying to count calories.

This muffin recipe is combining the fluffiness of a donut with the batter of a muffin and the results will have everyone at work wondering where you bought these from.

This is what Nichole has to say about her recipe.

“Basically, I’ll come up with any excuse, these are that good. But, don’t be fooled by the simplicity – they have this amazingly light flavor of vanilla and spices.”

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Quick Tip: go ahead and make a maple glaze and sprinkle with bacon bits before glaze dries. All I am sayin’ is those were good treats!

Recipe and image courtesy of Nichole at the Salty Marshmallow.

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If I had a nickel for every cold or reheated pancake I have eaten over the last three decades…I think you get the picture.

Growing up, my dad loved making big pancake breakfasts. It was not unusual for him to stand over the hot griddle making edible pieces of art that looked like Sponge Bob on water skis or a replica of our 1970 Suburban. It was fun, but it was also a mess.

As a mom, yeah, I don’t really have time for that part. It isn’t that I am opposed to pancakes, even though I tend to be more of a waffle girl, it just seems like a lot of work and the person on the end of the spatula is the last to eat since eating them “hot off the griddle” so the butter melts is important.

This recipe isn’t nearly as fun as my dad’s creations, but much more practical since it is something I make for our family.

There is nothing like waking up to the smell of something freshly baked coming out of the oven to rouse sleepy teens and this is perfect if everyone needs to leave the house in a hurry.

This recipe is awesome to reheat and can be kept for several days in the fridge for breakfast the following day or for you Lord of The Rings peeps..Second Breakfast!
To be totally honest we love having a “Breakfast For Dinner” option on our bi-weekly meal plan. Served with hash browns, bacon, and sliced fruit, you can have a wonderful Brinner…which is breakfast and dinner together. Not a real word, but you get the idea.

Here is what the cooks at Celebrating Sweets has to say about this breakfast recipe.

Here’s what’s amazing about this pancake casserole: you essentially make a big batch of buttermilk pancake batter flavored with vanilla and a touch of lemon zest. Rather than using the batter for individual pancakes (and standing at the stove and flipping, flipping, flipping…), the batter gets poured into a casserole dish, topped with blueberries and brown sugar crumble, and BAKED in the oven! Easy peasy. And the end result is wonderful! Breakfast just got 100 times better.

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Quick Tip: Don’t have fresh blueberries? Go ahead and use frozen berries, OR use whatever fruit is in season. I love diced apples or peaches in my breakfast bakes so get a little crazy and try your families favorite combos.

Recipe and photo courtesy of  Allison at Celebrating Sweets 

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]]> http://urbanretrorecipes.com/not-grandpas-pancakes/feed/ 0 http://urbanretrorecipes.com/breakfast-is-ready/ http://urbanretrorecipes.com/breakfast-is-ready/#respond Wed, 31 May 2017 06:03:14 +0000 http://urbanretrorecipes.com/?p=931 The morning hustle is something that I am ready to ditch! Trying to get everyone up and out the door on any given morning is a huge task. Especially considering we had six kids! While cereal, instant oatmeal, or peanut butter on toast was always a quick go-to for that morning where we all needed to leave bright […]

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The morning hustle is something that I am ready to ditch!

Trying to get everyone up and out the door on any given morning is a huge task. Especially considering we had six kids!

While cereal, instant oatmeal, or peanut butter on toast was always a quick go-to for that morning where we all needed to leave bright and early, there is something magical that happens when you have something in the oven that literally lures your offspring our of bed, smiling, and ready to tackle whatever the day holds. I am not going to say that happened every day, but on mornings where I had something in the oven it seemed like everyone got off on the right foot.

I am not going to say that happened every day, but on mornings where I had something in the oven it seemed like everyone got off on the right foot.

Really, the smell of freshly baked apples, mixed with butter, brown sugar and cinnamon would make even the stingiest curmudgeon get up on the right side of the bed.

Try this for your family and see if it works! Chances are you won’t even have to ask them to tidy their room, remember to brush their hair, or take out the trash. Okay, maybe that is pushing it a bit.

Here is what Lindsay of Live, Love, and Sugar has to say about this breakfast casserole you make the night before.

This casserole was a big hit! The cinnamon and apples are such a great flavor for breakfast. The apples soften while baking, but they aren’t soggy. The inside is soft and moist, the top is just crunchy enough.

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Quick Tip: Go ahead and set the table the night before. I loved doing this on Saturday nights when I knew we would all need to get ready for church the next morning. I felt more pro-active than re-active and my family felt loved and cared for.

Photo and recipe courtesy of Lindsay from Life, Love, and Sugar/

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