October 8, 2009

Guest Post - It's The Famous Mel!

Hello all!I am the lucky sister of the amazing, talented, kind hearted and witty Stacy Lane. Because I have been blessed to be her sister, I have been the taste tester for loads of delicious treats. One of these treats is an adapted version of Cinnamon Rolls from the Mayo Clinic Cookbook. Because it is autumn and my absolute favorite season, I thought it would only be appropriate to “autumnize” these cinnamon rolls with pumpkin and enjoy two great things at once. If anyone is curious to try this it is very simple, however I must warn you that the cinnamon rolls take some time to rise. I would suggest baking these on a day you feel like hanging around your house and doing some light baking every couple hours. Alright so onto the recipe….

Mel’s Amazing Pumpkin Cinnamon Rolls

For the Rolls
1 cup milk
1/4 c. oil
2/3 c. honey or agave
1/4 tsp. salt
2 pkgs. dry yeast
1/4 c. warm water
1 egg
2 egg whites
5 1/2 c. whole wheat flour
2 tbs. cinnamon

For the Filling
1 can pumpkin
1/2 c. honey or agave (plus more if you like it extra sweet)
1 tbs. cinnamon
1/2 tbs. nutmeg
1/4 tbs. cloves
(taste test and add more spices as needed)

-In a small saucepan, heat the milk until just below the boiling point. Don't boil. Stir in the oil, honey and salt. Remove the milk mixture from the heat and cool until lukewarm.
-In a small bowl, combine yeast and water. Stir and set aside for 5 minutes.
-In a large bowl, beat the egg and egg whites using an electric mixer. Add in the yeast and milk mixture. Using a wooden spoon or a KitchenAid-style counter top mixer, mix in the flour, 1 cup at a time, until a soft dough forms.
-Turn the dough out onto a generously floured work surface and, with floured hands, knead gently until the dough is smooth and elastic, about 5 minutes. If using a counter top mixer, use a dough hook and follow the manufacturer's directions. Return the dough to the bowl and cover with plastic wrap. Let rise in a warm place until double in size, about 1 1/2 hours. Divide the dough in half and form into 2 balls. Cover with plastic and let sit for 10 more minutes.
*This is a good opportunity to make the pumpkin mixture*
-Simply combine all of the filling ingredients in a bowl and mix until combined.
-Using a rolling pin, roll each ball of dough into a 16-by-8-inch rectangle. Spray the dough with cooking spray. Sprinkle each rectangle with half of the pumpkin mixture. Starting at the long side, roll up each rectangle. Slice each roll into 16 pieces. Spray an 11-by-14 baking sheet with cooking spray. Place on the prepared baking sheet. Let rise until double in size, about 1 1/2 hours.
-Preheat the oven to 350 F. Bake until golden brown, about 15 minutes. Top with your favorite cream cheese icing and serve warm.
-Enjoy with some friends or if you are so lucky, your sisters! Happy autumn!


  1. OMG, these look amazing...must make this weekend!

  2. As if you weren't awesome enough Mel, you go and make these cinnamon rolls? heavenly :) i'll be adding them to my to-try list!

  3. Didn't I tell you guys she was awesome? Totally not kidding about this girl or these cinnamon rolls. : )

    Thanks for the guest post Mel!