Pumpkin Spice Cinnamon Roll Cake with Pumpkin Icing

I know I say this a lot, but this Pumpkin Spice Cinnamon Roll Cake is seriously one of my favorites.  It's Fall comfort food at it's finest.  Seriously, this is DIVINE.

I usually wait until September to start posting pumpkin recipes, but we are close enough, right?  I couldn't wait any longer to share this with you.  

This Cinnamon Roll Cake is ooey, gooey, soft and chewy.  Pretty much everything you could ask for in a cinnamon roll, but instead of individual rolls, you get one giant cinnamon roll cake.  With each bite you get a hint of clove, cinnamon, nutmeg and pumpkin.  It tastes incredible on day one and it's even delicious on day two.  On day two, just pop a slice in the microwave for 15 seconds and you are good to go.  Add this to your must make list immediately.   

Let me show you how easy this is to make . . .

First, get all of your ingredients ready.  You will need thawed Rhodes Dinner Rolls, butter, cinnamon, pumpkin pie spice, brown sugar, cream cheese, pumpkin puree, vanilla, salt and powdered sugar.  

Combine all thawed dinner rolls into one large ball and place on a lightly floured surface.  

Roll out dough ball into roughly a 17''x11'' rectangle.  It doesn't have to be exact, similar measurements will work.  Brush softened butter over dough and then sprinkle with pumpkin pie spice, cinnamon and brown sugar mixture.  Cut dough into roughly 6 (1 3/4-inch) strips, cutting lengthwise.    

Roll up the first strip of dough into a cinnamon roll and place in the center of a large skillet or pie plate that has been sprayed with cooking spray.  

Take the next strip and wrap around the roll, pinching the ends together to seal.  It will get a little messy, but it's okay.  

Continue wrapping the remaining strips around the roll until no strips remain.  You can leave the excess brown sugar crumbles in the pan, because it will stick to the cake as it rises.  Or, you can scoop up the excess and sprinkle on top of the cake.  

Spray plastic wrap with cooking spray and loosely cover the cake.  Allow to rise in a warm place until doubled in size.  This takes around 60-90 minutes.  When doubled in size, remove plastic wrap and bake in a preheated oven until golden brown.   

Meanwhile, prepare the pumpkin icing.  Remove baked cinnamon roll cake from oven and allow to cool for 15 minutes.  Then, spread the glorious pumpkin icing over the entire surface of the cake.  Slice and serve or allow to cool then serve.  

Pumpkin Spice Cinnamon Roll Cake with Pumpkin Icing

From: Jenn@eatcakefordinner

(Printable Recipe)

15 Rhodes dinner rolls, thawed but still cold

Filling:
5 Tbl. unsalted butter, room temperature
1/2 c. light brown sugar, packed
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. cinnamon

Icing:
3 Tbl. unsalted butter, room temperature
2 oz. cream cheese, room temperature
2 Tbl. canned pumpkin puree
1 tsp. vanilla
1 1/2 c. powdered sugar
pinch of salt

Place 15 frozen dinner rolls into a 9x13-inch pan, cover, and refrigerate overnight (or 8-10 hours).  In the morning, combine all 15 thawed dinner rolls and form into a ball.  Place dough ball onto a lightly floured surface.  Roll out into roughly a 17''x11'' rectangle.  It doesn't have to be exact, similar measurements will work just fine.  If dough resists being rolled out, allow it to sit for 5 minutes or so and then try again.  

For the Filling: Combine brown sugar, pumpkin pie spice and cinnamon; set aside.  Brush softened butter over dough and then sprinkle with brown sugar/pumpkin spice mixture.  Press mixture into dough slightly.  Cut rectangle into 6 (1 3/4'') strips, cutting lengthwise.  Take first strip and roll it into a cinnamon roll.  Place roll in the center of a large, oven-safe, skillet or pie plate that has been sprayed with cooking spray.  Take the next strip of dough and wrap around the roll, pinching together ends to seal.  Repeat with remaining strips of dough until no strips remain.  There will be brown sugar mixture in the skillet and that's okay.  It will stick to the cake once it rises or you can scoop up the excess mixture and sprinkle over the top of the cake.  

Spray plastic wrap with cooking spray and cover cake.  Allow to rise in a warm place until doubled in size, around 60-90 minutes.  When dough has risen, remove plastic wrap and bake in a preheated 350 degree oven for 30 minutes.  If it starts to get too brown on top, tent with a piece of foil for the last 10 minutes of baking.  Remove from oven and allow to cool for 15-20 minutes and then spread the pumpkin icing over the entire surface.  Slice and serve.  

For the Pumpkin Icing: Combine butter and cream cheese and mix together until smooth and creamy. Add the pumpkin puree and vanilla and mix until combined.  Add the powdered sugar and pinch of salt and mix until creamy.  Spread over warm cinnamon roll cake. 

This post is sponsored by Rhodes Bread. I have always been a fan of Rhodes Rolls and all opinions are my own.  Thanks for allowing me to work with the brands that I love and use in my own kitchen. 

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Strawberry Rolls with Blueberry Cream Cheese Frosting

Hi, did you have a nice Memorial Day weekend?  I had Monday off work and it was so nice.  I grilled chicken, made lemonade and relaxed outside.  I also made a few batches of these Strawberry Rolls.

For something to be totally delicious to me, it must be satisfying both in texture and flavor.  These rolls totally hit the mark on both of those.  I love using Rhodes products, because the texture is always spot-on for me.  These rolls are so satisfying and super yummy.

I filled them with some of my Mom's homemade strawberry jam and topped them with a blueberry cream cheese frosting.  I recently discovered you can buy a tub of blueberry cream cheese and I couldn't wait to try it.  You should be able to find it at your local grocery store by the other flavored cream cheese.  It only has a slight blueberry flavor, but it still tastes great.  If you want a stronger blueberry flavor, try mixing in some freeze-dried blueberries that have been crushed into a powder, like I did with the frosting in this lemon cupcake recipe.

These pretty red, white and blue strawberry sweet rolls would be perfect to make for the 4th of July.

Let me show you how easy they are to make . . .

First, get all of your ingredients ready.  You will need a thawed loaf of Rhodes White Bread, strawberry jam, cinnamon (optional), powdered sugar, butter, blueberry cream cheese, vanilla and a little salt. 

Roll out the thawed loaf of white bread and spread strawberry jam over the top, leaving a slight border around the edge.  If adding cinnamon, sprinkle it over the jam.  I am a big fan of cinnamon and fruit together, so I like the added taste of cinnamon.    

Roll up, making sure to lift up as you roll, or all the jam will push out.  Some of it will anyways and it will be a little messy, but you can't tell once you smother them in icing. Cut into 8 even rolls.  I like to use a string of dental floss to cut my rolls.  This is what my Mom always did.  

You slide the string under the roll and lift up both sides of the floss and cross in the center and you have a smooth sliced roll.

Allow Rolls to rise until doubled and then bake in a preheated oven until lightly golden.  If you want a stronger strawberry flavor, you can always top with a little more strawberry jam after baking.  Then, spread blueberry cream cheese frosting over the top of the slightly warm rolls.  Garnish with strawberries and blueberries, if desired.   

I am sharing this RECIPE over at the RHODES BLOG today.  Click HERE to get this yummy RECIPE.

This post is sponsored by Rhodes Bread.  All opinions expressed herein are my own and I have always been a fan of Rhodes Rolls.  Thanks for allowing me to work with the brands that I love. 

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Cinnamon Butterflake Rolls

Do you love cinnamon rolls, but hate all the work preparing them?  Well, these Cinnamon Butterflake Rolls are made for you :)  They are a cinch to throw together and taste incredible.

Warm, cinnamon sugar rolls, that pull apart into soft flakey layers and are smothered in a sweet vanilla glaze, doesn't get much better than that.  Totally mouthwatering.  I make shortcut butterflake rolls all the time and this cinnamon version is right up there with my favorite orange version and garlic parmesan version.  

Let me show you how easy these are to make . . .

First, get all of your ingredients ready.  You will need thawed Rhodes Rolls, brown sugar, cinnamon, melted butter, powdered sugar, vanilla and milk (not pictured).

Combine two thawed rolls and form into a ball.  Or, you could always use Rhodes Texas-Size Rolls and you will only need one roll each.  Take your clean kitchen scissors and cut four or five slits in each roll, cutting almost all the way to the bottom.

Then, combine melted butter, brown sugar and cinnamon.  It will form a thick paste.  Using your hands, rub the cinnamon paste over each roll, making sure to get into every single slit.  I have tried using a brush for this, but it really is easiest and fastest if you use your hands.  Place cinnamon sugar coated rolls into a greased muffin tin.  

Cover lightly with plastic wrap that has been sprayed with cooking spray and allow rolls to rise until doubled.  Remove plastic wrap, bake and then brush with vanilla icing.  That's it.   

Cinnamon Butterflake Rolls

From: Jenn@eatcakefordinner

(Printable Recipe)

24 Rhodes Frozen Dinner Rolls  

2 Tbl. unsalted butter, melted

6 Tbl. light brown sugar, packed

1 1/2 tsp. cinnamon

Vanilla Icing

1 1/2 c. powdered sugar

1-2 Tbl. milk

2 tsp. vanilla extract

Place frozen rolls in a 9x13-inch baking dish, cover with plastic wrap and allow to thaw in the refrigerator overnight.  In the morning, combine two dinner rolls and roll into a ball.  Using clean kitchen scissors, cut four or five deep slits almost to the bottom of the roll  Place in a greased muffin tin.  Repeat with remaining rolls.  

Combine melted butter, brown sugar and cinnamon.  Using your hands rub the cinnamon/sugar paste all over the rolls, making sure to get inside every slit.  Spray plastic wrap with cooking spray and loosely cover rolls.  Allow to rise in a warm place until doubled.  

When rolls have risen, remove plastic wrap and bake in a preheated 350 degree oven for 15-16 minutes.  Carefully remove rolls from muffin tin as soon as they are finished baking.  Brush vanilla icing over the warm rolls.  Serve.

For the Vanilla Icing: Combine powdered sugar, one Tablespoon of milk and the vanilla extract and stir together until smooth and creamy.  If it's too thick, add a little more milk.    

This post is sponsored by Rhodes Bread.  I have always been a fan of Rhodes Rolls and all opinions expressed herein are my own.  Thanks for allowing me to work with the brands that I love.  

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Breakfast Kolaches

I am a HUGE breakfast person.  I cannot start my day unless I have had something to eat for breakfast.  Sometimes it might just be a piece of wheat toast or a bowl of oatmeal, but my ultimate breakfast is something with eggs and meat.  So, I guess you could say these Breakfast Kolaches are one of my ultimate breakfast dishes, because they are stuffed with eggs, cheese and THREE different kinds of meat.

Imagine a soft and buttery roll stuffed with eggs, sausage, bacon, ham, cheese and a little green onion.  These pillowy puffs of yumminess will satisfy your hunger and will help you start your day energized and ready to go.

You can always cook the sausage and bacon the night before and then in the morning all you have to do is cook the eggs, stuff the rolls and bake.  Super easy.  They are perfect to grab and go.  No plate or utensils are needed.

Let me show you how easy these are to make . . .

First, get your ingredients ready.  You will need 6 thawed Rhodes Dinner Rolls, eggs, cooked sausage, bacon and ham, salt, pepper, grated Cheddar cheese, a little chopped green onion and some butter.

Spray your counter lightly with cooking spray and press each thawed roll into a 5-6 inch circle.  Cover with plastic wrap while you prepare the filling.

Scramble together the eggs, meats, onion and cheese until moist, but not runny.  Season with salt and pepper, to taste.  Cool slightly.  You don't want to add hot filling to your roll dough.  

After filling has cooled slightly, remove plastic wrap from dough circles and place about 1/3 cup of filling on top of each one.  

Brush edge of circles with a little water to help seal.  Then, pull one side of dough over filling and then the opposite side over and press to seal.  

Then, fold one end over and then the last one.  Pinch together to help seal.  Place seam-side down on greased baking sheet.  Bake in preheated oven until golden brown.  Remove from oven and brush with melted butter.  Serve.  

I am sharing this delicious breakfast recipe over at the Rhodes Blog today.  

Breakfast Kolaches

(Printable Recipe)

6 Rhodes Yeast Dinner Rolls, thawed but still cold
4 eggs
1/3 cup cooked, chopped ham
1/3 cup cooked bacon pieces
1/3 cup browned ground sausage
1 teaspoon chopped green onion
1/3 cup grated cheddar cheese
salt and pepper to taste
1/2 tablespoon butter, melted

Spray counter lightly with cooking spray. Press each roll into a 5-6 inch circle. Cover circles with plastic wrap while you prepare filling. 

Scramble together eggs, meats, onion and cheese until moist but not runny. Salt and pepper to taste. Cool slightly. Remove wrap from dough circles and place about 1/3 cup filling on each one. 

Wipe edge of circles with water to help seal. Pull one side of dough over filling and then the opposite side over. Press ends flat to seal then fold one end over and then the last one over. Pinch to help seal. Place sealed side down on sprayed baking sheet. Bake at 375°F 12-15 minutes until golden brown. Remove from oven and brush with melted butter.

This post was sponsored by Rhodes Bread and the recipe was provided to me by Rhodes Bread.  All opinions are my own and I have always been a fan of Rhodes Rolls.  Thanks for allowing me to work with the brands that I love. 

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Eggnog French Toast Waffles

One of my favorite treats during this time of the year is eggnog.  I have loved eggnog since I was a little girl and I allow myself to buy one carton of it each year.  This recipe is combining two of my childhood favorites - eggnog and french toast.  Instead of adding milk to eggs to make a french toast batter, you add eggnog.  It adds a thick and creamy coating to your sliced bread.  I love this recipe not only because it's delicious, but it's so easy that kids can make it on their own.

Have you ever cooked your french toast in a waffle iron?  It's perfect.  Say goodbye to soggy french toast.  By cooking it in a waffle iron, it's crisp on the outside and soft in the inside.  Your kids will love this french toast.  It has a light eggnog flavor and a great texture.

Let me show you how easy this is to make.

First, get your ingredients ready.  You will need a waffle iron, sliced bread, eggnog, eggs and a little ground nutmeg.  

Combine eggnog, eggs and nutmeg in a dish that is large enough to fit the bread slices.  Whisk mixture together until smooth and creamy.

Dip both sides of the sliced bread into the eggnog mixture.

Place soaked bread onto your preheated and greased waffle iron, close lid and cook until crisp. Remove and serve with warm maple syrup.  I use a square waffle iron, so it fits two slices of bread perfectly.  If you have a round waffle iron, you might have to cook one slice at at time.  

I am sharing this delicious RECIPE over at RHODES KIDS BAKING BLOG today.  Click HERE to get the yummy RECIPE.

This post is sponsored by Rhodes Bread.  All opinions are my own and I have always been a fan of Rhodes Rolls.  Thanks for allowing me to work with the brands that I love. 

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Raspberry Orange Roll Cupcakes

Are you ready for a really really yummy recipe?  These Raspberry Orange Roll Cupcakes are amazing.  Only a few ingredients are needed and it's one of the easiest recipes you will ever make.  All you need is a package of Rhodes Orange Rolls.  They are found in the freezer section and the package of rolls also includes some orange cream cheese icing (yum)!  While you are at the store, pick up a can a raspberry pie filling, because you will need that too. Then, you thaw the rolls, combine with the pie filling and bake.  No rising time is needed at all!

When they bake, they puff up into these beautiful pink cupcakes and when topped with the orange cream cheese icing, they are irresistible.  I wanted to go back for roll after roll and I had to practice some serious self control.  They have the perfect texture and pull apart into little bite-sized pieces.  

These are finger-licking delicious!

Let me show you how easy these cupcakes are to make.

It all starts with one package of Rhodes Orange Rolls found in the freezer section of your local grocery store.  The rolls come with orange cream cheese icing and then you will need one cup of raspberry pie filling.

Place the frozen rolls into a 9x13-inch baking pan, cover with a lid or plastic wrap and thaw the rolls in the refrigerator overnight.  In the morning, cut each thawed roll into 8 pieces and place in a medium bowl along with the raspberry pie filling.

Gently stir together until each piece of orange roll is coated with raspberry filling.

Line a 12-cup muffin tin with paper liners and spray with cooking spray.  Divide the orange raspberry pieces evenly between the muffin cups.

Bake in a preheated oven until puffed and lightly golden.  Remove from oven and drizzle with the orange icing while still warm.

I am sharing this amazing recipe over over at Rhodes Blog today.  Click HERE to get the RECIPE.

This post is sponsored by Rhodes Bread and the recipe was provided to me by Rhodes.  All opinions are my own and I have always been a fan of Rhodes Rolls. Thanks for allowing me to work with the brands that I love.

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