High Heels & Grills

Wednesday, November 19, 2014

Chocolate Orange Cheesecake

Is there a flavor combo to you that just screams Christmas? Of course, there's the usual peppermint, or anything cinnamon/nutmeg, but chocolate and orange are definitely at the top of my list! Zach is very adamant that we have a chocolate orange in our stocking each year, since that was a tradition for him growing up. I always preferred the white chocolate oranges, but I've grown a fondness for the regular ones now that he shares his with me every year. I also have a HUGE fondness for cheesecake, so when I saw a recipe that combined the two, it was almost too much. It tastes just as amazing as it sounds and doesn't disappoint in the least!

Chocolate Orange Cheesecake
Print Recipe
Makes 1 cheesecake
  • 1 cup graham cracker crumbs {almost 1 package of graham crackers}
  • 1/4 cup salted butter, melted
  • 2 cups granulated sugar, divided
  • 3 {8 oz} pkgs cream cheese, softened
  • 4 eggs
  • 1 & 1/2 cups sour cream
  • 2 tsp.  orange extract
  • 1 cup semi-sweet chocolate chips
  • 1 tsp. freshly grated orange peel
  • Whipped topping {for garnish}

  1. Combine the graham cracker crumbs, the butter, and 1/4 cup of the sugar in a small bowl. Pat firmly onto the bottom of a 9-inch springform pan.
  2. Beat the cream cheese until smooth. {I do this in my stand mixer with the paddle attachment.} Add the remaining 1 & 3/4 cup sugar and mix well.
  3. Add the eggs, one at a time, beating after each addition.Sir in the sour cream and orange extract. Set aside.
  4. Place the chocolate chips in a medium, microwave-safe bowl and microwave on high for 1 minute. Stir and continue to microwave in 15 second increments, stirring in between, until chocolate is completely melted.
  5. Stir 3 cups of the cream cheese mixture into the melted chocolate chips and pour over the crust. Freeze 10-15 minutes, to let the chocolate set up.
  6. Preheat oven to 325°F.
  7. Stir the orange peel into the remaining cream cheese mixture and gently spread over the chocolate mixture.
  8. Bake for 1 hour and 15 minutes or until set except for a 3-inch circle in the center. Turn off the oven and let the cheesecake stand in the oven with the door ajar for one hour. Remove from the oven. 
  9. With a knife, loosen the cheesecake from the side of the pan. Let it cool completely and then remove the side of the pan. 
  10. Cover and refrigerate for at least 4 hours.
  11. Garnish with whipped topping, if desired.
Tip: To help avoid cracks in the top of your cheesecake, beat the batter at low speed and let the cake cool to room temperature before refrigerating. The texture and flavor of cheesecakes improve with chilling, so for optimal flavor, make this one or two days before you plan on eating it.

Happy holiday eatings! 


Monday, November 17, 2014

Cranberry Walnut Stuffed Apples

Welcome to round THREE of Man Monday's Holiday Special: Zach Plans My Holiday Meal. Also known as ZPMHM. Has a nice ring, doesn't it? I might just make a Christmas song out of it...

Anywho. So, if you've been following along with my other posts this month, I've already given you guys a plan for an appetizer and an entree. So what's next? Dessert!

Now, I know what you're thinking... stuffed apples for dessert? Is this not America? Where's the pie? Where's the heart-attack-on-a-stick? Where's my deep fried snickers bar?! Well, though all of those things are delicious, I wanted to make something a little easier than pie, a little classier than a chocolate bar, and though this recipe will still give you the Holiday richness you desire, it's definitely not a heart-attack-on-a-stick. And, if you want, you can even serve it as a side-dish. It doesn't even need to be served as a dessert. Anyway, enough talking... this is how you do it folks.

Cranberry Walnut Stuffed Apples
Print Recipe
Makes 4 servings
  • 4 Granny Smith apples
  • 3 tablespoons butter
  • 1/4 cup brown sugar
  • 1/4 cup walnuts, crushed
  • 1/4 dried cranberries (craisins)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon clove spice
  • tin foil (optional)

  1. So this is super easy. First, preheat your oven to 350º.
  2. Then, core your apple from the top and hollow it out a little bit with a spoon, but don't cut all the way through. You want a little bit of the apple core to remain on the bottom to hold all the goodness in.
  3. Melt your butter in a small saucepan on medium heat. Combine the remaining ingredients and incorporate well. Don't let it get too hot, or you'll have chunky, impossible-to-work-with syrup on your hands. Just mix it together until the sugar is dissolved in the butter and your cranberries and walnuts are well coated.
  4. Take about 1/4 cup of your cranberry mixture and stuff it into one of your apples. Repeat for the remaining apples. If you have some mixture left over, that's okay, just cram it on top of the apple that has the least.
  5. I like to place a little piece of tin foil under each apple on a baking sheet, this keeps the juices from getting forever caked on your baking sheet.
  6. Place the apples in the oven and cook for about 14-20 minutes. Stay closer to 14 minutes if you want a firmer apple. 20 minutes will give you a soft, deliciously squishy apple. Personally, I like the firmer apple.
That's it my friends! You now have yourself a holiday meal, planned by me. I PROMISE you, if you follow all of my instructions for all three of these posts, you will have a memorable Holiday meal, worthy of praise. Of course, you can always check out our other recipes for some side dishes and more dessert options. Needless to say, there's no reason to stress over the season anymore. I've done that for you. ;)  

Next week: What in the world are we going to do with these delicious leftovers? Find out what I have planned next Monday my friends!

Wednesday, November 12, 2014

Curried Butternut Squash Soup

Fall time is completely upon us. Or, if you live in Colorado like me, it's full-on blizzarding outside. Either way, I think this soup is the perfect recipe for a day like today. I was a little skeptical at first, considering the majority of this soup is made from squash, but after you have a spoonful, you'll be shouting praises that it's made mostly of squash, because it's delicious and keeps your calorie count down too! You're welcome. The apple in this, gives it just the right touch of sweetness to add to the salty, curry taste.

Curried Butternut Squash Soup
Print Recipe
Makes 8 servings
  • 4 lbs. butternut squash
  • 1 medium onion, diced
  • 1 medium apple, peeled and diced {I used a gala}
  • 1 garlic clove, minced
  • 1/4 cup salted butter
  • 2 tsp. curry powder
  • 1/2 tsp. ground ginger
  • 3 cups chicken broth
  • 1/2 cup heavy whipping cream
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper

  1. Preheat oven to 350°F. Cut squash in half and discard seeds. Place squash, cut side down, in a baking pan with 1/2 inch hot water. Bake, uncovered, for 40 minutes. Drain water from pan and turn the squash cut side up. Bake 20-30 minutes longer or until tender. Set aside to cool slightly.
  2. Carefully scoop out squash and place in a blender or food processor. Cover and process until smooth. Set aside.
  3. In a large saucepan, melt butter completely. Add the onion, apple, and garlic and sauté until tender. Stir in curry powder and ginger and cook for one minute, while stirring. Stir in broth and pureed squash and bring to boil. Reduce heat and simmer, uncovered, for 15 minutes.
  4. Reduce heat to low and add cream, salt, and pepper. Heat through, but do not boil. 

Monday, November 10, 2014

Holiday Roast with Rosemary Veggies

Welcome to the second episode of the Man Monday special: ZPMHM (Zach plans my holiday meal)!

This week I'm bringing to you the entree or the main course of your meal. Now, for those of you who read last week's post, you'll notice I'm following a theme. This is a special occasion peeps! Why limit your culinary festivities by going out and buying some pre-made ham? I'm telling you, go out on a limb (or bottom sirloin *knee slapping*) and try out this roast to truly celebrate the holiday season. This particular roast is a Certified Angus Beef ® brand tri-tip. I picked the tri-tip because it ain't as expensive as say, top sirloin, prime rib, or tenderloin roasts, yet it's still pretty tender and delicious (if cooked right... that's where I'm going to help folks!). I suppose you could do a roast of your choosing, but the cooking times might vary. I'm only going to go over the techniques for tri-tip.

Throw this roast in a pan with some rosemary veggies, and you'll have impressed the masses with not a lot of effort to be honest. It takes a little bit of time, a little bit of techique, and you get a lot of reward. Without further ado, enter: your holiday roast!

Holiday Roast with Rosemary Veggies
Print Recipe
  • Dry rub:
    • 2 tablespoons salt
    • 2 tablespoons pepper
    • 2 tablespoons garlic powder
    • 2 tablespoons onion powder
    • 1/4 cup granulated honey (can be found on amazon.com), or brown sugar if you're lazy
    • 1/3 cup chopped parsley
  • 1 tri-tip (about 2.5 lbs)
  • 3 tablespoons butter
  • (Optional) Rosemary Veggies:
    • 3 tablespoons butter
    • 2 cloves garlic, minced
    • 1 1/2 tablespoons fresh rosemary (2 teaspoons if using dry rosemary)
    • 6-8 New potatoes, chopped into 1" chunks
    • 3-5 large carrots, chopped
    • 1 onion, roughly chopped

  1. Mix the ingredients of your dry rub together thoroughly. Thickly coat the outside of your roast with your rub. For best results, let rest overnight in a ziploc bag in the refrigerator. 
  2. Preheat your oven to 300º.
  3. Melt your butter in a large skillet (large enough to accommodate your roast). Get your pan pretty warm, but unlike a good cooking oil like canola, your butter will burn if you get it TOO hot, so be careful. When the butter looks hot and begins to brown, place your roast in the pan to sear. It should sizzle when you put the roast in. Sear all sides of the roast for about 3-4 minutes.
  4. After you have a good sear, place the roast on a  roasting rack or oven safe cooling rack, and then place that in the center of a roasting pan.
  5. (Optional Rosemary Veggie step) Melt 3 tablespoons butter in a small pot. Add your garlic and rosemary and let them get all lovey and comfortable with each other on medium heat for about a minute, set aside for just a bit. Put all your chopped veggies in a large bowl. Add your garlicky-herby butter to the bowl and toss. Now, place your rosemary veggies around your roast.
  6. Place the roasting pan with roast and veggies in the oven. Now this is where it gets a little tricky. There's not really a set time for how long to cook this stuff. Let me explain. If you got a 1.5 lb tri-tip, and the high heels and grills fan down the street got a 2.5 lb tri-tip, and you both cook them at 300º for 30 minutes, yours will be pretty well done, while his will be mooing still. Okay, that's a slight exaggeration, but you get the idea. So, how do you know when it's done? A meat thermometer of course!! For a rare roast, you want an internal temp (at the thickest point) to be 125º. For a medium roast, you want 140º. Now, you'll want to take it out of the oven a good 5º BEFORE reaching your final temperature. Trust me on this one. In other words, if you want it rare, take it out of the oven at 120º. If you want it medium, take it out at 135º. It will continue to cook and go up an additional 5º, I promise. In short, it should take anywhere from 20-30 minutes.
  7. When you've reached the right temp, remove the roast and veggies from the oven, cover with foil, and let it sit for 10 minutes before slicing and dicing (spoiler alert, there will be no dicing). When you're ready to cut into the roast, cut AGAINST the grain (as opposed to with or parallel to the grain). This will give you the most tender cuts. Enjoy!
So, that was a whole bunch of words that said: put a dry rub on it, sear it, cook it in the oven with your veggies, cut it and enjoy. See? It's really not that hard. The hardest part is getting the internal temp right, and that's pretty simple (stab and watch the digital display of the thermometer...). Just, please, for the love of Hanukkah, don't cut into the meat to look at it's doneness *Zach lifts up his nose while whispering "amateurs", even though he did this exact method up until a couple of weeks ago*.

So there you have it. Your appetizer is taken care of, you have a delicious main course, your guests are patting you on the back, your kitchen smells delicious, and Santa is steering Rudolph right around to come eat with you. Those elves will just have to have Christmas dinner without Santa. There ain't no way he's missin' that tri-tip! 

What could make this experience any better? Oh, I know, dessert! I guess you'll have to wait until next week for that one, my friends.

Monday, November 3, 2014

Steak Crostini with Blue Cheese Sauce

Welcome to a special Man Monday!

What’s so special about today? Well, why didn’t you read my post last week, huh? If you did, you would know… just saying.

Now, for the rest of you who cancelled all your plans, gave the baby a sedative, and locked yourself in your closest, anxiously awaiting the arrival of ZPMHM (Zach Plans My Holiday Meal), the wait is OVER! Naturally, our first dish is the appetizer. Mmm, strip steak crostini *drooling*. But before I get to that, let me explain my thought process behind this meal.

Remember when I said I was going to plan a fantastic holiday meal for you in my last post? Well, I can't ensure that guarantee unless you do it the way I did it... This is the way I did it:
The holidays are all about celebration, right? Some of the ingredients might be a little out of the ordinary, cost a little more, or TASTE WAY BETTER. But that's what the holidays are all about! Take the meat choice in this appetizer for example. I used a strip steak for the little meaty slices. Not just any strip steak, but a Certified Angus Beef strip steak. What is Certified Angus Beef? I'm so glad you asked. Virtually it's a brand that selects only the best angus from a variety of strict guidelines from good fat content (marbling) to the emotional welfare of the beef (no joke). This results in, LITERALLY, the best beef you will ever taste. So, since the holidays are all about celebration, celebrate a little for heaven's sake and get some Certified Angus Beef.
Also, I chose the strip steak because it's still tender and has good marbling, but it's not as pricey as the tenderloin or ribeye. By all means, if you want to go for the BEST, you can get tenderloin instead.

At first glance, this recipe seems complicated. It's not. I just get wordy... because this is important to me. After all, your holiday dinner depends on it. All right, *wringing hands together* let's get to the good stuff!
Steak Crostiniswith Blue Cheese Sauce
Print Recipe

  • 1 loaf French baguette bread, sliced into 1" or 1 1/2" crostini (which is plural for crostino... in case you didn't know... I didn't...)
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 teaspoon brown sugar
  • 2 tablespoons parsley, finely chopped
  • 12 oz Strip Steak, whole
  • 1 tablespoon canola oil (or peanut oil, or veggie oil, or whatever the heck you have... but canola would be best for the sear)
  • The Sauce:
    • 1/4 cup blue cheese crumbles
    • 1/4 cup heavy cream
    • 2 tablespoons sour cream
    • 1/4 teaspoon salt
  • chives and black sesame seeds for garnish

*For BEST results, dry rub the steak (step 3 and 4) the night before and let the steak rest in your fridge in a Ziploc bag. If you "ain't got time for that", disregard.*
  1. Preheat your oven to 350º.
  2. First, melt your butter on medium heat and incorporate the minced garlic. Baste each side of your crostinis with the garlic-butter on a metal baking sheet. If you want to get all fancy, use a rosemary or thyme sprig to do the basting for a subtle, herby flavor. Place the crostinis in the oven for 5-10 minutes, just long enough to get them nice and toasty. Set crostini aside.
  3. Next, mix up your dry-rub for the steak by combining the salt, pepper, brown sugar, and parsley.
  4. Liberally coat all surfaces of the steak with your rub. Don't worry about it being "over-seasoned." *see above note* In the meantime, get your skillet screamin' hot with that canola oil in it. Please exercise sound judgment with the heat of your skillet. The last thing I need is to hear about someone starting their house on fire because "he said to get it screamin' hot!" as they rush you to the ER.
  5. Give your steak a generous sear by placing the freshly rubbed steak in the skillet and hearing it scream at you. This is why you want it to be hot. Don't you dare put the meat on the skillet before the "screaming" phase. Let the meat scream for about 6 minutes on each side BEFORE flipping to the next side. This will give you a nice medium-rare steak. If you want, in order to ensure it doesn't overcook, after the second flip insert a meat thermometer (a must for cooking beef). You want the temp to be 140º internally for medium rare. If you want to cook it any further, I'd put it in the oven at 300 º to let it finish. You want 155º internal temperature (of the meat, not the oven...) for medium doneness. For even MORE doneness, go ahead and hand over your Decency Card, and let it continue to cook until next Christmas.
  6. Once the meat is done to your liking, let it rest for at least 2 minutes.
  7. While the meat is resting, add the blue cheese and cream to a small pot on medium heat. Let the blue cheese melt and stir occasionally to combine well. Remove from heat and add the sour cream, stir again to combine. Add salt and pepper as desired. Set aside.
  8. Cut the steak against the grain into very thin slices. How thin? As thin as you can get it. Place a thin strip of beef (or two) on each crostino. Give each crostini a little blurp (not a real word... translation: about 1/2 tablespoon) of blue cheese sauce and finish off with your garnishes. That's it!
Alright folks. There's your appetizer to start of your fantastic holiday meal. Enjoy, and I eagerly await your comments about how impressed your guests were when they snarfed (translation: immensely enjoyed to the point of near-choking experiences) your beautiful crostini. Next week? The main course baby!

Much love,

Monday, October 27, 2014

Corn, Potato, and Kale Chowder

It's a very Man Monday peeps.

Friends. This last weekend I had the most EPIC culinary experience! Well, I mean, I haven't had many epic culinary experiences... at most, I've had "awesome" or "just pretty cool" experiences. But this was beyond my biggest expectations! 

So what happened? Sarah and I went to Wooster, Ohio and spent three days being pampered by the awesome folks at Certified Angus Beef. I'm not going to go into crazy details about it just yet... I've been informed by my supervisors (Sarah and Addi) that that story is beyond my pay grade... so just be patient, and Sarah will tell you all about it later.

Okay, now for the same ol' Man Monday stuff. 

Now, this post has two purposes. First, I'm going to give you an awesome recipe, of course. Second, I am going to explain to you guys how November is going to go down. I'm committing to presenting 4 epicly awesome Man Monday posts in November! Scroll down to the bottom of this post for details.

Today's recipe is good enough that we've made it twice already. This corn chowder makes awesome leftovers too. You can whip up a giant batch, and eat it for the entire week. The best part? That's exactly what I did, and by the end of the week, I still wanted more.

Recipe adapted from Tyler Florence's corn chowder recipe, though, I took some liberties in changing it a bit, for simplicity/efficiency's sake (no surprises there amiright? *chuckles*)
Corn, Potato, and Kale Chowder
Print Recipe
Recipe adapted from Food Network
Makes 8-10 cups

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 6 sprigs fresh thyme (about 1 tablespoon chopped... use about 1/2 tablespoon IF USING the dried stuff. For some reason, my fresh thyme wasn't quite as potent as the dried stuff. Any ideas why? *crickets* No? Okay.)
  • 1/4 cup flour
  • 6 cups vegetable stock, salted (I HIGHLY recommend the Swanson brand)
  • 2 cups heavy cream
  • 2 Idaho potatoes, peeled and chopped
  • 2 cups frozen corn (I'm sure canned or steamed corn would work too)
  • 1/4 cupped parsley, chopped
  • 1 cup kale, chopped
  1. Melt the butter with the olive oil in a large pot over medium heat. Add the onion, thyme, and garlic and cook for about 5-10 minutes, just don't let it burn or get crispy.
  2. Slowly whisk in the flower until you get an even consistency.
  3. Stir in the veggie stock and bring to a boil. Once boiling, add the cream and potatoes. Bring back to a boil again, and boil hard for a good 10 minutes or so, stirring frequently.
  4. Add the frozen corn. This will decrease the temperature quite a bit, so make sure your potatoes are done before adding the corn. Decrease the heat and simmer for another 5 minutes. Add your parsley and kale and simmer until the kale is cooked just right. When is the kale cooked just right? Well, whenever the heck you say so, I don't know how you like your kale, sheesh.
  5. Serve with anything you don't love. Why? Because you will be complimenting the soup so much, that whatever side dish you add to the meal will feel jealous and have hurt feelings the whole night. It just won't compare.
Enjoy my friends.

Now, to introduce a Man Monday production, an event happening every single Monday in November, a culinary extravaganza prepared by Zach and Highheelsandgrills.com, known simply as: ZPMHM! Or, "Zach Plans My Holiday Meal!"

First, a quick explanation. Holidays can be stressful. At least for me, a big reason for that is the planning for and the execution of the meals. So with ZPMHM, my goal is to take 90% of the planning out of the equation for you guys. How will I do that? I'm going to provide 4 recipes in November, an appetizer, an entree, a dessert, and a leftover. I PROMISE YOU, if you follow my recipes for your Holiday dinner, you will have a memorable meal, worthy of your holiday celebration, and good enough to impress. Not only that, but you'll have leftovers too! I'm even throwing around the idea of including a few videos, to assist you in making this meal even more manageable.

What do you guys think? Good idea? Are any of you even still reading this post? How many fingers am I holding up? (hint: 4)

I'm super pumped about this guys and I hope you all come along. Though, I'm not so sure about this acronym... ZPMHM doesn't really roll off the tongue... any ideas on a new title for this event? Send those ideas via a comment below, or on Facebook. I'll give a personal shout-out to the winner and maybe some fairy dust...

Thursday, October 16, 2014

KitchenAid Giveaway!

Guess what? It's giveaway time. And for good reason, too! 

Have you met my friend, Sandra, from A Dash of Sanity? She's pretty much my BFF. And not just in blog world, but in real life! Zach and I moved to Colorado last year and Sandra and I happened to attend the same church. We hadn't even met yet and we had already talked over the phone a few times and I knew instantly that I loved her and would be great friends with her. Her and her husband had us over for dinner one night and word got out that we were food bloggers. She seemed curious about it, but told me that she didn't think she had the know-how or the content to do something like that. Boy, was she wrong! Her blog is amazing and she comes up with the most delicious, original recipes. She called me a week or two later to tell me that she was officially starting a blog and she has done an incredible job since!

Anyway, that all happened just one year ago and to celebrate, we are teaming up with some other amazing bloggers and friends to give one of you a Red KitchenAid Pro 450 Series 4.5 Quart Bowl-Lift Stand Mixer! 

I love my KitchenAid Mixer {mine is even red, too!} and I'm sure that you will as well. To enter, just fill out the Rafflecopter below!

Thursday, October 9, 2014

Buttermilk Pumpkin Chocolate Chip Waffles

Remember that Maple Buttermilk Syrup that I made this week? Well, you're going to want to make that along with these Pumpkin Waffles that I was telling you about. I made a huge batch of these babies this week and stuck them in ziploc baggies and froze them. I just pop them in the toaster in the morning and I have my very own yummy delicious Eggo Waffles at home! Except they're better than Eggo because they're homemade and they're pumpkin. I don't know that I will every tire of eating these.

Buttermilk Pumpkin Chocolate Chip Waffles
Print Recipe
Makes about 1 dozen waffle sheets
  • 3 cups all-purpose flour
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1/4 cup light brown sugar
  • 1 {15 oz.} can 100% pure pumpkin
  • 3 cups buttermilk
  • 2 eggs
  • 1 & 1/2 cups milk chocolate chips

  1. Heat your waffle maker to medium heat.
  2. In a large bowl, mix together the flour, salt, baking soda, cinnamon, nutmeg, ginger and brown sugar.
  3. Add pumpkin, buttermilk, and eggs and mix gently.
  4. Mix in chocolate chips.
  5. Scoop about 1/2 cup batter {depending on how big your waffle maker is} onto griddle and cook until light turns off. {Or on. Depending on your maker. ;)}
  6. Repeat steps until batter is all gone.

Tuesday, October 7, 2014

Maple Buttermilk Syrup

I honestly don't know that I can ever go back to regular maple syrup after having this stuff. I know it's easier just to buy normal maple syrup and there is no work involved, but seriously guys. This Maple Buttermilk Syrup will change the way you feel about pancakes or waffles for the rest of your life!

Maple Buttermilk Syrup
Print Recipe
Makes about 2 cups
  • 1 & 1/2 cups white sugar
  • 3/4 cup buttermilk
  • 1/2 cup salted butter
  • 2 Tbsp. light corn syrup
  • 1 tsp. baking soda
  • 2 tsp. maple extract

  1. Combine the sugar, buttermilk, butter, corn syrup, and baking soda in a medium saucepan. Bring to a boil and continue boiling for 7 minutes, stirring continually. {It will foam up, this is totally normal.}
  2. Remove from heat and stir in maple extract.
  3. Transfer to a pourable container and use on your favorite pancakes/waffles!
Stay tuned for our recipe for Buttermilk Pumpkin Chocolate Chip Waffles this week. These two recipes should pretty much get married because they're perfect for each other.


Monday, September 29, 2014

Pumpkin Cinnamon Rolls with Cream Cheese Frosting

I'm a sucker for cinnamon rolls. A complete sucker. Very rarely would I be able to walk by a plate of them and not steal a bite. And these pumpkin cinnamon rolls? They're no exception. I'll confess right now and say that I ate 5 out of the 10 of them. No judging. But then again, I say that about almost all of my recipes, right? Well, I gave some away to my boss and his family and he said that the vote was unanimous - that these babies are amazing. How's that for an unbiased opinion? They're perfect for this new, fall season and would make for an amazing breakfast!

Pumpkin Cinnamon Rolls with Cream Cheese Frosting
Print Recipe
Recipe adapted from Sally's Baking Addiction
Makes 10-13 rolls

  • 1/3 cup milk {I use 1%}
  • 2 Tbsp. butter {I use salted}, sliced up
  • 1/2 cup 100% pure pumpkin
  • 2 Tbsp. dark brown sugar {light can be used as well}
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1 large egg, beaten
  • 2 & 1/4 tsp. instant dry active yeast
  • 2 & 1/4 cups all-purpose flour

  • 1/2 cup dark brown sugar {or light can be used}
  • 1 Tbsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1/8 ground allspice
  • 3 Tbsp. salted butter, softened

  • 4 oz. full-fat cream cheese
  • 2 Tbsp. salted butter
  • 1 Tbsp milk {I use 1%}
  • 2 & 1/2 - 3 cups powdered sugar

  1. THE DOUGH: Warm the milk and butter in the microwave until butter is melted. Let mixture cool to 105-115 degrees Fahrenheit.
  2. Meanwhile, in a large bowl {I use the paddle attachment on my stand mixer}, combine the pumpkin, brown sugar, nutmeg, and salt together. Once fully combined, add your warmed milk mixture and beat well.
  3. Add the egg and yeast and beat everything together for 30 seconds. Turn the mixer down to low and add 1 cup of flour. Mix for 5 full minutes, scraping down the side periodically, and then add the remaining flour. Beat for 1 more minute.
  4. Spray a medium bowl with nonstick spray. At this point, the dough will be very soft. Butter your hands {Yep. Butter them. I've found it's the best way to keep the dough from sticking to them.} Place the dough in the bowl and cover tightly with plastic wrap. Let rise until doubled in size, about 60-75 minutes.
  5. After rising, punch down the dough and knead it onto a lightly floured surface until a smooth dough is formed. Add more flour to keep from sticking to your hands or the counter too much. {No more than 1/4 cup.}
  6. Roll out the dough into a 16x10 inch rectangle.
  7. FILLING: Combine the sugar and spices in a small bowl and set aside.
  8. Spread the butter evenly over the dough and then sprinkle the spice mixture evenly on top of the butter.
  9. Starting on the 16 inch side, roll the dough up, nice and tight. Using a very sharp knife {or unflavored dental floss} cut into 10-13 pieces, about 1 & 1/2 inches each.
  10. Arrange rolls into a 9 inch round pan or an 11x7 inch rectangle pan that has been sprayed with nonstick spray. Allow them to rise again in a warm place, until doubled in size. {About an hour.}
  11. Preheat oven to 350°F. Bake rolls for 23-26 minutes {Mine took 24 mins.}, covering with aluminum foil at the 15 minute mark to prevent excessive browning.
  12. FROSTING: Cream together the cream cheese and butter until light and fluffy. Add the milk and powdered sugar and mix until fully combined and smooth. Spread on the warm cinnamon rolls. {The messier, the better.}
Note: for make ahead/overnight options, be sure to visit Miss Sally's blog!
Go get your fall on, friends!