Mini Pumpkin Cinnamon Rolls

Come October, I’m all, bring me all the pumpkin spice things please okaythanksbye! I love that flavor, and it being so seasonal, really rings in the autumn for me.

These mini pumpkin cinnamon rolls are a quick and easy recipe with only a few ingredients. They come together in the time it takes to open the canned pumpkin + 2 minutes. Okay, and preheating the oven time. But once you make these, you’ll want to make them over and over again.

 

  

 

Mini Pumpkin Cinnamon Rolls

Yield: 20 mini rolls (10 regular size rolls) | Time: 20 minutes

Ingredients:

Cinnamon Rolls:

1 can crescent rolls (I used reduced fat, they were still lovely)

3 tbsp canned pumpkin (use the regular canned pumpkin, not the pumpkin pie filling)

1/4 c. sugar or sugar substitute that pours like sugar

1/4 teaspoon allspice, nutmeg

1/2 teaspoon cinnamon

Sugar Icing:

2 tbsp confectioner’s sugar

1 tbsp milk

1/4 tsp vanilla

 

Directions:

Preheat the oven to 350°. Prepare your baking sheet, love a silpat!

Combine sugar and spices. Set aside.

Roll out the crescent dough and split between the two sheets. Smoosh (very technical) the seams together.

Gently spread the canned pumpkin evenly over the two sheets of dough. Sprinkle spiced sugar over the pumpkin filling.

Roll up your pumpkin crescent rolls, lengthwise.

Bake for 12-15 minutes, until lightly golden brown.

Remove from oven and cool on a wire rack.

While the cinnamon rolls are cooling, prepare the sugar icing. Combine the ingredients and stir to combine, until no clumps are visible. If the mixture is soupy, add confectioner’s sugar 1/2 tsp at a time. Drizzle over cinnamon rolls. Enjoy!

 

An Easy Frittata Recipe

While I love a fancy meal or a good project recipe (like bread, tortillas, or cinnamon rolls), I really do love an easy recipe that doesn’t even need a “recipe.” To be completely honest with you, I don’t have many recipes locked in my head, but I do have a few things I turn to for which I know the basics and can switch up based on my mood…and the contents of the fridge.

 

A frittata really is quite simple – eggs + your favorite veggies. This version, I added some chopped spinach, mushrooms, tomatoes, onions. This go around, I added a light sprinkling of cheese when it came out of the oven. It’s completely up to you!

 

Simple Frittata

Yield:  12 servings | Time: 40 minutes

Ingredients:

16 eggs (for a 9×13 casserole dish)

1/4 c. milk or cream

1 c. mushrooms, sliced

1 small onion, choppeed

1.5 c. frozen chopped spinach, thawed

15 cherry tomatoes, chopped

1/4 c. shredded cheese

 

Directions:

Preheat the oven to 400°. Prepare casserole with non stick spray. Set aside.

Crack eggs into a mixing bowl and whisk together. Slowly whisk in milk/cream.

Add all vegetables and gently fold to combine.

Place in the oven and bake for 35-40 minutes or until the center is firm. Once out of the oven, top with the shredded cheese.

 

Note: You can 100% add shredded cheese to the mixture if you desire. Add along with the vegetables! Customize the ingredients to your liking!

Naan Egg Toasts for Brunch

I’ve never been a huge fan of eating breakfast at any time actually appropriate to be called “breakfast,” but oh how I love breakfast food. During the week, I usually skip right through the meal and end up having my lunch at 11:30 because I just can’t wait any more. I know, I know, I have to start eating a breakfast regularly.

Enter: weekend. I love breakfast on the weekend. And I love a breakfast that feels special. These egg toasts are a no-recipe needed dish that can be served as breakfast for one or brunch for one hundred.

The mini Naan I used for this are sturdy enough to hold the melted cheese, beneath the egg, and the drippy golden goodness when you break open the yolk. It’s a perfect light main dish, that accompanied by bacon or sausage or even potatoes would be a delightful brunch with your friends. Or yours truly. I make a great brunch guest and will always bring you champagne.

 

I love topping my eggs with scallions, I feel like it elevates the dish and really gets some great flavors going for you!

 

 

 

Naan Egg Toasts

Time: 10 minutes | Yield: 1 Naan Toast

Ingredients

Mini Naan (I use Stonefire)

1-2oz of your favorite cheese, or as much as you’d like of your favorite cheese

1 egg

Scallions, sliced, optional

Salt & Pepper to taste

 

Directions

  1. Preheat the oven to 325
  2. Top your naan with your sliced cheese, thin enough that it will melt quickly. When the oven is ready, pop that naan in the oven to get toasted and the cheese to melt.
  3. Heat skillet and add butter or cooking spray
  4. Fry egg to desired done-ness. My trick to a great over easy egg is using a clear glass lid so I can keep an eye on how done it is, waiting until that clear film around the yolk turns white.
  5. Remove the naan from the oven and gently slide the egg onto your naan toast
  6. Top with salt, pepper and scallions, if using!

Serve up with bacon, sausage, homefries – whatever your favorite brunch side is!