Pumpkin Pecan Cinnamon Rolls with Brown Butter Cream Cheese Frosting

“I'm so glad I live in a world where there are Octobers.” 

― L.M. Montgomery, Anne of Green Gable

I am infinitely thankful.

At any moment I can turn my head and find a reason to be deeply grateful.  Not just grateful for life, and relatively good health, and shelter, and food, but for the beyond-necessity blessings that are constantly surrounding me. 

It's too much.  It's an overwhelming, all-encompassing, never-ending Christmas morning life that I am living right now and I love it.  

Yet, though thankfulness is abundant, and blessings even more ubiquitous, I still find myself fighting anxiety, stress, and frustration with every Prius in my vicinity that insists upon driving twenty miles under the posted speed when I have an errand list to conquer. 

Perhaps all of the blessings have disillusioned me into thinking the world cares much more about me than it actually does.  Or perhaps, I am simply a selfish human that forgets all too easily the mountains of goodness that surround me, and instead focuses on the one imperfect stone at my feet. 

I cry tears of joy as I watch my dearest friends, relatives, and fellow sojourners of this life come together to make this great change in my life so special.  Then somehow, my entire morning is fogged because of a broken bottle of truffle oil.  Completely replaceable truffle oil.  Why?

I would like to blame it on hormones or stress, or the fact that truffles are just very dear to my heart, but truthfully, it is none of those things.  It is my selfishness.

There is no eloquent way to state it.  

On these days when everything is going so wonderfully, the slightest road bump can ignite a meltdown, and this is simply because I am thinking far too much about Ashlyn.  

That is why I baked these rolls.  I made these cinnamon rolls to counteract my own self-absorbed tendencies.  I made them to get my mind off of all that I had to do, and onto someone else. 

Through self-examination, and much more experience than I would willingly admit, I have found that the best way to get my mind off of myself is to serve someone else.  

Though there are truly bad days where the stress and tears are acceptable, many of my worst days simply stem from selfishness, unfair expectations on others or myself, or downright impatience.  I have a very good life, and it is especially exciting right now, but it's so easy for me to be downcast by the spilled bottles of precious oil and the slow drivers that make me late. 

On these days, when frustration begins to creep in, it is good to set aside the phone and the demands it brings, and bake. 

Bake for someone you love very much, or someone you are just learning to love very much.  It is good to be concerned for something other than ourselves. 

There will always be to-do lists, there will always be things I could change about this upcoming wedding, but if we want there to always be friends, we must invest.  We must invest our love, time, and efforts into making their lives a little sweeter.

It is so much more worthwhile than ranting about Prius-owners. 

(I apologize to all of you lovely, Prius-driving readers, I'm sure you're just wonderful.)

These cinnamon rolls just about make every fall baking fantasy come true.  I shoved every autumnal flavor I could into these rolls - pumpkin, cinnamon, ginger, pecans, and cocoa nibs - and wrapped them up in my very favorite yeast dough.  They are truly so very, very good.

Oh!  Brown butter!  Did I mention the brown butter?

Are you wondering why Pinterest is suddenly telling you to brown every stick of butter in your refrigerator?  I know, it is a little out-of-hand, but there is a good reason for its fame. 

Brown butter has a toffee-like richness of flavor that adds so much nutty, buttery goodness to baked goods.  It is a little intimidating at the first attempt, but after the second or third time, it becomes all too easy to throw this little weapon to everything you bake. 

The recipients of these rolls were beyond grateful, but more importantly, I got my mind off of myself for a solid hour.  It is good to serve. 

It's also good to taste-test before you serve.  Sometimes you need to taste-test two or three rolls for quality control.  It's a necessary evil.  We all have to make sacrifices. 

Sincerely, 

Pedantic Foodie

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Pumpkin Pecan Cinnamon Rolls

makes 7 very large cinnamon rolls

for the dough

- 8 ounces warm milk 

- 1/3 cup granulated sugar 

- 1 tablespoon + 1 teaspoon active dry yeast 

- 15 ounces all-purpose flour

- 2 egg yolks 

- 1/2 teaspoon salt 

- 2 ounces unsalted butter, at room temperature (plus extra for coating the pan)

In the bowl of your stand mixer combine milk, sugar, yeast, egg yolks, flour, and salt.  Use the paddle attachment and combine on low speed for 1 minute.  Allow the dough to rest for 15 minutes. 

Fit your stand mixer with dough hook and add the butter.  Mix on medium speed for 8 minutes, until the dough is smooth and pulls away from the side.  

Turn the dough onto a floured surface and form a large ball.  Place in an oiled bowl and cover loosely with plastic wrap.  Allow to rise in a warm place for 1 hour.  While the dough rises, prepare the fillings and coat a 9-inch pie pan with softened butter. 

for the pumpkin filling

- 1/2 cup pumpkin puree (canned or fresh)

- 2 tablespoons unsalted butter

- 1/4 cup brown sugar

In a small saucepan, melt butter.  Add pumpkin and brown sugar and cook, over medium heat, for 7-10 minutes, stirring often.  The mixture should be thick and deepened in color.  Remove from heat and allow to cool to room temperature. 

for the spice filling

- 3/8 cup granulated sugar

- 1/4 teaspoon ground cloves

- 2 teaspoons ground cinnamon 

- 1/4 teaspoon freshly grated nutmeg 

- 2 tablespoons cocoa nibs 

- 1/2 cup pecan halves, roughly chopped

In a small bowl, whisk to combine sugar, cloves, cinnamon, and nutmeg.  

Remove the dough from the bowl.  Roll out on a floured surface into a 15x12 inch rectangle. Spread the pumpkin filling evenly over the surface of the dough and sprinkle with the spice mixture, cocoa nibs and pecans.  Roll the dough up tightly, working from end to end, and tucking as you go.  Cut the roll into 7 equal pieces.  Place the rolls in the buttered pan and cover loosely with plastic.  Allow to rise for 40 minutes.  

Preheat oven to 375 degrees.  Bake the rolls for 20-25 minutes, or until deep golden brown.  Allow the rolls to cool for 10 minutes before coating with frosting. 

for the cream cheese frosting

- 4 tablespoons unsalted butter

- 8 ounces cream cheese, softened

- 1 teaspoon vanilla extract

- 1/2 cup confectioner’s sugar

In a small frying pan, melt butter over medium heat.  Bring the butter to a simmer, and cook, swirling the pan every so often, until the butter has deepened in color and small, brown bits have formed at the bottom of the pan.  This should take about 5-10 minutes.  Remove from heat and skim any white residue from the top.  Allow to cool.

In the work bowl of your stand mixer, beat cream cheese on medium speed for 1 minute.  Add cooled butter and vanilla extract and beat to combine.  

With the mixture on low speed, sift in confectioner’s sugar.  Spread the frosting over the warm cinnamon rolls and serve immediately. 

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Favorite Fall Recipes

Happy October!!  It’s really Autumn now.  We are over half way through our first full week of the most wonderful season and it’s time to start talking about pumpkin and cinnamon-scented everything.  Of course, I’ve kind of been doing that since September 1st, but that’s beside the point.  This is the obligatory “best fall recipes” post that every single food blogger does.  I nearly threw my hands up and refused this year, but cliche though they be, I actually like these posts.  A whole slew of baked, roasted, pureed, autumn recipes in one post?  I’m not mad at it. 

Let’s begin.  You could just end right here because this autumn caramel corn is just about all the crunchy, caramel-y happiness you need for the next two months.  Eat the whole batch alone and don't regret it one little bit. 

Fall is for cozy, comforting, down-right classic breakfasts.  Like biscuits and gravy.  Oh, but not just any biscuits and gravy - white cheddar biscuits with black pepper pancetta gravy.  These are good words.  The gravy overlords are looking down on us and they are like “Dang. That’s some fine lookin’ gravy.”  I like to imagine them as southern versions of Roman gods.  This brain of mine…I’m sorry. 

Oh! Oh! And you should make this spicy pumpkin hot chocolate too!  We all need a little chocolate with our breakfasts. 

Have you ever made sweet potato biscuits?  You really, really should.  Especially layered with ham and honey butter.  Unless of course you hate things that taste wonderful.  Yeah, then you would not like them at all… 

I tell you to try this stew every. single. year.  Please do it.  It’s amazing and I want your palate to be made happy by its tender beef and sweet, soft sweet potatoes.  Incidentally, I’m serving this gem at my wedding.  That’s about how much I love it. 

Pumpkin marshmallows might just make the best s’mores ever.  Ooh, or you could float them atop a cup of that spicy pumpkin hot chocolate!  YES!  Why have I never done that before now?

I feel obligated to talk about Game Day food at least a little bit.  In the midst of the yelling at tv screens and raging testosterone, you should escape to the kitchen and make yourself a batch of soft pretzels; sharing is optional.  You’ll forever be a pretzel snob after experiencing the wonder of a freshly baked soft pretzel.  

If you really want to live it up, these pretzel dogs with beer cheese sauce are pretty amazing.  The couch crew will love you forever…well, unless you accidentally walk in front of the tv. 

Lately I’ve been torn between the local doughnut shop and fitting into my wedding dress.  The wedding dress has to win for now, but afterwards I plan to binge on these baked pumpkin doughnuts.  Let’s salted-caramel-glaze the world. 

This bourbon caramel creme brulee has been my most popular recipe for years.  I’ll warn you now - the post is a perfect example of my early photography skills, or rather lack thereof.  But the recipe is pretty bonkers nonetheless.  Do not fear the custard. You can do it!  Water bath and all! 

Pasta is the best.  It’s an undeniable fact.  But it’s extra wonderful in the fall.  Especially if it’s covered in a creamy, butternut squash sauce.  This linguine with sausage and butternut squash is my sister’s favorite meal.  And she’s not even a pasta freak like yours truly. 

I could never, ever, begin to pick a favorite fall food, but molasses cookies are definitely in the top five.  Especially when they are drizzled with apple cider caramel.  Oh yes. 

Two years ago a cute boy stopped by my house on his way to work and I handed him one of these apple turnovers, along with an index card wishing him a wonderful day.  That card still sits on his desk and in twenty days I will marry that boy.  I got a husband in exchange for a turnover.  That my friends, is the power of homemade puff pastry. 

Is it too early to start freaking out about turkey and cranberries?  Never.  Thanksgiving sandwiches. 

Happy, happy fall!  Turn up the Mumford & Sons, light those pumpkin candles, and start baking up autumn! 

Sincerely, 

Pedantic Foodie

Chocolate Chai Biscotti

We have just begun our first full week of autumn and it feels so good.  I have missed its foggy mornings, stormy days, and warm, spicy lattes.  Contemplation comes naturally on these slow, blustery afternoons and there are few things I enjoy as much as musing over a cup of steaming cider.

I have a really, really special family.  Though I am not always mindful of the immense thankfulness my heart truly holds for these people, I continue to become increasingly aware of just what a blessing it is to have a family that you can genuinely enjoy.  

Some of my favorite memories have been made with my mother's sisters - my aunts, who purposely and intentionally made time for their niece long before I could understand just how precious those hours were. 

I do not remember how many years ago it was, but when my interest for the world of food was just budding, and my passion for chai tea lattes was at its peak, my aunt pulled a recipe from one of her magazines and suggested that we make it together.  The title of the recipe read "chai chocolate chip biscotti."  We knew it could be nothing but wonderful. 

Biscotti has always been one of my father's favorite treats.  My caring mama has made him countless batches of those angled, cherry-almond cookies since I have been alive, and my appreciative father has delightfully dunked them into cups of hot tea, coffee, or sometimes just boiling water - though I fail to see the appeal there. 

This biscotti is deeply evocative of autumn, and you will be filled with the vigor of this golden season as the fragrance of chai spices waft from your kitchen.  

Though these flavors and fragrances are certainly full of autumnal charm, this recipe has a deeper hold upon my heart.  In one tiny cookie, there is the comforting memory of baking with my Aunt Meredith - something that we still do on occasion, but less often as life has evolved for both of us. It pulls the faint, picturesque scene of my father dunking away from a back shelf of my mind. And, it awakens once again my devotion for chai lattes shared with my equally chai-obsessed sister. 

This biscotti derives its chai flavor from both strongly brewed tea, and a collection of rich spices. 

If you do not yet own a spice grinder, this might be the perfect opportunity to add to your kitchen armory.  Fresh spices make a huge difference in baking, and it's also helpful to have an extra grinder on hand for making super fine salt for your Friday night popcorn dinners. 

This biscotti breaks all cookie rules.  You will not find any butter in the ingredients list, and there's no creaming required.  I know, I know, but I promise it works.

This "cookie" follows the pattern of muffins more closely than it does cookies.  But the final texture could not be more different. 

After the initial bake, your cookie logs will be soft and still chewy.  This is how my mama likes to enjoy her biscotti. 

The second bake, is where our cookies truly become the crisp, dunking cookies we know and adore. 

Do not be self-conscious about the crunching.  It will happen, and you might not be able to hear yourself talk for a few minutes.  It's all good, I get you.  

Their color is as striking as the turning leaves, and their fragrance is full of spice.

You do not necessarily have to dip your biscotti in chocolate, but I am really not sure why you would not want to... it's extra chocolate after all!

A novel in hand, a steaming cup of tea, sweet memories, familiar flavors... All is well. 

I love that this recipe makes a large batch of cookies, because these are the perfect treats for sharing.  

(Or, for hoarding and consuming in embarrassingly large quantities. Oops.)

Invite your neighbor over for morning coffee and biscotti, or share them with your grateful father.

Things this wonderful just beg to be shared. 

Though the flavors of this biscotti are beyond scrumptious, the memories are even sweeter. 

Happy dunking! 

Sincerely, 

Pedantic Foodie

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Chocolate Chai Biscotti

recipe adapted from Taste of Home / makes about thirty cookies

• 1/4 cup boiling water

• 2 chai tea bags

• 2 1/3 cups all-purpose flour

• 1 cup granulated sugar

• 3/4 teaspoon ground cinnamon

• 1/4 teaspoon ground allspice

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground cardamom

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 whole egg + 1 egg white

• 1 tablespoon whole milk

• 1 cup semisweet chocolate chips, divided

• 1 tablespoon coconut oil

Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper.

Brew the tea by placing both tea bags into the boiling water.  Allow to steep for about 10 minutes, until the tea is dark and quite strong.  Remove the bags and allow the tea to cool to room temperature. 

In a large bowl, combine flour, sugar, spices, leavening, and salt; whisk to combine.  Pour the eggs, tea, and whole milk into the center of the flour mixture.  Whisk to form into a rough dough.

Use a spatula to fold 1/2 cup chocolate chips into the dough.  Divide the dough in half and shape the halves into two 2x10-inch logs.  Use the palm of your hand to flatten the surface of the logs. 

Bake for 20-25 minutes; until golden brown.  Allow the logs to cool for 5-10 minutes, then transfer to a cutting board.  Slice the biscotti, on an angle, into 3/4-inch slices.  Place the pieces cut-side down on the baking sheet and bake for 6-8 minutes.  Flip the biscotti and bake for an additional 6-8 minutes on the opposite side.  

Allow the biscotti to cool on cooling racks while you prepare the dipping chocolate. 

In a microwave-safe bowl, combine the remaining 1/2 cup chocolate chips and the coconut oil.  Microwave at thirty second increments, stirring after each, until the chocolate is fully melted. 

Dip each biscotti halfway into the melted chocolate and place on a clean baking sheet lined with parchment.  Place in the freezer for ten minutes to allow the chocolate to set.  

Store in airtight containers and serve with large cups of coffee.  Enjoy! 

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