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Bake It So - 2010
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Tuesday, November 16th, 2010

Tomorrow my office gets a Pumpkin Cinnamon Bun Cake. It's a different recipe because it uses yeast and starts in a cold oven. I was a little worried about my yeast--it's pretty old but I keep yeast in the freezer and it seems to last forever when you do that. It rose nicely and the cinnamon and pumpkin filled the kitchen with good smells. The original recipe is an 8x8 size that feeds 9 people or so. I doubled the recipe and used a 9x13 pan. I nearly thought I would be cleaning the oven again. It rose high in the pan but no spillover. It came out all bubbly and crusty. After 30 minutes of cooling, I mixed a cream & powdered sugar glaze and drizzled that over the cake. Looks great--hope it tastes as wonderful as it looks.

Oh this looks sublime!
Richie & Ashley   Tuesday, November 16, 2010
Hey, Grant how much Muscadine wine do I have to send you, to have one of these beauties arrive at my house ready to eat?
BeanCounter37   Wednesday, November 17, 2010
Sounds like a pretty good bargain, Bean--I don't like much wine but I did like the Muscadine wine I sampled when I came for Grant's wedding. :)
LGrant   Wednesday, November 17, 2010
The pumpkin cinnamon bun cake was a big success. I highly recommend it for your holiday baking. The pumpkin flavor is light but notable, the yeast adds a nice tone and texture, and the cinnamon streusel adds a nice warm and deep flavor. Merrick said it wasn't overly sweet and the textures and taste matched well. Definitely one I will do again--maybe even this weekend for the librarians!!
LGrant   Wednesday, November 17, 2010
ooo yum!!!
Amber,Emily, & Katy's Cooking Adventures   Wednesday, November 17, 2010
where was the recipe for the Pumpkin Cinnamon Rolls?
Rose G. Deaton   Saturday, November 20, 2010
If you mean the one pictured above, here's the link:


If not, let me know. It doubles well for a 9x13 pan for a larger group (which is what I made both times). Would be great for Thanksgiving morning!!
LGrant   Saturday, November 20, 2010
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