Introducing Simple Local Life “Recipe Contributor” Vicki Macdonald

I really enjoy cooking and baking, but a lot of time, especially this past year, I feel like I am just in the business of churning out food to keep us all going. I fall back on those family favourites time and time again. When I need inspiration, like Pumpkin Cinnamon Rolls, I know exactly where to turn…my friend Vicki Macdonald!

Vicki has lived in Baker Settlement for the past 24 years with her husband Daniel…who she thinks probably taught about 50% of my readers….;) She is the mother of two boys (now men) — Jonathan & Brian and the thing that makes her most happy is cooking and baking good food.

Now we can all be inspired by Vicki’s recipes and creations…I am so happy to announce that Vicki will be joining us here at Simple Local Life as a contributor! A few times a month she will be sharing some of her favorite recipes and showing us what she is cooking up in her kitchen. I can’t wait! 🙂

Her first recipe…Pumpkin Cinnamon Rolls…already has me excited! Take it away Vicki….

This is a favourite recipe for no-rise cinnamon rolls that I modified to include pumpkin to tempt you this fall season. Many people are scared of cinnamon rolls because when you look at them, it seems like they are hard to make.  These are really simple to do.  They really only take about 10 minutes to prepare.  And the pumpkin makes these cinnamon rolls extra special.  Try them.  You’ve got this!!

In a mixing bowl, put shortening.  Add dry ingredients (flour, salt and baking powder).  Using the mixer, cut the shortening into the dry ingredients.   In a separate small bowl, mix one cup of pure pumpkin, 1/3 cup of milk, 1 tbsp. sugar, 1 tsp. pumpkin spice.  If you cannot find pure pumpkin, and/or you have pumpkin pie filling instead, just omit the pumpkin spice and sugar as that pumpkin is already flavoured.  Either works just as well.   Stir together to combine.  Add to the flour mixture and mix to combine.

Lightly flour the surface of your ball, and roll into a rectangle that is about 15=18 inches long and 10-12 inches wide.  It should be about as long as your rolling-pin.  (see photo), and only about ¼ inch thick.

Using softened butter, generously butter the surface of your dough with a butter knife.  Do not be afraid to leave butter thicker in spots.  It will all turn into bits of delicious goodness in the center of your rolls.

Add brown sugar, and using your hand, lightly spread the brown sugar evenly over the surface.  Then sprinkle the cinnamon evenly over the brown sugar.  From the back long side of the dough (parallel with the rolling-pin in the picture) begin rolling the dough fairly tightly, and roll toward yourself.

Once rolled completely be sure the edge is on the bottom so it seals.   Shape the roll with your hands so it is uniform thickness.  Then you are ready to slice the dough into ¾ to 1 inch slices.  I like to get about 16 rolls in my 13 x 9 glass pan, so judge your thickness accordingly.

Put in ungreased glass pan.   The rolls should be touching but not squished together.  They will rise a little bit with baking.

Bake at 375 degrees for about 20 minutes.

While you are waiting for the rolls to cook, whisk together the icing ingredients until smooth.  You can drizzle the icing onto the rolls when they have cooled for 5-10 minutes.

The finished product is mouth-watering, and so impressive!!

Serve warm for best results!

Thank you so much Vicki and welcome aboard! I know our readers are going to inspired by your recipes as much as I have been. Can’t wait to see what’s next! 🙂