This week has been a bit stressful here. Everly decided that 15 months was long enough in her crib and made a break for it by flinging herself out over the rails. At first, I thought it was a one time thing but she repeated it over and over until we had no choice but to ditch the crib and replace it with a big kid bed. So we headed over to Ikea and assembled a cute little iron railed bed, tucked it in her room and waited for fits to come. After all, she’s only 15 months and I just assumed this would be a nightmare! But luckily she seems happy to have a little more space to sprawl and we’ve had to put her back into bed…oh…about 20 times before she finally falls asleep.
Today is day 6 with her new bed and to ease some of the tiredness in the house I decided to test run our Thanksgiving morning breakfast. Well it was totally devoured and hopefully with a full belly, our little wiggly girl will only need to be moved back into her bed 10 times tonight! Fingers crossed!
For the Dough
3 Tablespoons butter
1/3 cup milk
1 packet of active yeast
2/3 cup pumpkin puree
2 Tablespoons sugar
1/2 teaspoon salt
3 cups flour
1/2 cup sugar
1 Tablespoon cinnamon
For the Caramel Sauce
1/2 cup brown sugar
1/2 stick of butter
Warm milk and butter together until the butter is melted then sprinkle the yeast over the top. Sprinkle the 2 Tablespoons of sugar and mix slightly. Set aside until foamy.
In your mixing bowl, combine flour, pumpkin, salt, and the milk/yeast mixture and using your dough hook, mix until a ball forms. Continue kneading for 5 more minutes.
Place the dough in a lightly greased bowl and cover with a towel, set in a warm spot and let rise until the dough doubles in size.
In a bowl, mix the rest of the sugar with the cinnamon and tear off golf ball size piece of dough. Roll them into a ball and coat them in the sugar mix. Then toss them into a greased bundt pan. Continue until all the dough is coated. Again cover with a towel, and let rise until doubled in size.
Make the caramel sauce by melting butter in a saucepan and stir in the brown sugar until the sugar dissolves. Pour over the dough making sure to pour into all the nooks and crannies.
Bake at 350* for 20 minutes then remove, cover with foil, and continue to bake for 15 more minutes.
Let cool for about 10 minutes the invert onto a plate. Let cool a little longer but serve warm.