Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Yield: 12 cinnamon rolls

DOUGH INGREDIENTS
1 cup warm milk - not hot
1/4 cup butter (or olive oil)
3 1/2 cups all-purpose flour, divided
1/4 cup granulated sugar
1 Tbsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground clove
1/2 tsp. salt
1 envelope instant or ‘rapid rise’ yeast (approx. 2 1/4 tsp)
1 egg

PUMPKIN FILLING INGREDIENTS
1/3 cup pumpkin puree (not pie filling)
1 Tbsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground clove
1/3 cup granulated sugar
1/3 cup packed brown sugar
2 Tbsp. ground cinnamon
4 Tbsp. butter, (completely) softened

ICING INGREDIENTS
1/4 cup butter, softened
1 tsp vanilla
1 1/2 cups powdered sugar
1-2 Tbsp. milk (if needed)

DOUGH DIRECTIONS
Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. If needed, let the milk mixture sit for a few minutes until it is warm but not hot.

In the bowl of a stand mixer fitted with the dough hook, mix together 3 cups of the flour, sugar, spices, yeast and salt until combined.

Slowly add milk, melted butter, and egg to the flour mixture. Mix on medium-low speed until dough forms a ball and pulls away from the sides of the bowl. If the dough is sticking to the sides of the bowl, add the remaining flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl. Continue beating for 5 minutes on medium-low speed. Remove the dough hook and cover the bowl with a damp towel and let rest for 10 minutes.

FILLING DIRECTIONS
Meanwhile, make your pumpkin filling. In a small sauce pan combine pumpkin and spices for the filling. Stir on medium heat for about 5 minutes. This will help concentrate the pumpkins flavors and evaporate the excess moisture in the pumpkin puree. Remove from heat and place mixture in a small bowl to help it cool down a bit before spreading on dough.

BACK TO DOUGH DIRECTIONS
Once the dough is rested, turn it out onto a floured work surface. Roll the dough out into a large rectangle, about 14 x 9 inches in size. (If you want all edges to be even, you can use a pizza slicer to cut the dough into a perfect rectangle.) Using a knife or pastry spatula, spread the softened butter out evenly over the entire surface of the dough. On top of that, spread the pumpkin mixture and then sprinkle evenly with the cinnamon and sugars.

Beginning at the long edge, tightly roll up the dough. And then give the final seam a little pinch so that it seals. Cut the dough into 12 equal pieces. I use a 12 slot muffin tin, but these will fit nicely in a pie pan as well. Place each of the cut cinnamon rolls into a greased muffin tin or a greased pie plate. Cover again with a damp towel, and leave the dish in a warm place to rise for 25 minutes.

While the dough is rising, make the icing.

When the rolls have risen, uncover the dish, place on the center rack of the oven and bake at 350 degrees F for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Slater with your icing and serve.

ICING DIRECTIONS
Whisk together butter, vanilla and powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin. If the icing is too thin, add a tablespoon or two of powdered sugar to thicken.

WHAT I USED:
For the bags I purchased the ones below on Amazon. I also decided to purchase a sealer for extra security for the bags since I was mailing them. I really didn't want my family to open the box and find all the ingredients had merged together. But that could be my OCD talking :).

As far as the labels. I made them myself. I used Adobe Illustrator to make them, but it's just as easy to use Microsoft Office. Just open a new document, draw a text box and insert the text. Make sure the border on the box is a little thicker and then when you cut them out, cut just outside the line leaving a white border. I used full sheet sticker paper in my ink jet printer.

Banana Bread w/ Toasted Walnuts
Makes one 9-inch loaf

Ingredients
2 cups unbleached all-purpose flour, plus more for dusting the pan
1 1/4 cups walnuts, chopped coarse
3/4 cup Sugar (if you want to make it Sugar Free add 1 cup sugar substitute instead of Sugar)
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain Greek yogurt
2 large eggs, beaten lightly
3/4 stick unsalted butter, melted and cooled (or olive oil)
1 teaspoon vanilla extract

Directions

1. Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C) degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool.
3. Whisk the flour, sugar (or Splenda), baking soda, salt, and walnuts together in a large bowl; set aside.
4. Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
5. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.