Kanelbullens Dag, North American style

This past weekend we had a sudden transition into what passes for fall out here--a breeze picked up, temperatures went down, the air was positively crisp. No leaves changing color, but I'll take what I can get. In short, the weather was perfect for a little fall baking:



This here is the beginning of a seriously delicious batch of cinnamon rolls. Not just any cinnamon rolls though. Pumpkin cinnamon rolls. With cranberries and walnuts. Sounds delicious, no? They look delicious also:

And they are even MORE delicious if you take it a step further and top them off with a maple glaze:

Yum. Recipe, you ask? Well....I don't exactly have one yet. I used this recipe on the King Arthur Flour blog as a loose inspiration, but I made some definite changes. Mainly, I turned the recipe vegan, but I also played around with the spices and the dry:wet ingredients ratio. My one complaint about cinnamon rolls (in general) is that they can be VERY dry, which I do not care for at all. So I had to do some tweaking to make sure these rolls came out moist. I did make some notes on my modifications, but I'm going to need to make these at least once more before I've got things down and have a real recipe to share. Which means that this fall, I'm going to be having a lot more breakfasts like this:

Can't complain.

more waffling: apple cinnamon!

My adventures in Vegan Brunch continue with some delicious apple cinnamon waffles:



I made a batch of these and froze most of them to have on hand for quick breakfasts during the week (they reheat really well!).

Apple cinnamon is one of the suggested variants on the plain raised waffles recipe. I added about a teaspoon of cinnamon and 1/2 c. chopped dried apples to the batter (the cookbook suggests fresh apples, but dried were convenient at the time, so I went with that). The result was waffles with a little bit of tart sweetness--they taste delicious totally plain, or with a generous dollop of apple butter, as shown above.

In the last post I wrote about this waffle recipe I mentioned that I thought the recipe called for a lot of sugar. This time around I cut sugar down to 1 tablespoon and I think it definitely improved things. The waffles themselves had a more "neutral" flavor and I also didn't have any problems with the outsides browning too fast or sticking to the waffle iron, both of which had happened with the first batch. The browning/sticking issues may, of course, depend somewhat on your waffle iron, but if you're finding it's a problem, try reducing the sugar. As an added bonus, you can then allow yourself to load on more syrup later!