Pumpkin Cinnamon Roll Casserole

Well here we are, one day to go before the Super Bowl of cooking days!  Can you believe it’s already here?  And it will go as quickly as it came.  Leaving us to do this all over again in just a few short weeks for Christmas.

When we were growing up, one of our many Thanksgiving family traditions was cinnamon rolls for breakfast.  My mom would wake up much earlier than the rest of us (although I am sure she never went to sleep, as she was up all night prepping for the next day), and make, from scratch, the most scrumptious cinnamon rolls.  When the smell of those buttery, rich rolls made their way through the house and straight to our noses, still lazy on the pillow, we couldn’t get up fast enough.  So this year, I took a spin on that favored tradition, and tried a Pumpkin Cinnamon Role Casserole.

Now, I had seen various versions of this recipe done on cooking shows and online, but most required the preservative packed Pillsbury brand of rolls.  And if you haven’t figured it out already, that’s not my style.  I try my best to keep those out of my day to day cooking, but every now and then they creep in in the form of Oreo’s or Skinny Cow Ice Cream.  Hey, I’m not perfect!  So imagine my delight when I discovered that Annie’s makes their own organic version of those gooey treats in a pop can.  I was thrilled!  They are a bit pricier than their Doughboy cousin, but are so worth it.  The flavor is richer, and you don’t have the guilt of putting something into your body that you can’t even pronounce.  Thank you Annie’s!!! So when mixed with a little bit of pumpkin, you cannot go wrong! It is a breakfast casserole fit for fall. Best of all, this recipe can be made a day beforehand and stored in the refrigerator.  Just pop the dish in the oven whenever you are ready, and wait for it to bake up fresh for breakfast.  Although nothing compares to Mom’s cinnamon rolls, these will still be sure to please.

Before I finish this article up, I just want to take a moment for another Thanksgiving tradition, highlighting the things I am most thankful for.  I have a roof over my head, food on my table, a job to wake up and go to each day, and to live in a country that allows me freedoms most others in our world are not afforded. I am also so very blessed to be surrounded each day with the love of wonderful friends and family.  More importantly, that they are all in good health! So on that note, Happy Thanksgiving Cupboard Followers!  I hope you enjoy the day celebrating all the things you are thankful for, big or small.

Happy tastings,



Pumpkin Cinnamon Roll Casserole


  • Three 5-count Annie’s refrigerated cinnamon roll dough, with icing
  • 3 eggs
  • 3/4 cup pumpkin puree
  • 1/2 cup organic Milk, 2%
  • 1/2 cup brown sugar (light or dark), packed
  • 1/4 cup granulated Sugar
  • 1 Tbsp pumpkin pie spice
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp salt, or to taste
  • confectioner’s sugar frosting (recipe below)


  1. Preheat oven to 375F. Spray a 9×9-inch pan with cooking spray; set aside.
  2. Cut each cinnamon roll into 9 smaller pieces.
  3. Scatter in prepared pan, separating the pieces from one another because they stick together if you slice them in stacks; set pan and the icing from the packaging aside.
  4. To a medium bowl, add the eggs, pumpkin puree, 1/2 cup milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla, cinnamon, salt, and whisk until smooth.
  5. Evenly pour the mixture over the cinnamon roll pieces.
  6. Evenly drizzle the icing. If the icing is cold, warm on the stove for about a minute and it will make drizzling easier.
  7. Bake for about 40 minutes to an hour (depending on your oven), or until the top is set in the center and lightly golden brown.
  8. In a medium bowl, mix ingredients for the icing (recipe below).
  9. Evenly pour atop of casserole. Serve immediately, while still warm..

Confectioner’s Sugar Icing


  • 2 cup Confectioners’ sugar
  • 4 tbsp Cream or milk (or more if needed)
  • 2 tspn vanilla extract


  1. Mix all three ingredients together, until fully incorporated.
  2. Add more milk if thinner consistency is preferred.

White Almond Naked Cake…

Hello Cupboard Followers!

It’s been a couple of weeks since my last post, but as it is this time of year, life has been a little bit crazy.  After the Halloween soiree, family coming into town, house sitting, and what feels like the 150 birthdays that were celebrated lately, things have finally started slow down.  And I have decided to welcome this little breather with open arms, because in just a few days we have Thanksgiving, followed by all the other hustle and bustle brought by Christmas and New Years.

Speaking of those back to back birthdays, I thought I’d share with you a very special cake that I made for a very special Mom.  So you see, baking a cake for her is always a little daunting.  When it comes to anything produced in a kitchen, she is the biggest critic (especially with me!).  And everything else about her birthday is always so well done.  The dinners, the décor, the friends and the family….I would just die if my cake to end the night was sub par.

And this year was no exception.  A special thank you to my wonderful friend Lena, who so graciously helped get us get set up at the always outstanding Mission Ranch in Carmel.  That was where Mom wanted to go, and I am so glad we did!  We had the best time….great music, joyful conversation, plenty of boozy beverages, and delectable food.  Next time any of you go, or if you haven’t been already, I highly recommend the Prime Rib.  Seriously mouth watering!  And if you don’t believe me, believe the 10 people at our table who ordered it and didn’t have a lick left on their plate. YUM!!

So how do you follow that?  Well, this year I thought to keep it simple.   Let’s leave the frill and the fuss to the dinners and cocktails and leave the cake with only one requirement. Tasty.  My mom is a lover of all things almond, so this year I put together a simple white cake, infused with almond and vanilla bean.  Because Vanilla bean really is vanilla on steroids.  Don’t you just love when you take a bite of something and see those little flecks of flavor?  It’s almost reassuring you that your sweet treat was made with best and you only deserve the best, right?  Ok enough of the vanilla.  So, keeping the cake simple, I went for a naked look.  Not that naked!  Get your mind out of the gutter!  I am talking about a naked cake.  You know, the cakes that need not an outer layer of buttercream, because they’re just so darn yummy on their own?  And something about the barely there frosting is so refreshing.  And we can feel a little less guilty about indulging in a cake with a bit less butter and sugar.  Seconds anyone?  Needless to say, this cake exceeded my expectations, and more importantly, garnered an approving smile from my mother.  Success!

Happy Tastings,



White Almond Cake


  • 2 (18.25 ounce) package white cake mix (I used the Pillsbury Purely Simple-No preservative and no bleached flour, so it’s A-ok with me!)
  • 2 cup all-purpose flour
  • 2 cup white sugar
  • 2 teaspoons salt
  • 2 2/3 cups water
  • 2 cups sour cream
  • 6 tablespoons vegetable oil
  • 2 teaspoons almond extract
  • 2 vanilla bean pods
  • 8 egg whites
  • Vanilla Almond Buttercream Frosting (recipe follows)


  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 round cake pans.
  2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed.
  3. Slice vanilla pods down the middle, and scrape clean the insides with a knife.  Add in with water, sour cream, vegetable oil, almond extract, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
  4. Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Allow to cool before frosting.
  5. Spread about a half cup, or more, of frosting in between each layer.
  6. Use remaining frosting the coat the outside of that cake, just so.  You want to to able to see the layers, so lightly frost.  Make sure the buttercream and cake layers are even  with each other on all sides

*Disclaimer, I only used 3 out of 4 of the cakes for this recipe.  The fourth, I froze to use for a later time….By all means, use the 4th cake.  I just felt it would be too tall for what I needed.

Vanilla Almond Buttercream


  • 3 cups powdered sugar
  • 1/2 cup unsalted butter, softened
  • 2 vanilla beans
  • 2 tablespoons milk


  1. In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and milk.
  2. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.