Butterscotch Pecan Rolls

From the kitchen of One Perfect Bite...It wouldn't be Christmas in our house if, at some point, there weren't sticky buns on the table. They are a favorite of the Silver Fox, who, after 50 years of marriage, continues to remind me his mother always made them for him. "He had a very good mother," said she sotto voce. I already have several recipes for the rolls, but because mine always seem to be drier than I'd like, I keep my eyes open for new ways to prepare them. I found this recipe in a Better Homes and Gardens special interest publication called Breakfast and Brunch recipes, and because it was an editor's favorite, as well as being an award winner, I bravely threw myself into the fire and commenced to take another stab at sticky buns. As it turns out, those editors may know a thing or two about picking prize winning recipes. I love these buns and I think those of you who give the recipe a try will also. You just can't beat fast, easy and delicious and these buns are all of that. I double-batched the recipe today with the intent of freezing one pan of the rolls to serve on Christmas morning. When I freeze bread and rolls, it usually is with the intent of using the oven to thaw and warm them in a single step. To that end, once the rolls are turned out of the pan, I foil-wrap and freeze them in a single layer, and then when I want to serve them, I move the entire package to a 300 degree F oven for 20 minutes. It works every time and the rolls taste every bit as good as when they first came from the oven. I hope some of you will keep these rolls in mind for your own Christmas breakfast. Here is how they are made.

Pumpkin Cinnamon Rolls with Cream Cheese Icing

From the kitchen of One Perfect Bite...I've had these rolls in the freezer for a month now. My original plan was to serve them for breakfast on Thanksgiving Day, but unexpected guests depleted my freezer stash this morning. The good news is the rolls disappeared quickly, and that always is a sure sign that a recipe is good enough to share with you. The recipe was developed by Diane Rattray, a Southern cooking expert at about.com. I've worked with her recipes before, so I knew the rolls would be great. The recipe looks long and a bit complicated, but it is neither. The ingredient list contains a lot of common seasonal spices and several types of sugar that I suspect you already have in your pantry, and I'm happy to report the directions that come with the recipe, include instructions for making the rolls by hand, with a dough hook or in a bread machine. Unbaked rolls can be frozen for up to a month and those that are baked can also be frozen for that length of time if they are not frosted. I love to serve these warm and dripping with the cream cheese glaze, but there is no reason they can't be served at room temperature. If you are looking for a seasonal breakfast roll, you might want to give this one a try. Here is how the buns are made.