Laughter and Hellos and Pumpkin Cinnamon Rolls

Today I met someone from Ohio, who knew, in fact, just where I grew up. We chatted and chatted and ended up taking a photo together. They were just traveling through. They weren’t the only first-time-traveling-through people I met today.

 

I also met two jolly ladies, sisters, one named Amy and the other name I didn’t catch. They had lunch in Fairbury. Most of the time, they said they can’t remember the restaurant name. Sometimes it’s Lost Time, sometimes it’s Time for Lunch, or maybe it’s the Tick Tock restaurant. Laughter rang loud and clear as they named off all the options for Lost in Time. As they were walking out the door, I invited them to come back for the Christmas Open Houses on November 7th. They said they’d for sure come to shop and to eat at “Christmas Time“. More laughs burst as they left.

 

There are so many lovely people in this world and The Country Cupboard is definitely a place to meet them. Stop by to join in the discovery of delightful people from here and there.

 

And mark your calendar for the Fairbury Specialty Shoppes Christmas Open Houses coming up on the first Monday in November. We’re all getting excited about treats and holiday décor. More details will follow soon for it and also for our Big Christmas Open House on Saturday December 3rd.

Mini Pumpkin Cinnamon Rolls

Someone shared this recipe with me. And it’s ready in less than 30 minutes!
For the pumpkin cinnamon rolls:
1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
1/4 cup pumpkin butter*
3 tablespoons brown sugar*
1 teaspoon ground cinnamon*
For the cream cheese frosting:
3 ounces cream cheese, softened
1/4 cup butter, softened*
1 1/2 cups confectioner’s sugar*
1/2 teaspoon vanilla extract*
1 tablespoon milk (more if you like a thin frosting)
*Ingredients are available at The Country Cupboard.

 

1. Preheat oven to 375 degrees F.

2. Unroll sheet dough into one large rectangle. Spread pumpkin butter evenly over the dough. Evenly sprinkle brown sugar and cinnamon over the pumpkin butter.
3. Starting with short side of the rectangle, roll up into a log. Using string, dental floss, or a serrated knife, cut the roll into 10 slices. Place slices, cut side down, in a greased 8 x 8 baking dish.
4. Bake 18 to 20 minutes or until golden brown. Let cinnamon rolls cool in pan for 5 minutes.
5. While the cinnamon rolls are cooling, make the cream cheese frosting. In a medium bowl, stir together cream cheese and butter until smooth. Whisk in the confectioner’s sugar, vanilla, and milk. If the frosting is still too thick, add a little more milk and whisk until smooth.
6. Spread frosting over cinnamon rolls and serve! There’s often leftover frosting, so use as much as you like.
Note-if you can’t find the Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet you can use regular Pillsbury crescent rolls. Just press the dough together to form a large rectangular sheet.
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