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    Ranch House Recipes

    Original Cheesecake

    Original Cheesecake
    I wanted to share this classic cheesecake recipe just in time for the fast-approaching holiday season! I topped it with caramel, pecans, and whipped cream and it was heavenly!

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    Pumpkin Pecan Cinnamon Rolls with Coconut Glaze

    Pumpkin Pecan Cinnamon Rolls with Coconut Glaze


    Pumpkin Pecan Cinnamon Rolls with Coconut Glaze


    Watch out, Cinnabon! I'm drooling over these & I'm sure you are too! These are sure to become a fall favorite, with their subtle pumpkin flavor, crunchy pecans, & creamy glaze. This flavor combination might sound crazy, but I'm telling you it works! And they're incredibly easy to make. You don't have to tell a soul that the dough isn't made from scratch! 



    I failed miserably on my first attempt to make these. Nevertheless, I persisted & made another trip to the grocery store to buy more ingredients. I felt like a regular Ree Drummond when I adjusted the recipe & the result was delish! Pair these with your favorite iced coffee and your taste buds will totally be in for a treat. Yes, I drink iced coffee all winter. ;) Doesn't everyone??  Here is my all-time favorite iced coffee recipe: https://thepioneerwoman.com/cooking/perfect-iced-coffee/


    We love to read your comments! Let us know what you think & please share the blog with your friends! 




    Happy fall baking,





    Tips & Tricks: I used unflavored dental floss to slice the rolled dough rather than a knife. This method keeps them from looking smashed and ensures that they'll be picture perfect! Here's a video tutorial if you've never tried it! 


    Pumpkin Pecan Cinnamon Rolls with Coconut Glaze

     Prep Time:  10 minutes     Cook Time: 10- 12 minutes 


    Cinnamon Rolls

    2 9" pie crusts 

    4 tsp. brown sugar 

    3 tsp. granulated sugar 

    1 Tbs. cinnamon 

    1/4 can of pumpkin 

    2 Tbs. pecans, chopped

    1 Tbs. butter

    Coconut Glaze

    1 1/2 tsp. vanilla 

    1/2 Tbs. maple syrup 

    1 tsp. honey

    1/3 cup coconut cream 


    • Preheat oven to 365 degrees
    • Stack pie crusts on top of one another and roll out slightly
    • Sprinkle brown sugar, granulated sugar, and cinnamon evenly over crusts
    • Slice butter thinly and place all over crusts
    • Add pumpkin along the middle of the crusts 
    • Top crusts with chopped pecans 
    • Roll the pie crusts up and tuck the edges
    • Slice the roll evenly and place the cinnamon rolls on a greased baking sheet
    • Bake for 10- 12 minutes or until crust is golden in color and the center of the rolls are cooked completely 





    • Browse our website & use code FALL for 10% off any purchase! https://rattlesnakeranchpecans.com/
      • Call our office at 888-PECAN7J (732-2675) to request a free catalog! 







      Oh My Buttermilk Pecan Pie

      Oh My Buttermilk Pecan Pie

      You've found it: the be-all and end-all buttermilk pie recipe! And to send this one over the top, we added some toasted pecan halves! 

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