Well, this is Lindsey and I am back with some pumpkin cinnamon roll happiness! I know I promised I'd blog about this the same weekend that Ioriginally blogged about my quest, but I decided I needed to tweak my experiment a little before I shared it with you lovely people.
Well., I did it! I made the most delicious pumpkin cinnamon rolls! Now I am going to tell you how you can do it too!
This time around I used Libby's pumpkin puree. It's a favorite of mine. Although, while making these cinnamon rolls I was also baking those pumpkins in the top photo to make my own puree. I like to do that too.
That will be a blog post for another day.
Anyway, THIS time around I want to tell you about these amazing, delicious, pumpkin cinnamon rolls... The first time I made them they were pretty decent, but I still needed to get some of my ratios corrected. I had started off with a much too high volume of water and it took a LOT of flour to get the dough to be workable, which made for a lot of cinnamon rolls, and not enough pumpkin flavor for me.
The first time around I also had this delicious pumpkin butter that Husband (who, from here on out I will refer to as PH) and I purchased in Pine, Arizona. It was so good, and an excellent choice. Sadly, I was all out the second time around. The cinnamon rolls were still super delicious without it in the center, but if you have some yummy pumpkin butter in your home, I strongly encourage you to spread it on top of your dough.
Let's take a gander at a few photos that show a little bit of all the hard work I did, just for you, our wonderful blog readers (also, maybe a little bit for myself and PH)..
Once I had sliced up the roll of dough I put them in the pan, wrapped them in plastic wrap and stuck them in the refrigerator. Then, I woke up early this morning to preheat the oven to 400 degrees. I pulled the pan out of the refrigerator pulled off the plastic wrap and left them sitting in a warm place for an hour and a half.
Once I popped them in the oven I got to work on the cream cheese frosting.
A few things about the frosting. I'm sure we all have our favorite recipe, it's pretty simple, but the first time I made these cinnamon rolls I thought, "these rolls are pretty good, but this frosting is the best decision I ever made after deciding to marry PH." THAT''S how good it is! The secret is the pumpkin spice extract. Just get it. Just, do it.
Okay, now I am sure you are wanting to to find out all the ingredients so you can make these cinnamon rolls yourself, so... here you go! Also, don't feel bad if you end up eating four in one day. That's perfectly okay. PH and I ate too many, and we do not regret it.
Click the button below to download the recipe!
Also, check out a couple of the offers on Amazon below if you can't find the pumpkin pie extract anywhere. And look at those mini measuring spoons! They measure a dash, a pinch, a smidgen, a tad...So cute!
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!