Our Christmas morning tradition in our house is to make our own cinnamon rolls. Well this week, Christmas came early. I found a recipe online for Pumpkin Cinnamon Rolls that I wanted to give a try. The recipe was created by a fellow blogger, Katie Goodman from Good Life Eats. You can visit her site for the recipe. Below you will find my experience with this recipe.
1. If you have made your own cinnamon rolls before you will have no trouble with this recipe.
2. I used homemade pumpkin puree in this recipe. I did have trouble trying to cut my pumpkin into quarters to roast it in the oven. But with all of my poke holes, there was plenty of places for steam to escape, so no explosions took place.
3. This recipe calls for two rises. Your looking for your dough to double in size. It took me 1 hour for the first rise and 45 minutes for the second rise just as the recipe said.
4. I did not use the cream cheese frosting, I am really not a big fan of it. I would rather have a basic icing of powdered sugar mixed with heavy cream until you get the right consistency. If you are going to do this, make sure to add your cream a little at a time.
5. I ended up with 13 cinnamon rolls instead of the 15-16 the recipe says there will be. Each person might cut their rolls at different sizes, so this isn’t a big deal.
6. Whenever I am baking I never set my timer for what the recipe says whatever I am baking will finish by. It’s best to check way before hand to see how things are progressing in your oven. My rolls were done closer to the 20 minute mark. The recipe says 20-30 minutes.
7. I did end up with some extra filling, which you could save if you want to make these again.
Final Verdict: These were delicious cinnamon rolls. They were different enough from your run of the mill roll. The pumpkin flavor was subtle, which I liked. The spices really brought the rolls to life. Everyone I gave one to loved them.
Recipe Grade: A