We were supposed to make Devil Dogs with Malted Buttercream Filling this time, but I am too deep in my yearly pumpkin obsession to do chocolate and buttercream right now. For me, pumpkin is pretty fleeting–October and November, then on to other things for Christmas baking–but I can do chocolate anytime.
I didn’t intend to go rogue necessarily, but a few weeks ago my boys were flipping through Baked Elements and pointed at the Pumpkin Cinnamon Rolls recipe. ‘Mama. Make these.’ And I have been thinking of them ever since.
These cinnamon rolls were so easy to make, but they look so beautiful they would be perfect for any fall brunch. The only 10″ pan I own is a springform and that was perfect. Once they were out of the oven I just took the sides off the pan and slid the rolls, still on the 10″ round onto the cake stand to frost. If I was going to travel with them I would have just put the round into the cake taker and been on my way.
I did make the frosting ahead of time but that ended up not making a difference. I used an offset spatula and smeared/dripped the frosting evenly onto the rolls. As lovely as the picture is in the cookbook, I require more than just a delicate drizzle of frosting on my cinnamon rolls: they need to be drenched.
The pumpkin made the finished rolls soft and puffy and they were spicy and yummy from the cinnamon and nutmeg. (I didn’t have ground cardamom) I would definitely make these again, and I probably will before pumpkin season closes out for the year.
Go over and check out my friend’s devil dogs!
Next up: Good Morning Sunshine Bars! Yay, I’ve been wanting to make these!!