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Pumpkin Cinnamon Rolls…the best part of waking up


The perfect fall-themed breakfast roll.

rolls unicedThey are so good that I don’t think you need to ice them….

rolls iced

but I iced them lightly while they were warm.

I have had this recipe “pinned” for a while and I finally found a time to make them. The recipe comes from the terrific Smitten Kitchen blog. The step-by-step photos, commentary and instructions give me confidence to try her recipes. I love her blog and her cook book is fantastic.

The rolls themselves are moist and not-too-sweet. The filling is pretty sweet, next time I’ll cut back on the sugar. The icing is made with cream cheese and 2 cups of powdered sugar, and I only used 1 1/2 cups. I don’t care for too much icing, so I frosted them lightly, and they were still great. I made the recipe the night before and baked them on Sunday morning.

My daughter had friends over, and the 2 pans were gone in minutes. One friend liked them so much that he said the rolls should win a prize.


About sweetaddict

I'm a crazy, candy-infatuated, blogger who s so happy that you stopped by. This place is dedicated to all of us who always end up in the candy aisle. I'm totally impartial and answer only to my taste buds. I write about all things sweet from candy to baking to ice cream and beyond. Let me know your favorites.

4 responses »

  1. Thank you for dropping by my blog and some delicious looking treats here on your blog!

  2. You know my favourite thing about this post? You said they didn’t need icing, but you iced them anyway. You’re my kind of cook 😀


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