The perfect fall-themed breakfast roll.
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.