It’s still Pumpkin Week! Yay!
It’s also apparently smittenkitchen week, so, hope you can deal with that. I’m pretty sure if we met in real life, we would be insta-friends because every recipe she posts reads my stomach. And I’m powerless against making them. I had all these plans in mind for last Saturday’s breakfast, but all other options fled my mind when THIS came on the scene.
Given my recent obsession with finding a homemade cinnamon roll that lives up to the very high expectations I’ve somehow come by, I’ve been testing a very high volume of cinnamon rolls. See:
Seriously, though, I don’t know where I’ve gotten these overblown standards in my head for what a cinnamon roll should be like. I would say it was Toby’s on 35E, but the second time this fall that I sampled one, it was actually not good. It could have also been these rolls, which I made so long ago, that perhaps my memory of their maple-y goodness has risen to some lofty heights.
In any case, these did not quite take the cake for me. They were kind of dry. Meh. Still yum, though.
Update since I drafted this post: I think perhaps the key to these is baking them in a round pan all squished together. I tried them again a few weeks later–I had frozen the dough, letting the rolls thaw and rise overnight–and they turned out far better. Also, I underbaked them slightly. Try the round pans. Magic.
Eva seeking, neva sleeping,
Pumpkin Cinnamon Rolls
You can find the recipe at smittenkitchen. Her pics are better, but I would have added more moisture into her adaption of the recipe. Not that I would know how to do that. More butter, anyone?