Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

For the dough: In a large saucepan, combine the milk, vegetable oil and granulated sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the pumpkin puree until combined. ...





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Pumpkin Cinnamon Rolls

We all know about the original cinnamon rolls. My mom made them my whole life, I’ve made them my whole life, and they are hands-down the best cinnamon rolls in the yoo-nee-verse. And we all know that I like to play with the original rolls and come up with different variations, like these Caramel Apple Sticky Buns from 2009. ...





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pumpkin cinnamon rolls

Something kind of terrifying is going on around here, and it started in the back of the closet. I found shoes there, old shoes, shoes that did not fit. They had to go. Thus far, this is the snoring-est horror story yet, but wait, the discontent simmers: Half the closet followed, all of the plastic hangers that drove me batty were replaced with nonslip ones, sweaters were color-sorted, dresses were arranged by season and my husband’s closet is on notice too. ...











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VEGAN PUMPKIN CINNAMON ROLLS

It’s not even November yet and I’ve already gone through 2 pumpkins and 5 cans of puree. Things are getting serious in here. I have no idea how I’ve never made pumpkin cinnamon rolls before, but after perfecting my original World’s Easiest and recently the 1-Bowl Banana Bread rolls, I could hardly wait to try my hand at a pumpkin version. I’m happy to report it was a serious win. This recipe is the first in a series of posts in partnership with Bob’s Red Mill. I have loved their products for years, and when we moved to Portland in 2010 I was thrilled to learn Bob’s was based there. Shortly after I was able to tour their factory and was so impressed to see the attention to quality and detail in everything they do. ...

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