Y'all. These pumpkin cinnamon rolls. They were real good. Thursday my friend and I had a baking/hang out in the beautiful weather day and busted these bad boys out. We used this recipe from Smitten Kitchen, which is pretty infallible when it comes to recipes. Have you visited this blog full of heavenly goodness yet? Oh you haven't? Prepare for your world to be rocked.
But, before we get into the nitty gritty deliciousness, first you must meet Tyler.
Yes, those are glasses of milk. Things you should know about Tyler: 1. He is hilarious, awesome, and probably cooler than you are because he's lived in France a whole bunch. Most recently in a provincial village (literally), a la Beauty and the Beast, on the coast of France. Not fair, I know, I have life envy. 2. He loves cooking (and consuming) good food just as much as I do. We're both big fans of butter, so OBVIOUSLY he's a genius in the kitchen like yours truly. Ahem. 3. He will whoop your butt in bananagrams. For real.
Here's the photographic rundown of our adventure in baking:
Biggest cinnamon roll-log ever. Quote of the day, "these are going to be some tight buns!".
While Tyler took a Jackson Pollock approach to icing his rolls (first picture), I just kind of smeared icing everywhere. I had icing all over me. Because I'm five years old like that.
These were seriously delicious y'all. Go make them. Best cinnamon rolls I've ever had, FOSHO. The only downside was that they weren't as pumpkin-y as we thought they'd be. We debated on whether adding more pumpkin to the dough would change the consistency and also pondered adding pumpkin to the icing (which is phenomenal as is and totally worth stealing from this recipe even if you hate cinnamon buns, although I'm not sure we can be friends if you do). Maybe next time. Regardless they were amazing and they lasted a little over 24 hours before they were demolished. Brendon loved them. They will be made again, probably sooner than later.
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