Warm cinnamon rolls cooking in the oven is one of my favorite scent memories. My mom used to make them all the time when she had a day off of work. We would usually have them for breakfast, and if any were leftover, we would eat them again for an afternoon snack. The only kind of cinnamon rolls that I ever made were the kinds that came out of the cans from the supermarket. They were okay, but not as good as mom’s. The process of putting them together always seemed a bit complicated and I didn’t really care to learn.
Now that I have my own kids, they should be able to taste what a real cinnamon roll is. That’s when I looked up this recipe on The Pioneer Woman. Not only was it the cinnamon roll I was looking for…it had pumpkin in it!
We love pumpkin at our house and this dessert was a huge hit. They were gone before I knew it and the kids wanted more. I will be making this a new tradition for my family for sure.
Recipe courtesy of The Pioneer Woman. Photo credits go to Recipes Hubs.
THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Use waxed, unflavored dental floss to cut rolls evenly.