It’s that time…pumpkin everything! Nothing is better than fall. (I may or may not say something like this when approaching every season.) Seriously, mulled wine, a warm pumpkin spice something, gooey pumpkin-flavored treats, big sweaters, soft throws, I just love it all. These Pumpkin Cinnamon Rolls were just the choice for my intro to fall cooking! Ree Drummond, a Food Network favorite, may not offer the healthiest recipes, but they’re sure the most satisfying. Details below are a must!
How to make it an A+: Okay, I have a ton of tweaks for this recipe. It’s good, it really is, but it’s missing the powerful flavors I look for in a special treat like this. I need more salt, more butter, more cinnamon, and more pumpkin! I’m a gal of excess–what can I say. So, how to work all of that in to this recipe? I would switch all butter from unsalted to salted which will help right away. I would also add butter to the cream cheese frosting. My favorite versions of this frosting are always more of a buttercream-cheese. Next, I would double the amount of cinnamon in both the dough, and the filling. Lastly, (this was more of a request from my husband) you need more pumpkin! It has a hint, but not enough. Add 1/2 cup more, and perhaps some pumpkin pie spice. Don’t overdo the frosting and don’t overcrowd the baking dish. This recipe (along with the changes) is worth it, I swear!