Pumpkin cinnamon rolls from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • trudys_person on November 06, 2021

    @anya_sf Funny! I made these the same day, from the original recipe in Baked Elements. I used instant yeast called for in that recipe, and didn't have any problems with rise. I agree about sugar/sweetness, so I skipped the icing this time. I made a long note on that recipe. I think the perfect recipe is somewhere between Deb's and Matt and Renato's ... But these are definitely worth the trouble! Your photo looks great!

  • anya_sf on November 05, 2021

    I bought active dry yeast just for this recipe, hoping the rolls would rise faster in the morning (after chilling overnight), but after 1.5 hrs, they had hardly risen. I was in a hurry, so I baked one pan anyway. I let the other pan rise another 1/2 hr, at which point the rolls were definitely larger. Both pans rose a lot in the oven and ended up basically the same. There was a lot of sugar filling so I didn't feel any need to add back the sugar that fell out - next time I'd reduce the sugar by 25%. In the icing, I just used half the powdered sugar and thought the sweetness was just right. These rolls were soft and delicious, definitely a treat.

  • Taginediary on October 17, 2021

    I used "instant dry" and not "active dry" as she specified in notes (doh!) and it took *so* long to rise, both 1st and 2nd times. Otherwise the flavor was delicious, would def make again with the right yeast. I learned that if I keep my oven open with a spoon to crack it a little the oven light will bring the temp in there to the optimal 70-80 degrees for rising (although it still took a long time on my 2nd rise, about 3 hrs!). I froze half the batch and will see how that works out!

  • Vanessa on October 07, 2012

    Oh boy oh boy oh boy! We didn't find the dough nearly as sticky as I feared it would be, just beautifully soft. With rapid-rise yeast, the entire production from start to eating only took about 2 1/2 hours. The flavor was great (head and shoulders above plain cinnamon rolls), and the icing was terrific (and terrifically easy) too.

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