Pumpkin spice cinnamon rolls from BraveTart: Iconic American Desserts (page 271) by Stella Parks

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

  • jenburkholder on October 01, 2022

    Agreed, these were fabulous. Super tender and buttery, pumpkin flavor is mild but present, and the spices are perfectly balanced. I followed the order given in the book and it worked out well - minimized cleaning. I also just spread the filling and the frosting, since I hated the idea of wasting two bags. Baked in a 9' x 13' aluminum pan and they fit perfectly. Only tricky part of the whole thing was that I don't have a stand mixer, and the dough was so soft and sticky that kneading by hand took the better part of an hour with a bench scraper helping. Didn't have to add any extra flour though. A good amount of work, but made for some very happy coworkers! Definitely worth making again.

  • anya_sf on November 12, 2017

    Fantastic! Nice pumpkin spice flavor (not too PSL), sweet but not overwhelming. I made the dough first to let it rise (took 2.5 hrs in my chilly kitchen), then the frosting, then the filling, which I didn't bother putting in a bag (easy to spread from the bowl). The dough was so soft at first that it wasn't even dough - had to add more flour, but tried to add very little. It was still so soft that I didn't have to roll it out, just patted it. I did not have 8"x3" round pans, so I used 8"x2", which worked. The instructions don't mention greasing the pans, but I did butter the sides, in addition to parchment on the bottoms. I LOVE that these are assembled and refrigerated overnight. I worried they wouldn't rise enough, only being out of the fridge while the oven preheated, but they rose perfectly to the height of the foil during baking. We ate them immediately and they were very soft and tender. They'd benefit from cooling for an hour or so before serving, but good luck with that plan.

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