Pumpkin cinnamon rolls from Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients by Matt Lewis and Renato Poliafito

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

    These were delicious! I adapted the recipe based on what I had on hand. I used AP flour, and added more (1-2 oz.) to make a soft, but not sticky dough. I used "pumpkin water,” drained from my homemade pumpkin puree, instead of the milk. I also added more cinnamon to the filling—the 1/2 tsp. specified in the recipe seemed scant. I used 1 tsp., and could have used a lot more. **It was hard to tell when these were done. The recipe says 25-30 minutes, “until the tops of the rolls are browned” —the photo shows them barely browned at all. I baked them for about 37 minutes and that was perfect. They were nicely browned, golden in the middle the pan, and more deep brown near edges. I used the specified 10” round pan (with 2 of 10 rolls baked in another pan because they didn’t fit), and my oven temp is fairly true. Afterwards, I found Smitten Kitchen's adaptation of this recipe—she uses 2 tsp. of cinnamon in the filling. She also browns the butter, which I will try next time.

  • twoyolks on November 27, 2015

    The cinnamon rolls had good pumpkin and spice flavor. The main problem was that they didn't bake all the way through.

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