New Year's Day 2010: Me, in little town on the prairie Manhattan, Kansas, hearing about making cinnamon buns from a person I would never see again in my life, jealous of her ability to make such things. I wished I could make some (and not eat the entire batch in one sitting), alas, I put it to the back of my mind as something I would do "someday." That someday came last Thursday. I woke up to find a pumpkin cinnamon roll recipe link floating around the Twitter, and it's from a cookbook you *want* to buy.
The wonderful men behind Baked have released their *THIRD* cookbook, Baked Elements. I don't know how they do it. So many recipes, so many things, so much experimenting! I'd never realized how ridiculously easy making cinnamon rolls is, you mix, rise, roll, cut, rise, bake. Ridiculously easy. If you're one who's had nothing but trouble working with yeast, like myself, this is the recipe to try that will make you realize it's not you, it's not your kitchen, it's the yeast. The pumpkin flavor is a bit subtle as it's not much you add in, but it adds a richness to the dough that you don't get in regular cinnamon rolls. There is the added bonus of having your kitchen smell delicious. Just remember to really let your cream cheese soften--I was hasty and it made my frosting a bit chunky.
For the recipe, head to Three to One. Or just go buy their book, I promise it's full of recipes you'll love.