Pumpkin Cinnamon Rolls

Baking is my therapy. There's something about all the measuring and mixing and following-of-the-directions that quiets my crazy mind. Plus the end result is yummy baked goods so it's a win-win situation in my books.

I made these pumpkin cinnamon rolls last night and you guys, they are so good. Crazy good. 

I followed the instructions closely but made a few small changes:

I doubled the amount of icing because it's cream cheese icing. Enough said. 

I didn't use vanilla or milk in the icing because I like my icing thick and I feel like vanilla takes away from the tang of the cream cheese. If you like a milder cream cheese icing you should keep the vanilla. 

I doubled the amount of cinnamon because I love cinnamon. I feel like these buns could have used more filling so next time I'll bump up the brown sugar too. 

Changes I wish I had made:

The recipe says to cut each log into 18 pieces (for a total of 36 buns) but then says to put 12 buns in each of two 9"x13" pans (only accounting for 24 buns.) I did the 36 buns but I wish I'd just done 24. My buns ended up being pretty short and I couldn't fit them all into the two 9"x13" pans so I ended up using a 9" round cake pan as well. 

The recipe does not say to grease your pans. Grease your pans. I wish I'd followed my gut on this one and greased my pans but I didn't. Be ye not so foolhardy.

I feel like both the dough and the filling would benefit from the addition of salt. Next time I make these I will be adding 1/2 - 1 tsp of salt to the pumpkin mixture and 1/2 tsp of salt to the filling. 

Overall these buns are a win. They're not aggressively pumpkin-y and the spices work so well with the cream cheese icing.

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