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The Most Delicious Pumpkin Cinnamon Rolls

Hello friends!

I have a habit of baking and cooking for my in-laws whenever we're on vacation together or when we're visiting their mountain home in Colorado. So naturally, while on vacation in Southern California last week spending time with them, I decided the best way to thank them for their hospitality would be to bake a delicious treat.

I haven't been able to do too much fall baking this year, so I felt like this was the perfect opportunity! I made the most delicious pumpkin cinnamon rolls from In Bloom Bakery, with a few tweaks of my own and they were an absolute HIT.

These would be perfect for a Christmas morning treat or Thanksgiving dessert. Everyone was so impressed and even asked me when I plan to open my own bakery! 🧁 🥖 🍰

You can find the original recipe here:

Here are the tweaks I made:

  1. I made my own pumpkin pie spice! By simply mixing a teaspoon of cinnamon, a teaspoon of nutmeg, and a teaspoon of clove, it was one less ingredient I had to buy from the store and have stare at me from the inside of my pantry for months on end.

  2. I let it rise for a slightly shorter amount of time - only because I was running out of time! But I found that if you don't do the full 2 hour rise the first time and the full 1 hour proof the second time, as long as they've doubled in size, you're golden.

  3. I measured the heavy cream bottom with my heart. I didn't have a 1/4 measuring cup, so I just "guestimated" the amount of heavy cream to pour in the bottom of the baking dish. The recipe says this part is optional but I would definitely suggest it!

These cinnamon rolls were SO good and will definitely be going in our family recipe book!

Happy Baking!





Just a California girl who believes in a good cup of tea, a fresh bouquet of peonies, page turning novels & romanticizing everyday life.

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