There are several fall traditions I like to partake in each year: collecting decorative gourds, apple picking, complaining about the forthcoming winter, getting confused about what time it is because it’s starting to get dark at 5pm, and making Don’t Eat Off The Sidewalk Pumpkin Cinnamon Rolls.
Don’t Eat Off The Sidewalk began as a cookzine and is now exclusively a blog, where many of the zine recipes can be found. Zines and other smaller recipe collections are great because they often feel so much more personal than a huge recipe anthology. I love making the Tempeh Wingz, Veggie Stew with Dumplings, and Potato Tomato Salad over and over from issues one and two of Don’t Eat Off The Sidewalk. And the Pumpkin Cinnamon Rolls are a fall staple.
Guess what I added to the cinnamon rolls this year? The answer will blow your freakin’ mind.
It’s apples! It’s like it’s a brand new recipe! Except it’s the same exact recipe, plus apples. I have a huge stash of apples in the refrigerator and thought they would be a nice addition to the pumpkin cinnamon rolls.
These cinnamon rolls are great because the dough is not overly sweet, which makes the filling and glaze complementary, not cloying. You could even roast your own pie pumpkin or butternut squash for the puree. If you do this, pay attention to the amount of liquid you’re adding. Homemade pumpkin puree usually has more moisture than canned pumpkin puree.
Pumpkin Cinnamon Rolls (with apples)
Pumpkin Cinnamon Rolls
3 apples, peeled and chopped
- Make Pumpkin Cinnamon Rolls according to instructions, then add the apples to the filling before you roll up the dough.
Go forth and make cinnamon rolls before you’re so over pumpkin spice-flavored everything until next year.
What should I add to these pumpkin cinnamon rolls next time? Pears? Caramel?!
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