Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, Borden heavy cream, brown sugar, Campbell’s soups, casserole, Chiquita, cinnamon, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino brown sugar, domino sugar, dry yeast, eat, Eggland's Best eggs, Eggland’s egg, food, Gold Medal all-purpose flour, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McArthur milk, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, pumpkin pie cinnamon rolls, pumpkin pie spice, pure pumpkin puree, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Don’t Tell Me You Haven’t Tried These Yet!
My siblings and I were a little spoiled when we were kids. My mother was (and still is) and excellent baker, so we had a very pleasant job of working as her guinea pigs whenever she was trying a new recipe. Cakes, cookies, homemade bread rolls, all kinds of delicious treats! My friends were always super excited to come over – they knew my Mom would serve them something delicious every time.
One of everyone’s favorites were her cinnamon rolls with sugar glaze. Oh, my, goodness. They were to die for! As soon as she started making the dough, we would check on her in the kitchen every few minutes, to see if they were done already!
She would laugh and shoo us out of her way, but we never went too far. And when that irresistible aroma of cinnamon rolls baking in the oven started lingering in the house, we’d be back in a nano second to have a taste – with a tall glass of cold milk, of course. And we ate until our tummies hurt!
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Quick Tip: Make sure you’re using pumpkin puree, NOT pumpkin pie filling for the dough.