Usually, I scour the internet, cookbooks, cooking magazines, you name it, looking for recipes. And when I crave something, I typically look at 3-4 recipes with high ratings and reviews, see what they have in common, see what may be different, then think about what I’d add, omit, or change in any way. Then I sit down, develop my recipe, cook it up, and taste how I did. Sometimes things come out great on the first try. Others, not so much. Then, every once in a while, I come across a recipe that sounds all too perfect to change a thing. That’s exactly what these pumpkin pie cinnamon rolls are from diethood.com. Drew loves cinnamon rolls, and he loves pumpkin, and I found this recipe last October. We made them, and we devoured them. Anything made with Pillsbury Crescent rolls grabs my attention, and we and love cinnamon rolls. When I saw pumpkin was blended in, we got so excited. Not only is the pumpkin filling between each roll delicious, but the pumpkin pie spice that you mix into the cream cheese frosting is over the top. These muffins are nearly effortless to make and practically taste like you’re eating a Cinnabon. Thank you, Diethood.com, for creating this masterpiece. It’s become a staple in our house each fall.
