I have a confession. Until very recently I really didn’t care that much about cinnamon rolls. I mean, I didn’t hate them by any means. But for some reason I could sit in a kitchen with the smell of cinnamon rolls baking and then completely not care if I didn’t eat one when they came warm out of the oven. I’ve always been that way about donuts too… but that’s beside the point. We’re talking about cinnamon rolls here.
I remember when I was little, I usually wouldn’t eat them at all. Except when it was “chili day” at school. This was pretty much the only time that I cared about having a cinnamon roll because chili just doesn’t seem complete without its little cinnamon roll side kick. If you missed my chili post from yesterday you might be thinking this statement is a bit strange. But I assure you, it is completely normal (and delicious) here in the midwest. Chili and cinnamon rolls just go together.
Yesterday I posted these cinnamon roll’s partner in crime, my Vegan Mushroom Chili that is thickened up with pumpkin. Today I present to you Vegan Pumpkin Spice Cinnamon Rolls. I love Fall Comfort Foods. They just make my soul happy. And this recipe is no different. It screams Fall. It even looks like Fall. Now go put on a pot of chili and make these cinnamon rolls. Then tell the world about this combination because the world needs it. NEEDS.
Baker Bettie is passionately committed to make baking feel less intimidating. Using her professional cooking background, Baker Bettie strives to help you become a better baker by teaching basic baking techniques, foundational recipes, and approachable baking science.