Cook’s notes: I adore the small-batch cooking that Christina of Dessert for Two does. She also shares my love for baking with pumpkin.
These rolls were terrific, and I’ll definitely make them again. The only change I made was reducing the sugar:
- Use only 1 Tablespoon granulated sugar in the dough
- Reduce the brown sugar to 2 Tablespoons
- Omit the glaze; it wasn’t needed at all
To make these cinnamon rolls, follow the instructions on Christina’s site.