No fail vegan pumpkin cinnamon rolls baked with ‘nog’ cream and topped with nutmeg cream cheese frosting. Let yourself have this one :).
If you are anything like me, you visit food blogs for the food. I always click the “skip ahead to recipe” button. And I’ve realized that’s why I didn’t like to food blog myself. It was so much pressure to write a story every time I had a recipe to share – some well thought out wit to go along with the food.
And alas, after a conversation with my dear sis, favorite chef to get in the kitchen with, and my Hawai’i hiking buddy – Kelly, she helped me realize, “I don’t have to do it like all the other food bloggers out there.” Why can’t I just share my recipes, maybe some pretty pictures if I manage to capture them, and that be that?
Hot diggity. Doesn’t it feel good to just break the mold sometimes and do what feels good? Not just doing something because everyone else is doing it?
So let’s get to the recipe. I was inspired by the ‘Nog’ cream poured on top before baking from this recipe post HERE, written by Julie Clark. She nailed the secret to the Cinnabon copycat recipe. Trust me when I say, you do not want to skip this step.
Happy Holidays, friend.
Thanks for checking out this recipe. ♡
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