Comments on: Low-Fat Pumpkin Cinnamon Buns with Cream Cheese Icing

By: Cinnamon Supplements

Cinnamon Supplements — Wed, 16 Dec 2009 08:46:16 +0000

With the holidays here it is time to bake our homemade true cinnamon buns.

By: Shannon

Shannon — Mon, 23 Nov 2009 13:33:39 +0000

these sound delicious!! perfect for thanksgiving morning breakfast, no?

By: super sea veg

super sea veg — Thu, 19 Nov 2009 07:06:49 +0000

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By: DebinHawaii

DebinHawaii — Wed, 18 Nov 2009 09:23:03 +0000

Beautiful and perfect for the season!

By: jaden

jaden — Wed, 18 Nov 2009 05:21:17 +0000

oh WOW. pumpkin buns!!!! love that idea.

By: Mardi @eatlivetravelwrite

Mardi @eatlivetravelwrite — Wed, 18 Nov 2009 02:18:52 +0000

Great job on these. I don’t know if I could make then though since I would eat the whole batch!!!!! Beautiful pictures.

By: Gaby

Gaby — Tue, 17 Nov 2009 18:07:13 +0000

looks amazing – I am bookmarking this for my baking weekend this coming weekend! Can’t wait to taste these!

By: Albany Jane

Albany Jane — Tue, 17 Nov 2009 15:59:31 +0000

Oh, yum! I’ll probably go with high fat (whatever’s in the fridge), but these sound fabulous. I think I found a use for leftover squash puree!

By: LK

LK — Tue, 17 Nov 2009 03:25:25 +0000

snack-girl: I haven’t tried the I can’t Believe its Not Butter sticks, but I’d imagine they would work well. This recipe is less than a stick of butter divided by 48 rolls though, so I’m to sure how much of a difference it would make. I prefer to use real butter, but if you try it with the alternative stuff let me know how they come out!

By: LK

LK — Tue, 17 Nov 2009 03:22:35 +0000

Cooking Bride: I just stuck mine in there while I was dealing with the rest of the dough – so 5-10 minutes. The dough is super soft and kind of sticky; chilling it firms it up and makes it easier to work with/ cut.