I think it was last year when I saw this beauty on Pinterest – a cinnamon roll, but like a cake and also giant. How can that be bad? So while trying to catch up with my fall baking this weekend, I thought of those fabu Pumpkin Pecan rolls from last year, and then my wheels started turning.
Now – this takes a bit of time. And as much as you’ll look at it and think “Ugh, gross. That’s gonna take forever”, really the longest part of it is waiting for the dough to rise. You also may think that the giant, face-sized cinnamon roll may be hard to put together. But its so not! I used Sally’s guide from her blog, but honestly, you don’t even need the pics. You’re basically just looping all your pieces together to form one massive cinnamon roll.
In the directions, I’m going to tell you exactly how I did it, but in terms of the dough rising, there are different ways you can do that. I got this great guide to postponing the baking of your dough from Red Star Yeast that really helped me figure out how to time it just right. It really depends on when you plan to actually bake your cinnamon roll. For me, I made the dough and assembled the roll on Saturday but then didn’t bake it until Sunday, so it was a little different than if I was going to bake it the same day.
Also note that you’ll probably only use about 2/3 of the dough – the rest you can freeze for the next time you want a face sized pumpkin cinnamon roll. It will happen REAL soon, trust me.
