fall cinnamon rolls

I mean, can anyone really ingest enough pumpkin in the fall? Pumpkin muffins, pumpkin spice chai, pumpkin donuts, pumpkin cookies...I feel as though I'm not really enjoying fall unless I have inhaled a daily consumption of some pumpkin-type food.

So when I came across the recipe for these pumpkin cinnamon rolls with cream cheese I had a feeling that this would become another fall favorite, and boy was I right!

The cinnamon/butter/sugar filling slightly caramelizes while baking, so when you're eating the fresh-from-the-oven cinnamon roll, the roll itself is soft and chewy while the filling is a bit crispy. And that cream cheese tang beautifully complements pumpkin every time. It's like eating the whole season in one (not so) perfectly shaped pinwheel.

keeps gettin' better

I've made this cake twice in the past month because it's that good. It's a cake that just gets more moist and flavorful over a couple of days, unlike a typical cake which gets dry and drier.

And that's why this is a perfect cake to serve during the holiday season. I mean, how wonderful would your life be if you knew guests were coming, you whipped this up the night before, knowing that you could serve this the next day with confidence? Or what if you are attending a pot luck, or giving some as a gift? It travels beautifully because the icing hardens, so it's not like a smear-able buttercream frosting.