Tuesday, November 17, 2009


These pumpkin cinnamon buns with dried cranberries and candied ginger were awesome!! The original recipe is here along with some very helpful baker suggestions and questions. I'd suggest reducing the ginger by as much as half as the flavor is pretty intense against the subtlety of the pumpkin. Also, I made two smaller logs to make smaller buns, and even those were large! These are a great alternative for people who cant eat nuts. The ginger is crunchy and although pecans would be nice, I didnt miss them as I usually do in non-nutted pumpkin items. These went like freakin hotcakes at the office, even with those people who usually wave away baked goods (ha, gotcha!) I'll definitely make these again.

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