The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New "cinnamon" roll flavors, should I try them?

butterflygrooves's picture

New "cinnamon" roll flavors, should I try them?

I'm making mini cinnamon rolls to hand out to my wife's coworkers this afternoon and want to make 3 variations.

Tell me how these sound...

  • Regular cinnamon rolls
  • Almond butter rolls
  • Pumpkin pie rolls

I've made the regular cinnamon rolls before but I'm unsure about the last two. 

I made honey-cinnamon almond butter this weekend and it's the most delicious thing I've ever eaten (me+spoon+jar of almond butter=happiness).  I have a feeling that it will be awesome as a cinnamon roll filling with an extra drizzle of honey and sprinkle of cinnamon.

I also figured out a way to make a filling for truffles that uses canned pumpkin, spices, and brown sugar (tastes just like pumpkin pie) and think it would be good in a cinnamon roll.

Should I try these out to see what everyone thinks?

pmccool's picture

send some this way, please!  Those sound like wonderful variations.


dmsnyder's picture

To make enough for Paul, and me too!

I've got to try the Almond-Cinnamon rolls! They sound wonderful.


trailrunner's picture

Is make enough for us all....but since that is probably not going to about passing along those lovely filling recipes. 

And please post pics . c

butterflygrooves's picture


Pumpkin Roll Filling

1/4  cup  butter
3/4  cup  packed dark brown sugar
1/4  cup  water
1  teaspoon  salt
1/2  teaspoon  ground nutmeg
1/4  teaspoon  ground ginger
¾ teaspoon ground cinnamon
pinch of ground cloves
1 cup pumpkin puree

Melt butter in a medium saucepan over medium heat. Add sugar, water, salt, nutmeg, ginger, cinnamon, and cloves; bring to a simmer. Cook 5 minutes, stirring frequently.  Add pumpkin puree ¼ cup at a time, stirring well after each addition.  Turn heat off and let thicken.


Honey-Cinnamon Almond Butter

*All measurements were by eye, feel free to add more or less to suit your taste

4 cups almonds
¼ cup honey
vegetable oil
1 teaspoon cinnamon
pinch of salt

Roast almonds for 10 minutes in a 300 degree oven stirring once after 5 minutes, remove and let cool.  Add cooled almonds to food processor and grind, add 2 tablespoons oil, all of honey, salt and cinnamon while processor is running.  Add enough oil for a spreadable consistency.  Almonds should be well ground and will have a gritty feel in your mouth.

Oil will separate once the almond butter is in a jar, you can pour off excess oil if you wish, it will make for a thicker paste.

trailrunner's picture

those look wonderful. I happen to have a lot of pumpkin puree from the little gems that I bought in Oct. and froze the puree. Also have tons of almonds...thank you ! c

butterflygrooves's picture

Good morning, I am up (it's 6am here) waiting for my rolls to lose their chill so I can finally bake them.  I will post pics after I drop everyone off where they need to be this morning.

butterflygrooves's picture

Here they are!

Front to back:  Regular Cinnamon Rolls, Pumpkin Pecan Rolls, Almond Butter Rolls

The Regular and Pumpkin are delicious, the almond butter came out a bit dry and are dark on the bottom from the honey but they are edible.

highmtnpam's picture

to work and send the others to us.  We'll suffer.


trailrunner's picture

wouldn't want anyone to get sick :) c

apprentice's picture

If you get in an experimental mood again with cinnies, have a look at this thread:

Thanks gratefully accepted in the form of samples! :)