The Ultimate Recipe for the Best Homemade Cinnamon Rolls with Luscious Cream Cheese Frosting
Prepare to experience what can only be described as the truly Best Cinnamon Rolls you’ll ever bake, generously crowned with an irresistible cream cheese frosting. Imagine a tender, fluffy, yeasted dough rolled around an abundant, gooey brown sugar cinnamon filling. Each bite delivers that coveted “center of the roll” experience, ensuring every morsel is packed with flavor and supreme moistness. This recipe guarantees a perfect ratio of spicy-sweet cinnamon filling that stays beautifully tucked inside, complemented by a lavish layer of our signature tangy cream cheese icing.
After countless hours spent perfecting my Sourdough Cinnamon Rolls, I was driven to create an equally phenomenal yet more accessible option using readily available dry active yeast. Throughout my years of baking, I’ve experimented with dozens of variations, but none quite met my exacting standards for what a truly *best* cinnamon roll should be. Today, I am thrilled to confidently present this masterpiece: a recipe that combines a soft, incredibly flavorful yeasted dough, the quintessential ratio of sweet cinnamon brown sugar filling, and an absolutely divine cream cheese frosting. These homemade cinnamon rolls are designed to be consistently perfect, offering a comforting and indulgent treat every single time.
Forget dry edges or skimpy filling; both the interior and exterior of these rolls are wonderfully moist and bursting with the warm, aromatic embrace of cinnamon sugar. There are no complicated gimmicks or unnecessary extra steps – just a straightforward approach that yields an unparalleled depth of flavor. Get ready to bake the cinnamon rolls of your dreams, a perfect centerpiece for any breakfast, brunch, or dessert.
What Makes These the BEST Cinnamon Rolls You’ll Ever Make?
Achieving the title of “best” isn’t easy, especially when it comes to a classic like cinnamon rolls. This recipe stands out for three crucial elements that work in harmony to create an unforgettable experience:
- Remarkably Flavorful Yeasted Dough: Unlike many recipes where the dough serves merely as a vehicle for the filling, our dough is a star in its own right. It’s incredibly soft, tender, and rich with buttery notes, thanks to a carefully balanced blend of fat and sugar. This means you’re not solely relying on the filling for flavor; the dough itself contributes to a deeper, more satisfying taste profile. Proper kneading ensures a delicate texture that almost melts in your mouth.
- Consistently Moist & Never Dry: The secret to cinnamon rolls that stay moist from the first bite to the last lies in a generous amount of butter, sugar, and egg incorporated into the dough. This rich foundation prevents dryness, while the abundance of buttery cinnamon sugar filling further infuses moisture throughout the rolls during baking. The result is a roll where every single bite emulates the soft, gooey, cinnamon-rich center – no dry, disappointing edges here!
- The Perfect Cream Cheese Frosting: No cinnamon roll is complete without its crowning glory. Our creamy cream cheese icing isn’t just an afterthought; it’s an essential component that ties all the flavors together beautifully. Its delightful balance of sweetness and a slight tang from the cream cheese cuts through the richness of the roll, locks in additional moisture, and adds a luxurious finish that truly elevates these from great to the absolute best. Made with quality cream cheese and confectioner’s sugar, it achieves a smooth, silky texture that’s simply divine.
Table of Contents
- What makes these the BEST?
- Key Ingredients for Success
- Delicious Variations to Try
- Smart Ingredient Substitutions
- Chef Lindsey’s Recipe Tip
- Cinnamon Roll Recipe FAQs
- Recommended Cinnamon Pastry Recipes
- The Best Cinnamon Rolls Recipe
- Before You Go: More Sweet Treats!
Key Ingredients for Success: Crafting the Perfect Cinnamon Rolls
Every exceptional recipe begins with high-quality ingredients. Here’s a breakdown of what you’ll need and why each component is vital for creating the best homemade cinnamon rolls:
- Whole Milk: I always opt for whole milk in my yeasted bread recipes for its rich flavor and higher fat content. The added fat not only contributes to the dough’s tenderness and moistness but also helps slow down gluten development slightly, resulting in a softer crumb. Its lower water content also helps create a more stable dough.
- Dry Active Yeast: This type of yeast requires a brief activation period, allowing it to “bloom” and ensuring its vitality. While it adds a small initial step, this hydration process helps develop deeper flavors in the dough compared to instant yeast, contributing to a superior end result. It’s a controllable yeast that allows for optimal gluten development and relaxation during proofing, essential for that perfect texture.
- Whole Egg: Eggs are crucial here, providing essential fat, moisture, and flavor to the dough. The fat from the yolk adds richness and helps keep the rolls incredibly moist, while the protein in the egg contributes to the dough’s structure and elasticity, making it easier to handle and contributing to a beautiful golden crust.
- Unsalted Butter: Using unsalted butter allows precise control over the overall saltiness of your dough. It’s indispensable for its flavor, richness, and ability to create a tender crumb. For the filling, butter acts as the binding agent for the cinnamon sugar, creating that irresistible gooey texture. Make sure it’s softened properly for both the dough and the filling.
- All-Purpose Flour: My go-to for most enriched bread recipes, all-purpose flour strikes the ideal balance. It contains just the right amount of gluten to develop a strong, elastic network necessary for a good rise, yet remains tender and soft enough for a delicate pastry. Avoid using bread flour, which can make the rolls too chewy, or pastry/cake flour, which lacks the necessary gluten structure.
- Kosher Salt: Far more than just a seasoning, kosher salt plays multiple roles. It enhances the flavor of all the ingredients, balances the sweetness, regulates yeast activity (preventing over-proofing), and contributes to the overall strength and structure of the dough.
- Granulated Sugar: In the dough, sugar serves as readily available fuel for the yeast, encouraging a robust rise. It also adds sweetness, aids in the caramelization process for a golden-brown crust, and contributes to the dough’s tenderness, making these rolls truly irresistible.
- Dark Brown Sugar: This is the star of our cinnamon filling. Dark brown sugar, with its higher molasses content, not only provides a deeper, richer flavor but also contributes significantly to the filling’s moistness and gooey texture. You could use light brown sugar for a slightly milder flavor, but the dark variety truly elevates the experience.
- Cream Cheese: For the ultimate frosting, I highly recommend using original Philadelphia Cream Cheese, and always full-fat. Its rich, tangy profile is essential for balancing the sweetness of the rolls and creating a truly luxurious, smooth, and spreadable icing. While reduced-fat options can be substituted, they may yield a thinner consistency and less robust flavor.
- Confectioner’s Sugar (Powdered Sugar): This finely ground sugar is essential for achieving a smooth, lump-free cream cheese frosting without requiring heat. Its powdery texture dissolves easily, creating a silky and elegant glaze that sets beautifully on the warm rolls.
- Vanilla Extract: A touch of pure vanilla extract is a flavor booster. It adds its own delicate, aromatic notes and, more importantly, enhances and rounds out the flavors of other key ingredients like brown sugar and cream cheese, bringing a delightful complexity to the entire roll.
Delicious Variations to Elevate Your Cinnamon Rolls
While this recipe for the best cinnamon rolls is perfect as is, it also serves as a fantastic base for creativity. Feel free to experiment with these delightful variations to customize your next batch:
- Fruit & Nuts Infusion: Elevate your filling by adding your favorite fruit compote or toasted nuts. For a warm, autumnal twist, spread a layer of homemade apple compote or a vibrant cherry compote over the cinnamon sugar filling before rolling. If you prefer a satisfying crunch, fold in your favorite toasted nuts like pecans, walnuts, or almonds. Toasting the nuts beforehand brings out their natural oils and deepens their flavor.
- Decadent Caramel Cinnamon Rolls: Bridge the gap between classic cinnamon rolls and sticky buns with a rich caramel addition! Before placing your rolls in the greased baking dish, spread a generous layer of caramel sauce (homemade or store-bought) on the bottom. As the rolls bake, the caramel will bubble up and create a sticky, sweet glaze. For an extra touch of indulgence, swirl a bit of caramel sauce into your cream cheese frosting for an unforgettable caramel-cream cheese topping!
- Individual Cinnamon Muffins: For perfectly portioned, single-serving treats with a slightly crispier edge, place each cinnamon roll into a greased muffin tin. This method ensures each roll bakes up beautifully, making them ideal for grab-and-go breakfasts or elegant individual desserts. Adjust baking time slightly as they may cook a bit faster.
- Pull-Apart Cinnamon Roll Bread: This fun and shareable variation is perfect for entertaining. After rolling out the dough (it’s often easier if the dough has been refrigerated for a bit), spread your cinnamon sugar filling. Slice the dough in half lengthwise, then fold one half over the other like a sandwich. Gently roll it out to roughly twice its size. Cut the dough into squares (about 1-2 inches) and layer them vertically in a greased loaf pan, creating a beautiful “pull-apart” effect. Proof and bake as directed until a knife or cake tester comes out clean. Cool slightly, frost generously, and let everyone pull off their own delicious piece! You can also transform them into an Apple Cinnamon Roll Bake, inspired by Dorothy at Crazy for Crust.
- Orange Zest Delight: For a bright and citrusy note, add 1-2 teaspoons of finely grated orange zest to both the dough and the cream cheese frosting. The zest’s aromatic oils pair wonderfully with the cinnamon, adding a refreshing zing.
- Maple Pecan Rolls: Replace a portion of the brown sugar in the filling with pure maple sugar, or drizzle warm maple syrup over the rolls after baking and before frosting, then sprinkle with toasted pecans. You can even add a touch of maple extract to the cream cheese frosting.
If you’re craving cinnamon goodness but short on time or prefer a different texture, I have some excellent alternatives. You could always whip up a batch of my Cinnamon Scones with Cream Cheese Glaze for a delightful quick bread. For an even easier breakfast cake that’s sure to please, the tried and true Cinnamon Flop is always a hit. Or, for a modern twist, explore making air fryer cinnamon rolls for a speedy option.
But for those who truly want to take their cinnamon roll game to the next level, I see you! Here’s an Apple Cinnamon Roll Recipe that adds a delicious fruity complexity, perfect for a special occasion.
Smart Ingredient Substitutions for Your Cinnamon Rolls
While this recipe is crafted for optimal results, sometimes you need to make a tweak. Here are some common substitutions and what you can expect:
- Milk: As mentioned, whole milk is preferred for its richness. However, you can substitute low-fat milk, skim milk, or even water if absolutely necessary. Be aware that these substitutions may result in a slightly less tender and moist roll, as the fat content will be reduced. For a dairy-free option, unsweetened almond milk or oat milk can work, but again, the richness will be different.
- Yeast: You can substitute instant yeast for dry active yeast, using half the quantity. While convenient, keep in mind that using dry active yeast and allowing it to proof for the recommended time generally results in a richer flavor and a more nuanced texture due to the slower fermentation process. If using instant yeast, you can mix it directly with the flour without blooming.
- Flour: All-purpose flour is ideal for these rolls, providing a perfect balance of structure and tenderness. If you wish to use bread flour, you certainly can, but expect a slightly chewier texture due to its higher protein content. I strongly advise against using pastry flour or cake flour, as their low gluten content will not provide the necessary structure for an enriched dough like this, leading to rolls that are too delicate and may not rise properly. For gluten-free, a 1:1 gluten-free baking blend designed for yeast breads might work, but results will vary significantly, and the texture will be different.
- Sugar in Dough: The sugar in the dough plays a role in yeast activity, tenderness, and browning. While it contributes to the overall sweetness, you could omit it or reduce it by half with good results, especially if you prefer a less sweet dough. However, I love the depth of flavor it adds, and since we’re making a treat, why not go all in for the best experience?
- Brown Sugar in Filling: While dark brown sugar offers the richest, most moist filling, light brown sugar can be used as a direct substitution for an equally delightful, albeit slightly less intense, flavor.
- Butter in Filling: For a dairy-free alternative, a good quality vegan butter substitute can often be used in the filling, ensuring it’s very soft or almost melted to spread easily.
Chef Lindsey’s Expert Recipe Tip: Working with Cold Dough
For a smoother, less sticky, and more manageable dough, here’s a professional baker’s trick: halfway through the first proofing (after about 30-45 minutes at room temperature), gently transfer your dough to the refrigerator. Allow it to continue proofing there until it has doubled in size, which might take several hours or even overnight. Proceed with the recipe as directed. The chilled dough will be significantly less sticky, making it much easier to roll out into a perfect rectangle, spread the filling evenly without tearing, and achieve tight, uniform rolls. This “retarding” process also allows for a longer, slower fermentation, which can develop more complex flavors in the dough.
Common Questions About Making the Best Cinnamon Rolls
For optimal freshness and flavor, cinnamon rolls are best stored tightly wrapped at room temperature. Place them in an airtight container or cover the baking dish securely with plastic wrap to prevent them from drying out. While they can also be refrigerated, the cold air tends to dry them out faster. Always remember, they taste absolutely heavenly on the day they are baked!
These homemade cinnamon rolls will remain delicious for about 3 days when stored properly at room temperature. If refrigerated, they can last up to a week. However, be aware that over time, especially in the refrigerator, they will slowly begin to dry out. For the ultimate experience, it’s highly recommended to enjoy them on the same day they are baked, when they are at their peak of softness and moistness.
Absolutely! You can freeze baked, un-iced cinnamon rolls. Allow them to cool completely, then wrap each roll individually in plastic wrap, followed by a layer of aluminum foil, or place them in an airtight freezer-safe bag or container. They will keep well for up to 1-2 months. To reheat, allow them to thaw, uncovered, at room temperature for a few hours. Then, warm them in a 325°F (160°C) oven for 10-15 minutes, or until warmed through. Prepare the cream cheese icing and frost them just before serving for the best texture and flavor. While freezing helps preserve them, they may still be slightly less moist than fresh, but certainly preferable to refrigerating for extended periods.
Yes, with a little planning, you can prepare these delicious cinnamon rolls ahead! Due to the active yeast content, you can’t prepare the dough *too* far in advance and leave it at room temperature, but you can slow down the proofing process significantly. One excellent method is to proof the rolls in the refrigerator at various stages. After the initial bulk proof, you can form the rolls and place them in your baking dish, then cover tightly with plastic wrap and refrigerate overnight (8-12 hours). The cold temperature will “retard” the yeast activity, allowing for a slow rise that develops more flavor. In the morning, pull them out of the fridge an hour or two before baking to let them warm up slightly and finish proofing. You can even store fully assembled (but unbaked) rolls overnight in the freezer for longer storage (wrap them well!). Bake them when fully proofed, even if still partially frozen, though they may require a slightly longer baking time. Isn’t yeast magical in its adaptability?
Yes, this recipe can easily be scaled up to make larger batches, which is wonderful for feeding a crowd or for holiday mornings! As with all pastry and baking recipes, especially those involving yeast, I highly recommend using weight measurements (grams) when multiplying the recipe. This is particularly important for bread doughs, even one as seemingly simple as cinnamon rolls, as it ensures accuracy and consistency in your ingredient ratios, which is crucial for successful baking results.
Several factors can prevent your cinnamon rolls from rising. The most common issues include: 1) **Expired or inactive yeast:** Always check the expiration date and bloom the yeast in warm milk to ensure it’s active before adding other ingredients. 2) **Incorrect liquid temperature:** Milk that is too hot will kill the yeast, while milk that is too cold won’t activate it. Aim for a temperature around 105°F (40°C). 3) **Too much flour:** Adding too much flour can make the dough stiff and heavy, inhibiting rise. Stick to weight measurements for accuracy. 4) **Cold environment:** Yeast needs a warm, draft-free place to thrive. Ensure your proofing spot is warm enough (around 75-85°F or 24-30°C). 5) **Too much salt:** Salt can inhibit yeast activity if used in excess. Double-check your measurements.
To achieve consistently sized rolls, precision in rolling and cutting is key. First, ensure your dough is rolled into a uniform rectangle (12×10 inches as specified) with even thickness throughout. When cutting, use a sharp knife, a bench scraper, or even unflavored dental floss. If using floss, slide it under the log, cross the ends over the top where you want to cut, and pull tight. This creates a clean, even cut without squishing the dough, ensuring each roll is beautifully shaped.
More Recommended Cinnamon Pastry Recipes to Explore
If you’ve fallen in love with the warm, comforting flavors of cinnamon, you’re in luck! Here are more delightful recipes that feature this beloved spice, perfect for any time of day:
Breakfast Pastry Recipes
Irresistible Pecan Sticky Buns Recipe
Dive into another sticky-sweet delight with these rich, nutty pecan sticky buns, perfect for a decadent breakfast or brunch.
Cookie Recipes
Classic Cinnamon Sugar Cookies
Simple yet utterly delicious, these cinnamon sugar cookies offer a comforting taste in every crispy-chewy bite.
Breakfast Pastry Recipes
Artisan Sourdough Cinnamon Rolls
For the sourdough enthusiast, these cinnamon rolls offer a delightful tang and depth of flavor that’s truly unique.
Easy Scone Recipes
Quick Cinnamon Chip Scones with Cream Cheese Glaze
A quicker way to enjoy cinnamon goodness, these scones are studded with cinnamon chips and topped with a sweet glaze.
If you tried this recipe for the Best Cinnamon Rolls and loved it, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments truly make my day and help other bakers discover this amazing recipe!
The Best Cinnamon Rolls
Pin Recipe
Comment
Print Recipe
Equipment
-
1 KitchenAid Stand Mixer with 6-Quart Bowl
-
1 9 ½ -by-13 ½ inch baking dish
Ingredients
For the Dough:
- 172 g Whole milk a little warmer than body temperature. 105°F if you want a number (3/4 cup)
- 2 ¼ tsp Dry active yeast 1 packet NOT instant
- 1 Egg
- 56 g Butter softened
- 310 g All purpose flour
- ½ tsp Kosher salt
- 28 g Sugar
For the Cinnamon Sugar Filling:
- 105 g Butter so soft that it is almost melted and will spread easily with a spatula
- 195 g Dark brown sugar
- 1 tbsp Cinnamon
For the Cream Cheese Icing:
- 220 g Confectioner’s Sugar
- 2 oz Cream Cheese softened in microwave
- ½ tsp Vanilla extract
- 2 tbsp Milk or more as needed to thin it out
Instructions
Make the Dough:
-
In the bowl of a stand mixer, add the warm milk, ensuring it’s around 105°F (a little warmer than body temperature) to properly activate the yeast. Sprinkle the dry active yeast over the surface of the milk and whisk gently to break up any clumps. Allow it to “bloom” (sit undisturbed) for 10 minutes, or until the surface is visibly bubbly and foamy, indicating the yeast is active and alive.
-
Once the yeast has bloomed, add all the remaining dough ingredients—egg, softened butter, all-purpose flour, kosher salt, and granulated sugar—directly into the mixer bowl. No need to add them separately; just dump them in there!
-
Attach the paddle attachment to your stand mixer and mix on low speed until all ingredients are thoroughly incorporated and no dry lumps of flour remain. The dough will be quite sticky at this stage. Switch to the dough hook attachment. Knead on medium speed for 3-4 minutes. The dough will gradually pull away from the sides of the bowl, becoming more elastic. To check for proper gluten development, perform a “windowpane test”: pull a small piece of dough and gently stretch it. If you can stretch it thin enough to see light through it without tearing, your dough is ready. Don’t be discouraged by its stickiness; this enriched dough is designed to be on the softer side for ultimate tenderness.
-
Lightly spray a clean bowl with cooking spray. Gently turn the dough out into the prepared bowl. Perform one series of gentle folds to help develop the dough’s structure: starting on one side, pull the dough up and fold it halfway towards the center. Rotate the bowl a quarter turn and repeat this process with each side until you have a small, somewhat neat dough packet. Flip the dough seam-side down so the top is smooth. Cover the bowl tightly with plastic wrap and place it in a warm spot for its first “bulk proof.” This typically takes 30-45 minutes. My oven’s proof setting at 85°F (30°C) works perfectly. The dough is done proofing when it has visibly doubled in size.
-
Alternatively, for easier handling and a deeper flavor, you can proof the dough in the refrigerator. This process, known as “retarding” the dough, significantly slows down fermentation. Simply cover the bowl with plastic wrap and refrigerate the dough after the initial folds. It will proof slower (potentially overnight), but the resulting cold dough will be much less sticky and easier to roll out and shape.
Prepare the Cinnamon Sugar Filling:
-
While the dough is proofing, prepare your luscious cinnamon sugar filling. In a medium bowl, combine the very soft butter (it should be almost melted but still a paste, easily spreadable with a spatula), dark brown sugar, and ground cinnamon. Mix thoroughly until a smooth, uniform paste forms. Set this aside at room temperature so it’s easy to spread when your dough is ready.
Assemble the Cinnamon Rolls:
-
Generously flour a clean countertop. Gently turn out your proofed dough onto the floured surface. A bowl scraper or a sturdy rubber spatula can be very helpful here, as the dough is designed to be soft and a bit sticky. Sprinkle a generous amount of flour on top of the dough and flour your rolling pin as well. This prevents sticking and makes rolling much easier.
-
Roll the dough out into a rectangle, approximately 12 inches long by 10 inches high. Strive to maintain sharp, even corners; while it’s harder than it looks, it’s a good goal for professional-looking rolls! Once you’ve achieved your rectangle, use an offset spatula to evenly spread the cinnamon sugar filling over the entire surface of the dough, leaving a small border (about half an inch) along the top (the 12-inch side furthest from you) and bottom edges. Sometimes, using your fingertips can help gently spread the filling without tearing the dough.
-
Starting from the bottom 12-inch edge, begin to tightly roll the dough away from you, creating a snug log. Once rolled, firmly pinch and seal the top edge of the dough against the log to prevent it from unrolling during baking. Using a sharp knife or a bench scraper, cut the log into approximately 1-inch thick pieces. This should yield 12 perfectly sized rolls. For larger, more indulgent rolls, you can cut the log into 8 equal pieces.
-
Lightly spray a 9×13-inch baking dish with cooking spray. Carefully arrange the cut cinnamon rolls in the prepared dish, leaving about 2 inches of space between each roll. I typically offset them, creating a pattern of two rolls in one row, then one in the center of the next, followed by another row of two, and so on. This strategic placement provides ample room for the rolls to expand and grow during their final proofing without overcrowding, ensuring they bake evenly and maintain their beautiful shape.
Final Proof:
-
Cover the baking dish loosely with plastic wrap. Place it back in your warm spot for an additional final proof, which will take approximately 20-40 minutes. For my setup, 20 minutes of proofing is usually sufficient. After this time, I remove the dish from the warm spot and begin preheating my oven to 350°F (175°C) convection (or standard bake, adjusting time as needed). Keep in mind that smaller rolls (12 per batch) will proof and bake faster than larger ones (8 per batch), so keep a close eye on them during this stage. The rolls should look visibly puffed and slightly touching each other when ready for baking.
Bake to Golden Perfection:
-
Once your oven is preheated, carefully remove the plastic wrap from the baking dish. Bake the cinnamon rolls at 350°F (175°C) for approximately 15-20 minutes. Mine are often perfectly baked in 18 minutes. The rolls should be beautifully golden brown around the edges and lightly browned on top, and the centers should no longer appear or feel doughy. To confirm doneness, you can insert a cake tester or toothpick into the center of a roll; it should come out clean.
-
Allow the baked cinnamon rolls to cool slightly in the baking dish before you proceed with icing. While it’s tempting to frost immediately, letting them cool for 10-15 minutes helps the rolls firm up slightly and prevents the frosting from melting entirely.
Make the Icing & Frost Generously:
-
While the rolls are cooling, prepare the divine cream cheese icing. In a medium bowl, combine all the icing ingredients: confectioner’s sugar, softened cream cheese (softened in the microwave for a few seconds if needed for easier mixing), vanilla extract, and milk. I find that a sturdy rubber spatula works better than a whisk for thoroughly incorporating the cream cheese and achieving a smooth consistency, avoiding lumps. I prefer to keep my icing a bit thicker so it creates a generous, luxurious layer that can be spread over the cinnamon rolls while they are still warm from the oven. This creates a slightly melted, gloriously gooey frosting that is truly a little bit of heaven on earth!
Notes
Pro Tip: For even easier handling of the sticky dough, try refrigerating it for a portion of its first proof. This makes it firmer and less prone to sticking when rolling out and spreading the filling.
Make Ahead: You can prepare the assembled, unbaked rolls and refrigerate overnight. Let them come to room temperature and proof for about 1-2 hours before baking.
Nutrition
Before You Go: Explore More Delicious Recipes!
I sincerely hope you’ve enjoyed this professionally developed recipe for what I truly believe are the best cinnamon rolls. Crafting perfect pastries is a passion, and I love sharing these perfected recipes with you. If you’re eager to continue your baking journey, be sure to check out our collection of other incredible yeasted bread recipes, each carefully designed for home bakers. Or, if you’re still on the cinnamon flavor train and looking for something equally comforting but perhaps a little different, don’t miss my super simple and incredibly satisfying Pumpkin Dump Cake recipe, which is always a crowd-pleaser!
Thank you for baking with me. Happy cooking!