The real kicker to our no-knead pumpkin rolls is the rich brown sugar glaze that we pour on top. But it’s not just that the glaze itself is so awesome. It’s also the fact that we pour it on while the rolls are still warm from the oven.
When the icing hits those warm rolls, it melts just a little bit and becomes more liquidy. Instead of settling just on top of the rolls, it seeps down into every nook and cranny. Not only does this guarantee a bit of delicious frosting with almost every bite, but it keeps the rolls really moist.
This is a tip we originally picked up from the Pioneer Woman in her recipe for cinnamon rolls and have started following for all our breakfast rolls. She recommends letting the rolls cool for about five minutes before pouring the icing. If they’re too hot, the icing will melt completely and get absorbed by the hot bread without leaving much glaze behind.
Definitely give this a try next time you make rolls!
• Cinnamon Rolls with Maple Glaze from Pioneer Woman
(Image: Emma Christensen)