Cinnamon Rolls

These delicious dairy-free pumpkin cinnamon rolls are baked with a coconut oil-cinnamon sugar smear and topped with an orange marmalade sweetened-whipped coconut cream frosting.

Baking these cinnamon rolls in big batches makes the effort worth it--they take time but are so satisfying.

When pastry chef Deborah Racicot makes her fluffy cinnamon rolls at New York City's Gotham Bar and Grill, her customers go insane for them. And so do her colleagues: Racicot gathers up every bit of leftover dough, smears it with cinnamon butter and bakes it. She says there's not one staffer who doesn't dive right in.

The soft and sticky dough for these baking powder-boosted sweet buns--made without butter or oil--gets its richness from pureed cottage cheese. Don't worry that the cut dough spirals look a little lost in the springform pan; as they bake, they rise and puff into a perfect round of pull-apart buns.

This cinnamon-bun inspired take on a sweet scone will be your new favorite breakfast pastry. 

Annabel Langbein makes these soft, yeasty cinnamon rolls with her children, Sean and Rose. They especially love the crispy edges.