made this last night/ this morning. YUMMY!!!! used all white whole wheat, no one seems to notice.. doubled the cranberries but still used only 1/4 candied ginger. My only problem with these (and I'll admit, it's not truly a "problem") is the same that I have with most canned pumpkin recipes! the recipe calls for only a portion of the can, and the remaining portion is not typically enough to make a full recipe of something else! Is there any way you kitchen gods and goddesses could ratio up this recipe to use a full can of pumpkin? It’s not as if MORE of these cinnamon buns would be a bad thing, now is it? ;) THANKS for another great recipe! You may double this recipe or make another that uses the other part of the can of pumpkin. Look at the chocolate spice pumpkin cake or the pumpkin ginger swirl cake. Joan @ The Bakers hotline

• Reply