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# What You Need:

01 - 2 large ripe avocados, pitted and peeled

02 - 1 medium lime, juiced

03 - 2 tablespoons fresh cilantro, finely chopped

04 - 2 tablespoons white onion, minced

05 - 2 medium roma tomatoes, diced

06 - 1 teaspoon sea salt

07 - ½ teaspoon ground cumin

08 - 1 jalapeño pepper, seeded and minced

01 - Cut avocados in half lengthwise, remove pits, and scoop flesh into a medium mixing bowl.

02 - Use a fork or potato masher to crush avocado until reaching desired texture, leaving some chunks for variety.

03 - Fold in lime juice, onion, cilantro, cumin, and salt. Mix thoroughly until combined.

04 - Gently stir in diced tomatoes and minced jalapeño, being careful not to overmix.

05 - Taste and adjust seasoning as needed. Serve immediately with tortilla chips or refrigerate in an airtight container.

01 -

These rolls bake up impossibly fluffy with that perfect tug when you pull them apart
The cream cheese frosting sets just enough to hold its shape while staying gloriously soft
They actually taste better the next day, if you somehow manage to have leftovers

02 -

Dough sticking to everything means keep flouring your hands and counter, it's supposed to be tacky not impossible to work with
If your rolls are uncooked in the center after twenty five minutes, cover with foil and keep checking every three minutes
Room temperature ingredients for the frosting aren't optional unless you want tiny white specks throughout

03 -

Use unflavored dental floss to slice rolls instead of a knife for perfect rounds that don't squish
The square pan creates more soft edges than round pans
If dough won't stop sticking to your fingers, damp hands work better than floured ones