Pumpkin Cinnamon Buns

It doesn’t have to be fall to crave something pumpkin. It’s still a bit early for Halloween jack-o-lanterns but not too early for some pumpkin cinnamon rolls.

This recipe builds on the traditional cinnamon roll, but adds the magic of pumpkin and fall spices. The dough is more subtle, moist and not too sweet in taste. With the addition of pumpkin to the dough, it adds a nice vibrant orange color. The filling is the classic pumpkin pie spice mix, blended with butter and sugar. What makes the buns even more special is they are then ‘baked‘ in the spiced ‘sauce’ mixture. Last but not least, topped with some whole pumpkin seeds, adds a delicate crunchy texture.

Pumpkin, like zucchini, seem to grow in abundance so it is always nice when they can be used in either sweet or savory recipes.

Print Recipe
Pumpkin Cinnamon Buns
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
BUNS
Ingredients
Dough
Filling
Servings
BUNS
Ingredients
Dough
Filling
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a small bowl, add yeast, lukewarm water & 1 tsp sugar. Allow to sit about 10 minutes until frothy.
  2. In a large bowl, combine yeast mixture, butter, salt, cinnamon, eggs & pumpkin puree. Mix well. Add flour, one cup at a time, until well combined. Knead dough for about 8-10 minutes or until smooth & soft. Place dough in a greased bowl, cover with a tea towel & allow to rise for about 1 hour or until doubled in size.
  3. While the buns are rising, place sauce ingredients (except pumpkin seeds), in a saucepan over medium-high heat. Cook, while whisking, until sugar has dissolved & ingredients are combined. Remove from heat & set aside to cool for a few minutes while you are preparing the buns.
  4. In a small dish, combine filling ingredients, set aside.
  5. LIGHTLY butter a 9 x 13-inch baking pan. Turn dough out onto a floured surface; roll out into a rectangle (about 12"x 18"), approximately 1/2-inch thickness. Spread the melted butter across the rolled out dough leaving 1/2-inch around the top edge. Sprinkle filling mixture over butter. Roll up tightly lengthwise towards the top edge. Using a sharp knife (or a string), cut dough into 12 slices. Place in prepared pan. Pour cooled sauce evenly over buns. You can reserve a bit for drizzling on top after they are baked if you wish.
  6. Cover the buns with plastic wrap & a tea towel. Set aside in a warm place for 20 minutes.
  7. Preheat oven to 350 F. Bake for about 20 minutes. Remove from oven; allow to rest for a few minutes then drizzle with remaining sauce & sprinkle with pumpkin seeds.
Recipe Notes
  • Once the sauce is cooked & cooled, you can blend with a mixer or blender to keep it from separating if you wish.

Leave a Reply

Your email address will not be published. Required fields are marked *