Pumpkin Cinnamon Buns

Pumpkin Cinnamon Buns

Pumpkin Cinnamon Buns

Who doesn’t love a cinnamon bun!?

Make it Pumpkin Cinnamon Buns and you are now at an entirely new level!

I can’t believe I’m saying this, but this new recipe is even better than the original Cinnamon Buns recipe I shared years ago!

This time complete with cream cheese icing I ate 3 of these jumbo buns before the pan was even cooled!

They are dangerous so I will warn you to have an exit strategy for them before they finish baking.

Since being alone with these bad boys may prove to be a disaster for the diet!

This recipe does not need eggs, so for those who are wondering the “non-vegan” version….. there isn’t one!

So simple, minimal ingredients and if you don’t have or use almond milk, use whatever milk you DO use! See how easy??

Pumpkin Cinnamon Buns
 
Serves: 12 jumbo buns
Ingredients
  • Almond Milk 1½ cup (360ml)
  • Oil of your choice ½ cup (120ml)
  • Granulated Sugar ½ cup (100g)
  • Dry Yeast 2¼ teaspoon
  • Pumpkin Puree 1 cup
  • All Purpose Flour 4 - 5 cups (500g - 625g)
  • Pumpkin Pie Spice2 teaspoons
  • Baking Powder ½ teaspoon
  • Baking Soda ½ teaspoon
  • Salt ½ teaspoon
  • For the filling:
  • Granulated Sugar ½ cup (100g)
  • Light Brown Sugar ¾ cup (158g)
  • Ground Cinnamon ½ teaspoon
  • Ground Nutmeg ¼ teaspoon
  • Coconut Oil or any oil of your choice ¼ cup (60ml)
  • Cream Cheese Icing Recipe
Instructions
  1. Combine the yeast with the warm milk and let stand for 5 minutes
  2. In a mixing bowl combine all the dry ingredients and blend well
  3. Add the oil, milk with the yeast and the pumpkin and mix with the dough hook (or by hand) for 5 minutes
  4. Add flour to adjust the consistency as needed *see video demonstration
  5. Turn out to a lightly floured surface and continue to knead until it is no longer super sticky to your hands of the table
  6. Transfer to a lightly oiled bowl covered and let rise to double in a warm spot
  7. Roll out on a lightly floured surface to 12" x 18" and about ½" thick
  8. Brush with melted oil and then spread evenly with the sugar filling mixture
  9. Roll up then cut into desired portions
  10. Place them in a lightly oiled sheet pan spaced 2" apart and let rise again covered in a warm spot. 35 - 60 minutes depending on the conditions in your area
  11. Once they are light and fluffy and puffy bake in a preheated 350°F oven for approx 25 - 45 minutes depending on the size of your buns * see video demonstration
  12. While the buns are baking you can prepare the cream cheese icing recipe
  13. Cool slightly then top generously with Cream Cheese Icing
Notes
Like any yeast pastry they will go stale before they go bad.

I store them in an airtight container at room temperature *even with the cream cheese icing

**the vegan version does not go sour even at room temperature overnight and through the next day- use your judgement if you are using regular cream cheese icing - you may want to store the buns in the refrigerator however it will make the bun hard, so I like to keep them at room temperature
 

 

 

 

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10 Comments

  1. Hi Gretchen,

    Hehehe, first of all, let me start off by saying ‘nice buns’.

    I have a question about the preparation. Can these be made in advance to the point where you have cut them, then can you put them in the fridge until the next day to cook them off?

    I tried to do it with your other recipe once, and it just didn’t seem to bake as well, there was rubberyness to them. I mustn’t have let the prove enough before baking.

    As always, thanks for all you do.

    Danny

    1. LOL thanks! Yes you are exactly right, that is the way it would be done. at the point of cutting them and panning them, you would refrigerate them which is also called “retarding the dough” which essentially mean you are slowing down the yeast fermentation process. (be sure to cover them so they dont dry out) You are also correct though, that nothing beats a freshly mixed and baked yeast dough! However it shouldn’t really make that severe of a difference. so I think you are correct in that you didn’t allow them to proof fully, remember they will be COLD so you will have to get them completely back to room temperature THEN start the 2nd proof

  2. Do you think I would have a successful outcome using a multipurpose gluten free flour that includes xantham gum? Thank you for developing and sharing some non traditional baking methods, such a vegan.
    Sylvia

    1. Hi Sylvia thank YOU too! While I have not tried it with GF mix, I have been told that MOST of my recipes that have been tested with GF mix WORKS GREAT! So i suspect this will be the same here! let me know if you do!

  3. Hi Gretchen I was just wondering, could this recipe be doubled without it messing up? And could I use brush with butter instead of the oil? Thanks for the time to answer.

  4. Hi, Gretchen. I was wondering: what is the purpose of baking soda and baking powder in a yeast recipe? I’ve never seen a recipe using both of them…

    1. sometimes I add a bit to give it more Uoompf! especially with a heavier ingredient like pumpkin that is in there you can leave it out if you prefer and add another teaspoon yeast

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