Pretty Pumpkin Cinnamon Buns
Delightful pumpkin cinnamon buns with creamy glaze, perfect for breakfast, snacks, or dessert.
Ingredients
Dough Ingredients
- 3/4 cup warm milk (110°F/45°C) Warm, not hot, to activate the yeast.
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree Can substitute with fresh pumpkin if cooked and blended.
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour Add more if dough is too sticky.
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Filling Ingredients
- 1/2 cup brown sugar, packed
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 cup unsalted butter, softened
Glaze Ingredients
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk Adjust for desired consistency.
Instructions
Preparation
- In a large bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Stir and let it sit for 5–10 minutes until it becomes frothy.
- Add the remaining sugar, pumpkin puree, melted butter, egg, and vanilla extract. Mix until smooth.
- Gradually add the flour, salt, cinnamon, and nutmeg. Mix until a soft dough forms.
- Knead the dough on a floured surface for 8–10 minutes until it is smooth and elastic.
- Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until it doubles in size.
Filling and Shaping
- In a small bowl, mix brown sugar, granulated sugar, cinnamon, cloves, and ginger for the filling.
- Spread softened butter over the dough, then sprinkle the cinnamon-sugar mixture on top.
- Punch down the dough and roll it out into a 12×18-inch rectangle.
- Spread the filling over the dough, roll it tightly into a log, and slice it into 12 pieces.
- Arrange in a greased baking dish, then let it rise for another 30 minutes.
Baking
- Preheat the oven to 350°F (175°C) and bake for 20–25 minutes until golden brown.
Glazing
- For the glaze, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk, mixing until smooth.
- Spread or drizzle the glaze over the warm buns and serve.
Notes
Best served warm. Pairs great with coffee or tea. Storage: Keep in an airtight container. Room temperature for 2–3 days, refrigerated for up to a week, or freeze for up to 3 months.