If you have some leftover pumpkin purée in the fridge, then you must make a batch of these Pumpkin Cinnamon Buns. Your family will thank you for it.
I’m torn between missing summer and enjoying the flavors of fall! What is a girl to do? My grocer seems confused, too, since we have apples, pears, pumpkins, peaches??? Strawberries??? Raspberries?? All these fruits are still available in my local grocery store and the summer fruits still taste great. But this isn’t the case in the rest of the country so today I will tell you about a sinfully gooey breakfast treat that has all the flavors of fall: Pumpkin Buns!
I found this recipe in my handy Family Circle magazine. Not everything I made in this issue turned out (as my neighbor will gladly tell you – pumpkin cookies? blah!) Anyway, the picture was enticing and I wanted to impress my family!
Of course, it would help if I had read the entire recipe thoroughly. Yes, even I am guilty of THAT crime! I admit that I was in a rush and I was easily distracted by the usual chaos in my house that Saturday morning. I noticed that yeast was involved and that means it takes time to rise.
What I didn’t read was that it had to rise TWICE, that I needed a smaller pan than I first used, and some other stupid mistakes. Which is why, I must say, I format the recipes the way I do. I get lost in big paragraphs. And noticing that this one is getting long, let me start a new one!
Needless to say, despite my numerous errors, I managed to make some yummy pumpkin buns! My skeptical hubby even enjoyed them. It starts off easy enough: mix the yeast and warm water with sugar. When foamy add the pumpkin, eggs and butter.
Then add flour and you’ve got a rough dough that you knead and then let rest for 1 1/4 hours. Once it has doubled in size, you divide the dough in two and start rolling it out to the right size. Mix in the cinnamon-sugar filling and spread it over the flattened dough.
Roll it up, slice it up and place it in a 13×9 inch baking pan. That part is really important. Too much space and the buns will unwind and fall apart. Trust me on this one!
Once in the pan, cover AGAIN and let the bus rise for ANOTHER 30-45 minutes. Now this might all sound like a lot of work and a lot of time, but the outcome is worth it. After you let the buns rise a second time, you can bake one batch and freeze the second batch until another time to bake.
I’m thinking Thanksgiving morning or the next? Drizzle with a sugar glaze and these babies are finger-licking good.
My kids love Pumpkin Pie and Pumpkin Bread, so the bright orange color didn’t intimidate them. These were a big hit. And since the weather has cooled off and San Diego is starting to feel the fall weather, I supposed I must dig up my sweaters and long pants and embrace fall myself!
- 1/4 oz active dry yeast
- 1/4 cup water, warm (100º-110ºF)
- 8 tsp granulated sugar
- 2 eggs, large
- 3/4 cup butter, unsalted, melted
- 15 oz pumpkin purée
- 5 1/2 cup all-purpose flour
- 3/4 tsp salt
- 1 TBS cinnamon, ground
- 1/4 cup granulated sugar
- 1 cup brown sugar, light, packed
- 2 cup powdered sugar
- 3 TBS milk
- In a large bowl mix together 1/4 oz active dry yeast, warm water (100º-110ºF) and sugar. Let stand until foamy, about 5 minutes.
- Whisk in 8 tsp granulated sugar, eggs, melted butter, and pumpkin purée.
- Turn out onto floured surface and knead in remaining 1/2 cup flour. Add more flour if sticky.
- Knead for 10 minutes, until smooth. Dough will be soft.
Lightly grease a large glass bowl. Add dough. Cover with plastic wrap and place in a warm spot until doubled in size, about 1-1/4 hours.
- Meanwhile, coat two 13" x 9" x 2" baking pans with nonstick cooking spray and set aside.
- Take this time to make filling by combining cinnamon, butter, remaining 1/4 cup sugar, and brown sugar in a small bowl.
- When the dough is ready, punch it down, then turn out onto a lightly floured surface. Divide dough in half. Using a rolling pin, roll out half of the dough to form a 16 x 10-inch rectangle.
- Spread half of the filling over the rolled dough.
Starting on one long side, roll up jelly-roll fashion. Pinch seam to close.
- Repeat with second half of dough and remaining filling.
- Cut each log crosswise into 12 generous 1-inch pieces. Arrange 12 pieces, cut-side down, into each prepared pan.
- Cover with plastic wrap and let sit in a warm spot until buns double in size, about 30 to 45 minutes.
*You can refrigerate one pan overnight or cover plastic with foil and freeze at this point. Thaw in fridge overnight, then thaw on counter while preheating oven.
- While dough is rising, preheat oven to 350ºF.
- Uncover pans and bake buns until they are golden brown and bubbly, 28 to 33 minutes (from frozen, thawed buns, 36 minutes).
- Transfer to a cooling rack and let cool 10 minutes.
- While buns are cooling, make glaze by whisking powdered sugar and milk together in a small bowl.
- Drizzle glaze over pumpkin buns and serve.
Serving Suggestions: Bake half of the recipe now, and freeze (as suggested in step 11) for a great after Thanksgiving breakfast!
Recipe adapted from Family Circle Magazine, October 2009
Amount Per Serving: Calories: 248Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 84mgCarbohydrates: 44gFiber: 2gSugar: 21gProtein: 4g