I have been looking forward to pumpkin season for a while and now that it is here I can dive into my some of the many pumpkin dishes on my to try list. The top item on that list was pumpkin cinnamons buns! The idea behind these pumpkin cinnamon buns was a simple adaptation of cinnamon buns that included adding pumpkin puree and pumpkin pie spices to the dough and adding pumpkin pie spices to the layer of cinnamon sugar in the middle. I started out with the recipe for the dough that I used in the blueberry maple pecan cinnamon buns and added the pumpkin puree while at the same time reducing the amount of other liquids in the recipe to balance things out. While I was at it I replaced some of the flour with whole wheat flour to make things a bit healthier. Next up was the ‘cinnamon’ filling layer where I replaced the white sugar with brown sugar and the cinnamon with pumpkin pie spices. At first I was going to add pecans and dried cranberries to the cinnamon layer but then I remembered how much I enjoyed the pumpkin and ginger combination in the pumpkin pie cheesecake and I decided to replace the pecans with chopped candied ginger. Next up was the frosting and once again thinking back to that cheesecake I knew that I would have to go with caramel and to keep it along the lines of cinnamon buns I mixed the caramel into some cream cheese.
The modified recipe for the pumpkin pie cinnamon buns worked like a charm! The yeast really seemed to like the pumpkin as this dough rose more than I have ever seen dough rise. As I pulled the cover off of the risen dough I could smell the amazing aroma of pumpkin pie mixed in with fresh bread and it only got better when I popped the buns into the oven. (A 9×13 inch baking pan is ideal for this recipe but I only had a 8×8 inch pan so I placed the remaining buns into ramekins.) As the buns baked the aroma intensified and the anticipation built up to the point where I was eagerly peering in the oven window just waiting for them to be finished. When they came out of the oven I could barely wait for them to cool down a bit before slathering on the frosting, taking some photos and then digging in. I have to say that even with the high expectations these buns did not disappoint and I will definitely be looking forward to breakfasts this week! The buns themselves were nice and light and tender and moist and the pumpkin flavour came through beautifully. The cranberries and candied ginger worked really well in buns and the caramel cream cheese frosting took them over the edge!
Pumpkin Pie Cinnamon Buns with Caramel Cream Cheese Frosting
ingredients
- 1 batch pumpkin sweet yeast dough (see below)
- 1/2 cup unsalted butter (room temperature)
- 1/2 cups brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 cup dried cranberries
- 1/4 cup candied ginger (chopped or pecans)
- 1 batch caramel cream cheese frosting (see below)
directions
- Punch down the dough and knead for 30 seconds.
- Cover the dough and let it rest for 10 minutes.
- Roll out the dough on a floured surface into a 24″ by 12″ rectangle.
- Spread the butter over othe dough leaving 1 inch on each side free.
- Mix the sugar and spices and sprinkle it onto the dough followed by the cranberries and ginger.
- Roll the dough into a log, pinch to seal and cut it into 12 even slices.
- Arrange the buns in a greased baking pan, cover in plastic wrap and let rise until doubled in size, about 1 hour and 30 minutes.
- Bake in a 375F/190C preheated oven until golden brown, about 15-20 minutes.
- Top the buns with the frosting and enjoy.
Pumpkin Sweet Yeast Dough
ingredients
- 1/4 cup water (warm)
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 1/4 cup brown sugar
- 2 eggs (room temperature)
- 1/4 cup butter (melted and cooled)
- 1/4 cup sour cream (room temperature)
- 1 cup pumpkin puree (room temperature)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 teaspoon salt
- 2 cups flour
- 1 1/2 cups whole wheat flour
directions
- Mix the water, yeast and sugar into a large bowl and let it sit until foamy, about 10 minutes.
- Add the sugar, eggs, butter, sour cream, pumpkin puree, spices, salt and 2 cups of the mixed flour and mix for 2 minutes at medium or 200 strokes by hand.
- Stir in enough of the remaining mixed flour to make a soft dough.
- Place the dough onto a lightly floured surface and knead the dough until smooth, about 5 minutes. (The dough should feel soft and buttery and not sticky.)
- Place the dough in a greased the bowl, cover with a damp towel and let the dough rise until it has doubled in size, about 1 hour and 30 minutes.
Caramel Cream Cheese Frosting
ingredients
- 1/4 cup caramel sauce (room temperature)
- 1/4 cup cream cheese (room temperature)
directions
- Mix the caramel sauce and cream cheese until smooth.
Seriously…you are responsible for my tight pants! These sound amazing! We too love pumpkin. 🙂
You never cease to amaze me with your recipes!! Amazing.
So sorry for lack of comments, Kevin – always reading though! 🙂
Words cannot even describe how badly I want one of these in front of me right now! I love it!
divine!
Love cinnamon buns, pumpkin and cream cheese. So this is a win, win & win item in my book.
These sound so delicious! Can't wait to make em. yummy!!
Heavenly perfection!
🙂 Mandy
Oh my these look and sound wonderful!!! Thank you for posting them. I will have to give the recipe a try.
Divine! Those buns are just irresistible.
Cheers,
Rosa
sounds very good!
sounds good!
Que exquisitez de pastelito, esto me lo anoto para probarlo.
Saludos
Why does everything you make look so fantastic??!?
Can you pinch me? I'm pretty sure I must be dreaming. These sound amazing!
Mmmmm that looks good! Like I need any more excuses to indulge with the upcoming festive season. Shame on you.
Wow, these look so good. I've been going crazy with the pumpkin this year since there seems to be a shortage. If I find it, I stock up!
who would say no to these beauties!
These are drool-worthy. Mmmm. I love pumpkin-flavored sweets so what's not to love about this combo? I'll be bookmarking this recipe for sure.
You can never have enough pumpkin recipes! The next free afternoon I get, I plan to make these..Thanks for sharing 🙂
I think I just fell in love ;). These pumpkin pie cinnamon buns look absolutely divine! Fantastic job as usual, Kevin.
Ellerinize, emeğinize sağlık. Çok leziz ve iştah açıcı görünüyor.
Saygılar.
okay, kevin – last week I made the cranberry toffee goodness and that was off the charts. it was "crazy" as all my friends lovingly said! now, you slap me with this! this may not top the last recipe, but I will be sure to make this ASAP!
I just made my first batch of cinnamon buns in months – they were fantastic, but wow, now I think I need to tackle these. Yum!
YUM!! this modified version sounds simple enough, so i definitely want to try these soon! great pictures, as always 🙂
Now I know what to do with that pumpkin o mine, instead of just throwing it at someone's head I can just make these!
Your last few blog posts inspired me to make my own pumpkin puree this year…which I did. I used some of it to made a pumpkin and walnut quick-bread and now I'll have try these pumpkin pie cinnamon buns!
Can't wait to try this! What a great and unique way to use pumpkin!
Great job. Love your creativity.
Yum-o!
Oh my gosh, Kevin! Amazing! By the way, I love how you substituted in some whole wheat flour to add some "healthiness"… heehee.
I haven't left comments before but I always look at your blog. Thanks for the great recipes. I have a holiday recipe exchange to go to in a few days and I bought all the stuff to make the cranberry turtles. I want to be the hit of the party and I think this will do it for sure.
I gain 40 lbs. just reading your recipes! They are incredible!
So irresistible… No words left to describe… -amazing recipe!!!
oh yummm
oh that is just sinful!
Woah, that sounds great. Especially the frosting.
Made these yesterday… very easy and yummy. Thanks for the recipe!
These sound fabulous! I'm a pumpkin addict…must make these soon!
Oh Kevin!! I'm directing my aerobics trainer directly to you!! I wouldn't want to face her wrath after I gorge on these!!
Oh Kevin!! I'm directing my aerobics trainer directly to you!! I wouldn't want to face her wrath after I gorge on these!!
Wow, these look delicious! Ive got to try these!
Wow, these look great! I've got to try these!
Oh those look so delicious! I am definitely going to have to make them. Thanks for sharing!
I've never failed so badly at making something before. It looks delicious though. I can't make dough to save my life. I could build a fireplace with this as the mortar and it would smell amazing.
Thumbs up for the frosting! what a very nice idea! Lovely!
Perfect! I was just looking for a perfect treat to take to the teachers and staff at my son's school. These will be a hit! Thanks for sharing!
I only wish I had my sons car seat so I could go to the store and get everything I need!
Love you recipes but in the Uk we use pound and ounces or grammes, find it very difficult to get the right measurements
Love your recipes but I live n the UK and your measurements confuse me. Sometimes its a hit or a miss
I tried this recipe and did exactly what was written…big miss..very messy and dough did not come together…..