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
- 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)
- 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
- 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
- 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
- 1/4 cup caramel sauce (room temperature)
- 1/4 cup cream cheese (room temperature)
- Mix the caramel sauce and cream cheese until smooth.