Ingredients
Scale
🥄INGREDIENTS FOR PUMPKIN CINNAMON BUNS
Choose your preferred version below:
Option A – Semi‑Homemade (store‑bought dough shortcut):
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- 1 tube (about 8–12 count) store‑bought cinnamon roll dough (with icing included)
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- ½ cup pumpkin puree
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- ⅓ cup light or dark brown sugar
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- 1 tsp pumpkin pie spice (or ½ tsp cinnamon + ½ tsp nutmeg)
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- (Optional) chopped pecans or walnuts for crunch
Option B – From Scratch (enriched dough):
Dough:
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- 1 cup warm milk (≈110 °F / 43 °C)
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- 2 ¼ tsp active dry yeast
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- ⅓ cup granulated sugar
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- ¼ cup unsalted butter, melted
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- 1 tsp salt
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- 1 tsp ground cinnamon
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- ½ tsp ground nutmeg
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- 2 cups pumpkin puree
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- 4 to 4½ cups all‑purpose flour (or bread flour for extra fluff)
Filling:
- 4 to 4½ cups all‑purpose flour (or bread flour for extra fluff)
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- ½ cup brown sugar
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- 1 tbsp ground cinnamon
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- ½ tsp ground nutmeg
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- 4 tbsp unsalted butter, softened
Glaze (optional):
- 4 tbsp unsalted butter, softened
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- 1 cup powdered sugar
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- 2–3 tbsp milk or cream (or maple syrup for fall twist)
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- ½ tsp vanilla extract
Instructions
👩🍳 STEP‑BY‑STEP INSTRUCTIONS
If using store‑bought dough (Option A):
- Pre‑heat oven to 350 °F (175 °C). Spray or line a 9×13″ baking pan with parchment.
- Unroll the cinnamon roll dough and gently press seams together to form one rectangle.
- In a bowl, combine pumpkin puree, brown sugar and pumpkin pie spice. Spread this mixture evenly over the dough. Sprinkle optional nuts if using.
- Roll the dough tightly from one long edge into a log. Cut into 12–14 equal buns and place cut‑side up in the prepared pan.
- Bake for 20–22 minutes until golden and cooked through. Remove from oven.
- Drizzle or spread the included icing (or make the optional glaze above) over warm buns. Serve immediately.
If making from scratch (Option B):
- Activate the yeast: In a small bowl, combine warm milk, sugar and yeast. Let sit 5–10 min until foamy.
- Mix the dough: In a large bowl, add pumpkin puree, melted butter, salt, cinnamon and nutmeg. Stir in the yeast mixture. Gradually add flour until a soft dough forms.
- Knead: On a lightly floured surface, knead for 5–7 minutes until smooth and elastic.
- First rise: Place dough in a greased bowl, cover with a towel, and let rise ~1 hour or until doubled.
- Prepare filling: Mix brown sugar, cinnamon, nutmeg and softened butter in a bowl.
- Shape buns: Roll dough into a rectangle (~12×16″). Spread the filling evenly. Roll up tightly from the long edge and cut into 12–14 buns. Place in a greased 9×13″ pan. Cover and let rise 20–30 minutes.
- Bake: Pre‑heat oven to 350 °F (175 °C). Bake for 20–25 minutes until golden brown.
- Glaze: Whisk powdered sugar, milk and vanilla (or maple syrup) to make glaze. Drizzle over warm buns. Serve hot.