Pumpkin Cinnamon Buns with Cream Cheese Frosting

Three things you need to know about me: I live to drink beer with my pizza, I can’t wait to get my hands on a delicious loaf of sourdough, and my mornings are always made better with a warm batch of cinnamon buns.

It’s no secret that I love food and beverages made with yeast…especially the four B’s: Beer, bread, bagels, and BUNS– cinnamon buns to be exact.

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Since it’s fall and pumpkin season, I just had to be basic and make my cinnamon buns pumpkin-y.

These pumpkin cinnamon buns are everything!!!! Warm and gooey centers with a spicy, sweet filling and delicious cream cheese frosting.

Pumpkin Cinnamon Buns with Cream Cheese Frosting

The recipe is so basic too. One of my favorite cinnamon bun recipes to date. I can promise that you will not be disappointed that you made them.

RECIPE: makes about 9 buns

The dough:

  • 1/2 cup warm whole milk (about 110 degrees F)
  • 2 1/4 tsp. instant dry yeast
  • 2 Tbs. granulated sugar
  • 2 Tbs. canola or vegetable oil
  • 1 cup pumpkin puree
  • 1 tsp. pumpkin pie spice
  • 2- 3 cups all purpose flour

Filling:

  • 4 Tbs unsalted butter, room temp.
  • 1/2 cup packed light brown sugar
  • 2 tsp. pumpkin pie spice

Frosting:

  • 4 Tbs. cream cheese, room temp.
  • 2 Tbs. unsalted butter, room temp.
  • 1/2 cup powdered sugar, sifted.

INSTRUCTIONS:

  1. In a large bowl of a standing mixer, combine warm milk, yeast, sugar, and oil. Let sit for about 10 min. or until your yeast foams vigorously.
  2.  Stir in pumpkin, spices, and 1/2 cup of flour until combined. With dough hook, turn mixer to low speed and add 1/2 cup flour at a time until dough is sticky but manageable.
  3. Place dough on lightly floured surface and lightly knead into a ball. Cover with a kitchen towel and let sit for about 1 hour or until it almost doubles in size.
  4. Roll out the dough on a lightly floured surface into a rectangle that is about 1/2 inch thick.
  5. With your fingers, spread butter evenly over dough. Mix brown sugar and spices together and sprinkle evenly over buttered dough.
  6. Starting on the shorter side, tightly roll the dough into a long log. Using a serrated knife, cut 2 inch sections. Place into a buttered 9X9 baking dish or 9 in. pie plate. If making that day, cover with a towel and let rise for 45min-1 hour. If making the next day, cover with plastic wrap and keep in fridge.
  7. When ready to bake, preheat oven to 350 degrees F. If you put the buns in the fridge, take out to let rise at least 30-40 min. before putting them in oven. Bake for 15-20 min. or until golden brown.
  8. While buns are baking, cream butter and cream cheese together with a mixer or fork. Mix into confectioner’s sugar until well combined.
  9. When the buns are done, frost them almost immediately and enjoy!

Pumpkin Cinnamon Buns with Cream Cheese Frosting

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