Pumpkin Cinnamon Buns with Maple Glaze

Pumpkin Cinnamon Buns

Pumpkin season is not over yet!  I still have an exciting recipe to share with you.  A few weeks ago I shared my recipe for pumpkin doughnuts with marshmallow and graham cracker glaze.  Then I showed you what I did with the doughnut holes making cinnamon sugar pumpkin doughnut holes with orange cranberry jam.  Those two recipes were amazing, but I was wondering what else I could do with that gorgwous pumpkin dough.  I tried making them the same way I make my famous cinnamon buns, and they were amazing!  Topping these buns with maple glaze put these over the top.  I urge you to try this non-dairy recipe with your leftover canned pumpkin!

Rising Pumpkin Cinnamon Buns

Here are the pumpkin buns packed with sugar, brown sugar, and pumpkin pie spice.  They are rising and almost ready for the oven.  I just couldn’t get enough of this gorgeous pumpkin orange color!

Baked Pumpkin Cinnamon Buns

Here are the buns fresh out of the oven.  I allowed them to cool before drizzling on the sweet maple icing.

Charlie joins the photoshoot

Here is a behind the scenes look at my photo shoot.  My son Charlie was around for this one and wanted to be a part of it!  This pose was his idea, love it!

Pumpkin Cinnamon Buns with Maple Glaze
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Ingredients
Pumpkin Dough
  • ¼ cup warm water
  • 1 pkg. yeast (2¼ tsp.)
  • 2 Tbs. maple syrup
  • 4 cups flour
  • ⅓ cup soy milk
  • 1 egg
  • 1 cup pumpkin puree
  • 1 Tbs. oil
  • ¼ cup sugar
  • 1½ tsp. salt
  • 1½ tsp. pumpkin pie spice
Filling
  • ½ cup margarine (or oil), melted
  • 1¼ cups brown sugar
  • ¼ cup sugar
  • 2 tsp, pumpkin pie spice
Maple Icing
  • 3 cups confectioners sugar
  • 3-5 Tbs. maple syrup
Instructions
Pumpkin Dough
  1. In the bowl of an electric stand mixer fitted with the dough hook, add warm water, yeast and maple syrup. Stir and allow to proof for 5-10 minutes.
  2. Once the yeast has bubbled, layer all the other ingredients on top starting with the flour, then soy milk, egg, pumpkin, oil, sugar, salt, and pumpkin pie spice.
  3. Turn the mixer on low and mix until the dough starts to come together, 3-5 minutes.
  4. Turn off the mixer and allow the dough to rest for 10 minutes.
  5. Turn the mixer back on low and knead the dough for another 10 minutes. It might be slightly sticky but should be smooth.
  6. Turn the dough out into a lightly greased bowl, cover with kitchen towel, and allow to rise in a warm place for about an hour.
  7. Once the dough has risen, divide in half and work with one half at a time.
Filling
  1. Roll out half the dough into a rectangle shape. Spread the melted margarine or oil, then sprinkle the sugar/spice mixture on top.
  2. Roll the dough up into a long log.
  3. Slice the log into 9 slices and arrange cut side up into a greased 8 inch square pan or tin.
  4. Repeat the filling process with the rest of the dough.
  5. Cover each pan with a clean towel and allow to rise in the pan for 45 minutes. Meanwhile preheat the oven to 350 degrees F.
  6. Once the buns have doubled in size, bake for 25-30 minutes until really light and golden brown. Allow to cool before icing.
Icing
  1. While the buns are cooling, mix the icing ingredients together. Add the maple syrup to the confectioners sugar a little at a time until you get a thick spreadable icing.
  2. Spread the icing on the cooled buns and enjoy!
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  • http://www.confident-cook.com/ Hindy Garfinkel

    I love love love cinnamon rolls. And these look so picture perfect! I love seeing the behind-the-scenes shot!

  • http://www.thisamericanbite.com/ Yosef

    I love your pictures, especially that aerial shot of the finished cinnamon buns.

  • Shoshana Ohriner

    I love that behind the scenes shot, so cute! These sound amazing!

  • http://joyofkosher.com/ Tamar Genger

    Pumpkin season is never over in my book.

  • Sarah Klinkowitz

    Those look too yummy! So does your son!