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!
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!
Here are the buns fresh out of the oven. I allowed them to cool before drizzling on the sweet maple icing.
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!
- 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
- ½ cup margarine (or oil), melted
- 1¼ cups brown sugar
- ¼ cup sugar
- 2 tsp, pumpkin pie spice
- 3 cups confectioners sugar
- 3-5 Tbs. maple syrup
- 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.
- 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.
- Turn the mixer on low and mix until the dough starts to come together, 3-5 minutes.
- Turn off the mixer and allow the dough to rest for 10 minutes.
- Turn the mixer back on low and knead the dough for another 10 minutes. It might be slightly sticky but should be smooth.
- 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.
- Once the dough has risen, divide in half and work with one half at a time.
- Roll out half the dough into a rectangle shape. Spread the melted margarine or oil, then sprinkle the sugar/spice mixture on top.
- Roll the dough up into a long log.
- Slice the log into 9 slices and arrange cut side up into a greased 8 inch square pan or tin.
- Repeat the filling process with the rest of the dough.
- 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.
- Once the buns have doubled in size, bake for 25-30 minutes until really light and golden brown. Allow to cool before icing.
- 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.
- Spread the icing on the cooled buns and enjoy!
I love love love cinnamon rolls. And these look so picture perfect! I love seeing the behind-the-scenes shot!
I love your pictures, especially that aerial shot of the finished cinnamon buns.
I love that behind the scenes shot, so cute! These sound amazing!
Pumpkin season is never over in my book.
Those look too yummy! So does your son!