
Pumpkin Spice Cinnamon Buns
4h 10m
The ideal bake for an Autumn day. These buns are fluffy and comforting. They really turn into a treat with a mug of coffee!
These were inspired by the cinnamon buns that I ate while living in Sweden and that my husband Seb taught me to make.
I have adapted the recipe to incorporate a pumpkin spice filling made with fresh pumpkin.
Warm 75 g of butter in a pan over medium heat until it starts to bubble
Turn off the heat and add 225 ml of milk
Add 30 g of fresh yeast and whisk until dissolved
Add 1 tsp of cardamom powder, 45 g of caster sugar and ½ tsp of salt. Whisk to dissolve
Crack 1 egg into a bowl and whisk
Add the beaten egg to the pan and whisk
Transfer the liquid to a stand mixer bowl with the dough hook attachment
Gradually add 550 g of all-purpose flour while mixing on medium speed
Knead the dough for 10m on high speed until silky and smooth. Transfer to a work surface
Work the dough to form a taut ball. It should only slowly bounce back when poked
Transfer the dough to a bowl and cover it with a clean kitchen towel. Put it in a warm place for 1h until it has doubled in size
Preheat the oven to 180 °C
Peel and remove the seeds from 1 pumpkin
Cut 750 g of the pumpkin into chunks
Place the pumpkin in a baking dish. Drizzle with rapeseed oil to taste and mix
Roast the pumpkin in the oven for 30m until the edges begin to turn deep brown
Check that the pumpkin is easily pierced with a fork
Place the pumpkin in a blender
Add 2 tsp of cinnamon powder
Add 1 tsp of vanilla extract
Add 1 tsp of cardamom powder and 40 g of brown sugar
Add 50 g of butter and 2 tbsp of honey
Blend on medium speed until smooth. The pumpkin spice filling is ready
Transfer the dough to a floured work surface
Roll out the dough into a ½ cm thick rectangle. The cinnamon buns dough is ready
Spread the pumpkin filling into a ½ cm thick layer. Leave 3 cm of space around the border of the dough
Gently roll the dough, leaving the edge loose
Crack 1 egg into a bowl and whisk it
Brush ½ of the egg on the edge and seal the roll
Cut the roll into 3 cm thick slices and place them in a baking dish with a silicone mat
Cover the rolls with a clean kitchen towel and let them rise in a warm place for 45m or until they are 1½ times their original size
Preheat the oven to 200 °C
Brush the rolls with the remaining egg
Sprinkle 100 g of brown sugar over the rolls
Bake the rolls for 13m until deep brown and airy
The pumpkin spice cinnamon rolls are ready
Enjoy them warm with a big cup of coffee!
Yield 15 pieces
Brown Sugar
100 gEgg
1
Cinnamon Buns Dough
All-Purpose Flour
550 gCardamom Powder
1 tspFresh Yeast
30 gMilk
225 mlCaster Sugar
45 gButter
75 gEgg
1Salt
½ tsp
Pumpkin Spice Filling
Pumpkin
1Vanilla Extract
1 tspCinnamon Powder
2 tspCardamom Powder
1 tspBrown Sugar
40 gHoney
2 tbspRapeseed Oil
to tasteButter
50 g
Equipment
Silicone Baking Sheet
Stand Mixer
Dough Hook Attachment
Rolling Pin
Blender
Kitchen Scale