Pumpkin Spiced Cinnamon Buns

I can’t believe I’m saying this.

Maybe it’s just that we are approaching Pumpkin Everything Season

But this recipe for Pumpkin Cinnamon Buns is quite possibly even better than my regular Cinnamon Buns Recipe!

Complete with cream cheese icing, these gigantic, fluffy pillows of pumpkin heaven are the stuff dreams are made of!

I definitely ate way more than my share of these

So don’t say I didn’t warn you!

Make sure you have your friends and family waiting to take these off your hands or it could get dangerous pretty quickly!

This recipe does not need eggs and I’m not even using an egg replacer!

So for those who are wondering where’s the “non-vegan” version….. there isn’t one!

In this version the traditional cinnamon bun dough is packed with pumpkin

And the brown sugar and cinnamon filling gets pumpkin spiced up

With extra cinnamon, nutmeg, ginger and cloves

It’s like eating a slice of pumpkin pie only in fluffy puffy bun form!

I love working with dough, there’s something so therapeutic about it!

However you will need to give yourself some extra time to get it all done

Since you have to let the dough rise after mixing and you just can’t rush the process

Beware of wild animals trying to steal your dough!

You will have to wait for them to rise again after forming them into those perfect little scrolls

For those who are pressed for time, you can always refrigerate your formed buns for a slow rise overnight

Then in the morning just pick up where you left off for fresh baked Pumpkin Cinnamon Buns with your morning coffee!

The dough can also be frozen at that same point and then defrosted on a pan in the refrigerator overnight

Once they come to room temperature same as I mentioned for the refrigerated ones, you will proceed just the same

Once your buns are fully baked and slightly cooled

Ice them down and gobble them up!

I used cream cheese buttercream for the icing with a sprinkle of cinnamon!

Notes for Success:

Pressed for time? You can baking the buns the next morning

Simply stop at the step in the instructions after you have formed the buns and then placed them into the greased pan.

Cover with plastic wrap and refrigerate overnight.

The buns will not have risen too much in the refrigerator so you will have to take them out and bring them back to room temperature and give them their second rise.

This could take an hour or longer depending on your room conditions

Once they have fully risen to fluffy *see video* preheat the oven to 350°F and pick up at the step below for baking

As with any bread and yeast dough recipe the amount of flour being used will vary based on a few variables

Often times in humid climates you will need much less flour than places that have drier and cooler temperatures

It is important to get a feel for making dough to determine if you will need to add more or not.

Variations:

If you do not have pumpkin to make this recipe banana will work equally well in the same quantity as listed

Click though to see my Chunky Monkey Cinnamon Buns recipe using banana for the dough!

And of course for the purist, there is always the traditional cinnamon buns too!

CLICK HERE TO WATCH THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE CINNAMON BUN DOUGH

For more amazing yeast bun and sweet bread recipes click the links below!

Vegan Chocolate Babka Recipe

Bakery Style Cheese Danish

Chocolate Cinnamon Rolls

Pumpkin Spiced Cinnamon Buns

 

Print

Prep time

3 hours

Bake time

40 mins

Total time

3 hours 40 mins

 

Serves: 12 large buns

Ingredients

• Warm Plant Milk 1½ cup (360ml) *approx 115°F
• Soft Vegan Butter ½ cup (113g)
• Granulated Sugar ½ cup (100g)
• Dry Yeast 3 teaspoons
• Canned Pumpkin 1 cup (240g)
• All Purpose Flour 5-6 cups (625g - 750g) *see note in text article notes for success
• Cardamom 1 teaspoon
• Salt 1 teaspoon
• For the filling:
• Light Brown Sugar 1 cup (205g)
• Ground Cinnamon 1 teaspoon
• Ground Nutmeg ¼ teaspoon
• Cardamom ¼ teaspoon
• Ginger ½ teaspoon
• Cloves ¼ teaspoon
• Melted Vegan Butter ¼ cup (60ml)
• For the icing:
• Vegan Cream Cheese 1 cup (226g)
• Vegan Butter 1 stick ¼ cup) (56g)
• Confectioner's Sugar 1 cups (120g)
• Vanilla Extract 1 teaspoon
• Cinnamon for sprinkling

Instructions

1. Grease a 9" X 13" X 2" cake pan, set aside for later.
2. Combine all the ingredients for the sugar filling together in a small bowl, reserve for later
3. Combine the yeast with the warm milk and a pinch of sugar and let stand for 5 minutes
4. In a mixing bowl combine all the dry ingredients and blend well
5. Add the milk with the yeast, the pumpkin and the softened butter to the bowl of your stand mixer and add all the sifted dry ingredients.
6. Mix with the dough hook ~ you may need to help it along with a spatula until it forms a soft mass, then let it knead for 5 minutes on medium speed
7. Add flour to adjust the consistency as needed *see video demonstration
8. Turn mixer speed to low and mix for another 3 minutes
9. Once it is to desired consistency and properly kneaded for a total of about 8 minutes
10. Turn out to a lightly floured surface and continue to knead until it is no longer super sticky to your hands of the table
11. Transfer to a lightly oiled bowl covered and let rise to double in a warm spot
12. Roll out on a lightly floured surface to 12" x 18" and about ½" thick
13. Brush with melted butter and then spread evenly with the sugar spice mixture
14. Roll up then cut into desired portions ~ cutting the log into 12 pieces for giant bakery size buns
15. Place them in a lightly greased 9" x 13" pan
16. Cover loosely and let rise again covered in a warm spot. 35 - 60 minutes depending on the conditions in your area
17. Once they are light and fluffy and puffy and almost doubled in size and the buns are almost touching each other, bake in a preheated 350°F oven for approx 35 - 45 minutes depending on the size of your buns * see video demonstration
18. While the buns are baking you can prepare the cream cheese icing recipe by mixing the vegan cream cheese with the softened butter by hand with a wooden spoon or spatula, to combine evenly
19. Add the sifted confectioners sugar and vanilla extract and mix well.
20. Cool slightly then top generously with Cream Cheese Icing and a sprinkle of cinnamon

Notes

Buns will stay fresh for a day or two, but like any yeast bread recipe they do go stale quickly.

Keep them wrapped well to prevent drying & rapid staling

If you do not plan to eat them all right away refrain from icing ALL the buns since the cream cheese icing will have to be refrigerated after an hour or so.

3.5.3251