Pumpkin Cinnamon Buns
Giant Fluffy buns packed with pumpkin & brown sugar & cinnamon filling slathered in shelf stable cream cheese icing!
Ingredients
- 1½ cup Warm Plant Milk *approx 115℉ (360ml)
- ½ cup Soft Vegan Butter (113g)
- ½ cup Granulated Sugar (100g)
- 3 teaspoon Dry Yeast
- 1 cup Canned Pumpkin (240g)
- 5 cup All Purpose Flour *or more see notes (625g)
- 1 teaspoon Cardamom
- 1 teaspoon Salt
For the filling:
- 1 cup Light Brown Sugar 1 cup (205g)
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Cardamom
- ½ teaspoon Ginger
- ¼ teaspoon Cloves
- ¼ cup Melted Vegan Butter (60ml)
optional icing
Instructions
- Grease a 9" X 13" X 2" cake pan, no parchment paper! set aside for later.
- Combine all the ingredients for the sugar filling together in a small bowl, reserve for later
- Combine the yeast with the warm milk & a pinch of sugar, let stand for 5 minutes
- In a mixing bowl combine all the dry ingredients together & blend well
- Add the milk with the yeast, the pumpkin& the softened butter to the bowl of your stand mixer & then add all the sifted dry ingredients.
- 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
- Add flour to adjust the consistency as needed *see video demonstration
- Turn mixer speed to low and mix for another 3 minutes
- Once it is to desired consistency & properly kneaded for a total of about 8 minutes, turn out to a lightly floured surface and continue to knead until it is no longer super sticky to your hands of the table
- Transfer to a lightly oiled bowl covered & let rise to double in a warm spot
- Roll out onto a lightly floured surface to 12" x 18" & approx ½" thick
- Brush with melted butter & then spread evenly with the sugar spice mixture
- Roll up then cut into desired portions ~ cutting the log into 12 pieces for giant bakery size buns or 24 for smaller sized buns
- Place them in the lightly greased 9" x 13" pan, cover loosely & let rise again covered in a warm spot. 35 - 60 minutes depending on the conditions in your area
- Once they are fluffy & puffy & almost doubled in size (the buns will be 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
- While the buns are baking you can prepare the cream cheese icing recipe according to the recipe post on that page
- Cool slightly then top generously with Cream Cheese Icing & a sprinkle of cinnamon
Video
Notes
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. Storage 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
It is important to get a feel for making dough to determine if you will need to add more or not. Storage 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
Tried this recipe?Let us know how it was!