Pumpkin Cinnamon Buns
Developed by Jack Achenbach, RDN, LD
With everything pumpkin season in the air this blog jumped on the band wagon to try out a new recipe. This cinnamon bun is stuffed with a delicious pumpkin filling that will get your pumpkin spice fix for mornings to come. Topped with a crunchy granola, those good ol' fashioned cinnamon buns are going to have to take the sidelines for a few. I used canned pumpkin in this recipe for ease but it's totally fine to roast off fresh pumpkin, especially those sitting around after Halloween.
Prep Time: 1 hour 45 minutes
Dough: Using a mixer, combine all ingredients. Switch to a dough hook and set to medium speed for 20 minutes to knead. Drizzle with oil, cover with a towel, and let rise for 1 hour in a warm oven.
Stuffing: Mix together all of the ingredients.
Roll dough into a rectangle 1/4-inches thick. Spread evenly with pumpkin filling and set in freezer for 20 minutes to firm the filling. Roll then slice buns at 1.5-inches thick. Place on a well greased baking dish and bake at 400F for 20 minute.
Top with a traditional cream cheese icing and toasted granola!
If you skip the freezing step, the buns will be a mess to roll up.
Refrigerate in an airtight container.