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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. 

Servings: 15

Level: Easy

Prep Time: 1 hour 45 minutes

Ingredients:

Warm water

Canola oil

Milk

Eggs

Granulated sugar

Salt

Yeast

Bread flour

Canned pumpkin

Granulated sugar

Cinnamon

Ground nutmeg

Ground cloves

Ground ginger

Dough:

200g

100g

100g

150g

50g

9g

10g

700g

Stuffing:

16 oz.

1 c.

1/4 c.

1/2 T.

1 t.

1/2 t.

Directions:

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.

StuffingMix 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.

 

To Serve:

Top with a traditional cream cheese icing and toasted  granola!

 

Cooking note:

If you skip the freezing step, the buns will be a mess to roll up. 

 

Storage Instructions:

Refrigerate in an airtight container.

Registered Dietitian

Personal Chef

Food Photographer

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© 2023 by Jack Achenbach

 

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