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.
Pumpkin Cinnamon Buns
“Light, fluffy, and packed full of pumpkin spice!”
Prep Time: 30 minutes Total Time: 2 hour Servings: 15 buns
200g Warm water
100g Olive oil
700g Bread Flour
1. In a stand mixer with paddle attachment, add all ingredients and mix until just combine.
2. Attach dough hook and mix on medium speed for 10 minutes.
3. Form dough into a ball and coat with olive oil. Cover and let rise for 1 hour in a warm area.
4. For the pumpkin stuffing, combine all ingredients.
5. Roll out the dough into a large rectangle about 1/4" thick.
6. Evenly spread the pumpkin filling over the dough and then roll the dough from the longest end. Pinch the seam shut and cut 1" thick buns.
7. Place onto a well greased pan and allow to rise for 20 minutes or
until doubled in size.
8. Bake at 350°F for 20 minutes. The buns should sound hollow when you tap on them.
*Replace canned pumpkin with roasted fresh Fall squash!
Nutrition Information %Daily Value
Serving Size: 1 Serving *Based on a 2000 calorie diet
Calories: 330 Added Sugars: 29g Vitamin A 29%
Total Fat: 7g Vitamin B6 5%
Saturated Fat: 1g Vitamin B12 3%
Cholesterol: 1mg Vitamin C 2%
Sodium: 370mg Vitamin D 1%
Potassium: 156mg Iron 21%
Total Carbohydrates: 61g Calcium 6%
Dietary Fiber: 3g Riboflavin 28%
Protein: 6g Folate 40%