Pumpkin Cinnamon Buns

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Nutritional Info
  • Servings Per Recipe: 23
  • Amount Per Serving
  • Calories: 211.4
  • Total Fat: 8.8 g
  • Cholesterol: 29.7 mg
  • Sodium: 19.4 mg
  • Total Carbs: 33.0 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.8 g

View full nutritional breakdown of Pumpkin Cinnamon Buns calories by ingredient
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Introduction

Adapted recipe from http://www.averiecooks.com/2014/09/the-bes
t-pumpkin-cinnamon-rolls.html I got 23 rolls but could have maybe made it 24? Also, I used almond milk (instead of buttermilk) and toffuti cream cheese so that my lactose intolerant family members could eat it, feel free to replace with preferred ingredients, but mind that it will change the nutritional values.
Adapted recipe from http://www.averiecooks.com/2014/09/the-bes
t-pumpkin-cinnamon-rolls.html I got 23 rolls but could have maybe made it 24? Also, I used almond milk (instead of buttermilk) and toffuti cream cheese so that my lactose intolerant family members could eat it, feel free to replace with preferred ingredients, but mind that it will change the nutritional values.

Number of Servings: 23

Ingredients

    Ingredients:

    Dough
    3-4 cups all-purpose flour, or as needed
    1/4 cup melted honey
    2 tablespoons pumpkin pie spice
    2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet)
    pinch salt, to taste
    1/2 cup unsalted butter, melted (1 stick)
    1/2 cup unsweetened almond milk
    1/2 cup pumpkin puree
    1 large egg, lightly whisked

    Filling
    1/2 cup unsalted butter, very soft
    1 cup light brown sugar, unpacked
    2+ tablespoons cinnamon

    Cream Cheese Glaze
    3 tbsp Toffuti Cream Cheese
    3/4 cup icing sugar

    1 large Egg, fresh, whole, raw

Directions

In a large bowl, mix all the liquid ingredients - including the pumpkin - and the spices together. Check before you add the yeast that the mixture is not too hot; mix in the yeast. Add the flour 1 cup at a time until the dough comes together. Knead until dough becomes springy. Cover and set aside to rise for one hour or until doubled in size. Cream the butter, sugar and cinnamon together for the filling. Preheat oven before you assemble the buns. When the dough has risen, punch it down and place on lightly floured surface. Roll it out into a rectangle about 1/4-1/2 and inch thick; at least 40 inches long. The thinner the dough, the more spiralled your buns will be, so that's up to you, but the length of the roll determines how many you can cut out, so make sure it is quite long. Spread the filling evenly on dough and roll up starting from one of the long edges. Cut into approx 1 inch slices and place in a greased rectangular baking dish. Let the buns sit for about 10 mini before placing in the oven. Bake 20 minutes. Prepare the glaze while the buns are baking; drizzle it over them while they are still warm from the oven. If you are using regular cream cheese, I recommend warming it so that it is nearly melted. Enjoy! Then eat one 😊

Serving Size: 23 rolls

Number of Servings: 23

Recipe submitted by SparkPeople user FIONAFAE.

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