You’re Going to Love These Bad Boys!
I was scrolling through the recipes that I have prepared over the years to find something I can incorporate Fall flavors. THINK, THINK, THINK! Ah Ha! There it was, staring me in the face. My Perfect Cinna-Bun Recipe!
Many chefs CLAIM to have the best Cinnamon Buns recipe ever. That might be the case for a while, but there is always a contender out there to take the championship spot. Buster Douglas did it to Mike Tyson, so the same applies here as well.
This concoction of flavors that I am adding to my Cinna Bun recipe takes a little extra work but at the same time very simple. Have you ever heard the phrase “anything worth doing is worth doing it well”? Well, this is the case with these. But I tell you the reward is well worth it.
I INTRODUCE TO YOU MY PUMPKIN SPICED CINNA BUNS!
These are GOOD! Incredibly GOOD! These Cinna Buns are super moist, gooey, and the cream cheese frosting… Lickity Lips! Yum! The Frosting is the perfect finish to each bite of these bad boys and the pumpkin filling gives this sweet dessert that extra flare.
I kind of feel bad! I know many of you have these “Healthy” New Year resolutions coming up and I hate to take you off of that path to this sinful journey but……..
THESE ARE SO FREAKING AWESOME AND TERRIBLY HARD TO RESIST!!!
Regardless of everything I just drooled over and said, you guys and gals are here now and you are looking for ideas to serve up to your guests for the holidays, so let’s dive into this recipe and get things in motion.
HERE IS THE RECIPE:
Spiced Pumpkin Cinna-buns (This recipe will make 12 large Cinna Bun style rolls or 24 regular size rolls)
Roasted Pumpkin
- 1ea small Pumpkin
- olive oil as needed
- 1TBS kosher salt
- 3TBS sugar
- Trim the top, split in half and seed the pumpkin!
- Place the pumpkin halves on a sheet tray open side up
- lightly oil and season the pumpkin with the remaining ingredients
- Turn the pumpkins open side down on a sheet tray with foil or parchment
- Roast in the oven at 375F for 30 min or until completely tender
- Set aside and let cool completely
Dough
- 8 oz lukewarm milk
- 2 ea large eggs, room temp
- 2.7 oz unsalted butter cut up in chunks
- 19.5 oz AP flour
- 1.75 t Salt
- 3.5 oz Sugar
- 1 tsp nutmeg
- 2.5 t Instant yeast
- Combine all the dough ingredients in a large mixing bowl and knead it in an electric mixer, using the dough hook, for 8-12 minutes at medium speed. When it passes the windowpane test, place the dough in a lightly oiled bowl and turn it to grease all sides. Cover the bowl with plastic wrap and let rise until doubled in bulk.
Filling
- 1 cup roasted pumpkin (rounded)
- 2.7 oz unsalted butter, softened
- .5 c light brown sugar, packed
- .5 c dark brown sugar, packed
- 2 T ground cinnamon
- 1 tsp nutmeg
- ¼ cup Maple Syrup, or as needed, to taste
- Scoop out the flesh of the pumpkin and measure a mounded 1cup (you can use more or less depending on how much pumpkin flavor you want)
- Place the mounded cup of pumpkin in a kitchen towel and squeeze out as much moisture as possible (this step is important! If you don’t squeeze out the water, the filling mixture will separate, be very loose and hard to handle!)
- Place the dried out pumpkin in a bowl and add the remaining ingredients
- Mix all ingredients together until smooth
- Cover and reserve to the side until ready to use
Assemble Cinna Buns
- Transfer the dough to a lightly greased work surface and roll it into 16″ x 21″ rectangle
- Spread the filling on evenly
- Roll the dough into a log and cut into 12 slices.
- Place the buns in a lightly greased pan
- Cover the pan with plastic wrap and let the buns proof until nearly doubled in size (can use a 10 Cake pan sprayed with a parchment paper circle
- Bake the buns in a preheated 400F oven until they’re golden brown, about 15 min.
Icing
- 3 oz cream cheese, softened
- 2 oz unsalted butter, softened
- 6 oz 10X
- .5 t vanilla extract
- While the buns are baking, mix all ingredients together in a bowl until smooth and homogenous
- When the buns are done, let cool for 5 minutes
- Spread the icing on while the buns are still warm
The Pastry Warden
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