Pumpkin Cinnamon Buns with Pumpkin Butter

Like a lot of deliciously baked items on this blog, this one was dreamt up and produced by Colin. These pumpkin cinnamon buns were a definite win and while it takes a bit more effort than some recipes it is well worth the extra time. We took these to a recent BBQ supper for dessert and the guests couldn’t stop raving about them.

Author: Colin Martin

As autumn approaches, the menu in our home fills up with root vegetables, squash, and all things pumpkin. Typically, with seasonal desserts, we have more varieties that we want to try than what our appetites can accommodate so Trish and I jockey for menu space. I managed to squeeze this sugary recipe into the lineup, using a pumpkin butter I found last year.

The actual cinnamon roll and pumpkin butter aren’t excessively sweet, but pair nicely with the brown sugar butter frosting. The dough has a nice soft texture and a great pumpkin orange colour to boot! Though the pumpkin butter really completes these cinnamon rolls, you could stick with the traditional butter, sugar, and cinnamon filling if you choose.

Happy baking!

Pumpkin Cinnamon Buns with Pumpkin Butter

Recipe by Colin MartinCourse: BreakfastCuisine: AmericanDifficulty: Medium

Servings

24

servings

Prep time

1

hour 

Cooking time

20

minutes

Ingredients

• Dough:

• ⅔ cup milk

• 1/3 cup lard

• 1 cup pumpkin purée

• ¼ cup sugar

• 1 tsp salt

• 1 tsp cinnamon, plus extra

• ½ tsp nutmeg

• 2 eggs, beaten

• 2 Tbsp yeast

• 4-5 cups flour

• Frosting:

• ½ cup butter

• 1 cup brown sugar, packed

• ¼ cup milk

• ½ tsp vanilla

• Dash of salt

• 1-1 ½ cups powdered sugar

Directions

• Heat milk until lard is almost melted. Whisk to dissolve. Add pumpkin, sugar, salt, 1 teaspoon cinnamon, nutmeg, and eggs. Whisk to combine.
• Add the yeast and two cups of flour. Mix well. Add 1-2 cups more flour, again mixing well. Knead the dough on a floured surface, adding flour as needed until a nice soft dough is formed. It should still be a little sticky.
• Grease a large bowl, then drop the dough ball into the bowl. Turn the dough ball over so the greased side is up. Cover with plastic wrap and allow to rise until double in size, about an hour. Now is a good time to make the pumpkin butter.
• Punch the dough down and turn out onto a greased surface. Roll into a large rectangle. Sprinkle with 1-2 tablespoons cinnamon. Spread with pumpkin butter.
• Roll tightly, avoiding air bubbles. Use a dough knife to cut into ¾” pieces. Place them on a greased baking sheet.
• Allow the cinnamon rolls to rise for 30-45 minutes until doubled in size. Bake at 350°F for 20 minutes or until done.
• For the frosting: melt the butter in a saucepan. Add the brown sugar and milk. Bring to a simmer over medium heat and cook for 1 minute. Cool.
• Add vanilla, salt, and enough powdered sugar for a nice frosting. Beat well.
• Frost the pumpkin rolls and enjoy!

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