Pumpkin Cinnamon Buns

I have to use up the huge can of pumpkin puree I opened…so here is one of the recipes I made with it! And wow…they are delicious. Please don’t be put off by the fact that these are pumpkin cinnamon buns..if you do not like cinnamon. The pumpkin flavour is very 

The recipe is from King Arthur Flour, Cinnamon-Swirl Pumpkin Rolls, which is turning out to be one of my favourite sites! Everything I made from that website is delicious. I have a few other recipes to poet from there that I have made. We had company visit for a week, so I cooked but haven’t had a chance to write the post up, but will be doing that soon!

I made a few changes to the original recipe. I made these buns parve…not sure they needed to be, because cinnamon buns usually are dairy, but I wanted to try them this way & it is fine. I use Becel Vegan margarine whenever I want to use a non-dairy margarine.

Here is my adapted recipe for

Pumpkin Cinnamon Buns

Ingredients

1 cup canned pumpkin puree

2 large eggs

1/4 cup lukewarm water

1/4 cup parve margarine or butter

4 1/4 cups flour…*** the original recipe calls for a mix of all-purpose flour & whole-wheat flour but I only had all-purpose flour

1 tsp cinnamon

1/2 tsp ginger

3 tbsp brown sugar

1 1/2 tsp salt

2 tsp quick-rise instant yeast

Cinnamon Sugar Filling

3/4 cup sugar

1 tbsp cinnamon

1 tbsp oil for spreading on the dough…do not add to the cinnamon sugar

Glaze

1 cup icing sugar

1 tbsp parve/non-dairy margarine

2 -3 tbsp water

Method

1. Mix all of the dough ingredients together until they form a smooth dough. I used my mix master with the dough hook. When the dough was mixed enough in the mixer, I took it out onto a work surface & just hand kneaded it a bit
2. Put the dough into a lightly greased bowl. Cover the bowl with plastic wrap 7 set aside for about 1 1/2 hours to rise..I put mine in my oven on a proof cycle, but if you don’t have that & your kitchen is cool at this time of year, you can put the bowl into the oven with the oven light one..kind of warms it up..or put the covered bowl into your microwave with a cup of really hot water beside it…do not of course turn the oven or microwave on…. Let the dough rise until it has almost doubled in size.
3. Meanwhile mix the cinnamon & sugar together & set aside do not add the oil 
4. Once the dough has risen, put it onto a work surface. You can use a put on flour on your work surface if needed but my dough was not sticky
5. Roll the dough out into a rectangle, 14″ x 22″…the dough will be thin
6. Spread teh 1 tbsp of oil on top of the dough
7. Now sprinkle the cinnamon/sugar evenly over the oiled dough
8. Roll the dough up from the short side
9. Cut the dough into 1 1/2′ pieces
10. Place into a baking dish..I did not grease the dish… The baking dish needs sides that are about 2″ deep & King Arthur Flour recommended using a 9″x9″ dish.. I used a round dish that had deep sides. I think you need to leave a bit of room around the buns in the pan as theya re going to rise again
11. Cover the dish of buns & let rise until they are puffy…about an hour. I was preheating my oven so I put the dish in the microwave with a cup of hot water…
12. While your buns are rising, preheat the oven to 375f
13. Once your buns have finished rising, uncove them & bake them for 25 – 30 minutes
14. When they are finished baking you will turn them out onto a rack. I had to use a knife to loosen them away from the side of the pan..then I put the rack on top of the buns & using oven gloves…hold the rack and turn it upside down. Let the buns cool for about 15 minutes
15. While the buns are cooling make the glaze
16. Melt the butter, add the icing suagr & water to make a glaze that is pourable
17. Drizzle the glaze over the slightly warm buns

Enjoy!!!!

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