Pumpkin cinnamon buns

Pumpkin cinnamon buns

Makes 6


400g plain flour

50g caster sugar

10g dried yeast

240ml milk

55g butter

pinch salt


100g soft butter

100g brown sugar

2 tsp cinnamon

180g pumpkin puree


200g Icing sugar


Pumpkin seeds

Egg wash

1 medium egg

50ml milk

pinch salt


for the dough, heat the milk and butter until butter is melted and allow to cool to room temperature.

In a mixing bowl add the flour, salt, sugar and yeast.

Add the milk and butter to this and mix until a dough is formed.

Place in a greased container and prove in a warm place for 90 minutes until the dough is double in size.

When ready, knock out the excess air and roll the dough out into a rectangle on your floured work surface approx 1/2 inch thick and spread on the butter, brown sugar, cinnamon and pumpkin.

Roll this up like you would a Swiss roll and cut the log into 6 equal pieces.

Place these cut side up in a greased baking dish, cover with a cloth and allow to prove for a further 40 minutes or until double in size.

Mix all the egg wash ingredients together and brush on top of the buns, place this in a preheated oven set at 190C/170C fan/ Gas 5/ 375F and bake for 25-30 minutes or until golden brown on top.

Once baked, remove and allow to cool.

For the glaze, add a little water to the icing sugar and whisk until smooth but not too runny.

Drizzle this over the cinnamon buns and finish with a sprinkle of pumpkin seeds

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2 Responses
  1. Anne Winsor

    So going to make this for this weekend. They look and sound delicious.
    My question;
    Can I refrigerate these after I have placed in greased pan (rolled and cut) – to back in the next day- ( Before the 2nd rise) ?

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