I’ve been craving cinnamon buns for awhile. And haven’t made them in even longer. And being on a pumpkin kick… yes, still.. I found a recipe for pumpkin spiced cinnamon buns! I’ve mixed it up a bit with my own recipe for filling and a gooey layer, and my own icing, and added a bit more spice to it. And luckily enough, I had just enough ingredients to make them. Literally, I had JUST enough flour for the recipe and enough in the corners of the container for dusting my countertop. The base of the recipe, I got from The Pioneer Woman.
PUMPKIN SPICED CINNAMON BUNS
Dough
1/2 c sugar
1 package (2 1/4 tsp) Active Dry Yeast
1 c pumpkin puree
In a large soup pot, combine the milk, oil, and sugar
Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot.
Sprinkle the yeast over the surface of the liquid and allow to sit for 5 minutes.
Stir in pumpkin puree until combined.
4 c flour
1/2 tsp ground ginger
1/4 tsp cloves
Instructions
Sprinkle into the pot and stir until it just comes together.
Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.
Prepare filling and gooey layer while its rising.
1/2 c flour
1/2 tsp baking soda
heaping 1/2 tsp baking powder
1/2 teaspoon Salt
After 1 hour, the mixture should be very puffy and at least doubled in size.
Stir in flour, baking soda, baking powder, and salt until totally combined.
Inside Filling
Melt 1/4 c butter and drizzle over dough, use a pastry brush to evenly distribute
Then sprinkle a mix of:
3/4 cup brown sugar
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
Sprinkle with chopped walnuts or pecans (I had about 1 1/2 c set aside and used to sprinkle on the inside and gooey layer)
Gooey Layer
3/4 c melted butter
3/4 c brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp cloves
Instructions
In a small sauce pan, melt the butter.
Add the brown sugar and spices and whisk to mix.
Pour into bottom of PAM sprayed pan.
Sprinkle with nuts
Rolling
Starting on the short side, I rolled along the 30″ length (so the roll was very fat instead of long and thin)
Use a sharp knife, cut the log into half, then half again, then each quarter into thirds
On top of the gooey mix, place the pieces (In the 9 x 13 pan, I put 9 pieces, and the rest in the pie plate)
Allow to rise for 20 minutes
Bake at 375F, for 15-18 minutes until golden brown around the edges
RUM CREAM CHEESE BUTTER ICING
1/2 c butter, softened
8 ounces (1 brick) cream cheese, softened
3 c icing sugar
1 1/2 tbs rum
Instructions
Cream butter and cream cheese together until fluffy and soft.
Add icing sugar a cup or so at time until well blended
Add rum and mix well