Recipe: Pumpkin Cinnamon Buns
Pumpkin brings a gentle sweetness to enriched dough and pairs beautifully with cinnamon for a soft Autumnal bake. These pumpkin cinnamon buns are tender warm and fragrant with a rich spiced filling and a light glaze on top. They are simple to prepare and perfect for a cosy moment when the days grow cooler.
Ingredients
For the dough
30g butter
80g milk
110g pumpkin purée
1 tsp cinnamon
250g plain flour
Pinch of salt
7g yeast
30g soft brown sugar
For the filling
60g soft brown sugar
60g butter
1 tsp cinnamon
For the glaze
50g icing sugar
Milk to make a loose glaze
Method
Warm the milk and butter gently until the butter melts. Stir in the pumpkin purée and the cinnamon. Place the flour the salt the yeast and the sugar into the bowl of a stand mixer. Pour in the warm mixture and knead with a dough hook until combined then continue kneading for about 10 minutes until the dough is smooth and elastic. Cover and leave to rise until doubled in size or place in the fridge for an overnight rise.
To make the filling cream the sugar butter and cinnamon together. When the dough has risen knock it back knead briefly then roll into a rectangle roughly 15 cm by 20 cm. Spread the filling evenly over the surface then roll the dough into a log. Slice into twelve rounds.
Place the buns in a lined or greased tin cover and let them rise again until puffy. Preheat the oven to 180°C fan. Bake for 18 to 20 minutes until golden. Allow to cool slightly in the tin.
Mix the icing sugar with enough milk to form a loose glaze and drizzle over the warm buns before serving.
A Seasonal Note
These buns belong to Samhain the Celtic season of deepening Autumn when the air cools the light softens and the final harvest flavours come into their own. Pumpkin brings gentle sweetness and nourishment while cinnamon adds warmth and comfort. Together they create a bake that reflects Samhain’s quiet shift toward the darker months grounding cosy and full of seasonal spirit.
