Pumpkin things in January!?
Yeah, well… I told you I was behind.
I actually developed this recipe for my friend Sarah’s baby shower! I had been planning on making pumpkin cinnamon buns for ages, but since showers are typically finger-food-friendly, I decided to try and make miniature versions in mini muffin tins. It worked out so well!
Pumpkin puree actually just makes the cinnamon buns more moist. It’s very very subtle, with just a hint of pumpkin flavour and spice. I really loved these – definitely a new fall favourite in our house – and they were no more difficult than other cinnamon buns. Just a few added ingredients!
Some of them might not look so mini… and that’s because I am terrible at portioning out dough, whether it be for cookies, muffins or cinnamon buns. Oh well. The picture where I’m holding one is the size they should be!
- 3 1/4 cups flour
- 1/4 cup sugar
- 1 tsp nutmeg
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp ground allspice
- 2 1/4 teaspoons instant dry yeast (1 packet)
- 1/2 cup butter, melted
- 1/2 cup milk + 1 tbsp lemon juice
- 1/2 cup pumpkin puree
- 1 large egg, beaten
- 6 tbsps butter, softened
- 1 cup brown sugar, packed
- 2 tbsps cinnamon
- 4 oz cream cheese, softened
- 2 cups icing' sugar
- 3 tbsps milk (more if needed)
- In your mixing bowl, add 3 1/4 cups flour, sugar, four spices, yeast and salt. Set aside. In another bowl, melt the butter. Add buttermilk (milk + lemon juice) and pumpkin to melted butter and warm enough to activate the yeast. Make sure the milk is very warm, but not hot. Add this wet pumpkin mixture to the dry ingredients in mixing bowl. Add egg. Knead dough on low for about 7 minutes. If you need more flour, go for it. It should be sticky, but not wet. Grease a big bowl. Put the dough inside and cover with plastic wrap and let sit somewhere warm for 2-3 hours. It should double in size. Meanwhile, grease your mini-muffin tins. When the dough has risen, punch it down and turn it out onto a floured surface. Divide the dough in half. Roll each part out into a long rectangle. Spread filling butter over each half, and then sprinkle with brown sugar and cinnamon. Tightly roll up the dough starting on the long side. Use dental floss or thin string to cut the logs into 1.5-inch rolls. Place then in the greased mini muffin tins. Cover with a clean towel and let rise another hour. When ready, bake at 375 degrees for about 15 minutes. They should be lightly golden on top. While they're cooking, make the icing by mixing all icing ingredients. When the rolls are cooked and cooled, you can ice them.