Pumpkin Cinnamon Buns/Scrolls
Soft, fluffy, gently spiced and topped with a tangy cream cheese frosting, these pumpkin cinnamon buns are pretty irresistible.
At least the are when I finally got them right.
My first batch, while tasty, were rather underwhelming. I bit into them, full of anticipation after waiting hours for them to rise and the finicky process involved, only to be disappointed by the lack of soft bun. It was a bit of a blow, but they were still well received by all those with whom we shared the buns. I knew what was the culprit though, yeast that was much too old. We had a large package of them that had been opened more than a year ago and though I was optimistic, the dead yeast meant that there was minimal rising.
Undeterred however, I got some new yeast and tried the recipe over again and this time it was everything I expected and more. Anh and I polished off two of them before taking photos and then we snuck in another (I mean, it was already frosted for photos..)
I used a recipe from Foodess, another of my favourite food blogs. I haven’t had a single recipe not work for me and there are some great photos.
Take a look at the recipe here: Foodess Pumpkin Cinnamon Buns
My notes on the recipe:
- If using instant yeast instead of active dry yeast (as I did in the second batch), combine with warm milk until just dissolved, no need to wait 15 minutes before adding the flour and mixing.
- I know it’s hard to wait for the dough to rise but really do let it rise for however long it takes to double in size, the buns will be softer and more fluffy.
- I used less than 1/2 cup of softened butter for the filling so perhaps start with less so you don’t have a lot of softened butter leftover when you’re finished.
- I doubled the frosting recipe and keep it in an air tight container in the fridge.
- I like to leave the buns un-frosted until ready to eat – the buns are best warm so heat in the microwave for a few seconds before frosting and enjoy!
- Tip: Instead of buying another package of (overpriced) brown sugar when we ran out this week, I use the trick of just added molasses to white sugar and mixing in stand mixer until combined. If you’re using a recipe where you’re combining brown sugar with melted butter or oils, you don’t even need to mix the molasses in before hand. No more clumps in brown sugar and it costs less!