Got a rainy and kind of boring fall day on your hands? Perfect! It’s a great day to make these pumpkin spice cinnamon buns. The main recipe is exactly the same as the Pumpkin Bread that I posted about a few days earlier. This time, you just roll it out, sprinkle on the spices, sugar, and butter; roll it up, and bake your way into some amazing deliciousness.
I’ve been pawning these off on my voice students and their parents and they’ve been a huge hit. Even my pickier-than-thou child will eat them, as long as there aren’t any decorative pecans or pumpkin seeds on the top.
If this is your first time baking cinnamon buns, I took a few more step-by-step photos of the process in this post.
After years of baking bread, I find that I have the most success baking on a day when it’s raining or the humidity is high. For some of you, depending on where you live, that will practically be any day. I live on the Canadian Prairies, and more often than not the air is really dry–especially in winter!!
I also find that my rising times for dough are usually a bit more than most recipes call for. When a recipe claims a rising time of and hour, I know I’ll probably need and hour and a half, if not two hours.
Related: How to make your own pumpkin puree
I also like recipes that fit in a stand mixer and can be made with a dough hook. This one will fit in a standard-sized Kitchen Aid mixer. No mixer? Don’t worry, you can still mix this recipe by hand and still be successful.
One last note: in the recipe card below I can for light cream for the sauce. I find that 10% cream is the sweet spot for feeling decadent but not being too ridiculous. You can also use whipping cream (amazing!!), 2% milk, or coconut milk (to keep things dairy free). All will work well, but the coconut milk mixture will not thicken up very much–if at all.
Related: St. Lucia Day Cinnamon Buns
So what are you waiting for? Try a batch of these cinnamon buns today. You won’t be disappointed.
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Kristen is a former farm kid turned urban gardener who owns the popular gardening website, Shifting Roots. She is obsessed with growing flowers and pushing the limits of what can be grown in her zone 3b garden. She also loves to grow tomatoes, but oddly enough, dislikes eating them raw.