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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