Pumpkin Spice Buns

Votes: 2

They're perfect for a fall breakfast (or any time of year). To make the buns easier, split the process into two days and make the dough the day before. All you have to do in the morning is bake the buns and frost them.

Time: 8 hours 10 minutes
Complexity: average
Quantity: 12 buns

These sweet and sticky buns are made with a special recipe, filled with pumpkin puree and topped with vanilla glaze.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Yeast dough

1/2 cup whole milk
One 7g packet of active dry yeast (2 and 1/4 tsp)
1/4 cup granulated sugar
50 g (4 tbsp) unsalted butter, melted, plus more for greasing
2 tsp vanilla extract
1 large egg yolk
2 3/4 cups all-purpose flour, plus more for dusting
3/4 tsp fine salt

Filling

160 g (12 tbsp) unsalted butter, softened, plus extra for greasing the pan
1/2 cup granulated sugar
2 tablespoons pumpkin pie spice
1/2 cup pumpkin puree

Glaze

1.5 cups powdered sugar
50 g (4 tbsp) unsalted butter, melted
3 tbsp. whole milk
1/2 tsp vanilla extract
Fine salt

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: milk, sugar, butter, vanilla extract, eggs, premium flour, pumpkin pie spice, pumpkin puree, powdered sugar

Cooking the dish according to the recipe:

Prepare yeast dough: Pour the milk and 1/2 cup of water into a medium saucepan and heat over low heat to 37°C (but not exceeding 43°C). Remove from the heat and add the yeast and a pinch of granulated sugar. Let it sit for 5 minutes, without stirring, until foamy.
Combine the yeast mixture with 4 tbsp (60 g) butter, vanilla and egg yolk.

In a large bowl, combine the flour, remaining granulated sugar, and 3/4 teaspoon salt. Make a well in the center and, stirring with a wooden spoon, pour in the yeast mixture. Transfer the dough to a floured work surface and knead until soft and elastic, about 6 minutes. Form the dough into a ball.
Grease a large bowl with the remaining melted butter. Place the dough in the buttered bowl, lightly greasing the surface. Cover the bowl with plastic wrap.
Let the dough rise at room temperature until doubled in volume, about 1 hour 30 minutes.
Remove the dough from the bowl and knead gently on a floured surface to remove excess air. Form the dough into a ball and return it to the bowl. Grease with oil and cover with plastic wrap. Refrigerate the dough for 4 hours to overnight.
Prepare the filling: Grease a baking sheet with a little butter. In a small bowl, combine the granulated sugar with pumpkin pie spicePlace the finished dough on a floured surface and smooth it out. Then roll it out into a 25 x 45 cm rectangle, with the long edge facing you. Spread the remaining 160 g of butter evenly over the dough, leaving about a 2.5 cm border at the near edge.
Spread the pumpkin puree over the dough. Sprinkle evenly with the sugar-spice mixture. Starting from the far edge, roll the dough into a tight log.
Lightly brush the remaining edge of the dough with water, then press it onto the surface of the roll.
Slice the roll into slices about 4 cm thick. You will get 12 buns. Place the buns, cut side down, on the prepared baking sheet, spacing them about 2.5 cm apart. Cover the baking sheet loosely with plastic wrap and let rise in a warm place until the buns have risen, about 1 hour and 30 minutes.
Preheat oven to 180°C (350°F). Bake the buns in the center of the oven until golden brown, about 30 minutes. Cool on the baking sheet for 10 minutes.
Prepare the glaze: In a medium bowl, beat together the powdered sugar, butter, milk, vanilla, and a pinch of salt until smooth. Drizzle the glaze over the warm buns and serve.

Chef's advice

To measure flour correctly, pour it into a measuring cup and then scrape off any excess flour from the edges with a knife (scooping directly from the bag compacts the flour, resulting in dry baked goods).