I’m back to pumpkin! There’s pretty much a set list of all things pumpkin that need to be baked during the month of October.
I’ve already hit pumpkin pie (in a glass), a pumpkin pound cake and now, for the big guns, the ULTIMATE Pumpkin Cinnamon Buns. This is like pumpkins on steroids. There are few words that adequately describe normal cinnamon buns. Heaven? Yea, pretty much. Now we’re talking cinnamon buns raised to the next level, with a wonderful orange tint and the perfect combination of spices and flavors that give us a burst of pure Fall.
“Pure Fall.” That’s it. I really should name this recipe, “Pure Fall” and be done with it… because that’s what these wonderful buns are! Look at that color! I love how the pumpkin is so apparent in the buns! Absolutely perfect in every way.
Different types of “cinnamon buns” can be found all over the world. Why did I use quotes? Well, because they’re not all the same. The concept, however, is the same. The differences? They can range from flavor, to type of dough, to difference in form!
In Germany, they are typically known as Schnecken. Schnecken = snails. How cute?! Cinnamon Snails… But it makes sense. They’re rolled up just like a snail! Other than the name, there’s also a different in the type of dough. German bakeries typically use what’s call a “Plunderteig” for their “Snails.” Plunderteig is a lot more difficult to make (by layering dough and butter) than just your average yeast dough, which is what us Americans use for our “Snails.” Is that a bad thing? No way!
In this recipe, we’re heading the American way (typical) and making a yeast dough (not layered) and adding only the best ingredient ever… Pumpkin! Very American, very delicious and oh-so-very FALL! I can’t wait, I’m so excited.
- FOR THE BUNS:
- 7 g yeast
- 120 ml warm water
- 120 ml milk
- 75 g butter
- 50 g sugar
- 425 g (1 can) pumpkin puree
- ½ teaspoon pumpkin pie spice
- 1 egg
- 500-600 g flour
- FOR THE FILLING:
- 113 g butter, softened
- 50 g sugar
- 50 g brown sugar
- 2 tablespoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon corn starch
- FOR THE GLAZE:
- 55 g butter, softened
- 190 g powdered sugar
- 115 g cream cheese
- 1 teaspoon pumpkin pie spice
- If you are making your own pumpkin puree, and I always suggest you do, start by preheating the oven to 200 Celsius or 395 Fahrenheit. Cut the pumpkin in half and remove the seeds. Cut into slices and place on a baking sheet lined with baking paper, skin side up, and bake for about 45 minutes until cooked through. Remove from oven and let cool. Once cool enough to handle, remove the skins and puree.
- FOR THE BUNS: In a small bowl, mix together the warm water and yeast. Set aside.
- Over the stove top, heat the milk and butter until the butter melts.
- In the stand mixer, combine the milk, butter, sugar, salt, pumpkin puree, pumpkin pie spice and the egg. With the dough hook, begin to mix.
- Add about 300 g of the flour, mix.
- Add the yeast and water mixture.
- Finally, add the rest of the flour and possibly adding more depending on the stickiness of the dough. It should be sticky, however, you should be able to handle it. Total knead time in the machine is about 5 minutes.
- Transfer to a well oiled bowl, cover and let rise until doubled in size. About 1 - 1½ hours.
- In this time, make the filling.
- FOR THE FILLING: Combine all the ingredients together in a bowl and mix until well combined. It is important that the butter is well softened in order to create a smooth filling.
- Once the dough has doubled, punch it down and remove from bowl. Working on a well floured work space, roll out the dough to about a 40 x 25 cm rectangle (15 x 9 inches).
- Spread the filling onto the dough evenly.
- Starting on the long side, roll the dough together. Slice off the ends of the dough and cut about 12 buns.
- Place in a rectangular baking dish lined with baking paper.
- Let rise for about 45 minutes. The buns should now be snug in the baking dish.
- Bake at 180 Celsius or 350 Fahrenheit for about 30 minutes.
- Remove from oven and let cool.
- Now you can prepare the cream cheese glaze.
- FOR THE GLAZE: Combine all ingredients in a medium sized bowl and beat with a hand mixer until well combined.
- Once the buns have cooled off, top with the cream cheese glaze.
- Now, EJOY!
I’m loving all the support from the new website! Thank you everyone and to continue to support Baking My Way Through Germany, please visit the Etsy Shop as well as the Dawanda Shop for the German readers!