Pumpkin-Walnut Cinnamon Buns

By

26 likes 20 klips

This is a great way to spice up ordinary cinnamon rolls. The sweet topping & soft texture make these pumpkin cinnamon buns a surefire people pleaser.

TLinpdzvHF Kitchenbowl
Prep Time

3 hr

PT3H
Cook Time

30 min

PT30M
Wait Time

--

PT0S PT3H30M
Pumpkin-Walnut Cinnamon Buns

Ingredients

Serves 10
10 servings Serves

Instructions

Step 1

In a bowl of an electric mixer, whisk together dry yeast, sugar and warm ( not hot) water.

In a bowl of an electric mixer, whisk together dry yeast, sugar and warm ( not hot) water.

Step 2

Set aside until yeast has activated and becomes foamy, about 10 minutes.

Set aside until yeast has activated and becomes foamy, about 10 minutes.

Step 3

Add in fresh mashed pumpkin, heavy cream, sugar, melted butter, vanilla, ground cinnamon & ginger, nutmeg and salt. Mix everything together.

Add in fresh mashed pumpkin, heavy cream, sugar,  melted butter, vanilla, ground cinnamon & ginger, nutmeg and salt. Mix everything together.

Step 4

Then add half the flour ( 2 cups ).

Then add half the flour ( 2 cups ).

Step 5

And 1 whole egg.

And 1 whole egg.

Step 6

Using the dough hook attachment, mix everything together at low speed for about 2 minutes.

Using the dough hook attachment, mix everything together at low speed for about 2 minutes.

Step 7

Then add in the balance of the flour ( another 2 cups ).

Then add in the balance of the flour ( another 2 cups ).

Step 8

Continue kneading on low speed, about 6 to 7 minutes, until dough becomes very smooth, slightly sticky and elastic.

Continue kneading on low speed, about 6 to 7 minutes, until dough becomes very smooth, slightly sticky and elastic.

Step 9

Remove dough from bowl and shape into a ball.

Remove dough from bowl and shape into a ball.

Step 10

Place dough back into greased bowl, turning once to grease the top.

Place dough back into greased bowl, turning once to grease the top.

Step 11

Cover with foil and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.

Cover with foil and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.

Step 12

While dough is rising, place brown sugar, white sugar and ground cinnamon in a bowl to make cinnamon sugar filling.

While dough is rising, place brown sugar, white sugar and ground cinnamon in a bowl to make cinnamon sugar filling.

Step 13

Add some toasted chopped walnuts for extra flavour. Mix everything together.

Add some toasted chopped walnuts for extra flavour. Mix everything together.

Step 14

Then grease generously a 9x13 inch baking dish with melted butter.

Then grease generously a 9x13 inch baking dish with melted butter.

Step 15

When the dough has doubled in size, transfer it to a well-floured working surface.

When the dough has doubled in size, transfer it to a well-floured working surface.

Step 16

Using well-floured hands, pat the dough into a rectangle shape about 1 inch thick.

Using well-floured hands, pat the dough into a rectangle shape about 1 inch thick.

Step 17

Sprinkle a little flour on the top. Then switch to a rolling pin and roll it out to a rectangle about 12 x 20 inch.

Sprinkle a little flour on the top. Then switch to a rolling pin and roll it out to a rectangle about 12 x 20 inch.

Step 18

Pour melted butter over the top and brush evenly over the surface, leaving about 1 inch along one wide edge unbuttered.

Pour melted butter over the top and brush evenly over the surface, leaving about 1 inch along one wide edge unbuttered.

Step 19

Then sprinkle the brown sugar mixture evenly over the buttered dough.

Then sprinkle the brown sugar mixture evenly over the buttered dough.

Step 20

Moisten the unbuttered long edge with water.

Moisten the unbuttered long edge with water.

Step 21

Starting at the wide edge with butter, roll the dough tightly (jelly - roll) into a log.

Starting at the wide edge with butter, roll the dough tightly (jelly - roll) into a log.

Step 22

Roll and end with the seam at the bottom. Also use your hand to press firmly along the moistened edge to seal.

Roll and end with the seam at the bottom. Also use your hand to press firmly along the moistened edge to seal.

Step 23

Trim off about 1/2 inch on both uneven ends of the rolled dough and discard.

Trim off about 1/2 inch on both uneven ends of the rolled dough and discard.

Step 24

Then cut the dough into 16 equally- sized pinwheels.

Then cut the dough into 16 equally- sized pinwheels.

Step 25

Carefully placed these pinwheels, cut side up into the well- buttered baking dish. Make sure they are all evenly spaced.

Carefully placed these pinwheels, cut side up into the well- buttered baking dish. Make sure they are all evenly spaced.

Step 26

Cover with plastic wrap and set aside in a warm place until doubled in size, about 45 to 60 minutes.

Cover with plastic wrap and set aside in a warm place until doubled in size, about 45 to 60 minutes.

Step 27

Preheat oven to 180 degree C ( 350 degree F ). Place rack in centre of oven.

Preheat oven to 180 degree C ( 350 degree F ). Place rack in centre of oven.

Step 28

When doubled in size, remove plastic wrap and bake in preheated oven until golden brown, about 30 minutes.

When doubled in size, remove plastic wrap and bake in preheated oven until golden brown, about 30 minutes.

Step 29

When baked, set aside to cool on wire rack for about 15 minutes while you prepare the glaze.

When baked, set aside to cool on wire rack for about 15 minutes while you prepare the glaze.

Step 30

Whisk together cream cheese ( room temperature), icing sugar and milk until you get a completely smooth glaze.

Whisk together cream cheese ( room temperature), icing sugar and milk until you get a completely smooth glaze.

Step 31

Drizzle the glaze over the warm pumpkin-walnut cinnamon buns.

Drizzle the glaze over the warm pumpkin-walnut cinnamon buns.

Step 32

And you're done! These pumpkin-walnut cinnamon buns taste so good when served warm with the cream cheese glaze.

And you're done! These pumpkin-walnut cinnamon buns taste so good when served warm with the cream cheese glaze.

Step 33

Your family will be so delighted at the breakfast table when you serve them these pumpkin packed flavourful buns.

Your family will be so delighted at the breakfast table when you serve them these pumpkin packed flavourful buns.

Step 34

These homemade pumpkin-walnut cinnamon buns are so amazingly delicious with the added fresh pumpkin. SO ... ENJOY!

These homemade pumpkin-walnut cinnamon buns are so amazingly delicious with the added fresh pumpkin. SO ... ENJOY!

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About the Creator

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huangkitchen

Angie Liew, known as Huang is the founder & author of www.huangkitchen.com. Her recipes span across the globe, ranging from Asian delights like General Tso's Chicken, all the way to French Toast & Tea Scones. All recipes have been tried & tested in her kitchen - made easy for anyone to follow!

Pumpkin-Walnut Cinnamon Buns

Pumpkin-Walnut Cinnamon Buns

By huangkitchen

This is a great way to spice up ordinary cinnamon rolls. The sweet topping & soft texture make these pumpkin cinnamon buns a surefire people pleaser.

Prep Time

3 hr

Cook Time

30 min

Wait Time

--

Ingredients

Serves 10

Instructions

In a bowl of an electric mixer, whisk together dry yeast, sugar and warm ( not hot) water.

Step 1

In a bowl of an electric mixer, whisk together dry yeast, sugar and warm ( not hot) water.

Set aside until yeast has activated and becomes foamy, about 10 minutes.

Step 2

Set aside until yeast has activated and becomes foamy, about 10 minutes.

Add in fresh mashed pumpkin, heavy cream, sugar,  melted butter, vanilla, ground cinnamon & ginger, nutmeg and salt. Mix everything together.

Step 3

Add in fresh mashed pumpkin, heavy cream, sugar, melted butter, vanilla, ground cinnamon & ginger, nutmeg and salt. Mix everything together.

Then add half the flour ( 2 cups ).

Step 4

Then add half the flour ( 2 cups ).

And 1 whole egg.

Step 5

And 1 whole egg.

Using the dough hook attachment, mix everything together at low speed for about 2 minutes.

Step 6

Using the dough hook attachment, mix everything together at low speed for about 2 minutes.

Then add in the balance of the flour ( another 2 cups ).

Step 7

Then add in the balance of the flour ( another 2 cups ).

Continue kneading on low speed, about 6 to 7 minutes, until dough becomes very smooth, slightly sticky and elastic.

Step 8

Continue kneading on low speed, about 6 to 7 minutes, until dough becomes very smooth, slightly sticky and elastic.

Remove dough from bowl and shape into a ball.

Step 9

Remove dough from bowl and shape into a ball.

Place dough back into greased bowl, turning once to grease the top.

Step 10

Place dough back into greased bowl, turning once to grease the top.

Cover with foil and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.

Step 11

Cover with foil and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.

While dough is rising, place brown sugar, white sugar and ground cinnamon in a bowl to make cinnamon sugar filling.

Step 12

While dough is rising, place brown sugar, white sugar and ground cinnamon in a bowl to make cinnamon sugar filling.

Add some toasted chopped walnuts for extra flavour. Mix everything together.

Step 13

Add some toasted chopped walnuts for extra flavour. Mix everything together.

Then grease generously a 9x13 inch baking dish with melted butter.

Step 14

Then grease generously a 9x13 inch baking dish with melted butter.

When the dough has doubled in size, transfer it to a well-floured working surface.

Step 15

When the dough has doubled in size, transfer it to a well-floured working surface.

Using well-floured hands, pat the dough into a rectangle shape about 1 inch thick.

Step 16

Using well-floured hands, pat the dough into a rectangle shape about 1 inch thick.

Sprinkle a little flour on the top. Then switch to a rolling pin and roll it out to a rectangle about 12 x 20 inch.

Step 17

Sprinkle a little flour on the top. Then switch to a rolling pin and roll it out to a rectangle about 12 x 20 inch.

Pour melted butter over the top and brush evenly over the surface, leaving about 1 inch along one wide edge unbuttered.

Step 18

Pour melted butter over the top and brush evenly over the surface, leaving about 1 inch along one wide edge unbuttered.

Then sprinkle the brown sugar mixture evenly over the buttered dough.

Step 19

Then sprinkle the brown sugar mixture evenly over the buttered dough.

Moisten the unbuttered long edge with water.

Step 20

Moisten the unbuttered long edge with water.

Starting at the wide edge with butter, roll the dough tightly (jelly - roll) into a log.

Step 21

Starting at the wide edge with butter, roll the dough tightly (jelly - roll) into a log.

Roll and end with the seam at the bottom. Also use your hand to press firmly along the moistened edge to seal.

Step 22

Roll and end with the seam at the bottom. Also use your hand to press firmly along the moistened edge to seal.

Trim off about 1/2 inch on both uneven ends of the rolled dough and discard.

Step 23

Trim off about 1/2 inch on both uneven ends of the rolled dough and discard.

Then cut the dough into 16 equally- sized pinwheels.

Step 24

Then cut the dough into 16 equally- sized pinwheels.

Carefully placed these pinwheels, cut side up into the well- buttered baking dish. Make sure they are all evenly spaced.

Step 25

Carefully placed these pinwheels, cut side up into the well- buttered baking dish. Make sure they are all evenly spaced.

Cover with plastic wrap and set aside in a warm place until doubled in size, about 45 to 60 minutes.

Step 26

Cover with plastic wrap and set aside in a warm place until doubled in size, about 45 to 60 minutes.

Preheat oven to 180 degree C ( 350 degree F ). Place rack in centre of oven.

Step 27

Preheat oven to 180 degree C ( 350 degree F ). Place rack in centre of oven.

When doubled in size, remove plastic wrap and bake in preheated oven until golden brown, about 30 minutes.

Step 28

When doubled in size, remove plastic wrap and bake in preheated oven until golden brown, about 30 minutes.

When baked, set aside to cool on wire rack for about 15 minutes while you prepare the glaze.

Step 29

When baked, set aside to cool on wire rack for about 15 minutes while you prepare the glaze.

Whisk together cream cheese ( room temperature), icing sugar and milk until you get a completely smooth glaze.

Step 30

Whisk together cream cheese ( room temperature), icing sugar and milk until you get a completely smooth glaze.

Drizzle the glaze over the warm pumpkin-walnut cinnamon buns.

Step 31

Drizzle the glaze over the warm pumpkin-walnut cinnamon buns.

And you're done! These pumpkin-walnut cinnamon buns taste so good when served warm with the cream cheese glaze.

Step 32

And you're done! These pumpkin-walnut cinnamon buns taste so good when served warm with the cream cheese glaze.

Your family will be so delighted at the breakfast table when you serve them these pumpkin packed flavourful buns.

Step 33

Your family will be so delighted at the breakfast table when you serve them these pumpkin packed flavourful buns.

These homemade pumpkin-walnut cinnamon buns are so amazingly delicious with the added fresh pumpkin. SO ... ENJOY!

Step 34

These homemade pumpkin-walnut cinnamon buns are so amazingly delicious with the added fresh pumpkin. SO ... ENJOY!

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