Since it’s finally September {although we’re still experiencing summer temperatures here}, I can finally begin the fall baking…

…starting with these Pumpkin Pie Cinnamon Buns.

Oh my gosh, you guys.  Oh. My. Gosh.

I made these over Labor Day weekend, for a number of reasons:

September = the beginning of all things pumpkin {see above};

A three-day weekend = more time for baking; and

A devastating home-opener football loss meant I needed to drown my sorrows in sugar and white flour.

Did I mention pumpkin?

I hope you guys like pumpkin, because I have lots of pumpkin recipes swirling around in my brain.  I think I could eat pumpkin baked goods year round and still never get enough of ’em.

That’s normal, right?

These pumpkin pie cinnamon buns were based on my Quick Cinnamon Buns…I just changed the filling ingredients to spice these sweet breakfast treats up for Fall.

Fresh rolls from kitchen to table in 45 minutes.

No yeast.

Stuffed with the flavors of pumpkin pie.

BAM.

Even better?  These are drizzled with a sweet caramel icing and sprinkled with chopped pecans.

I have to individually top my muffins and sweet bread with nuts, rather than adding them to the fillings, since the Tall Boy won’t go near anything with nuts.  But if your family actually enjoys nuts inside of your baked goodies, by all means – add some chopped pecans to the filling.

I found that my rolls were stuffed pretty full with the amount of pumpkin puree I used…so if you’re worried about over-stuffing {especially if you add nuts to the filling}, just use a little less.  I actually saved just a little bit out to stir into my oatmeal the next morning.  So good!

Pumpkin pie cinnamon buns one day + oatmeal the next day cancels out all calories, yes?

Pumpkin Pie Cinnamon Buns

 

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*if you don't have pumpkin pie spice, just combine 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon ground ginger, and ⅛ teaspoon ground cloves

Ingredients

For the filling:

• ¾ cup pumpkin puree
• ¼ cup brown sugar
• 2 teaspoons pumpkin pie spice*
• ¼ cup chopped pecans or walnuts, optional

For the dough:

• 2½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 1¼ teaspoons baking powder
• ½ teaspoon baking soda
• 1¼ cups buttermilk
• 6 tablespoons unsalted butter (divided), melted and cooled

For the icing:

• 2 tablespoons butter
• ¼ cup packed brown sugar
• 1 tablespoon milk
• ¼ teaspoon vanilla extract
• dash salt
• ¼ cup to ⅓ cup powdered sugar

Method

1. Preheat oven to 425 degrees. Spray a 9-inch round cake pan with non-stick cooking spray.

For the filling:

1. Combine pumpkin puree, brown sugar and pumpkin pie spice in a small bowl. Set aside.

To make your dough:

1. Whisk together dry ingredients in a large bowl. Add 2 tablespoons melted butter to the buttermilk and whisk to combine. Add milk mixture to the flour mixture and stir with a wooden spoon until the liquid is absorbed. Transfer the dough to a lightly floured work surface and knead until the dough becomes smooth. This took about 10 kneads for me.
2. Using your hands, pat the dough into a 12 x 9 rectangle. Brush with 2 tablespoons of the melted butter, then spoon the pumpkin filling mixture on top, leaving ½-inch border around the edges. Sprinkle nuts over the top, if desired. Press the filling down lightly so it will stick to your dough.
3. Starting with the long side of your dough, roll dough to form a tight cylinder. Pinch the edge to seal. Using a sharp knife or dental floss, cut the dough into 8 equal segments. Slightly flatten each bun to seal your open edges and keep your filling inside. Put one roll in the center of a 9-inch cake pan. Place the remaining 7 buns around the perimeter of the pan. Brush the tops with the remaining 2 tablespoons melted butter.
4. Bake until the edges of the buns are golden brown, 23 to 25 minutes. If desired, remove buns from pan to a wire rack. Allow to cool for 5 minutes before icing.

To make the icing:

1. Melt butter in a small saucepan. Stir in the brown sugar and milk. Cook over medium heat for 1 minute, then add in vanilla, salt, and powdered sugar. Whisk until well blended. If needed, whisk in additional powdered sugar until you reach your desired consistency. Remove from heat and drizzle over buns.

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