Pumpkin cinnamon buns

An autumn pastry packed with fragrant spices. This recipe is delivered by My Simple Dish.

categories: Desserts
portions: 18
time: 120 minutes



First of all, prepare pumpkin puree: peel the pumpkin and dice. Boil in water till soft, drain a little and blent to smooth puree


Prepare a small bowl, add warm milk and mix with instant yeast and sugar. Let it sit for 5 minutes until foam appears


Now take a bigger bowl, add the egg, fluid butter, pumpkin puree and milk/yeast mixture. Mix well


Finally, mix in the flour cup after cup and work in the dough well. Start with a wooden spoon then continue with your hands until done. Food processor can do the job


Once you’re finished, put the dough in an oiled bowl and spread a little oil on the top of the dough as well. Now cover the bowl with a plastic foil. Let it rest and rise until it’s twice its size (approx 1 hour and more)


Once the dough has risen properly roll it until flat


Take your pestle and mortar and grind the spices. Allspice, clove, ginger, cinnamon and nutmeg. Once ground mix with sugar




Spread the butter and then sprinkle the spice mixture all over the flattened dough


Roll it and slice it. Place each piece next to each other into baking tray greased with butter


Cover with plastic foil and let it rise a bit more for another 20 minutes


Meanwhile preheat the oven at 175°C. Then bake the buns for 30 minutes


Our recommendation

Feel free to use a different pumpkin