This is a great way to spice up ordinary cinnamon rolls or buns. These amazing pumpkin-walnut cinnamon buns get their great flavour and golden colour from fresh pumpkin and spices added. They are further suped up with added walnuts so you are getting extra proteins and healthy fats in these buns too. The sweet topping and tender texture make these pumpkin-walnut cinnamon buns a surefire people pleaser.
To make pumpkin-walnut cinnamon buns:
In a bowl of an electric mixer, add dry yeast, sugar and warm (not hot) water.
Whisk everything together.
Set aside until foamy, about 10 minutes.
Then add 1 cup fresh mashed pumpkin.
Followed by 1/4 cup heavy cream
Add 1/4 cup sugar.
Then 1/4 cup melted butter.
And 1/2 teaspoon vanilla extract.
Also add 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground nutmeg.
And 1 teaspoon salt.
Mix everything together.
Then add half the flour ( 2 cups ).
And 1 whole egg.
Using the dough hook attachment, mix everything at low speed for about 2 minutes.
Then add in the balance of the flour (2 cups).
Continue kneading on low speed for 6 to 7 minutes until dough becomes very smooth, slightly sticky and elastic.
Remove dough and shape into a ball.
Place dough back into greased bowl, turning once to grease top.
Cover with foil and let rise in warm place until doubled in size, about 1 1/2 – 2 hrs.
While dough is rising, make the cinnamon sugar filling. Place some brown sugar, white sugar, ground cinnamon in a bowl.
Add some toasted chopped walnuts for extra flavour. Mix everything together.
Then grease generously a 9×13 baking dish with melted butter.
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 an 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.
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.
Moisten the unbuttered long edge with water.
Starting at the wide edge with butter, roll the dough tightly into a log (jelly-roll style).
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.
Then cut the dough into halves.
Then cut each half into two again to get 4 quarters.
Then cut each quarter into 4 pieces.
And you will have 16 equally-sized pinwheels.
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 – 60 minutes.
Preheat oven to 180 degree C ( 350 degree F ). Place rack in centre of oven.
When doubled in size, remove wrap and bake in preheated oven until golden brown, about 30 minutes.
When baked, set aside to cool on rack for about 15 minutes while you prepare the glaze.
Whisk together cream cheese, icing sugar and milk until you get a completely smooth glaze.
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 glaze.
Your family will definitely be so delighted at the breakfast table when you serve them these flavourful pumpkin buns.
These homemade pumpkin-walnut cinnamon buns are so amazingly delicious with the addition of fresh pumpkin.
SO … ENJOY!