Home » Pumpkin-Walnut Cinnamon Buns

Pumpkin-Walnut Cinnamon Buns

by Angie Liew
Pumpkin-Walnut Cinnamon Buns

 

Pumpkin-Walnut Cinnamon Buns

Moist Pumpkin-Walnut Cinnamon Bun

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.  

Pumpkin-Walnut Cinnamon Buns

Recipe by Huang Kitchen, Angie Liew
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.
Prep Time3 hours
Cook Time30 minutes
Total Time3 hours 30 minutes

Tap or Hover to Adjust Servings

Servings: 16

Ingredients
 

Dough:

  • 2 ¼ teaspoons dry yeast
  • ½ teaspoon sugar
  • ¼ cup warm water
  • 1 cup fresh mashed pumpkin
  • ¼ cup heavy cream, or milk
  • 1 teaspoon salt
  • ¼ cup butter, melted, 55g
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 egg, large
  • ¼ cup sugar, 55g
  • 4 cups all-purpose flour

Filling:

  • 5 tablespoons butter, melted, 70g
  • ½ cup packed brown sugar, 110g
  • ¼ cup sugar, 55g
  • 2 tablespoon ground cinnamon
  • Glaze:
  • ¼ cup cream cheese, room temperature
  • ½ cup icing sugar
  • cup milk

    Instructions
     

    • In a bowl of an electric mixer, add dry yeast, sugar and warm (not hot) water. Whisk together and set aside until foamy, about 10 minutes.
    • Then add fresh mashed pumpkin, cream, sugar, melted butter, salt, vanilla, ground cinnamon, ginger and nutmeg, half the flour (2 cups) and egg into the stand mixer with the yeast mixture. Using the dough hook attachment, mix everything at low speed for about 2 minutes. Then add in the balance of the flour. Continue to knead on low speed for about 6 to 7 minutes, until the dough becomes very smooth, slightly sticky and elastic.
    • Remove the dough from the stand mixer bowl. Drizzle some vegetable oil into the bowl and use that to coat the dough. Give the dough a little rub. Then place the dough back into the bowl. Place a foil over the top of the bowl and let the dough rise in a warm spot until double in size, about 1 1/2 to 2 hours.
    • While waiting for the dough to rise, make the sugar cinnamon fillings. Place some brown sugar, white sugar, ground cinnamon and chopped walnuts in a bowl. Take a spoon and mix them together. Then set aside.
    • When the dough has doubled in size, transfer it to a well floured work surface. (This will deflate the dough). Using your well floured hand, 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 dough and moisten the unbuttered edge of the dough with water. Starting at the wide edge with butter, roll the dough tightly into a log (jelly-roll style). Try to 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 dough and discard. Then cut the dough into halves. Cut each half into 8 pieces so you will have 16 equally-sized pinwheels. Then carefully placed these pinwheels, cut side up into a well-buttered baking dish. Make sure they are all evenly spaced. Then cover the baking dish with a plastic wrap and set aside to let these pinwheels double in size, about 45 minutes.
    • Preheat oven to 180 degree C ( 350 degree F ). Place rack in centre of the oven.
    • Bake the cinnamon buns in the preheated oven for 30 minutes or until golden brown. Set aside to cool on rack for about 15 minutes while you prepare the cream cheese glaze.
    • In a small bowl, whisk the cream cheese, icing sugar and milk together until completely smooth. Drizzle over the warm cinnamon buns. Serve these buns warm, preferably with a cold glass of milk.

Enjoy!

Tried this recipe?Mention @HuangKitchen or tag #huangkitchen!
Course: Breakfast
Cuisine: Western
 

To make pumpkin-walnut cinnamon buns:

Pumpkin-Walnut Cinnamon Buns

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

 

Pumpkin-Walnut Cinnamon Buns

Whisk everything together.

 

Pumpkin-Walnut Cinnamon Buns

 Set aside until foamy, about 10 minutes.

 

Pumpkin-Walnut Cinnamon Buns

Then add 1 cup fresh mashed pumpkin.

 

Pumpkin-Walnut Cinnamon Buns

Followed by 1/4 cup heavy cream

 

Pumpkin-Walnut Cinnamon Buns

Add 1/4 cup sugar.

 

Pumpkin-Walnut Cinnamon Buns

Then 1/4 cup melted butter.

 

Pumpkin-Walnut Cinnamon Buns

 And 1/2 teaspoon vanilla extract.

 

Pumpkin-Walnut Cinnamon Buns

 Also add 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground nutmeg.

 

Pumpkin-Walnut Cinnamon Buns

And 1 teaspoon salt.

 

Pumpkin-Walnut Cinnamon Buns

Mix everything together.

 

Pumpkin-Walnut Cinnamon Buns

  Then add half the flour ( 2 cups ).

 

Pumpkin-Walnut Cinnamon Buns

 And 1 whole egg.

 

Pumpkin-Walnut Cinnamon Buns

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

 

Pumpkin-Walnut Cinnamon Buns

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

 

Pumpkin-Walnut Cinnamon Buns

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

 

Pumpkin-Walnut Cinnamon Buns

Remove dough and shape into a ball.

 

Pumpkin-Walnut Cinnamon Buns

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

 

Pumpkin-Walnut Cinnamon Buns

Cover with foil and let rise in warm place until doubled in size, about 1  1/2 – 2 hrs.

 

Pumpkin-Walnut Cinnamon Buns

While dough is rising, make the cinnamon sugar filling. Place some brown sugar, white sugar, ground cinnamon in a bowl.

 

Pumpkin-Walnut Cinnamon Buns

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

Pumpkin-Walnut Cinnamon Buns

 Then grease generously a 9×13 baking dish with melted butter.

 

Pumpkin-Walnut Cinnamon Buns

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

 

Pumpkin-Walnut Cinnamon Buns

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

 

Pumpkin-Walnut Cinnamon Buns

 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.

 

Pumpkin-Walnut Cinnamon Buns

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

 

Pumpkin-Walnut Cinnamon Buns

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

 

Pumpkin-Walnut Cinnamon Buns

 Moisten the unbuttered long edge with water.

 

Pumpkin-Walnut Cinnamon Buns

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

 

Pumpkin-Walnut Cinnamon Buns

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

 

Pumpkin-Walnut Cinnamon Buns

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

 

Pumpkin-Walnut Cinnamon Buns

 Then cut the dough into halves.

 

Pumpkin-Walnut Cinnamon Buns

Then cut each half into two again to get 4 quarters.

 

Pumpkin-Walnut Cinnamon Buns

 Then cut each quarter into 4 pieces.

 

Pumpkin-Walnut Cinnamon Buns

 And  you will have 16 equally-sized pinwheels.

 

Pumpkin-Walnut Cinnamon Buns

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

 

Pumpkin-Walnut Cinnamon Buns

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

 

Pumpkin-Walnut Cinnamon Buns

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

 

Pumpkin-Walnut Cinnamon Buns

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

 

Pumpkin-Walnut Cinnamon Buns

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

 

Pumpkin-Walnut Cinnamon Buns

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

 

Pumpkin-Walnut Cinnamon Buns

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

  Pumpkin-Walnut Cinnamon Buns

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

 

Pumpkin-Walnut Cinnamon Buns

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

 

Pumpkin-Walnut Cinnamon Buns

These homemade pumpkin-walnut cinnamon buns are so amazingly delicious with the addition of fresh pumpkin.

 

SO … ENJOY!

 

You may also like these recipes

5 from 1 vote (1 rating without comment)

Leave a Comment

If you like this recipe, rate 5 stars




Huang Kitchen