Pumpkin Spice Cinnamon Bun Recipe
For me, this month has been about challenging myself and trying out new content. As you may have spotted, last week I published my DIY pumpkin spice recipe post – which was the first of its kind on my blog. Although I thoroughly enjoyed writing and photographing the post, I wasn’t completely sure how appealing this would be to my audience. However, to my absolute delight, it seems that it actually went down pretty well and has quickly become one of my most viewed posts ..ever! Who’d have thought it eh?
Last week over on Twitter I tweeted out that I was planning on making a batch of pumpkin spice cinnamon buns (swoon). I also set a poll to ask if this would be something you would be interested in reading (I do love a good poll!) The result? A unanimous yes! So here we are! Today, I give you the pumpkin spice cinnamon roll post.
First off I would just like to point out that I did not create this recipe myself – that was all down to the crazy talented Novice Baker. However, with this being said, I did make a few small alterations to the original recipe to suit my preferences and timescale.
To make these heavenly buns, you will need;
- I pack of ready to roll puff pastry.
- 1 Medium pumpkin (I used one can of pumpkin puree which I found at my local sainsbury’s).
- 3 tsp of maple syrup
- 1 tsp of cinnamon (I used 3)
- 1 Egg
- Non stick baking paper
To make the icing (optional);
- 100 grams of Icing Sugar
As far as recipe’s go, this one is really simple with the buns taking just 30 minutes to make – result!
Step 1 – Preheat your oven to 180 degrees.
Step 2 – To make the filling for your cinnamon rolls, pop your can of pumpkin puree in a medium sized bowl and add in your maple syrup and cinnamon. Sidenote – this filling can also be made with fresh pumpkin, however this does take quite a bit more time. To make fresh filling, chop up your medium sized pumpkin, roast for 15-30mins, allow to cool completely and pop it into a food processor.
Step 3 – Roll out your ready made puff pastry until it is completely flat and smooth your pumpkin filling on top of the of the sheet. I would suggest packing on around half an inch of pumpkin to ensure the filling doesn’t overflow when rolling as this can get pretty messy!
Step 4 – Carefully roll up your pastry, beat one egg in a bowl and brush on the egg wash to ensure that your pastry turns crispy and golden brown while baking.
Step 5 – The tricky part. Cut your pastry log into 1cm discs – I would suggest using the sharpest knife you have got this as I found that my rolls quickly became misshapen when cutting with a slightly blunt one. Don’t worry if the disks initially look a little too small, these will puff up and fill out when in the oven.
Step 6 – Place all of your buns on a non stick baking tray and bake for 20-25 minutes.
Step 7 – The icing (optional). Whilst you allow your buns to cool, create your drizzle icing by combining 100 grams of icing sugar with one to two teaspoons of water.
When the rolls are completely cool, drizzle over your icing and voila – there you have it!
I hope you enjoyed this post as much as I loved making (eating) these autumnal buns of dreams! Will you be trying them out for yourself?