Ingredients
For the dough:
• 2 ¼ tsp (1 packet) active dry yeast
• ½ cup warm milk (105–110°F / 40–43°C)
• 2 tbsp sugar
• 2 cups all-purpose flour (plus more for dusting)
• ⅓ cup granulated sugar
• 1 egg
• ¼ cup melted butter or coconut oil
• ¼ cup pumpkin puree (unsweetened)
• ½ tsp salt
For the filling:
• ¼ cup brown sugar
• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• 3 tbsp cold butter, cubed (or softened for easier spreading)
For the glaze:
• 4 oz cream cheese, softened
• ½ cup powdered sugar
• 1–2 tbsp milk or maple syrup
• ½ tsp vanilla extract
Instructions
- Activate yeast: In a bowl, mix warm milk, 2 tbsp sugar, and yeast. Let sit 5–10 minutes until foamy.
- In a large bowl or stand mixer, add yeast mixture, ⅓ cup sugar, egg, melted butter, pumpkin puree, and salt. Mix well.
- Gradually add flour, ½ cup at a time, mixing until a soft dough forms. Knead 3–5 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise 1 hour or until doubled.
- Make the filling: Mix brown sugar, cinnamon, and nutmeg. Cut in cold butter until crumbly (or spread softened butter first, then sprinkle dry mix).
- Roll dough into a 9×12-inch rectangle on a floured surface. Sprinkle filling evenly over dough.
- Roll up tightly from the long side. Pinch seam to seal. Cut into 12 slices.
- Place rolls cut-side up in a greased 9-inch round or square baking dish. Cover and let rise 30 minutes.
- Preheat oven to 350°F (175°C). Bake 22–25 minutes, until golden brown.
- Cool slightly, then drizzle with glaze made by whisking cream cheese, powdered sugar, milk, and vanilla.
✨ Serve warm—the ultimate fall breakfast or brunch treat!
💡 Make ahead: Assemble the night before, refrigerate, then bake fresh in the morning.
PREP TIME & NUTRITION :
Prep Time : 20 mins + 1 hr 30 mins rise , Cook Time : 25 mins , Total Time : 2 hrs 35 mins , Servings : 12 buns , Calories : 200 , Net Carbs: 28g , Fats: 7g , Protein: 4g