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Pumpkin Morning Buns
Make The Dough
1
Combine the flour and salt in a medium bowl and set aside.
2
Pour the warm milk into the bowl of a stand mixer. Sprinkle the yeast and 1 teaspoon of sugar over the top, mix, and let it stand for 5-10 minutes, until foamy. Add the remaining sugar, butter, eggs, and pumpkin pie spice until well combined.
3
Mix in the flour mixture until the dough starts to come together. Using a dough hook (or your hands), knead for 7-10 minutes, until the dough is smooth and slightly tacky. It should be a little sticky but shouldn’t leave any dough on your hands. If it’s too sticky, add flour 2 Tbs. at a time until it’s the right consistency.
4
Place the dough in an oiled bowl, and cover with a towel or plastic wrap. Place it in a warm, draft-free spot and let it rise until doubled in size, about 1 1/2-2 hours.
Make The Filling…
1
While the dough is rising, make the filling. Stir together all of the ingredients. The filling may be a little lumpy from the butter – that’s ok! Set aside until ready to use.
Assemble & Bake
1
When the dough is doubled in size, gently punch it down. Transfer the dough to a clean, lightly floured surface, and roll until you have an 9×13” rectangle. Spread the filling on the dough, leaving a 1/2” gap on all sides.
2
With the wider part of the dough facing you, fold 1/3 of the dough over the center. Then, fold the other 1/3 of the dough over the first fold (kind of like a brochure). Use a rolling pin to gently roll the 3 layers together.
3
Using a pizza cutter or sharp knife, cut the edges off each side of the dough rectangle until they are even. Cut the dough lengthwise into 8 equal pieces. Roll each strip of dough into a tight swirl, tucking the ends under the bottom. Repeat with remaining strips.
4
Place each roll on a baking sheet lined with parchment paper. Cover with a linen, and let rise until puffy, about 20-30 minutes.
Bake
1
While the rolls are going through the second rise, preheat your oven to 350°F. When the rolls are puffy, brush each of them with the egg wash. Bake on the middle rack for 16-18 minutes, until they’re light golden brown.
2
Brush the warm rolls with melted butter, and sprinkle generously with granulated sugar. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Temper Your Pumpkin Puree 🎃Warm the canned pumpkin puree slightly before mixing with yeast to prevent temperature shock that can kill the yeast and compromise rise.
- Bloom Yeast Separately for Reliability ✨Proof your active dry yeast in warm milk (110°F) for 5-10 minutes before adding other ingredients to ensure vigorous fermentation and consistent dough rise.
- Brown Your Butter for Depth 🧈Brown the unsalted butter before incorporating into the dough and filling to add rich, toasted nutty notes that elevate the autumn spice profile.
- Chill Dough Between Folds 🧊Refrigerate the rolled dough for 15-20 minutes before cutting and shaping to prevent spreading and ensure distinct layers of cinnamon-sugar filling in each bun.
- Egg Wash Application Timing ⏰Apply egg wash only after the final proof (when buns have visibly risen) rather than before, preventing a tough exterior while achieving beautiful golden-brown color.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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