Pumpkin Morning Buns

Pumpkin morning buns are soft, perfectly spiced, and so cozy for a delicious (make ahead!) holiday breakfast.

Author: Sunday Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: HARD

Prep. Time:

Cook Time: 20 minutes

Total Time: 20 minutes

Servings: 8 Buns

Calories: 410 kcal per serving

Ingredients

4 ¼ cups - All Purpose Flour
1 tsp - salt
1 cup - whole milk
2 ¼ teaspoons - Active Dry Yeast
1 tsp - Granulated Sugar
⅓ cup - Granulated Sugar
½ cup - Unsalted Butter
2 - eggs
1 tsp - Pumpkin Pie Spice
¼ cup - Unsalted Butter
¾ cup - Canned Pumpkin Puree
⅓ cup - Brown Sugar
1 tsp - Cinnamon
½ tsp - Pumpkin Pie Spice
Egg Wash
2 teaspoons - Unsalted Butter
Granulated Sugar

Instructions

Combine the flour and salt in a medium bowl and set aside.
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.
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.
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.
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.
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.
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.
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.
Place each roll on a baking sheet lined with parchment paper. Cover with a linen, and let rise until puffy, about 20-30 minutes.
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.
Brush the warm rolls with melted butter, and sprinkle generously with granulated sugar. Enjoy!

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