Pumpkin Morning Buns
Pumpkin morning buns are soft, perfectly spiced, and so cozy for a delicious (make ahead!) holiday breakfast.
- 4 1/4 cup all purpose flour + more as needed
- 1 tsp salt
- 1 cup whole milk, warmed to about 110°F
- 2 1/4 tsp active dry yeast (1 packet)
- 1/3 cup + 1 tsp. granulated sugar
- 1/2 cup unsalted butter, very softened
- 2 eggs, room temperature
- 1 tsp pumpkin pie spice
- 1/4 cup unsalted butter, very soft
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- Egg wash (1 egg + 1 Tbs. water whisked together)
- 2 tsp unsalted butter, melted
- Granulated sugar, for sprinkling
Make the dough...
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.
Assemble & bake...
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 9x13'' 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!
Serving: 1bunCalories: 537kcalCarbohydrates: 73.3gProtein: 10.2gFat: 23gSaturated Fat: 13.8gCholesterol: 97mgSodium: 466mgPotassium: 217mgFiber: 2.9gSugar: 21g