Pumpkin Pie Cinnamon Buns with Espresso Icing

Pumpkin Pie Cinnamon Buns

It’s the last day of November and the weather in London seems to agree. It’s windy with complete downpour. And it’s cold! So no wonder that I find myself craving for something warm. Something homemade. Something comforting. And what better than homemade cinnamon buns. With a twist. I know that by now almost everybody is so over and done with pumpkin and ready not to see it until next October. But I have been wanting to share this super delicious recipe with you for a while, so I thought why not to say good-bye to November with the one last pumpkin involving recipe – Pumpkin Pie Cinnamon Buns with Espresso Icing.

Pumpkin Pie Cinnamon Buns

Yep, you heard me right! I put the Pumpkin Pie into the Cinnamon Bun. Why? Just because I fancied it! And it proved to be a hit. The result is such a super moist and oh-so-highly addictive combination that it leaves you wanting more and more. Where will it end?

Pumpkin Pie Cinnamon Buns

Pumpkin Pie Cinnamon Buns with Espresso Icing are like Starbuck’s Pumpkin Spiced Latte in … a bun. Keep these in mind and you cannot wait for next fall and for the pumpkin season to start all over again. After this oh-pumpkin-my-pumpkin recipe the following couple of weeks will be all about Christmas and the New Years. I am super excited! Bring on the holidays!

Pumpkin Pie Cinnamon Buns

Pumpkin Pie Cinnamon Buns with Espresso Icing

Preparation time: 4-5 hours (including rising and baking time)
Makes: 16 rolls

Ingredients:
Dough:
1 cup Whole Milk
7 gr Active Dry Yeast (1/4 ounce packet)
1/4 cups + 1/4 tsp Caster Sugar
4 tbsp Unsalted Butter (+ extra greasing the pans)
1 Large Egg Yolk
1 1/2 tsps Vanilla Extract
2 3/4 cups All-purpose Flour (plus 1/4 cups more if needed)
3/4 tsps Salt

Pumpkin Pie Filling:
1/2 can of Libby’s Pumpkin Puree (212.50 gr)
75 ml Carnation Condensed Milk (aprx 1/2 can)
1/2 tsp Ground Cinnamon
1/4 tsp Ground Ginger
1/8 tsp Ground Cloves
1/8 tsp Ground Nutmeg

Other Filling:
50-100 gr Unsalted Butter (room temperature / softened)
2 tsps Ground Cinnamon
1/4 cup Dark Muscovado Sugar

Espresso Icing:
6O gr Cream Cheese
25 gr Unsalted Butter (room temperature /softened)
140 gr Icing Sugar
1 tbsp Strong Espresso (Nespresso Ristretto)

Directions:
To Make the dough heat up the milk in a medium saucepan to 40 C (104 F – which is a little bit hotter than the body temperature) over low heat. Remove from the heat. Without stirring sprinkle in the dry yeast and 1/4 tsp caster sugar. Set aside for 5 minutes or until the milk turns foamy. Melt the butter. Whisk the melted butter, egg yolk and vanilla extract into the milk and yeast mixture. In a large bowl mix the flour with the remaining caster sugar and salt. Make a well in the centre of the flour mixture and pour in the milk and yeast mixture. Mix the dough until it’s thick and slightly sticky. Knead the dough for 5 minutes or until it starts to get elastic and loosen from the bowl. Add up to 1/4 cup more flour if the dough seems too loose. Remove the dough from the bowl and shape it into a ball. Butter the bowl inside and place the dough ball back into the bowl turning it to coat it with butter. Cover the bowl with plastic wrap and let it rise until it has doubled (1-2 hours).
Butter 2 round 9 inch baking pans. Set aside. Make the filling by mixing pumpkin puree, condensed milk and the spices together in a medium bowl. Beat for 2-3 minutes or until smooth. Set aside.
Roll out the dough and cut it into two equal parts. Take one part and on a lightly floured work surface with a rolling-pin roll the dough into a 30×40 cm (12×15 inch) rectangle shape with the longer side facing you. Coat the dough with softened butter. Sprinkle half of the Dark Muscocado sugar on it. Spread half of the Pumpkin Pie filling on top of the dark sugar layer forming a thin pumpkin layer. Leave 1 cm wide empty border at each edge of the dough. Sprinkle 1 tsp ground cinnamon on top. Gently roll the dough away from you into a cylinder shape. Take care as the filling is quite liquidy. Cut small pieces away from each end if necessary. With a sharp knife cut the cylinder into 8 equal pieces. Place the buns cut side down in the pan leaving equal space in between. Place one bun in the middle and remaining 7 buns in a circle around the middle bun. Repeat with the remaining dough. Cover both pans with plastic wrap and let rise until doubled (40 minutes).
Preheat the oven to 175 C (325 F). Bake the pumpkin pie cinnamon buns for 35-45 minutes or until golden brown. Let them cool in the pan for 15 minutes. In the meantime make the icing by beating together the cream cheese, softened butter, icing sugar and cooled down espresso with an electric mixer until smooth. Transfer the pumpkin pie cinnamon buns (keeping the circle whole) onto a cooling rack and spoon the icing on top of them while the buns are still warm.

Pumpkin Pie Cinnamon Buns

Pumpkin Pie Cinnamon Buns with Espresso Icing
 
Prep time
Total time
 
Author:
Recipe type: baking
Serves: 16
Ingredients
  • Dough:
  • 1 cup Whole Milk
  • 7 gr Active Dry Yeast (1/4 ounce packet)
  • ¼ cups + ¼ tsp Caster Sugar
  • 4 tbsp Unsalted Butter (+ extra greasing the pans)
  • 1 Large Egg Yolk
  • 1½ tsps Vanilla Extract
  • 2¾ cups All-purpose Flour (plus ¼ cups more if needed)
  • ¾ tsps Salt
  • Pumpkin Pie Filling:
  • ½ can of Libby’s Pumpkin Puree (212.50 gr)
  • 75 ml Carnation Condensed Milk (aprx ½ can)
  • ½ tsp Ground Cinnamon
  • ¼ tsp Ground Ginger
  • ⅛ tsp Ground Cloves
  • ⅛ tsp Ground Nutmeg
  • Other Filling:
  • 50-100 gr Unsalted Butter (room temperature / softened)
  • 2 tsps Ground Cinnamon
  • ¼ cup Dark Muscovado Sugar
  • Espresso Icing:
  • 6O gr Cream Cheese
  • 25 gr Unsalted Butter (room temperature /softened)
  • 140 gr Icing Sugar
  • 1 tbsp Strong Espresso (Nespresso Ristretto)
Instructions
  1. To Make the dough heat up the milk in a medium saucepan to 40 C (104 F which is a little bit hotter than the body temperature) over low heat. Remove from the heat.
  2. Without stirring sprinkle in the dry yeast and ¼ tsp caster sugar. Set aside for 5 minutes or until the milk turns foamy.
  3. Melt the butter.
  4. Whisk the melted butter, egg yolk and vanilla extract into the milk and yeast mixture.
  5. In a large bowl mix the flour with the remaining caster sugar and salt.
  6. Make a well in the centre of the flour mixture and pour in the milk and yeast mixture.
  7. Mix the dough until it’s thick and slightly sticky.
  8. Knead the dough for 5 minutes or until it starts to get elastic and loosen from the bowl.
  9. Add up to ¼ cup more flour if the dough seems too loose.
  10. Remove the dough from the bowl and shape it into a ball.
  11. Butter the bowl inside and place the dough ball back into the bowl turning it to coat it with butter. Cover the bowl with plastic wrap and let it rise until it has doubled (1-2 hours).
  12. Butter 2 round 9 inch baking pans. Set aside.
  13. Make the filling by mixing pumpkin puree, condensed milk and the spices together in a medium bowl.
  14. Beat for 2-3 minutes or until smooth. Set aside.
  15. Roll out the dough and cut it into two equal parts.
  16. Take one part and on a lightly floured work surface with a rolling-pin roll the dough into a 30x40 cm (12x15 inch) rectangle shape with the longer side facing you.
  17. Coat the dough with softened butter.
  18. Sprinkle half of the Dark Muscocado sugar on it.
  19. Spread half of the Pumpkin Pie filling on top of the dark sugar layer forming a thin pumpkin layer. Leave 1 cm wide empty border at each edge of the dough.
  20. Sprinkle 1 tsp ground cinnamon on top.
  21. Gently roll the dough away from you into a cylinder shape. Take care as the filling is quite liquidy.
  22. Cut small pieces away from each end if necessary.
  23. With a sharp knife cut the cylinder into 8 equal pieces.
  24. Place the buns cut side down in the pan leaving equal space in between. Place one bun in the middle and remaining 7 buns in a circle around the middle bun.
  25. Repeat with the remaining dough.
  26. Cover both pans with plastic wrap and let rise until doubled (40 minutes).
  27. Preheat the oven to 175 C (325 F).
  28. Bake the buns for 35-45 minutes or until golden brown.
  29. Let them cool in the pan for 15 minutes.
  30. In the meantime make the icing by beating together the cream cheese, softened butter, icing sugar and cooled down espresso with an electric mixer until smooth.
  31. Transfer the buns (keeping the circle whole) onto a cooling rack and spoon the icing on top of them while the buns are still warm.

 

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