During the crock pot challenge, I made crock pot Pumpkin Sticky Buns! Based off of that recipe, here is the perfect October breakfast for those brisk Fall mornings.
I just can’t get enough of pumpkin! Especiallyon National Pumpkin Day!
Pumpkin Pie Cinnamon Buns
makes 12 buns
- 2 cup plus 1 Tbsp milk of choice (I used unsweetened flax milk)
- 1/4 cup plus 1 Tbsp water
- 1 Tbsp sugar
- 1 packet dry, active yeast (to help activate the yeast)
- 2 1/4 cups whole wheat flour
- 1/2 cup all purpose flour
- 1/4 cup granulated Splenda
- 1/4 cup water
- 3/4 cup Libby’s pure pumpkin
- 1/2 cup unsweetened apple sauce
- 3/4 cup pure pumpkin
- 1/4 cup granulated Splenda
- 2 Tbsp sugar-free pancake syrup
- 1 Tbsp Splenda brown sugar
- 1/2 tsp. pumpkin pie spice
- 3 Tbsp sugar free pancake syrup
- 1 Tbsp granulated Splenda
- 1/4 tsp plus 1/8 tsp pumpkin pie spice
- 1 Tbsp pecans
- 1 Tbsp hulled, unsalted pumpkin seeds
Warm milk and water in a bowl in the microwave for about 45 seconds. Let it sit for a few minutes. You want the liquids warm, not hot. Sprinkle the sugar into the liquid, followed by the packet of yeast. Set aside and allow mixture to bubble and foam.
Sift the flours, baking powder, Splenda, salt, cinnamon and pumpkin pie spice into a large bowl and set aside. In a small bowl, warm the applesauce and pumpkin in the microwave for 20 to 30 seconds. Stir the vanilla into the warmed mix, then stir this to the milk and yeast bowl. Pour the bowl of liquid ingredients into thelarge bowl of dry, and together to form a dowl. The dough will be moist and tacky. Cover the ball of dough with a towel and set in a warm place to rise for 20 minutes. (My trick: microwave an empty microwave for a minute, then place the covered bowl in the microwave to sit.)
While the dough is rising, stir together the filling ingredients and set aside. You can also chop the pecans and pumpkin seeds and tossed them together, and set aside. When the dough has risen, preheat the oven to 325 F. Sprinkle 1Tbsp of all-purpose flour over the ball. Sprinkle another 1 Tbsp over the clean, flat surface on which you will be rolling the dough. Flip the ball of dough onto the floured surface and sprinkle another 1 Tbsp of flour on top. Use your hands to press out the dough. Flour the dough in 1/2 Tbsp increments, as needed. Flip the dough over, after its been pressed with your fingers, sprinkle with flour and roll it out into a large rectangle.
Using a spoon or basting brush, brushthe filling ingredients to every edge. (I suggest brushing onto the table to make sure every piece is coated!) With finger tips, carefully roll the dough into a long log. Using a non-serrated knife, cut the log into 12 equal portions, cleaning the blade after each slice. Carefully transfer the 12 rolls into a baking dish, sprayed with non-stick cooking spray. (For really large buns, cover and return the buns to a warm place for another 30 minutes. For regular sized, bake now.) Top the rolls with chopped pecan and pumpkin seed blend and bake for 25 to 28 minutes.
While baking, stir together the remaining glaze ingredients. Once baked, drizzle the glaze over the buns and serve.
When I opened the oven, it smelled like a pumpkin pie was baking! After the buns were glazed, I sat down to a cup of Tiramisu coffee (one of the new coffees I bought yesterday) to which I added SF Italian Sweet Cream creamer. What a combo! The creamer totally picked up the sweet notes of the coffee! I pulled apart the first piece of pumpkin bun to see a beautiful orange filling, and warm moist dough. I love that contrast of the firm outer shell with the soft inner layer of sticky buns!
Mom said it was just the right sweetness! My only critique is to make a thicker glaze…
I stared brain storming toppings… Obviously, nuts are a no-brainer, but what about crumbled bacon? Sounds like I might have to make these again in the near future!
Nutrition: per bun
Calories: 151, Fat: 1g, Sat. Fat: 0g, Cholesterol: 0mg, Sodium: 278mg, Carbs: 30, Fiber: 4g, Sugar: 1, Protein: 4g