Fox 8 Recipe Box: Pumpkin Cinnamon Buns

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*Recipe courtesy of Stefanie Paganini, Culinary Instructor at Loretta Paganini School of Cooking

Pumpkin Cinnamon Buns with Icing

5 cups all-purpose flour

1 pkg. dry active yeast

1 can (15 oz.) pumpkin puree

1/2 cup warm milk, scalded & skimmed

1/4 cup granulated sugar

1/4 cup butter, melted

1 tsp. salt

2 eggs

Bun filling:

1 cup brown sugar, firmly packed

3 Tbsp. cinnamon

1/3 cup unsalted butter, softened



Dissolve yeast in warm milk.

Cream together sugar, butter, eggs, and salt. Add pumpkin until combined.  Add flour.

Turn the dough out onto a lightly floured surface and knead until smooth. Can add more flour if too sticky. Place in a very lightly greased bowl, turning once to grease top. Cover and let rise in a warm place free from draft from a minimum of 1 hour until dough is nearly doubled in size. Can be refrigerated overnight.

When dough is ready, in a separate bowl mix brown sugar and cinnamon.

Punch down dough and roll out on a lightly floured surface. Roll the dough into a rectangle shape about 1/4” thick. Spread the softened butter, from the filling, evenly over the surface of the dough, and sprinkle evenly with cinnamon sugar mixture. Roll up the dough like a jelly roll.

Cut the rolled dough into 1 3/4” slices and place on a parchment lined baking sheet, allow about 1” of space between each roll.  Put rolls into a warm place and allow to double in size, approximately 30 minutes. Bake for 10 to 15 minutes until lightly golden. Ice the rolls when still warm.


Cinnamon Bun Icing

2 sticks butter, softened

3 cups confectioners’ sugar

1/2 cup cream cheese

1 tsp. vanilla extract

1/4 tsp. salt


Whip together all ingredients.

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