FOX 8 Recipe Box: Pumpkin Cinnamon Buns

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Pumpkin Cinnamon Buns with Icing

(Makes 24 rolls)

Recipe from Stefanie Paganini, Loretta Paganini School of Cooking


  • 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


  1. Dissolve yeast in warm milk.
  2. Cream together sugar, butter, eggs, and salt. Add pumpkin until combined.  Add flour.
  3. 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.
  4. When dough is ready, in a separate bowl mix brown sugar and cinnamon.
  5. 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.
  6. 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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