Pumpkin and Spice Buns

These sweet and sticky buns are made according to a special recipe with stuffed with pumpkin puree and vanilla glaze.

They are perfect for an autumn breakfast (or anytime of the year). To make buns easier, divide the process into two days and make the dough the day before. All you have to do in the morning, bake the buns and glaze.

Time: 8 час. one 0 min. Difficulty: medium Quantity: 12 rolls Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Yeast dough

• 1/2 tbsp. whole milk
• One 7 gr. bag of active dry yeast (2 and 1/4 tsp.)
• 1/4 Art. granulated sugar
• 50 gr (4 tbsp.) Unsalted butter, melted, plus more for lubrication
• 2 tsp vanilla extract
• 1 large egg yolk
• 2 and 3/4 Art. premium wheat flour, plus more for sprinkles
• 3/4 tsp fine salt

Filling

• 160 gr (12 tbsp.) Unsalted butter, softened, plus optional for greasing the pan
• 1/2 tbsp. granulated sugar
• 2 tbsp. l seasonings for pumpkin pie
• 1/2 tbsp. pumpkin puree

Glaze

• 1.5 tbsp. powdered sugar
• 50 gr (4 tbsp.) Unsalted butter, melted
• 3 tbsp. l whole milk
• 1/2 tsp vanilla extract
• Fine salt

Recipes with similar ingredients: milk, sugar, butter, vanilla extract, eggs, premium flour, seasoning for pumpkin pie, pumpkin puree, icing sugar

Recipe preparation:

1. Cook the yeast dough: pour into a medium saucepan milk and 1/2 tbsp. water and heat over low heat to 37 ° C (but not more than 43 ° C). Remove from the stove and add yeast and a pinch granulated sugar, leave for 5 minutes, without stirring, until the formation of foam.
2. Mix the yeast mixture with 4 tbsp. l (60 gr.) Butter, vanilla and egg yolk.
3. In a large bowl, mix the flour, the remaining granulated sugar and 3/4 tsp salt. Make a depression in the center and stirring with a wooden spoon, pour in the yeast mixture. Put the dough on floured work surface and knead until it becomes soft and elastic, about 6 minutes. Form a ball from the dough.
4. Lubricate a large bowl with the remaining melted butter. Put the dough into an oil bowl, slightly lubricating its surface. Cover a bowl with plastic wrap.
5. Allow the dough to rise at room temperature until increased volume, approximately 1 hour 30 minutes.
6. Remove the dough from the bowl and gently knead on flour sprinkled surface so that excess air comes out; Collect the dough into a ball and return it to the bowl. Lubricate and cover with foil. Keep dough in the refrigerator from 4 hours to night.
7. Prepare the filling: grease a small baking sheet amount of butter. In a small bowl, mix granulated sugar seasoned for pumpkin pie. Lay out finished dough on a surface sprinkled with flour and smooth. Then roll it into a rectangle measuring 25 by 45 cm., placing the dough long edge to yourself. Spread the remaining 160 g. butter evenly on the surface of the dough, leaving about 2.5 cm. borders with near edge.
8. Smear the pumpkin puree over the dough. Sprinkle evenly over the mixture. sugar with spices. Starting at the far edge, roll the dough into tight roll.
9. Lightly grease the left edge of the dough with water, then press to roll surface.
10. Cut the roll into slices about 4 cm thick. You will succeed 12 buns. Place the buns cut down on the prepared a baking sheet with a distance of about 2.5 cm from each other. Cover place the baking sheet with plastic wrap and place in a warm place so that buns increased in volume, approximately 1 hour 30 minutes.
11. Preheat the oven to 180 ° C. Bake buns in the center of the oven until golden brown, about 30 minutes. Chill on baking sheet for 10 minutes.
12. Prepare the icing: in a medium bowl, whisk the sugar powder, butter, milk, vanilla and a pinch of salt until smooth consistency. Pour glaze over warm buns and serve.
    

    Cook’s advice

    To correctly measure the flour, you need to pour it into a measuring container and then remove the excess from the edges with a knife (scooping directly compacts flour from the bag, resulting in dry bakery products).