Post by Loupy on Nov 15, 2016 15:55:45 GMT -7
Pumpkin Pie Cinnamon Buns with Caramel Cream Cheese Frosting
From: Kevin Lynch @ www.closetcooking.com/
I have been looking forward to pumpkin season for a while and now that it is here I can dive into my some of the many pumpkin dishes on my to try list. The top item on that list was pumpkin cinnamons buns! The idea behind these pumpkin cinnamon buns was a simple adaptation of cinnamon buns that included adding pumpkin puree and pumpkin pie spices to the dough and adding pumpkin pie spices to the layer of cinnamon sugar in the middle.
This recipe for the pumpkin pie cinnamon buns worked like a charm!
Servings: 12
Ingredients
1 batch pumpkin sweet yeast dough (see below)
1/2 cup unsalted butter (room temperature)
1/2 cups brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 cup dried cranberries
1/4 cup candied ginger (chopped or pecans)
1 batch caramel cream cheese frosting (see below)
Directions
Punch down the dough and knead for 30 seconds.
Cover the dough and let it rest for 10 minutes.
Roll out the dough on a floured surface into a 24" by 12" rectangle.
Spread the butter over othe dough leaving 1 inch on each side free.
Mix the sugar and spices and sprinkle it onto the dough followed by the cranberries and ginger.
Roll the dough into a log, pinch to seal and cut it into 12 even slices.
Arrange the buns in a greased baking pan, cover in plastic wrap and let rise until doubled in size, about 1 hour and 30 minutes.
Bake in a 375F/190C preheated oven until golden brown, about 15-20 minutes.
Top the buns with the frosting and enjoy.
Caramel Cream Cheese Frosting
Ingredients
1/4 cup caramel sauce (room temperature)
1/4 cup cream cheese (room temperature)
Directions
Mix the caramel sauce and cream cheese until smooth.
From: Kevin Lynch @ www.closetcooking.com/
I have been looking forward to pumpkin season for a while and now that it is here I can dive into my some of the many pumpkin dishes on my to try list. The top item on that list was pumpkin cinnamons buns! The idea behind these pumpkin cinnamon buns was a simple adaptation of cinnamon buns that included adding pumpkin puree and pumpkin pie spices to the dough and adding pumpkin pie spices to the layer of cinnamon sugar in the middle.
This recipe for the pumpkin pie cinnamon buns worked like a charm!
Servings: 12
Ingredients
1 batch pumpkin sweet yeast dough (see below)
1/2 cup unsalted butter (room temperature)
1/2 cups brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 cup dried cranberries
1/4 cup candied ginger (chopped or pecans)
1 batch caramel cream cheese frosting (see below)
Directions
Punch down the dough and knead for 30 seconds.
Cover the dough and let it rest for 10 minutes.
Roll out the dough on a floured surface into a 24" by 12" rectangle.
Spread the butter over othe dough leaving 1 inch on each side free.
Mix the sugar and spices and sprinkle it onto the dough followed by the cranberries and ginger.
Roll the dough into a log, pinch to seal and cut it into 12 even slices.
Arrange the buns in a greased baking pan, cover in plastic wrap and let rise until doubled in size, about 1 hour and 30 minutes.
Bake in a 375F/190C preheated oven until golden brown, about 15-20 minutes.
Top the buns with the frosting and enjoy.
Caramel Cream Cheese Frosting
Ingredients
1/4 cup caramel sauce (room temperature)
1/4 cup cream cheese (room temperature)
Directions
Mix the caramel sauce and cream cheese until smooth.