pumpkin spiced cinnamon buns with maple cream cheese frosting

Updated: Mar 10

makes: 12 buns

cook time: 25 - 30 minutes

prep time: 2h 15 minutes


3 1/2 cups plain flour

3 tbsp caster sugar

1 sachet active dry yeast (7 grams)

75g butter, melted

3/4 cup pumpkin purée

3/4 cup milk, warmed

2 tsp cinnamon

1 tsp allspice

1 tsp ginger

1/2 tsp nutmeg, grated

1 egg, whisked

pinch of salt

cinnamon butter filling

1 cup brown sugar

2 tbsp cinnamon

1/2 cup butter, softened

maple cream cheese glaze

225g cream cheese

1 cup icing sugar

3 tbsp milk

2 tbsp maple syrup


to make the buns, combine the flour, yeast, caster sugar and spices in a large mixing bowl

in a separate bowl whisk together the milk, melted butter, egg, salt and pumpkin purée then pour into the center of the dry ingredients and stir well

once the dough starts to come together turn it out onto a lightly floured surface and knead it for five minutes. you want the dough to remain slightly sticky but not so much that you cant knead it properly, add a sprinkle of flour where necessary if you find that your dough is sticking

place the dough into a well greased bowl, cover with a tea towel and allow to rise for 45 minutes to an hour in a warm area

for the cinnamon butter filling use a blender or whisk to combine the ingredients until you have a paste consistency

roll out the dough into a large rectangle around 1cm in height

spread the cinnamon butter over the dough with the back of a spoon leaving an inch around the sides

roll up your dough starting from the side closest to you, gently rolling away from you then sit the roll on its seam. trim off both ends to tidy it up then cut into 12 pieces

grease a baking dish with a little melted butter. lay your buns in the baking dish so that they are almost touching or just touching, as they rise for the second time they will slowly come closer together. allow the buns to rise covered for a further 30 minutes

bake the buns at 180 degrees for 25-30 minutes. keep an eye on them, you don't want the browning up too much

for the glaze, whisk together the cream cheese, maple syrup, icing sugar and milk until smooth

add the glaze to the warm buns and serve immediately


make sure your ingredients are at room temperature before you get started, this will help the yeast to rise

i made up a batch of pumpkin purée the day before by boiling cut pumpkin then blitzing in a blender, the tinned variety seems to be available everywhere in the US but not so much here