How to Make Pumpkin-Walnut Cinnamon Buns

This is a great way to spice up ordinary cinnamon buns. These amazing buns get their great flavour from fresh pumpkin added. The sweet topping and tender texture make them a surefire people pleaser.

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How to Make Pumpkin-Walnut Cinnamon Buns Recipe
35 Steps
Ingredients
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1
In a bowl of an electric mixer, whisk together dry yeast, sugar and warm (not hot) water.

In a bowl of an electric mixer, whisk together dry yeast, sugar and warm (not hot) water.

2
Set aside until foamy, about 10 minutes.

Set aside until foamy, about 10 minutes.

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3
Then add 1 cup fresh pumpkin, 1/4 cup heavy cream, 1/4 cup sugar, 1/4 cup melted butter, 1/2 teaspoon vanilla, 1/2 teaspoon ground cinnamon and ground ginger, 1/4 teaspoon nutmeg and 1 teaspoon salt.

Then add 1 cup fresh pumpkin, 1/4 cup heavy cream, 1/4 cup sugar, 1/4 cup melted butter, 1/2 teaspoon vanilla, 1/2 teaspoon ground cinnamon and ground ginger, 1/4 teaspoon nutmeg and 1 teaspoon salt.

4
Mix everything together.

Mix everything together.

5
Then add half the flour ( 2 cups ).

Then add half the flour ( 2 cups ).

6
And 1 whole egg.

And 1 whole egg.

7
Using a dough hook attachment, mix everything at low speed for about 2 minutes.

Using a dough hook attachment, mix everything at low speed for about 2 minutes.

8
Then add in the balance of the flour (another 2 cups).

Then add in the balance of the flour (another 2 cups).

9
Continue kneading on low speed for about 6 to 7 minutes until dough becomes very smooth, slightly sticky and elastic.

Continue kneading on low speed for about 6 to 7 minutes until dough becomes very smooth, slightly sticky and elastic.

10
Remove dough and shape into a ball.

Remove dough and shape into a ball.

11
Place dough back into greased bowl, turning once to grease the top of dough.

Place dough back into greased bowl, turning once to grease the top of dough.

12
Cover with foil and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.

Cover with foil and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.

13
While dough is rising, make the cinnamon sugar filling by placing some brown sugar, white sugar and ground cinnamon in a bowl.

While dough is rising, make the cinnamon sugar filling by placing some brown sugar, white sugar and ground cinnamon in a bowl.

14
Add some toasted chopped walnuts for extra flavour. Mix everything together.

Add some toasted chopped walnuts for extra flavour. Mix everything together.

15
Then grease generously a 9 x 13 baking dish with melted butter.

Then grease generously a 9 x 13 baking dish with melted butter.

16
When dough has doubled in size, transfer it to a well-floured working surface.

When dough has doubled in size, transfer it to a well-floured working surface.

17
Using well-floured hands, pat the dough into a rectangle shape about 1 inch thick.

Using well-floured hands, pat the dough into a rectangle shape about 1 inch thick.

18
Sprinkle a little flour on the top. Then switch to a rolling pin and roll it out to a rectangle about 12 x 20  inch.

Sprinkle a little flour on the top. Then switch to a rolling pin and roll it out to a rectangle about 12 x 20 inch.

19
Pour melted butter over the top and brush evenly over the surface, leaving about 1 inch along one wide edge unbuttered.

Pour melted butter over the top and brush evenly over the surface, leaving about 1 inch along one wide edge unbuttered.

20
Then sprinkle the brown sugar mixture evenly over the buttered dough.

Then sprinkle the brown sugar mixture evenly over the buttered dough.

21
Moisten the unbuttered long edge with water.

Moisten the unbuttered long edge with water.

22
Starting at the wide edge with butter, roll the dough tightly (jelly-roll style) into a log.

Starting at the wide edge with butter, roll the dough tightly (jelly-roll style) into a log.

23
Roll and end with the seam at the bottom. Also use your hand to press firmly along the moistened edge to seal.

Roll and end with the seam at the bottom. Also use your hand to press firmly along the moistened edge to seal.

24
Trim off about 1/2 inch on both uneven ends of the rolled dough and discard.

Trim off about 1/2 inch on both uneven ends of the rolled dough and discard.

25
Cut the dough into 16 equally-sized pinwheels.

Cut the dough into 16 equally-sized pinwheels.

26
Carefully placed these pinwheels, cut side up into the well-buttered baking dish. Make sure they are all evenly placed.

Carefully placed these pinwheels, cut side up into the well-buttered baking dish. Make sure they are all evenly placed.

27
Cover with plastic wrap and set aside in a warm place until doubled in size, about 45 to 60 minutes.

Cover with plastic wrap and set aside in a warm place until doubled in size, about 45 to 60 minutes.

28
Preheat oven to 180 degree C ( 350 degree F ). Place rack in centre of oven.

Preheat oven to 180 degree C ( 350 degree F ). Place rack in centre of oven.

29
When doubled in size, remove wrap and bake in preheated oven until golden brown, about 30 minutes.

When doubled in size, remove wrap and bake in preheated oven until golden brown, about 30 minutes.

30
When baked, set aside to cool on wire rack for about 15 minutes while you prepare the glaze.

When baked, set aside to cool on wire rack for about 15 minutes while you prepare the glaze.

31
Whisk together cream cheese, icing sugar and milk until you get a completely smooth glaze.

Whisk together cream cheese, icing sugar and milk until you get a completely smooth glaze.

32
Drizzle the glaze over the warm pumpkin-walnut cinnamon buns.

Drizzle the glaze over the warm pumpkin-walnut cinnamon buns.

33
And you're done! These pumpkin-walnut cinnamon buns taste so good when served warm with the glaze.

And you're done! These pumpkin-walnut cinnamon buns taste so good when served warm with the glaze.

34
These homemade pumpkin-walnut cinnamon buns are amazingly delicious with the addition of fresh   pumpkin.

These homemade pumpkin-walnut cinnamon buns are amazingly delicious with the addition of fresh pumpkin.

35
Your family will be so delighted at the breakfast table when you serve them these flavourful moist pumpkin buns.      SO ... ENJOY!

Your family will be so delighted at the breakfast table when you serve them these flavourful moist pumpkin buns. SO ... ENJOY!

Ingredients

Teaspoons Dry yeast ( DOUGH) 
½ Teaspoons Sugar 
¼ Cups Warm water 
1 Cup Fresh mashed pumpkin 
¼ Cups Heavy cream or milk 
1 Teaspoon Salt 
¼ Cups Butter, melted 
½ Teaspoons Vanilla extract 
½ Teaspoons Ground cinnamon 
½ Teaspoons Ground ginger 
¼ Teaspoons Ground nutmeg 
1 Large egg 
¼ Cups Sugar 
4 Cups All-purpose flour 
5 Tablespoons Butter, melted ( FILLING) 
½ Cups Packed brown sugar 
¼ Cups Sugar 
2 Tablespoons Grou d cinnamon 
¼ Cups Cream cheese,room temp ( GLAZE) 
½ Cups Icing sugar 
Cups Milk 
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