Pretty Pumpkin Cinnamon Buns Recipe

Name: Pretty Pumpkin Cinnamon Buns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons active dry yeast; 1/2 cup warm water (110u00b0 to 115u00b0); 4 large eggs, room temperature; 1 cup shortening; 1 cup canned pumpkin; 1 cup warm whole milk (110u00b0 to 115u00b0); 1/2 cup sugar; 1/2 cup packed brown sugar; 1/3 cup instant vanilla pudding mix; 1/3 cup instant butterscotch pudding mix; 1 teaspoon salt; 8 to 9 cups all-purpose flour; 1/4 cup butter, melted; 1 cup packed brown sugar; 2 teaspoons ground cinnamon; 3 tablespoons water; 2 tablespoons butter, softened; 1 teaspoon ground cinnamon; 2 cups confectioners' sugar; 1-1/2 teaspoons vanilla extract

Servings: persons

2 tablespoons active dry yeast
1/2 cup warm water (110u00b0 to 115u00b0)
4 large eggs, room temperature
1 cup shortening
1 cup canned pumpkin
1 cup warm whole milk (110u00b0 to 115u00b0)
1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup instant vanilla pudding mix
1/3 cup instant butterscotch pudding mix
1 teaspoon salt
8 to 9 cups all-purpose flour
1/4 cup butter, melted
1 cup packed brown sugar
2 teaspoons ground cinnamon
3 tablespoons water
2 tablespoons butter, softened
1 teaspoon ground cinnamon
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract

1
In a large bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3
Punch dough down; divide in half. Roll each portion into a 12x8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
4
Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in 2 greased
5
s. Cover and let rise until doubled, about 30 minutes.
6
Bake at 350u00b0 until golden brown, 22-28 minutes. In a small bowl, combine the water, butter and cinnamon. Add confectioners' sugar and vanilla; beat until smooth. Spread over buns. Serve warm.

2132

kcal

Calories

Fat

371

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons active dry yeast, 1/2 cup warm water (110u00b0 to 115u00b0), 4 large eggs, room temperature, 1 cup shortening, and more.

Yes, Pretty Pumpkin Cinnamon Buns falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pretty Pumpkin Cinnamon Buns

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions