Randy Mayor; Mary Catherine Muir
12 servings (serving size: 1 bun)

To make these year-round, substitute canned pumpkin puree and add an extra cup of all-purpose flour.

How to Make It

Step 1

To prepare the buns, dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Step 2

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)

Step 3

Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Step 4

Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

Step 5

Preheat oven to 375°.

Step 6

Bake the rolls at 375° for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

Step 7

To prepare the glaze, combine the powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.

Ratings & Reviews

kayakGirl21's Review

November 11, 2013
I made the dough with 1 cup of whole wheat flour instead of all white flour and I forgot about my melted butter in the microwave and it turned out great! I'm not sure what the 1/4 c. of butter would have added to the bread because the texture was fine without it. I will make it again and leave out the butter in the future too.

hhuntley's Review

October 30, 2011
These were so amazingly delicious. I substituted in a half cup of whole wheat flour and brown sugar instead of the granulated sugar to the inside mixture. I also added about a 1/3 to 1/2 cup cream cheese to the frosting. I almost had to make another batch because I feared my husband would eat them all before my daughter woke up!

Katzntaz's Review

June 22, 2011
Absolutely, positively the best!!! Will always use this recipe! Thanks so much for the yums!

Tparrish's Review

January 25, 2011
These are worth the effort. I went exactly by the recipe (except I used the canned pumpkin and the extra flour) and they turned out great! Everybody loved them!

AndoverCookie's Review

December 23, 2012
Outstanding. A new family favorite for Christmas morning. Followed the directions using canned pumpkin and the extra flour. Used my bread maker and let the dough rise in the fridge overnight. Added some extra pumpkin pie spice which was a great addition to the pumpkin flavor. Will make again and again.

FarmerD's Review

November 24, 2012
These are great cinnamon rolls. Beats me why they're called buns (an English term?), but a rose by any other name . . . I've made them many times, over the last few years, and they've always been really well-received. :) Recently, I used homemade puree from an Australian butter squash-- terrific. I pretty much always substitute a third to half of the flour with whole wheat. And, I agree with abriola that the recipe takes more flour than indicated- it has every time I've made them and my puree has been dense, not watery, especially so this last time.

abessman's Review

September 20, 2011
Amazing! I made these for company and they were seriously fantastic. I prepared them the night before through the step that requires placing them in the greased pan. Covered them and let them rise the second time overnight in the fridge. Took them out in the morning, let them rise a little longer as they came to room temperature on the counter then baked them as directed. HEAVENLY! Everyone was impressed and I will definitely be keeping this recipe on hand.

abriola's Review

October 27, 2010
I made this yesterday and it was very easy and good. It does require extra flour though. When the dough is really tacky I butter my hands and that helps. Not a lot of pumpkin flavor so I may step that up by adding more pumpkin or adding pumpkin pie spice. I also added nuts. This recipe is worth keeping

Pipsqueak's Review

October 04, 2010
These are fabulous and dead easy! Wanted to make them for vacation and was pressed for time. Couldn't find cannned pumpkin and didn't want to mess with fresh, so subsituted frozen mashed squash. Put the dough recipe into the food processor and froze them. Voila! Every day on vacation we microwaved up warm pumpkin cinnamon buns. So yummy I don't think you even need the glaze but we made it the first day, covered it and kept it in the 'fridge to use each morning. RUN, don't walk, to make these rolls!

burritamcdoo's Review

February 02, 2010
Wow...this recipe turned out better than I ever expected. The cinnamon buns were moist and tender, and the pumpkin gave them a beautiful rich color. The only change I made was to add 3 oz of light cream cheese to the icing to cut the sweetness a bit. Hard to believe this is a 'light' recipe...so good, and so easy...try it, you'll love it.