Menu Enter a recipe name, ingredient, keyword...

Pumpkin Pie Cinnamon Buns


Google Ads
Rate this recipe 4.6/5 (13 Votes)


  • For the filling:
  • 3/4 cup pumpkin puree
  • 1/4 cup brown sugar
  • 2 teaspoons pumpkin pie spice*
  • 1/4 cup chopped pecans or walnuts, optional
  • For the dough:
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cups buttermilk
  • 6 tablespoons unsalted butter (divided), melted and cooled
  • For the icing:
  • 2 tablespoons butter
  • 1/4 cup packed brown sugar
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla extract
  • dash salt
  • 1/4 cup to 1/3 cup powdered sugar


Servings 8
Adapted from


Step 1

1.Preheat oven to 400 degrees. Spray a 9-inch round cake pan with non-stick cooking spray.

For the filling:
2.Combine pumpkin puree, brown sugar and pumpkin pie spice in a small bowl. Set aside.

To make your dough:
3.Whisk together dry ingredients in a large bowl. Add 2 tablespoons melted butter to the buttermilk and whisk to combine. Add milk mixture to the flour mixture and stir with a wooden spoon until the liquid is absorbed. Transfer the dough to a lightly floured work surface and knead until the dough becomes smooth. This took about 10 kneads for me.
4.Using your hands, pat the dough into a 12 x 9 rectangle. Brush with 2 tablespoons of the melted butter, then spoon the pumpkin filling mixture on top, leaving 1/2-inch border around the edges. Sprinkle nuts over the top, if desired. Press the filling down lightly so it will stick to your dough.
5.Starting with the long side of your dough, roll dough to form a tight cylinder. Pinch the edge to seal. Using a sharp knife or dental floss, cut the dough into 8 equal segments. Slightly flatten each bun to seal your open edges and keep your filling inside. Put one roll in the center of a 9-inch cake pan. Place the remaining 7 buns around the perimeter of the pan. Brush the tops with the remaining 2 tablespoons melted butter.
6.Bake until the edges of the buns are golden brown, 23 to 25 minutes. If desired, remove buns from pan to a wire rack. Allow to cool for 5 minutes before icing.

To make the icing:
7.Melt butter in a small saucepan. Stir in the brown sugar and milk. Cook over medium heat for 1 minute, then add in vanilla, salt, and powdered sugar. Whisk until well blended. If needed, whisk in additional powdered sugar until you reach your desired consistency. Remove from heat and drizzle over buns.


You'll also love

Review this recipe

Pumpkin Cake with Cream Cheese Icing & Caramelized Pumpkin Seeds Pumpkin Chocolate Chip muffins