Pumpkin Cinnamon Buns with a Coffee Maple Glaze

Meal Type: Breakfast
Product Type: Creamy Unsalted Butter

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Pumpkin Cinnamon Buns with a Coffee Maple Glaze



Pumpkin brioche dough

  • 2 ¼ tsp fast action dry yeast 125g milk, lukewarm
  • 50g brown sugar
  • 600g all- purpose flour 1tsp salt
  • 1 tsp ground cinnamon 130g pumpkin puree
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract
  • 120g unsalted butter, at room temperature

Brown sugar pumpkin filling

  • 225g unsalted butter, at room temperature 150g dark brown sugar
  • 100g soft light brown sugar 2 tbsp ground cinnamon
  • 2 tsp ground cardamom pinch of salt

Coffee Maple Glaze

  • 300g icing sugar, sifted
  • 25g maple syrup
  • 2 tsp coffee extract


For the brioche

  1. In a mixer combine the sugar, flour, salt, cinnamon, cardamom and yeast. Add the puree, eggs, vanilla and milk. Mix on low for 2-3 minutes until the dough comes together. Increase the speed to medium and mix for another 5 minutes.
  2. Reduce the speed to low and add the butter a little at a time mixing well between additions. Once all the butter is added mix for a further 5 minutes until the dough is smooth.
  3. Transfer to an oiled bowl, cover with cling-film and place in a warm place to rise.

To assemble and bake

  1. Line a flat baking sheet 23cm x 33cm with baking parchment. In a small bowl combine the butter, sugars, purees, spices and salt.
  2. Turn the dough out onto a floured surface and knead lightly. Roll out into a rectangle 60cm x4 0cm. Spread the butter on the dough so it is completely covered.
  3. Roll up tightly from the long side. Cut into 2 pieces, chill for approximately 30 minutes. Slice each log into pieces 2½ cm in width. Place slightly apart from each other on the prepared tray.
  4. Cover with oiled cling-film and leave to rise for around 45 minutes.
  5. Pre-heat the oven to 180c/350f. Bake the rolls for 35-45 minutes or until golden brown. Allow to cool.
  6. Meanwhile prepare the glaze. Place the icing sugar into a bowl, carefully add 1 tsp of maple syrup and 1 tsp of coffee extract, whisk. Add a little more of each liquids till the desired consistency is achieved.
  7. Drizzle over buns, then serve.