These pumpkin cinnamon buns are the softest buns that are delicious and flavorful. These are made using tangzhong method which aids in perfect soft texture buns. These are great with a cup of coffee making it a perfect fall breakfast.
This is an eggless recipe and hence perfect for anyone. These pumpkin flavored cinnamon buns are perfect for breakfast or snack or for special holiday menu. This is a perfect fall recipe to enjoy in this season. This recipe uses canned pumpkin and hence with this recipe, these cinnamon buns could be enjoyed round the year. Fresh roasted pumpkin purée also works great.I have used bread machine for making the dough and for the first rise. This can be made by traditional method too. Also, brown sugar is used in this recipe to make cinnamon sugar. Regular sugar can also be used.
Tangzhong method uses a roux that is cooked briefly - flour, milk, and water are mixed free of lumps, cooked to get a paste like consistency and this is added to bread dough. In this method the resulting baked goods is extremely soft. So, the bread would vanish very quickly.
We are sharing breads made using tangzhong in our bread bakers group this month. These perfect fall flavored cinnamon buns, a favorite of ours is my recipe share for the event.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.
Update: This post was featured on Full Plate Thursday 559. Thanks, Miz Helen!
Ingredients
Makes 12
For the Tangzhong
Water - 1/6 cup
Milk - 1/6 cup
Flour - 5 tsp
For the bread dough
Tangzhong - above
flour - 2 cups 2 tbsp
Milk powder - 3 tbsp
pumpkin puree - 1/2 cup
Milk - 1/3 cup
Flaxseed powder - 1 tbsp
Yeast - 1 and 1/2 tsp
Sugar - 1 tbsp
Salt - 1. 5 tsp
Butter - 3 tbsp, melted
For the Filling
Brown sugar - 1/3 cup
Cinnamon - 2 tsp
For Icing
Confectioners sugar - 1 cup
Milk - 1 tbsp
Method
To make Tangzhong: in a sauce pit add the flour, water, milk, and mix to get a smooth consistency devoid of lumps. Heat it gently and cook for a minute or until when you draw a line with the spatula tip, the roux stays without aggregating. Set aside to cool.
For the dough: Add everything under ‘for dough’ except butter into the bread machine and set it in dough cycle. When the dough is formed and before the final kneading cycle, add butter and let the machine continue.
When this us getting ready, mix the cinnamon and brown sugar for filling and set aside.
Once the dough is ready after the first rise (doubled in size), remove from the machine onto a floured surface and knead for 2 to 3 minutes. Divide the dough into 12 pieces.
When working with one piece, cover the rest to prevent drying. Take one dough vall and roll into 7-in by 2-in rectangle. Spread a teaspoon of cinnamon sugar mixture. Fold the longer edges to the center. Sprinkle with half teaspoon of cinnamon sugar mixture. From the short edge roll into a tight coil. Repeat the same with the rest of the dough balls.
Apply a little butter to a 9x9 baking dish with a brush, sprinkle with corn meal snd arrange the buns. Cover and set aside for 30 minutes. Alternatively, roll intoa 12x8 rectangle. Sprinkle the cinnamon- brown sugar mixture evenly. Roll into a tight log. Cut into 12 slices and prove for 30 minutes. Preheat the oven to 350 degrees F.
While the buns are baking in the oven, mix the icing sugar and milk, set aside.
Bake for 22 minutes. Remove from the oven. Transfer to a cooling rack. Drizzle the icing.
Cool for atleast 15-20 minutes.
- Easy Cinnamon Rolls from The Wimpy Vegetarian
- Eggless Nasturtium Greens Sandwich Bread (Tangzhong Method) from Cook with Renu
- Japanese Chocolate Milk Bread from Passion Kneaded
- Japanese Milk Bread Buns from Ambrosia
- Japanese Milk Bread Rolls from A Day in the Life on the Farm
- Pineapple Buns (Bolo Bao) from Karen's Kitchen Stories
- Sourdough Pumpkin Babka from Zesty South Indian Kitchen
- Tangzhong Kolaches from A Messy Kitchen
- Tangzhong Loaf With Cinnamon Sugar Topping from Sneha's Recipe
- Tangzhong Pumpkin Cinnamon Buns from Magical Ingredients
- Tangzhong Sourdough Bread from Food Lust People Love
Namita says
The pumpkin rolls promise a lot of deliciousness. What lovely colour!
CookwithRenu says
What a beauty...They look so so good and so delicious and perfectly done.
Kelster says
I have a weakness for cinnamon rolls. Can't wait to try a tangzhong version soon.
Swathi says
I love this tangzhong pumpkin cinnamon buns . These are really delicious and great breakfast.
Stacy Rushton says
The addition of pumpkin in your lovely cinnamon rolls does make them the magical color! These would be perfect for Thanksgiving or Christmas morning.
Wimpy Vegetarian says
I love that you added pumpkin to your cinnamon rolls. This tangzhong method is perfect for cinnamon rolls or buns!
hobby baker Kelly says
Love pumpkin cinnamon rolls! These are beautiful!
Karen says
Perfect combination of flavors. Thanks for baking along with me!
A Day in the Life on the Farm says
A perfect seasonal breakfast treat Radha.
Radha says
Thanks, Wendy!
Radha says
Thanks, Kelly!
Radha says
Thanks you!
Radha says
Yes, Swathi! These are amazing for breakfast. Thanks for stopping by.
Radha says
Thanks Renu!
Radha says
Thanks Namita!
Radha says
You'll love it. Thanks for stopping by!
Radha says
Yes! Thanks, Stacy!
Radha says
Thank you Karen!
Miz Helen says
I just pinned your delicious cinnamon buns and we featured your post on Full Plate Thursday, 559. Thank so much for sharing with us and hope you come back soon!
Miz Helen
Radha says
Thanks, Miz Helen! It was fun participating in Full Plate Thursday and thanks for hosting!
Radha says
Thanks, Miz Helen! It was fun participating in Full Plate Thursday and thanks for hosting!