Whole Wheat Pumpkin Cinnamon Buns
These gooey pumpkin cinnamon buns are made a little healthier with whole grains and are loaded with autumnal spices and maple cream cheese frosting!
Yield: 8 - 10 buns
For the dough:
- ⅔ cup (158 ml) whole milk
- 1 tablespoon unsalted butter
- 1 cup (125 grams) all-purpose flour
- 2 tablespoons (20 grams) potato flour
- 2 tablespoons vital wheat gluten
- 1¾ teaspoons RED STAR Platinum Yeast*
- ¼ cup (50 grams) granulated sugar
- ¾ teaspoon ginger
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- ⅛ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup (121 grams) canned pumpkin puree
- 1⅓ - 1½ cups (167 - 188 grams) white whole wheat flour
For the filling:
- ½ cup (100 grams) coconut or brown sugar
- 2½ teaspoons cinnamon
- 3 tablespoons unsalted butter, very soft
- ½ - ¾ cup (55 - 83 grams) chopped pecans or walnuts, optional
For the frosting:
- 4 ounces (112 grams) cream cheese, softened
- ¼ cup (60 ml) maple syrup (use Grade B for a more intense maple flavor)
- ½ teaspoon vanilla
- a pinch of salt
- ¼ cup (29 grams) powdered sugar
- Melt the butter in a small saucepan over low heat. Stir in the milk and heat to between 120 °F and 130 °F (49-54 °C).
- While the milk is heating up, mix together the all-purpose flour, potato flour, vital wheat gluten, yeast, sugar, ginger, cinnamon, allspice, nutmeg and salt in the bowl of a stand mixer fitted with the dough hook.
- When the milk/butter mixture has reached the correct temperature, pour it into the flour mixture and use a silicone spatula to stir it in until well combined.
- Add the pumpkin puree and stir.
- With the mixer on low, start gradually adding the white whole wheat flour. Let the flour be fully incorporated before adding more flour. The dough should still be a little sticky and won't completely pull away from the sides of the bowl.
- Knead on low for 5 minutes. The dough will still be a little sticky and won't completely pull away from the sides of the bowl.
- Using a silicone spatula, scoop the dough into a lightly oiled mixing bowl and cover the bowl with plastic wrap or a thin kitchen towel.
- Let the dough rise in a warm place until doubled, about one hour.
- Meanwhile, prepare the filling by mixing together the sugar and cinnamon in a small bowl.
- After the dough has doubled, punch the dough down, and let it sit for 5 minutes.
- Grease a 10-inch cake pan.
- Flour a clean surface and roll the dough into a 10x15-inch rectangle.
- Spread the butter evenly over the top, leaving a ¾-inch border around the edges.
- Spread the cinnamon sugar on top, and if using, the nuts, and then starting from the shorter side, carefully and tightly roll into a log.
- Use a piece of unscented and unwaxed dental floss to cut 1-inch pieces. Try to keep the pieces the same size.
- Place the buns in the prepared cake pan, leaving a little room between each bun.Cover with a lightly greased piece of plastic wrap and let rise in a warm place until doubled, about 45 minutes.
- The last 10 minutes of rising, preheat the oven to 350 °F (175 °C).
- Bake on the middle rack for 12-15 minutes or until lightly browned and the centers are cooked through.
- Remove from the oven and let cool for 10 minutes while preparing the frosting.
- Recipe created by Texan Erin.
*One 7 gram (¼ oz) package is equal to approximately 2¼ teaspoons. To store opened packages: roll down package and secure with tape or paper clip. Store opened packages in refrigerator or freezer, use within a month of opening. For best results, allow cold yeast to sit at room temperature for ½ hour before using.