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Whole Wheat Pumpkin Cinnamon Buns

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




  • 2/3 cup (158ml) whole milk
  • 1 tablespoon unsalted butter
  • 1 cup (125g) all-purpose flour
  • 2 tablespoons (20g) potato flour
  • 2 tablespoons vital wheat gluten
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/4 cup (50g) granulated sugar
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon table salt
  • 1/2 cup (121g) canned pumpkin puree
  • 1 1/3 – 1 1/2 cups (167-188g) white whole wheat flour


  • 1/2 cup (100g) coconut or brown sugar
  • 2 1/2 teaspoons ground cinnamon
  • 3 tablespoons unsalted butter (very soft)
  • 1/2 – 3/4 cup (55-83g) chopped pecans or walnuts, optional


  • 4 ounces (112g) cream cheese, softened
  • 1/4 cup (60ml) maple syrup (use Grade B for a more intense maple flavor)
  • 1/2 teaspoon vanilla
  • Pinch of table salt
  • 1/4 cup (29g) powdered sugar


  • Melt the butter in a small saucepan over low heat. Stir in the milk and heat to between 120-130°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 10×15-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 by Texan Erin.

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