Gooey Pumpkin & Raisin Cinnamon Buns

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“Nothing beats hot cinnamon rolls fresh out of the oven on a cold winter's morning EXCEPT when it comes to these out-of-the-world, gooey-delicous PUMPKIN-CINNAMON buns! I hope you enjoy these sweet, buttery treats as much as my family does.”
2hrs 20mins
12 buns

Ingredients Nutrition


  1. Glaze:.
  2. In a small mixing bowl, combine the confectioners' sugar, whipping cream, vanilla and spice. Pour into a 9x13x2-inch square baking pan. Sprinkle with pecans; set aside.
  3. Dough:.
  4. Combine the yeast, water and white sugar in a large ceramic mixing bowl. Use a wooden spoon to gently stir until the yeast is dissolved; allow the mixture to rest for 5 minutes.
  5. Meanwhile, combine the pumpkin, 1/2 cup milk, brown sugar and maple syrup; stir to make a paste.
  6. After the yeast has rested, add a 1/2 cup of flour and stir for 2 minutes. Mix in the pumpkin paste, the egg, remaining milk, and butter; stir together with a wooden spoon until well combined. Stir in the orange zest, salt, baking soda and remaining flour, - 1/2 CUP AT A TIME. Mix in the spices and raisins and work with wet hands until the dough forms - A dough that is tacky but can be handled with wet hands. When the proper consistency is achieved, remove from the bowl and knead by hand for 5 to 10 minutes to get the gluten developed; form into a ball. DO NOT knead alot since you want this to be a softer bun.
  7. Set the dough aside to rise in a well-oiled extra-large ceramic mixing bowl; toss it around to get it well-greased so that it stays nice and elastic as it rises. Cover the bowl loosely with a clean kitchen towel (or plastic wrap), and let the dough rise in a warm place that is free from drafts. Let the dough rise until it doubles in bulk, about 1 1/2 to 2 hours. COOK'S TIP: Turn your oven on to 250 degrees F and set the bowl on top (ceramic holds heat nicely).
  8. After the first rise, turn dough out onto a lightly floured surface like your countertop. Dust with a little more flour and let sit for 4 or 5 minutes. Using a floured rolling pin, roll the dough into a large rectangle (approx. 10 x 18-inches).
  9. Spread dough evenly with the filling:.
  10. Begin by mixing together in a small bowl the spice and brown sugar; break up the sugar clumps. Next, stir the orange juice into the melted butter and use a pastry brush to brush the mixture over the entire dough's surface. Lastly, sprinkle the sugar mixture evenly over the dough. Leave at least a 1/2-inch border.
  11. Roll up the prepared dough - jelly-roll fashion, starting at a long edge. Cut into 12 slices. COOK'S TIPS: (1) Cut the long roll in half, then each half in half, and then those into thirds - This will give you evenly sized buns. (2) Use a 10-inch length of thread or un-waxed floss to slice dough since a knife will squish your dough. Slide the thread/floss underneath the dough, bring the ends up and pull towards each other (as if you were about to tie a knot) and keep pulling until you've sliced through dough.
  12. Arrange the buns cut side down in the prepared baking pan. It's preferred that they not touch each other so that they'll get bigger. Let the buns rise a second time in a warm place, for about 30 minutes or unitl they double in size and 'kiss' each other.
  13. Cover top of the baking pan with a sheet of aluminum foil and bake in a preheated oven at 375 degrees F for 10 minutes. Uncover and bake 8-10 minutes longer or until golden brown. Remove buns from the oven and let cool a few minutes; invert buns and transfer to a cooling rack or a serving platter. Let cool 20 to 30 minutes, then let your family and friends devour! (For an evening desset treat: Add a scoop of vanilla ice cream on top of a warmed bun.).
  14. COOK'S TIP: Instead of dressing your buns with the 'Gooey Glaze Topping', try this Cinnamon Orange Honey Butter:.
  15. 2 sticks unsalted butter, softened
  16. 3 tablespoons ground cinnamon
  17. 1/8 cup honey
  18. Juice of one orange.
  19. In a small bowl mix all the ingredients together. Shape into a ball and serve with your warm pumpkin-cinnamon buns.

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