Pumpkin & Coconut Milk Cinnamon Buns with Pumpkin Glaze
adapted from smitten kitchen’s pumpkin cinnamon rolls.

Ingredients:
for the dough:
1/4 cup + 2 tablespoons butter, melted
3 1/2 cups all-purpose flour
1/4 cup dark brown sugar
1/4 cup raw sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground cardamom
2 1/4 teaspoons instant dried yeast
1/2 cup coconut milk
2/3 cup pumpkin purée
1 egg, lightly beaten

for the cinnamon filling
3/4 cup dark brown sugar
1/4 cup raw sugar
1 tablespoon ground cinnamon

for the pumpkin glaze:
1 cup icing sugar
3 tablespoons coconut milk
1/2 teaspoon vanilla bean paste
2 tablespoons butter, melted
2 tablespoons pumpkin puree
a pinch of ground cinnamon

Preparation:

In a large mixing bowl, combine the flour, sugars and spices. Mix thoroughly.
Add the 1/4 cup melted butter to the dry ingredients and combine.
In a small bowl, combine the yeast, coconut milk, pumpkin purée and egg. Stir well, then add to the flour mixture and mix until a dough starts to form.
Using a dough hook, mix on low for 5 minutes, or until elastic and no longer sticky.
Place dough in a large well-oiled bowl, cover with plastic wrap and leave to rise in a warm place for 1 hour, or until double in size.
Line a large rectangular baking pan with non-stick baking paper.
Once the dough has risen, generously flour a work surface and roll the dough out into a 16 inch x 11 inch rectangle.
Lightly brush the rest of the melted butter over the top of the dough. Combine all the ingredients for the cinnamon filling and sprinkle the mixture evenly over the buttered dough.
Lengthwise, carefully roll the dough into a tight spiral. Cut into 1 inch pieces with a sharp serrated knife (sawing slowly with very minimal pressure) and lay them spiral-side-down in prepared pan, just touching each other. Cover with plastic wrap and leave to rise for another hour.
Bake at 175°C for approximately 25 minutes.
Remove from oven and leave buns to cool in the pan while you make the glaze.
To make the pumpkin glaze, combine all the ingredients until a smooth mixture forms. Add more/less icing sugar or coconut milk for desired consistency.
Drizzle the glaze over the buns. Serve warm for an extra sticky, gooey, delicious treat!

Pumpkin and Coconut Milk Cinnamon BunsPreparation:
1. In a large mixing bowl, combine the flour, sugars and spices. Mix thoroughly.
2. Add the 1/4 cup melted butter to the dry ingredients and combine.
3. In a small bowl, combine the yeast, coconut milk, pumpkin purée and egg. Stir well, then add to the flour mixture and mix until a dough starts to form.
4. Using a dough hook, mix on low for 5 minutes, or until elastic and no longer sticky.
5. Place dough in a large well-oiled bowl, cover with plastic wrap and leave to rise in a warm place for 1 hour, or until double in size.
6. Line a large rectangular baking pan with non-stick baking paper.
7. Once the dough has risen, generously flour a work surface and roll the dough out into a 16 inch x 11 inch rectangle.
8. Lightly brush the rest of the melted butter over the top of the dough. Combine all the ingredients for the cinnamon filling and sprinkle the mixture evenly over the buttered dough.
9. Lengthwise, carefully roll the dough into a tight spiral. Cut into 1 inch pieces with a sharp serrated knife (sawing slowly with very minimal pressure) and lay them spiral-side-down in prepared pan, just touching each other. Cover with plastic wrap and leave to rise for another hour.
10. Bake at 175°C for approximately 25 minutes.
11. Remove from oven and leave buns to cool in the pan while you make the glaze.
12. To make the pumpkin glaze, combine all the ingredients until a smooth mixture forms. Add more/less icing sugar or coconut milk for desired consistency.
13. Drizzle the glaze over the buns. Serve warm for an extra sticky, gooey, delicious treat!

As a side note, I’ve published a new 366 day devotional book entitled Looking Deeper. It’s available in paperback and e-reader. Check it out here.