Pumpkin Morning Buns

Pumpkin morning buns are soft, perfectly spiced, and so cozy for a delicious (make ahead!) holiday breakfast.

Author: Sunday Table1

Meal Type: Seafood

Cuisine: American

Difficulty: HARD

Prep. Time:

Cook Time: 20 minutes

Total Time: 20 minutes

Servings: 8 Buns

Calories: 318 kcal per serving

Ingredients

Heath Bites
Ground turkey 93% lean
Unsalted roasted peanuts
Fat Free Italian Dressing
00 Flour
Red kidney beans
Fresh ground pork
Reduced sodium dry italian salami
Acorns
Lingcod fish
Kellogg's Frosted Flakes
Northern pike fish
Pickled Celery
Light Ranch Dip
Chocolate cookie
Oscar Mayer Wieners
High Protein Bread

Instructions

Combine the flour and salt in a medium bowl and set aside.
Pour the warm milk into the bowl of a stand mixer. Sprinkle the yeast and 1 teaspoon of sugar over the top, mix, and let it stand for 5-10 minutes, until foamy. Add the remaining sugar, butter, eggs, and pumpkin pie spice until well combined.
Mix in the flour mixture until the dough starts to come together. Using a dough hook (or your hands), knead for 7-10 minutes, until the dough is smooth and slightly tacky. It should be a little sticky but shouldn’t leave any dough on your hands. If it’s too sticky, add flour 2 Tbs. at a time until it’s the right consistency.
Place the dough in an oiled bowl, and cover with a towel or plastic wrap. Place it in a warm, draft-free spot and let it rise until doubled in size, about 1 1/2-2 hours.
While the dough is rising, make the filling. Stir together all of the ingredients. The filling may be a little lumpy from the butter – that’s ok! Set aside until ready to use.
When the dough is doubled in size, gently punch it down. Transfer the dough to a clean, lightly floured surface, and roll until you have an 9×13” rectangle. Spread the filling on the dough, leaving a 1/2” gap on all sides.
With the wider part of the dough facing you, fold 1/3 of the dough over the center. Then, fold the other 1/3 of the dough over the first fold (kind of like a brochure). Use a rolling pin to gently roll the 3 layers together.
Using a pizza cutter or sharp knife, cut the edges off each side of the dough rectangle until they are even. Cut the dough lengthwise into 8 equal pieces. Roll each strip of dough into a tight swirl, tucking the ends under the bottom. Repeat with remaining strips.
Place each roll on a baking sheet lined with parchment paper. Cover with a linen, and let rise until puffy, about 20-30 minutes.
While the rolls are going through the second rise, preheat your oven to 350°F. When the rolls are puffy, brush each of them with the egg wash. Bake on the middle rack for 16-18 minutes, until they’re light golden brown.
Brush the warm rolls with melted butter, and sprinkle generously with granulated sugar. Enjoy!

Nutrition