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Recipe by Brynie Greisman

Pumpkin Spice Cinnamon Buns

Pumpkin Spice Cinnamon Buns add or remove this to/from your favorites
Parve Parve
Medium Medium
16 Servings
Allergens

You won’t regret these fall-flavored confections, topped with a coffee glaze. Watch the magic happen in the Shortcuts episode. Based on Brynie Greisman’s original cinnamon Danish recipe.

Ingredients

Dough

  • 1/4 recipe challah dough

Filling

  • 1 and 1/2 teaspoons pumpkin spice (or more to taste)

  • 1 and 1/2 teaspoons cinnamon (or more to taste)

  • 4–5 tablespoons oil or melted margarine

  • 1 cup sugar

Glaze

  • 1/8 heaping teaspoon coffee dissolved in 2 tablespoons hot water

  • 1 cup confectioners’ sugar

  • 1/4 teaspoon maple extract

  • 1 tablespoon oil

  • 1 tablespoon (1 package) vanilla sugar

Directions

Prepare the Cinnamon Buns

1.

Combine all filling ingredients together in a small bowl. Set aside.

2.

Divide dough into two parts. Roll each half into a large rectangle. Brush each part with half of the oil or melted margarine. Sprinkle half of the filling over each rectangle.

3.

Starting with longer side, roll up tightly (jelly-roll style). Pinch edges to seal. Cut into 12–14 slices.

4.

Place the slices in two 9×13-inch (23×33-centimeter) baking pans lined with baking paper. Cover and let rise in warm place until almost doubled, about 30 minutes. Halfway through rising, preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

5.

Bake for 20 minutes until golden brown.

6.

Combine all glaze ingredients in a small bowl; blend until smooth. Drizzle glaze over hot Danish.

Notes:

Freezes well. Let glaze set before freezing.

Prepare the Cinnamon Buns

Yields 24–28 large buns (depending on what size you make them)

Pumpkin Spice Cinnamon Buns

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