Pumpkin Spice Cinnamon Buns

Brynie Greisman Recipe By
  • Cooking and Prep: 1 h
  • Serves: 16
  • Contains:

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 (10)

Dough

Filling

Glaze

Start Cooking

Prepare the Cinnamon Buns

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

  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 9x13-inch (23x33-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.

Note:

Freezes well. Let glaze set before freezing.

Variation:

If maple flavor is not available, you can subtitute one teaspoon maple syrup.  The results will be similar, but not exactly the same. The maple essence gives a distinct, intense overtone to the glaze.

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