Halloween Pumpkin Cinnamon Buns with Pumpkin Seeds

Soft yeast buns with Hokkaido pumpkin, a cinnamon-sugar filling and toasted pumpkin seeds that rise golden in the oven. Shape the buns into small pumpkins for a fitting Halloween treat for guests and kids.

By yumbelo · 8 servings · 150 minutes

Ingredients

• 500 g Type 405 wheat flour
• 1 pack Dry yeast
• 60 g Sugar
• 1 tsp Salt
• 250 ml Milk, lukewarm
• 80 g Butter, softened
• 1 pc Egg
• 200 g Hokkaido pumpkin purée (cooked)
• 60 g Butter, softened (for the filling)
• 80 g brown sugar
• 2 tsp Cinnamon
• 40 g Pumpkin seeds
• 1 pc Egg (for brushing)

Method

1. Remove the seeds from the Hokkaido pumpkin, cut into pieces, steam or cook until soft and mash to 200 g of purée, then let cool.
2. Stir the lukewarm milk with the dry yeast and one teaspoon of sugar and let stand for about 5 minutes until frothy.
3. Mix the flour, remaining sugar and salt in a large bowl, then add the yeast milk, egg, pumpkin purée and 80 g softened butter.
4. Knead everything into a smooth dough for about 8 to 10 minutes, until it pulls away from the side of the bowl and is no longer sticky, then cover and let rise in a warm place for about 60 minutes until doubled in size.
5. For the filling, mix 60 g softened butter with brown sugar and cinnamon.
6. Toast the pumpkin seeds in a dry pan over medium heat for a few minutes until fragrant, then let cool.
7. Roll the dough out on a floured work surface into a rectangle about 30 by 40 cm, spread with the cinnamon butter and roll up tightly from the long edge.
8. Cut the roll into 8 equal pieces and place them cut side up in a baking-paper-lined pan, or shape them into small pumpkins, and let the pieces rise again for about 30 minutes.
9. Preheat the oven to 190 °C top and bottom heat.
10. Beat the second egg, brush the buns with it and sprinkle with the toasted pumpkin seeds.
11. Bake the buns for about 20 to 25 minutes until golden brown, then let cool on a rack and serve while still lukewarm.