Cinnamon buns

  • Ingredients:
  • 1 Pumpkin, roasted (instructions below)
  • 1 Sprig of Rosemary
  • Oil
  • 1 dash Kosher salt
  • 1/2 stick unsalted butter
  • 1 Cardamom, clove, nutmeg, ginger, cinnamon, grated for spice mixture
  • 1 tablespoon Brown sugar
  • 2 to 3 threads of saffron, soaked in water
  • 2 Egg whites
  • 1 cup whole pecans


  • Yeast packet, bloomed with 3/4 warm water and pinch of sugar
  • 3 cups all-purpose flour
  • 2 tablespoons pumpkin butter (roasted pumpkin and butter)
  • 1/4 cup cup chai tea
  • 1 pinch salt


  • 1/2 stick of butter, softened
  • 1 pound cream cheese, room temperature
  • 1 teaspoon vanilla
  • 2 teaspoons heavy cream
  • 1 dash chai spaice
  • 1/2 cup powdered sugar


  1. Prepare pumpkin by cutting in half, scooping out the inside, and rubbing the flesh with oil. Sprinkle with kosher salt and place on a lightly oiled pan. For extra flavor, add a sprig of rosemary under the pumpkin. Place in oven and bake at 375 for 15 - 20 minutes, or until soft enough to pierce with knife. Once done, scoop out the soft flesh, puree with a half stick of unsalted butter, a sprinkle of salt and set aside.
  2. Spread grated ginger, cardamom, clove and nutmeg on a pan and place in over with pumpkin for 3 minutes.
  3. Prepare saffron by covering with warm water and allowing to sit. Whip 2 egg whites until frothy. Grind your toasted spices and fold into egg whites with saffron. Add pecans,1 tbsp of your spice mixture, 1 tbsp of brown sugar and a pinch of cinnamon. Mix well and spread evenly onto baking sheet. Cook with pumpkin for about 15 minutes, flip them over, and cook for another 15.
  4. Add hot water, yeast and granulated sugar to mixer bowl. Set aside and allow to rise for 10 minutes. Once it's risen enough, add flour and start mixer. Add in 1/2 your pumpkin puree, 1/4 cup chai tea and a sprinkle of salt. Once it comes together, hand knead into a ball, cover in oil, and cover with plastic wrap.
  5. For frosting, add 2 oz butter, 1 lb cream cheese, vanilla and heavy cream to mixer and stir well. Add spice mix to taste and a pinch of salt.


  1. Chop pecans coarsely. Roll out dough on a flat, floured surface until it's about 1/4 inch thick. Form into rectangular shape. Spread pumpkin butter on your dough, sprinkle with brown sugar and cinnamon. Add remaining pecans and carefully roll the dough into a log, pinching the ends to keep tight. Slice to preferred thickness (1.5 to 2 inches wide) and place in cast iron pan. Cover and let set for 10 min.
  2. Pre bake rolls for 10 - 15 minutes. Remove and add butter on top of each roll. Spread your topping and garnish with remaining pecans. Place back into oven for a minute to melt, remove, add more frosting and serve.