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+ servings
An overhead photo of cinnamon swirl buns with pumpkin filling on a white plate surrounded by a green linen and pumpkins on a grey background.
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Pumpkin Morning Buns

Yield: 8
Prep Time: 1 hr
Cook Time: 20 mins
Rising Time: 2 hrs 30 mins
Total Time: 3 hrs 50 mins
Pumpkin morning buns are soft, perfectly spiced, and so cozy for a delicious (make ahead!) holiday breakfast.


Sweet Dough

  • 4 1/4 cup all purpose flour + more as needed
  • 1 tsp salt
  • 1 cup whole milk, warmed to about 110°F
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1/3 cup + 1 tsp. granulated sugar
  • 1/2 cup unsalted butter, very softened
  • 2 eggs, room temperature
  • 1 tsp pumpkin pie spice

Pumpkin Filling

  • 1/4 cup unsalted butter, very soft
  • 3/4 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice

To Assemble

  • Egg wash (1 egg + 1 Tbs. water whisked together)
  • 2 tsp unsalted butter, melted
  • Granulated sugar, for sprinkling


Make the dough...

  • 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.

Make the filling...

  • 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.

Assemble & bake...

  • 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 9x13'' 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!
Cuisine: American
Course: Bread & Dough
Serving: 1bun, Calories: 537kcal, Carbohydrates: 73.3g, Protein: 10.2g, Fat: 23g, Saturated Fat: 13.8g, Cholesterol: 97mg, Sodium: 466mg, Potassium: 217mg, Fiber: 2.9g, Sugar: 21g
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