Baker shares easy’ cinnamon pumpkin bun recipe to tear into on Halloween

Halloween is a time of tricks but most people are craving a sweet treat at this time of year, and these sweet pumpkin buns may do just the trick.

It can be fun to have some homebaked goods for Halloween, and these pumpkin buns are perfect as not only do they look amazing but they are incredibly easy to make and are perfect to use for dipping into chocolate, caramel or even cream cheese frosting.

This recipe was created by Madison Eberhardt, a baker who has become popular online for her incredible autumn and Halloween baking creations which she posts on her TikTok account @mmatildabakes and website mmatildabakes.

In an interview with the Express, Madison said her cinnamon sugar pumpkin rolls were inspired to be a sweet and soft version of dinner rolls. She said: “Not only do they make a stunning centrepiece for a dinner, but are great to pair with any meal.

“I even recommend tearing them and dipping them into a sweet cream cheese frosting! The added pumpkin is lightened up by the added cinnamon and sugar to make a super soft and doughy roll.”

How to make sugary cinnamon pumpkin rolls 


To make the dough:

  • 4 ½ cups of bread flour (540g)

  • ¾ cup of pumpkin puree (180g)

  • 7oz of milk (207ml)

  • ¼ cup of sugar (50g)

  • ¼ cup of unsalted room temperature butter (50g)

  • ¾ tablespoons of salt

  • One egg

  • One tablespoon of yeast

  • Some flour for kneading and the baking strings

  • Butter for greasing

To make the topping:

  • Cinnamon sugar

  • Egg wash (one egg and a splash of milk)

  • Walnuts (optional)

  • Pistachios (optional)

Serving recommendation:

  • Serve them with a dipping sauce or cream cheese frosting

Kitchen equipment:

  • Large mixing bowl

  • Strainer (or sieve)

  • Baking string

  • Baking tray

  • Baking paper

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To make the dough, use a sieve to shift all the dry ingredients (bread flour, sugar, salt, yeast) into a large mixing bowl. Mix together until well combined and then slowly mix in your wet ingredients (milk, egg, butter and pumpkin puree).

Mix the ingredients together until you have a dough and knead for around eight to ten minutes until smooth. Kneading is done to incorporate air and evenly dispute all the ingredients in the dough, making it likely the dough will come out fluffy when made.

In order to knead the dough, place the ball of dough on a lightly floured surface and press it with the heel of your hand in a forward rolling motion. Keep rotating the dough and repeat this step. Kneading should be done for roughly ten minutes, if it is kneaded longer then can produce a dough which comes out too hard once baked.

Once kneaded, place the dough back in the mixing bowl and cover with a lightly moisture cloth. Leave it to rise for one hour.

When the dough has been proofed, which means the dough has been raised, spit the dough into six pieces and roll them into buns.

Coat the baking string with flour and use four stings to tie around one dough bun, in order to resemble the shape of a pumpkin. Let the dough proof for another 30 minutes and then it will be ready to cool.

Grease up a baking tray and line with baking paper. Make your egg wash and coat your pumpkin dough buns with it, and then coat it with cinnamon sugar.

Place in the oven at 350F (180C) for around 20 to 30 minutes until your pumpkin buns are golden brown.

Leave to cool, and then place either walnuts or pistachios in the middle of each bun to make a pumpkin stem, although you can use another alternative if you wish.

Now, your beautiful cinnamon pumpkin buns are ready to serve.

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