Ugly Produce. Delivered.

Pumpkin Pie Cinnamon Buns

Photo by Megan Horowitch

Photo by Megan Horowitch

Recipe and photo by Megan of Short Girl Tall Order!

If there’s anything I love more than Fall and pumpkin picking, it’s all the glorious baking you can do with the produce in season this time of year. These buns are the best of fall through and through. Enjoy all the pumpkin filled weekends ahead with these delicious morning buns!


Pumpkin Pie Dough

  • 1 c warm almond milk*

  • 3/4 c pumpkin puree*

  • 2 tsp vanilla bean paste

  • 1 yeast packet, about 2 and 1/2 tsp yeast

  • 1/3 c white sugar

  • 1/4 c vegan butter melted*

  • 1 2/3 c pastry flour white or whole wheat works*

  • 2 c all purpose flour*

Dough Filling

  • 1/2 c brown sugar*

  • 1/2 c white sugar

  • 1/2 c pumpkin puree*

  • 1/2 tsp pumpkin pie spice*

  • 1 tsp vanilla bean paste/extract

Pumpkin Pie Glaze

  • 3/4 c powdered sugar

  • 2 Tbsp almond milk*

  • 1/2-1 tsp pumpkin pie spice*

    *Ingredient available to add to your Imperfect box 


Pumpkin Pie Dough

  1. Begin by adding your warmed almond milk, pumpkin puree, vanilla bean paste, and yeast to a large mixing bowl. Let sit for 5-10 minutes to make sure the yeast is activated. You will be able to tell if it's bubbling.

  2. After the 10 minute mark, add the sugar and melted vegan butter to the large mixing bowl and whisk until combined.

  3. Once mixed, gradually begin adding in your flour. If you are using a standing mixer make sure to use the bread hook, add your flour 1/3 cup at a time, and then kneed 5-10 minutes. If you are kneading by hand, mix the wet ingredients and flour together until a sticky dough is formed, generously cover your hands in flour, then remove from the bowl and kneed for 10-15 minutes on a well floured surface or until the dough is elastic and significantly less sticky.

  4. Once the bread is ready, add it to a well oiled bowl for the first rise. The dough will be sticky so you may want to flour your hands before grabbing the dough. Cover the bowl, place in a warm place, and let rise 1-2 hours until doubled in size. I like to test my dough by "poking" it with a finger. If it doesn't bounce back, it is ready.

Filling the Dough

  1. Once the dough has doubled in size, turn out the dough onto a well floured surface. Roll the dough into a 1" thick rectangle that is around 9 by 14 inches. You don't want the dough to be too thin or you will have a hard time rolling it up once the filling is inside!

  2. In a separate bowl, whisk together the filling ingredients including the pumpkin puree, brown sugar, white sugar, and pumpkin pie spice. Spread the mixture over the rolled out dough leaving some space along the edges. Roll the dough up tightly the long way, making sure to keep the filling inside as it will be a bit messy. Pinch at the seams to seal.

  3. Turn the buns upside down so the seam is on the bottom. Cut the buns into 8-10 even pieces. Arrange the rolls into a greased 10 or 11" round cake pan or skillet. Cover with plastic wrap or a similar material and put in the fridge to rise overnight.

Baking the Buns and Glaze

  1. In the morning, remove the buns from the fridge and remove the plastic wrap. Brush the buns with an additional 1 tbsp of melted vegan butter prior to baking. Preheat the oven to 350F.

  2. Bake the buns for 35-40 minutes until the tops are beginning to brown.

  3. While the buns are baking, make the glaze by whisking together the powdered sugar, pumpkin pie spice, and almond milk. Once the buns are cooked remove from the oven and let cool in the pan. Top with the glaze and serve!

Recipe Notes

Buns are best enjoyed immediately after baking, but can be kept in the fridge for 3-4 days or in the freezer up to 1 month. Reheat before enjoying again!