These 2 ingredient squishy spiced buns are sure to be a hit for your next holiday brunch!
For the buns you’ll need, self rising flour and pumpkin purée +pumpkin spice (cinnamon, nutmeg, clove, ginger)
For the glaze youll need, powdered sugar, milk/cream or a milk alternative. I use MALK maple oat & pecan nut
PREHEAT OVEN TO 350 degrees F
Grease a small glass baking pan or a 8” round cake pan/loaf pan whatever pan you have that you like to bake cinnamon buns in!
Combine one cup of self rising flour, and one cup of pumpkin purée in a mixer, mix until both ingredients are fully incorporated and a sticky dough
Flour the surface, take your dough and roll it out into strips- it’s going to be sticky, and hard to roll out so just have patience
Once you get it rolled out spread some pumpkin spice/spice mixture in the middle and tuck and roll the dough to form the layers of the little buns
Cut the buns into 1 1/2” pieces and place into the baking pan, lightly pressing down on the middles
Bake for about 20-25 minutes, these are a little more doughier then normal cinnamon buns so the middles won’t bounce back as much when they’re done
For the glaze; Combine 1/2 cup of powdered sugar and add in enough cream to make it a glaze but not be too runny, I use about 1/8th cup of cream
If you’re not using a flavored creamer. i suggest adding in a sprinkle of cinnamon or a dash of vanilla.
Enjoy!!
