Pumpkin Spice Cinnamon Buns

Dense buns usually mean the dough had too much flour or was overworked, or the yeast did not get a proper rise. Measure flour by weight when you can, add flour only until the dough is slightly tacky (not dry), and knead until the dough is smooth and elastic but not stiff. If the dough is dense after baking, next time try less flour, a gentler knead, and make sure the dough doubles in a warm spot before shaping.

Leaky filling is usually because the filling is too wet or you used melted butter. Use softened, spreadable butter and rub the brown sugar into it so the paste is thick rather than runny. Don’t over-saturate the dough with extra pumpkin in the filling; keep any pumpkin in the filling to a tablespoon or so mixed into the butter to avoid sogginess. Brushing the rolled log with a little cold butter and chilling briefly before cutting also helps keep neat spirals.

Check the yeast and temperature first. Yeast that is expired or exposed to liquid that is too hot will fail to bloom. Proof active yeast in warm water with a pinch of sugar to check it foams, and keep your milk or liquid around body temperature (warm, not hot) when mixing. If the dough is cold, give it a warmer spot to rise, or try a slightly longer rise; “doubled in size” is a better indicator than strict timings.

Make a cream cheese or maple-cream glaze that is pourable but not too thin, and spoon it over the buns while they are still hot. Warm glaze melts into the crevices and creates that shiny, drippy look; if the glaze is too thick, thin with a teaspoon of milk or maple syrup until it pours slowly. A quick brush of melted butter on the tops right after baking also boosts that bakery shine.

Yes, but keep pumpkin proportions moderate. Use pumpkin puree as part of the wet ingredients in the dough (many recipes swap up to half the milk for pumpkin) to get flavour and colour without collapsing the structure. For the filling, add only a small spoonful mixed into the butter so it flavours the swirl but does not add excess moisture that would make the rolls heavy or soggy. Rationing pumpkin this way gets the taste without hurting texture.

Store cooled buns in an airtight container at room temperature for a day or two. For longer storage keep them covered in the fridge for up to 4–5 days or freeze individual buns. To reheat, warm in the microwave for 15–30 seconds or in a low oven (about 150–160°C / 300–325°F) for a few minutes until soft; a quick brush of butter or a spoon of warmed glaze after reheating brings them back to that fresh-baked feel.