MINI PUMPKIN CINNAMON BUNS WITH
MAPLE VANILLA CREAM CHEESE GLAZE
(Makes 24 Buns)
INGREDIENTS
For the Buns
6 oz Shoogies Cane Sugar (12 packets)
2 sheets frozen pastry dough
1/2 stick butter
1 small can puréed pumpkin
2 tsp cinnamon
1 tbsp corn starch
3/4 cup brown sugar
Pumpkin pie spice
1, 8"x8" or 9” round pan lined with buttered parchment paper
For the Glaze
1/4 stick butter, softened
2 oz. cream cheese, softened
2 tbsp Confectioners Sugar
1/4 tsp vanilla
1 tsp maple syrup

Make the Buns
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Preheat oven to 350°F
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Cut pastry dough into six equal strips
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Cut each of those strips and a half
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Cut butter into 12 equal thin pats. Then cut each pat into 4 smaller but equal pieces
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Place 4 small pieces of butter along the center of each strip
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While the butter is softening, mix together brown sugar cornstarch and cinnamon
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When butter has softened, press and lightly spread onto the strips
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Place 1 tsp of the brown sugar cinnamon mixture onto each strip and spread evenly
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Place 1 tsp of puréed pumpkin on each strip and spread evenly
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Sprinkle a little pumpkin spice over each strip
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Sprinkle 1/2 packet of Shoogies evenly onto each strip
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Roll each strip from end to end and place rolls in parchment paper lined pan, leaving about half an inch between each one
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Bake for 30-35 minutes until lightly golden
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Remove from oven and let cool
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While cooling make the cream cheese glaze
Make the Glaze
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Place all ingredients in a medium size bowl
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Microwave for 20 seconds, stopping at 10 seconds and then starting again till finished
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Whisk together all ingredients
Transfer glaze to a piping bag and pipe over warm Cinnamon Buns
Note
If you don’t have a piping bag, you can use a small Ziploc bag, seal the top and cut up one of the bottom corners to use in place of a piping bag

Made With
Cane Sugar, 20 Pack
By: JeffThe420Chef