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(Makes 24 Buns)


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

  1. Preheat oven to 350°F

  2. Cut pastry dough into six equal strips

  3. Cut each of those strips and a half

  4. Cut butter into 12 equal thin pats. Then cut each pat into 4 smaller but equal pieces

  5. Place 4 small pieces of butter along the center of each strip

  6. While the butter is softening, mix together brown sugar cornstarch and cinnamon

  7. When butter has softened, press and lightly spread onto the strips

  8. Place 1 tsp of the brown sugar cinnamon mixture onto each strip and spread evenly

  9. Place 1 tsp of puréed pumpkin on each strip and spread evenly

  10. Sprinkle a little pumpkin spice over each strip

  11. Sprinkle 1/2 packet of Shoogies evenly onto each strip

  12. Roll each strip from end to end and place rolls in parchment paper lined pan, leaving about half an inch between each one

  13. Bake for 30-35 minutes until lightly golden

  14. Remove from oven and let cool

  15. While cooling make the cream cheese glaze

Make the Glaze

  1. Place all ingredients in a medium size bowl 

  2. Microwave for 20 seconds, stopping at 10 seconds and then starting again till finished

  3. Whisk together all ingredients 


Transfer glaze to a piping bag and pipe over warm Cinnamon Buns


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

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