Weed and pumpkin cinnamon buns just in time for fall

Published Sep 29, 2020 01:00 p.m. ET
iStock / Lynne Mitchell

Fall recipes are more than worth their weight in gold as the cooler months creep in, and we seek out delicious ways to keep warm, but this one takes that a step further by adding pumpkin, which is the ultimate flavor of the season. We know that a good old fashioned, plain cinnamon dessert can hit the sweet tooth quite nicely, but if you’re looking for something new and exciting, then you simply have to try the pumpkin version.

Cannabutter pumpkin cinnamon bun recipe

This cinnamon bun recipe might be less than conventional, but we promise that you’ll love the soft, chewy middle, the sweet and melty maple topping, and the gentle pumpkin taste that is just enough to remind you of fall without being too overwhelming. Since pumpkin cinnamon buns are made using pumpkin, they have a lot more moisture than your average roll, which means that even if you like to bake them until they’re crispy on the outside, they will still melt in your mouth once you reach the inside.

Preparation time: 3 hours

Cooking time: 25 minutes

Calories: 445

Servings: 12

Dough ingredients

  • 1 egg
  • 2 ¾ cups all-purpose flour
  • ½ cup canned pumpkin
  • 1/3 cup milk
  • ¼ cup brown sugar
  • 2 tablespoons unsalted butter (room temperature)
  • 2 ¼ teaspoons instant yeast
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg


  • ½ cup brown sugar
  • 4 tablespoons cannabutter (room temperature)
  • 2 tablespoons unsalted butter (room temperature)
  • 1 tablespoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • ½ teaspoon cloves


  • 4 oz cream cheese
  • 1 cup icing sugar
  • ¼ cup maple syrup
  • 2 tablespoons milk


  • Mixing bowls
  • Whisk
  • Electric mixer
  • Wooden spoon
  • Rolling pin
  • Sauce brush
  • 11x7 baking pan
  • Plastic wrap
  • Sharp knife
  • Rubber spatula


  1. Add the butter and milk to a bowl, and then microwave them together on low in 30-second intervals until the butter is melted, but not hot. Make sure to remove the dish each time and whisk the ingredients together for more even heating and to prevent scalding hot temperatures.

  2. In another bowl, combine the brown sugar, pumpkin puree, salt, and nutmeg until the mixture is smooth and even in color.

  3. Now toss in the egg, yeast, flour, butter and milk mixture, then use the electric mixer to properly blend everything together, ensuring to scrape all of the edges of the bowl as you work.

  4. Use a small bit of cooking spray or olive oil to grease a bowl and then transfer the prepared dough into it.

  • Carefully spin the dough blob until the outside is evenly coated in grease and then cover the whole thing with saran wrap so that you can leave the dough to sit out safely on the counter to rise for at least 1 hour.

  • Once the dough has risen, remove it from the bowl and knead it with your hands until it is smooth.

  • At this point, if the dough is sticking to your hands, you can add a bit of flour to the mix until it’s easier to work with.

  • Use a rolling pin to flatten the dough into an 18x10 inch rectangle.

  • Take the sauce brush and use it to spread the softened butter from the filling ingredients list all over the exposed portion of the dough.

  • Combine the rest of the filling ingredients in a bowl and then sprinkle a nice even layer of the powder over all of the buttery top of the dough.

  • Roll the dough into a rectangle lengthways to conceal the buttery spice covered layer.

  • Use a sharp knife to slice the dough rectangle into 12 even 1.5-inch pieces.

  • Arrange the cinnamon buns on the baking sheet, and then cover the whole thing in saran wrap, to allow the dough to rise again for 1 hour.

  • Preheat the oven to 350°F.

  • Bake the cinnamon buns for 15 minutes.

  • Remove the rolls from the oven and cover them with aluminum foil before baking them for another 13-15 minutes, or until they are puffy and golden brown.

  • Combine all of the icing ingredients in a bowl with an electric mixer for a super smooth finish.

  • Once the buns cool, you can ice them with less mess, or you can coat them while they’re warm for a delicious but drippy dessert. It’s entirely up to you.

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