Tuesday, November 4, 2014


Salted Caramel Pumpkin BunsDSC_5231

Cinnamon, pumpkin, caramel…my favorite flavors condensed in this soft and gooey bun. My husband graciously - with little persuasion on my part - re-did this Saturday breakfast for my blog.

Still in the morning darkness, he start prepping for the buns. He has plenty of time to check his emails and game time on tablet while the aroma of cinnamon is working its way into my sleep..DSC_5199


The sweet and salty recipe came from the newspaper clipping. Whoever that author is I think it’s an excellent recipe. Short rising time is great for agenda filled Saturdays.

Ingredients and Instruction for 12 servings (Print Recipe Here)


For the dough

  • 3 Tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 1 and 1/2 cups milk, warmed slightly
  • 4 Tablespoons unsalted butter, at room temperature
  • 4 cups all-purpose flour
  • 1 Tablespoon instant yeast
  • 1/2 teaspoon ground cardamom
  1. In the bowl of a stand mixer fitted with a dough hook, combine all ingredients and mix on low until the dough is soft and elastic about 8 minutes.
  2. Turn the dough out onto a floured work surface and and knead several times. Cover with plastic wrap and let rest for 15 minutes – use the resting time to make the filling.
  3. Use rolling pin to to roll it out into 12 by 18 inch rectangle. If the dough shrinks back, allow it to rest a little longer before continuing.DSC_5179
  4. Coat a 9 by 13 inch baking pan with cooking spray. Note; My husband just lines a rimmed baking sheet with non-stick parchment paper.

For the filling – make this while the dough is resting

  • 2 ounces cream cheese at room temperature
  • 1/3 cup canned pumpkin He used left over kabocha puree 
  • 1 egg white
  • 1/2 teaspoon ground dry ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cinnamon
  1. In a medium bowl, use an electric mixer to beat together all ingredients. Spread the pumpkin mixture evenly over the rolled-out dough, going all the way to the edge except leave 1 inch of one long side bare.DSC_5174DSC_5183
  2. Starting with bare side, roll up the dough into a log like a jelly roll, pinching the sides to seal.
  3. Using a sharp knife (my husband uses dental floss, go under the log,cross the floss and pull), cut the log into 12 rounds. Arrange them on prepared pan cut side up. Cover with plastic wrap and allow to rise until slightly puffy about 20 minutes.(start heating oven up to 350F after 10 minutes)
  4. Bake for 25 minutes to 30 minutes or until golden brown.

For the caramel glaze – make this while the buns are baking

  • 3 Tablespoons butter
  • 1 and 1/4 cups packed dark brown sugar
  • 1/2 cup light cream
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla bean paste - My husband used vanilla extract
  • 1/2 teaspoon flake sea salt

In a medium saucepan over medium- high heat, combine the butter, brown sugar, cream and cinnamon. Cook, stirring frequently for 5 minutes or until slightly thickened. Stir in vanilla bean paste.and salt.DSC_5205DSC_5209

Final touch – Drizzle some glaze all over the buns that just came out of the oven. Sprinkle with more salt flakes if you like. Serve with left over glaze on the side for extra gooiness.DSC_5226If the buns get stale, warm up in microwave for 20 seconds.

I hope you had a fun Halloween. Our church had a Halloween party just two days before. That’s a lot of sugar for one week.
IMG_2020He wore same out fit for Halloween night. IMG_2021
I am not left handed! He thinks it inconceivable that I chose geek costume over dread pirate Roberts for him…Have fun storming castle!IMG_2019Night is long…calls for a great read with fine sandwich – sautéed matsutake mushroom, sliced apple, baby kale and feta cheese.

Have a pleasant Autumn!IMG_2030


  1. I would love to taste that bun...I wonder if I could also persuade my husband, but that would be an impossible dream!! Alternatively, I could ask my little girl to pop in and read your blog post, chances look more promising this way. Thanks for sharing this recipe:) Happy Autumn to you too:)

    1. Thank you Annie. Your trip photos are so pretty!

  2. Droolworthy buns! I love that filling.

    I hope you had a wonderful Halloween! Your husband's outfit is great.



    1. Thank you Rosa. Your photographs are beautiful as always!

  3. A grandeza dos amigos são como as flores raras: sua magnitude fica para sempre.(Cristina Beloni)
    Obrigada querida, pela visita carinhosa!
    Um lindo e abençoado dia!!!
    Beijos Marie.

  4. Hi Nippon Nin,

    I have to tell you that autumn in Japan is so BEAUTIFUL!!! We were in Tokyo and everything including the toilets is so perfect! We really love Japan and hope to visit Japan again!!! :D

    Now, back to Australia... We are having Spring. Yucks!!! We are back being the opposite again :p Having said that, I can still appreciate your pumpkin scrolls with caramel glaze... Yummy!


    1. Thank you Zoe. I know, Autumn is the best time to go to Japan...well I don't mind going there in the dead of Winter too. And I wish I have Japanese wash-let in my home!

  5. Your husband is da bomb! Can you pick Dread Pirate Roberts costume for him next year please?

    1. Ha ha ha. Thank you very much Jalna. As you wish!

  6. These buns look mouthwatering! Love particularly that pumpkin filling.

  7. wow, damn delicious and finger licking good pumpkin buds!!!

    1. Thank you amazing Chef! You're truly a master chef!

  8. Thank you for this sweet, sweet post about your charming husband and the buns. Kabocha puree, which I learned from you, is so useful. I like the last photo of the fallen leaves. Have happy autumn ahead.


    1. Thank you so much for your kind comment. I enjoyed your trip photos. I think they are all beautiful!

  9. かぼちゃのフィリング、美味しそう!いいなぁ~~!そして、秋の紅葉も!やっぱりオレゴンは寒くなるからしっかり紅葉ありますね。この辺りは全然!紅葉がみたい・・・。

    1. ありがとう、なみちゃん。 今とてもきれいに色が変わっていい感じです。 京都の紅葉を見に行きたい気分です。 

  10. The pumpkin buns look so delicious... but actually it's the sandwich that has made me say "wow!". I love this sophisticated combination in a simple sandwich... I must try it one day with some other mushrooms (no matsutake here, alas...).