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Autumn Spiced Cinnamon Buns With Crème Fraîche Icing



prep time:

45 mins

cook time:

2 hours 45 mins

Total time:

3 hours 30 mins





  • ½ cup whole or 2% milk warm

  • 2 ¼ teaspoons instant yeast

  • 3 large eggs

  • 4 cups all purpose flour

  • ¾ cup cornstarch

  • ½ cup granulated sugar

  • 1 teaspoon kosher salt

  • Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

    12 tablespoons chopped and at room temperature


  • 1 ½ cups light brown sugar

  • ½ tablespoon ground cinnamon

  • ½ tablespoon pumpkin pie spice

  • ¼ teaspoon kosher salt

  • Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

    3 tablespoons room temperature


  • 1 ½ cups powdered sugar

  • Vermont Creamery Crème Fraîche

    4 ounces

  • Directions

    1. Whisk together milk and instant yeast in medium bowl. Whisk in eggs
    2. Place flour, cornstarch, sugar, and salt in bowl of a stand mixer. Attach dough hook, turn mixer on low and add milk mixture. Beat for approximately one minute. Add butter, one piece at a time, until it's s all incorporated. (The dough will look wet.) Increase speed to medium; mix 5 minutes. If the dough is still looking wet, add up to another 1/4 cup flour in 1 tablespoon increments until it just comes together. The dough should be very soft and delicate but not too sticky to handle. Transfer dough to a lightly greased bowl. Cover; place in warm area 1–2 hours or until double in size
    3. While dough is rising, prepare the filling. Combine brown sugar, cinnamon, pumpkin spice, and salt in bowl. Spray 2 (8-inch) cake pans with baking spray; set aside
    4. Remove dough from bowl and place on a lightly floured countertop. Roll dough into large, thin rectangle, squaring off the edges if necessary. Spread 3 tablespoons butter over dough; sprinkle evenly with sugar mixture. Roll dough tightly into cylinder. Cut into 12 to 14 even pieces; place into prepared cake pans, cut-side up. Cover; let rest approximately 30 minutes.
    5. Heat oven to 350º Bake 30-35 minutes, or until tops are golden brown
    6. Meanwhile, whisk together powdered sugar and crème fraîche in small bowl. Top each pan with 1/4 cup of glaze. Cool completely. Top buns with remaining glaze just before serving.