Autumn Spiced Cinnamon Buns with Crème Fraîche Icing 14 servings 45 min prep time 03 hrs 30 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* Warm and inviting, these cinnamon buns from Savory Simple use pumpkin spice to add a decidedly autumnal flavor. And they smell as good as they taste...almost. IngredientsBuns1/2 cup whole or 2% milk, warm 2 1/4 teaspoons instant yeast 3 large eggs 4 cups (20 ounces) all purpose flour 3/4 cup (3 1/4 ounces) cornstarch 1/2 cup (3 1/2 ounces) granulated sugar 1 teaspoon kosher salt 12 tablespoons Vermont Creamery Unsalted Cultured Butter - 86% Butterfat chopped and at room temperature Filling1 1/2 cups (10 1/2 ounces) firmly packed light brown sugar 1/2 tablespoon ground cinnamon 1/2 tablespoon pumpkin pie spice 1/4 teaspoon kosher salt 3 tablespoons Vermont Creamery Unsalted Cultured Butter - 86% Butterfat room temperature Glaze1 1/2 cups powdered sugar 4 ounces Vermont Creamery Crème Fraîche Directions STEP 1 Whisk together milk and instant yeast in medium bowl. Whisk in eggs. STEP 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 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. STEP 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. STEP 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. STEP 5 Heat oven to 350ºF. Bake 30–35 minutes, or until tops are golden brown. STEP 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. Savory Simple Savory Simple A graduate of L'Academie de Cuisine, Jennifer Farley is a full time recipe developer, food photographer, and blogger at Savory Simple. Her well-tested recipes feature bold flavors and quality ingredients that are both sweet and savory.To learn more about Jennifer and her recipes, visit her blog, Savory Simple. Related Recipes Waffles Topped with Vanilla Crème Fraîche and Strawberries Vegetarian Butternut Squash Soup Mini Nutmeg Bundt Cakes Mascarpone Cheesecake Tart Chèvre Squash Blossoms Chèvre & Blackberry Raised Doughnuts