I am a little late with this post, I actually made these Holiday Spice Buns for Thanksgiving morning this year. They were a hit, to say the least! I decided to start this as a family tradition, because it makes Thanksgiving day breakfast more festive and starts the day off right… and I just love, love love, yeast buns. Well, anything yeast, really. So I did a lot of recipe searching and tweaking before I ended up with these and I nailed it! Soft, fluffy, delicious. I will stick to this recipe for sure and make these again… like for Christmas.
The recipe is really a cinnamon roll recipe that I tweaked but instead of just cinnamon I put a bunch of Holiday spices in there, like clove, nutmeg, ginger, allspice and of course cinnamon. Really, Christmas spices and Thanksgiving spices, which is basically pumpkin pie spice mix, are exactly the same. So you can either experiment with your own mix of spices or take the easy route and use pumpkin pie spice mix! My favorite is the one from Trader Joes, it is the perfect mix in my opinion and has orange peel in it as well.
I am also not a fan of the usual very heavy cream cheese frosting that drowns the rolls (I might be the only one feeling that way) so I replaced it with a simple, light icing. But if you do prefer the heavy rich stuff on top, feel free to replace the icing with your favorite frosting recipe.
Make sure to cut them with a thread, otherwise you will squeeze them and they might not come out round.
- ¾ cup warm milk
- 2 ¼ teaspoons active yeast (1/4-ounce package yeast)
- ¼ cup granulated sugar
- 1 egg plus 1 egg yolk, at room temperature
- ¼ cup unsalted butter, melted
- 3 cups flour
- 2 tablespoons butter, melted
- ½ cup brown sugar
- 1 tablespoon spices (e.g. pumpkin spice mix or mix of cinnamon, ginger, clove, nutmeg, allspice)
- 1 cup powdered sugar
- 1 teaspoon water
- Add warm milk to the bowl of an electric mixer and sprinkle yeast on top. Wait about 5 minutes until the yeast starts to foam.
- Add sugar, egg, egg yolk and melted butter. Mix with a whisk attachment until well combined.
- Replace whisk with dough hook. Add in flour and mix on low speed until a dough begins to form.
- Knead dough on medium speed for about 8 minutes. Dough should form into a nice ball and be slightly sticky. You can use your hands to knead the dough for 8-10 minutes on a well-floured surface.
- Transfer dough ball to a well oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size.
- After dough has doubled in size, either refrigerate over night to make fresh buns in the morning, or transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle.
- Mix brown sugar and spices.
- Spread melted butter over dough and sprinkle with spiced sugar.
- Tightly roll dough up, starting from the 14 inch side.
- Using dental floss or a thin thread, cut into 9 sections.
- Place buns in a greased 9x9 inch baking pan or round 9 inch cake pan.
- Cover with plastic wrap and a warm towel and let rise again for 30 minutes.
- Preheat oven to 350F. Remove plastic wrap and towel and bake for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown.
- Allow them to cool for a 5 minutes before frosting.
- To make the icing, combine milk and sifted powdered sugar and mix to a thick icing. Pour over buns and serve warm.