Banana Pumpkin Cinnamon Buns

You gotta try this twist on traditional cinnamon buns—they're filled with overripe fruit, and in this case, pumpkin! 🎃 I’ve also made these with apples or even bananas, and let me tell you, they’re always a hit. Instead of the usual butter-brown sugar-cinnamon combo for the filling, I’m swapping the butter for pumpkin. Not only is it seasonal, but it’s also a great way to use up leftover pumpkins and reduce waste.

This batch is extra special because the dough has two overripe bananas, giving it that banana bread flavor we all love. So these are essentially banana bread cinnamon buns filled with gooey, sweet pumpkin.

Not only do these buns taste amazing, but they also make your house smell so cozy—perfect for the holiday season. Plus, they’re soft, fluffy, and an absolute must-try if you’ve got some overripe fruit lying around or an extra pumpkin from your fall decor.

Ingredients

Dough:

• 3/4 cup cashew milk (or your favorite non-dairy milk)

• 2 tbs brown sugar

• 2.5 tsp dry yeast

• 2 overripe bananas (mashed)

• 2 TBS avocado oil

• 4 cups bread flour

• 2 tsp cinnamon

• Pinch of salt

Filling:

• 1 cup pumpkin purée (canned or fresh, if you’ve got leftover pumpkin!)

• 1/4 cup brown sugar

• 2 tsp cinnamon

Instructions

Step 1: Activate the Yeast

Warm your cashew milk until it’s lukewarm (not hot!) and stir in the sugar. Sprinkle the yeast over the top and let it sit for 10 minutes until it’s foamy. This step ensures your dough will rise beautifully.

Step 2: Make the Dough

In a large mixing bowl, combine the mashed bananas, avocado oil, and foamy yeast mixture. Gradually add in the bread flour, cinnamon, and salt, mixing until a soft dough forms. Knead the dough for about 8–10 minutes until it’s smooth and elastic.

Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1–2 hours or until it doubles in size.

Step 3: Prepare the Filling

While the dough rises, mix the pumpkin purée, melted coconut oil, brown sugar, and cinnamon in a small bowl. This will be your sweet, gooey filling.

Step 4: Assemble the Buns

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 1/4 inch thick. Spread the pumpkin filling evenly over the dough. Starting from one long edge, tightly roll the dough into a log. Slice it into 12 equal pieces and place them in a greased baking dish.

Step 5: Let Them Rise Again

Cover the dish with a towel and let the buns rise for another 30–45 minutes, until they’ve puffed up.

Step 6: Bake

Preheat your oven to 350°F (175°C). Bake the buns for 40 minutes, or until golden brown and cooked through.

Step 7: Serve

Let the buns cool slightly before serving. You can enjoy them as is, or drizzle with a simple glaze made of powdered sugar and a splash of cashew milk for extra sweetness.

Why You'll Love These Buns:

• Eco-Friendly: This recipe is perfect for using up overripe bananas and leftover pumpkin, reducing food waste in a delicious way.

• Seasonal & Cozy: The warm spices and pumpkin filling make these buns a perfect fall or winter treat.

Next time you have overripe fruit or leftover pumpkins, don’t toss them—turn them into these delightful cinnamon buns. They’re guaranteed to fill your kitchen with holiday cheer and your belly with happiness! 🍂☕

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A post shared by Christine Lan (@ecoamical)