easy pumpkin cinnamon buns.

An easy cinnamon bun recipe which is perfect for the pumpkin season. One of my favourite things about Autumn is the excuse for all things hygge. Pronounced hoo-gah, hygge is the concept of cosiness, hailing from Denmark and Norway. Friends, family, fun and loved ones around doing things that you love. Although it's an all year round thing, it perfectly ties in with the Autumn and Winter want to curl up with a blanket with a cuppa and candles.

I'm actually off to Copenhagen for my 30th next week. But for now, I thought I'd satisfy my appetite for all things hygge and Scandi with this Autumn inspired pumpkin cinnamon bun recipe.

Shopping list. 
For the cinnamon bun pastry
300g self-raising flour
25g white caster sugar
120g butter, melted
Two free range egg yolks
150ml semi skimmed milk
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
Icing sugar and cinnamon to finish, if desired

For the pumpkin filling
200g pumpkin puree / half a tin
70g dark brown sugar
1 tsp ground cinnamon

Preheat your oven to 190 degrees C and grease a tray, or line with greaseproof paper.

Step one. Mix together the flour and and sugar.

Step two. Mix together the butter, egg yolks and milk. Bring together all ingredients to make a dough and add your spices.

Step three. Roll out the dough on a floured surface into a rectangle shape.

Step four. Make your filling by simply combining the ingredients. Paste onto the rectangle and roll up.

Step five. Use a knife to slice cinnamon swirl like discs and arrange them in your oven proof dish. Bake for around 30 minutes until cooked and golden.

When cooled, drizzle or pipe with white icing and dust with a mix of cinnamon and sugar, as you wish. Devour, preferably in front of a log burning stove with a cosy check blankets and gingerbread candles.

Have you ever made homemade cinnamon buns? Or been doing any pumpkin baking recipes?