Ohhh it’s pumpkin time again and this year we made sure to buy extra cans of pumpkin puree before the season even began because they always seem to run out at the store! These Pumpkin redbean buns are my take on the infamous cinnamon bun. The pumpkin dough adds a gorgeous colour and the red bean adds sweetness.
Okay, that’s a lie, it’s more so because the demand and cost of pumpkin puree goes up as the festive season arrives and then it goes from $1.08 a can to $3.08 a can pretty darn quickly.
Anyway, enough about that and more about what I made because that’s what we’re all here for right?
Pumpin dough Recipe
These little morsels of joy are pumpkin redbean swirl buns. Think of them as an Asian-inspired version of pumpkin chocolate chip loaf. It’s full of fall flavors with little sprinkles of redbean in between the swirls to add hints sweetness.
I was actually going to develop a new recipe for the dough but I realized that my old one worked so well that I might as well use the same dough instead of experimenting all over again. So, I used the sweet potato dough from my caterpillar buns. Except instead of sweet potato, I used mashed pumpkin.
Making the Pumpkin redbean buns
Once I made the dough I simply rolled it out into a long thin rectangle. Then, I spread a good 3/4 cup of red bean paste inside, rolling it up like a burrito and slicing them into 1″ thick pieces. I decided to put each roll into a muffin tin to keep the shape uniform. If you don’t have muffin tins, you can put them in a large baking pan instead. Then, I let it rise for a good 30 mins again before popping them into the oven.
