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Autumn harvest buns

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The Gourmand Mom

(Read caption) Make a big tray of these sticky buns the night before, then reheat them in the microwave for breakfast the next morning.

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You know how real estate agents recommend throwing a batch of cookies in the oven just before an open house to fill the house with a warm, welcoming scent? Well, they should scratch that idea and throw these in the oven instead. Perspective buyers will be practically licking the walls.

I’d originally planned on making apple cinnamon buns. Then, I ran across a recipe for pumpkin buns and the idea of an autumn harvest bun came to mind. I made a few adaptations to the pumpkin bun recipe, then whipped up a little apple, pear, and walnut filling; similar to a thickened pie filling. Next, I rolled the sweet pumpkin dough with the apple, pear, and walnut filling, baked them, and drizzled the whole batch with a sugary glaze.

The entire process takes a little time, but the result is well worth it. You’re not going to get buns like this out of any can. And just wait until your home is filled with the aroma of warm cinnamon, pumpkin, and apples. Who needs seasonal scented candles anyway?

These buns are moist, doughy, and bursting with fall flavors; an autumn harvest, indeed! The best part is that the reheat really well the next day. So, make them a day ahead of time and reheat in the morning for a special breakfast treat! A few seconds in the microwave should do the trick.

Autumn harvest buns

For the buns
1 packet dry active yeast
1/2 cup warm water (about 110 degrees F.)
3-3/4 cups flour (plus additional flour)
1 egg
1/2 cup milk
1/2 stick butter, melted
1 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup pumpkin puree

For the filling
3/4 cup water
1 tablespoon lemon juice
1 large Granny Smith apple, diced
1 pear, diced
3 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/3 cup walnuts, chopped

For the icing:
3/4 cup confectioner’s sugar
1 tablespoon water, plus more if needed
1/4 teaspoon vanilla

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