I’m freshly back from a trip to Norway, and I may have eaten my body weight in cinnamon buns. They were completely different to the ones I’m about to post about, but I thought it was relevant. I’m going to be trying to find a recipe for one of them soon, so keep your eyes out for that. In the meantime, this is an updated recipe to something I baked a year ago, and while pumpkins are still in season (yup, they don’t disappear after Halloween) I felt that it was a great time to stick this together. The cinnamon bun recipe itself is the same as the first one, I just didn’t roll it as thin and changed the glaze, from the maple to something slightly different. I stirred through a decent helping of the new Baileys Pumpkin Spice to give it a bit of a kick. The pumpkin spice, unsurprisingly, goes well with the pumpkin in the buns and the cinnamon that’s running through them.
