Pumpkin Spice Baileys Glaze for Pumpkin Cinnamon Buns

Pumpkin Cinnamon Buns

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.

Pumpkin Cinnamon BunsPumpkin Cinnamon Buns

The glaze itself is sweet without being overpowering and would work great on pretty much any cake around this time of year. Why not mix things up at thanksgiving or Christmas and change your frosting or glaze to this?

Pumpkin Cinnamon Buns

See the full recipe for the Pumpkin Cinnamon Buns here, and see the recipe for the Pumpkin Spiced Baileys Glaze below.

Pumpkin Spice Baileys Glaze for Pumpkin Cinnamon Buns
Prep time
Cook time
Total time
Serves: 12
  • 85g full-fat cream cheese, softened to room temperature
  • 2 Tbsp Pumpkin Spice Baileys
  • 2 tbsp milk
  • 120g confectioners' sugar, sifted (more if you want a stiffer glaze, I often wing this)
  1. While your cinnamon buns (or whatever it is you're covering with this crack) are cooling, cream together the cream cheese, baileys and milk.
  2. Sift in the sugar gradually, beating after each addition until you've got a glaze you can slather over the cinnamon buns without it just running off.
  3. Apply to the buns (and eat the rest with a spoon)