These sweet pumpkin buns are soft, fluffy, and lightly spiced with cinnamon and anise, making them a perfect treat for fall. Topped with crunchy pumpkin seeds for added texture, these buns are delicious on their own or served with a cup of coffee or tea.

Ingredients

For the Dough:

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/2 cup warm water (about 110°F/43°C)
• 1/2 cup milk (dairy or plant-based)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 3 1/2 to 4 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground anise (or aniseed)
• 1 teaspoon salt
• 1 egg (for egg wash)

For the Filling:

• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground anise
• 2 tablespoons unsalted butter, softened

For the Topping:

• 1/4 cup pumpkin seeds
• 1 tablespoon maple syrup (optional, for glazing)

Instructions

1. Activate the Yeast:
   • In a small bowl, combine the warm water, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until the yeast becomes frothy.
2. Make the Dough:
   • In a large mixing bowl, combine the flour, cinnamon, anise, and salt. Add the sugar, melted butter, milk, pumpkin puree, and vanilla extract. Once the yeast is activated, add it to the mixture and stir until everything is combined.
   • Gradually add the flour, a little at a time, until a soft dough forms. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
   • Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
3. Prepare the Filling:
   • In a small bowl, mix the brown sugar, cinnamon, and anise. Set aside.
4. Shape the Buns:
   • Preheat the oven to 350°F (175°C) and grease a baking dish or line a baking sheet with parchment paper.
   • Punch down the dough after it has risen and transfer it to a floured surface. Roll the dough out into a rectangle (about 12×9 inches).
   • Spread the softened butter over the dough, then sprinkle the cinnamon-anise sugar mixture evenly over the buttered surface.
   • Roll up the dough tightly, starting from the long edge, and slice it into 9 equal pieces.
5. Bake the Buns:
   • Place the sliced buns in the prepared baking dish, leaving a little space between each one.
   • Brush the tops with a beaten egg to create a golden finish, then sprinkle the pumpkin seeds on top.
   • Bake for 20-25 minutes, or until the buns are golden brown on top and cooked through.
6. Finish and Serve:
   • Once the buns are done, remove them from the oven and let them cool slightly. If desired, drizzle with maple syrup for added sweetness and shine.
   • Serve warm and enjoy!

Tips and Variations

• Glazed Buns: For a sweeter touch, drizzle the buns with a simple glaze made from powdered sugar and milk.
• Spice Variations: If you prefer other spices, try adding a pinch of nutmeg or allspice to the filling or dough.
• Vegan Version: Use dairy-free butter, plant-based milk, and skip the egg wash, or use a non-dairy milk wash for glazing.

These sweet pumpkin buns with cinnamon, anise, and pumpkin seeds are the perfect fall treat, offering a wonderful balance of warmth and sweetness. Enjoy them as a breakfast pastry or an afternoon snack!