Pumpkin shaped buns

Directions

1. In a bowl, stir the yeast into the milk at room temperature until it’s fully dissolved.
2. In a stand mixer with the paddle attachment, combine the yeast mixture with the sugar, egg, pumpkin purée, spices, half of the flour, and room temperature butter.
3. Mix until you get a sticky dough. Add the salt and the remaining flour.
4. Continue mixing until the dough becomes smooth, stretchy, and slightly sticky.
5. This should take about 10-15 minutes in a stand mixer, or twice as long if mixing by hand.
6. Let the dough rest for 20 minutes.
7. After resting, divide the dough into 17 pieces and roll each one into a smooth ball. Cut 68 pieces of cooking string, each about 15-20 cm long.
8. Lay 4 pieces of string in a crisscross pattern, place a dough ball in the center, and tie the strings loosely around it (be careful not to tie them too tightly, or they’ll bake into the dough).
9. Place the dough balls on baking sheets lined with parchment paper, with 6 balls per sheet.
10. Let them rise at room temperature for 2-3 hours, depending on the temperature.
11. Preheat the oven to 200°C (395°F). Bake the buns in the middle of the oven for 10-15 minutes, until they turn golden.
12. Allow the buns to cool down, then gently remove the strings.
13. While the buns are cooling, combine all the ingredients for the filling in a bowl. Pour the mixture into a piping bag, and make a small cut at the bottom of each bun. Pipe the frosting into each bun, being careful not to overfill.
14. Melt the butter for the cinnamon-sugar coating. In a small bowl, mix together the sugar and cinnamon.
15. Brush each bun with melted butter, making sure to cover all the creases evenly.
16. Hold each bun over the cinnamon-sugar bowl and use a spoon to sprinkle the mixture over the bun, covering it completely.
17. Set aside each bun once coated, and continue with the remaining buns. If desired, cut cinnamon sticks into smaller pieces and place them in the center of each bun for decoration.