Mix the flour together with the white sugar.

In a separate bowl, combine the butter with the pumpkin puree, until it is fluffy.

Pour the pumpkin and butter mixture to the bowl of flour and also add the egg. Stir well!

Activate your yeast (7g yeast mixed with 250ml of milk and 1 tsp sugar) and add it in smaller portions to the dough. Also mix in the salt. Make sure everything is well combined with the help of a hand mixer.

Cover the bowl with cling wrap and let it rest for 1 hour, allowing the dough to rise.

After it has risen, roll out your dough. Sprinkle a combination of brown sugar, cinnamon and nutmeg over it. Roll it up and then cut it up into smaller buns.

Line a baking tin with baking paper. Place the rolls next to each other inside of the tin, then cover the tin and let them rest for 30 minutes in a warm space.

After the rolls have risen, coat their tops in an egg yolk wash and then pop the tin in the oven for25-30 minutes at 355°F.

Before taking it out of the oven, start making the glaze. Combine the melted butter with the mascarpone and powdered sugar.

Take the cinnamon buns out of the oven and spread the glaze on top, while they are still piping hot!

After letting it cool a bit, you can cut it up into slices and enjoy it!

The team of Recipe Videos wishes you luck in making your Pumpkin and Cinnamon Buns!