A few weeks ago, my mom and I decided to take a quick weekend getaway out of the hustle and bustle that is New York City and ended up in the adorably quaint town of Woodstock, NY.
Just a little over two hours away from New York City, and known for the infamous Woodstock Festival (which actually took place 60 miles away in a town known as Bethal, NY), there are loads of adorable boutiques, delicious restaurants, and beautiful views to keep you well entertained.
Staying at an Airbnb rental high up in the mountains, the first night there, we were completely rained in, we even saw snow! But luckily, the next day was completely warm and sunny, and that was when the fun began.
We ran into one guy who was actually hitchhiking to a nearby town, thumb out and all, and another who told us that Woodstock is blatantly against commercialism, which is why the largest store you’ll find there is CVS, and even then, I spotted a bumper sticker on the sidewalk exclaiming, “Boycott CVS”, so I think I got the gist.
For breakfast and lunch, we visited Bread Alone Bakery, which we were familiar with, being that they also sell some of our favorite pastries at the Grand Army Plaza Greenmarket, where the people were friendly, the food was fresh, and for the first time I tried quinoa with eggs, which wasn’t too bad.
Afterwards, we couldn’t help but get swept into shop after shop, even if we never intended on buying anything, simply because the storefronts were so inviting, not to mention that everyone whom we encountered couldn’t have been nicer. It was such a juxtaposition from life back home, where rarely acknowledging someone’s presence is generally the norm.
A few hours before leaving, we attempted to ascend Overlook Mountain, which is supposed to offer amazing views of the fall foliage, but with a 3-hour roundtrip hike looming, we just couldn’t risk returning the rental car late. We did, however, manage to run into America Ferrera as she was descending (who, based off of her Instagram did make it to the top). She looked at me, I looked at her as I awkwardly whispered to my mom, “It’s America Ferrera”, and then we kept it moving. As someone who rarely sees famous people in New York City, running into one in the Woodstock woods was definitely not what I expected.
Needless to say, being around all of that nature got me craving something that screams fall, and what is more fall (and basic) than pumpkin spice? By combining this flavor with my undying love of cinnamon buns, we’ve definitely got ourselves a winner.
The rolls were so soft and fluffy and the maple cream cheese icing on top was the perfect creamy, tangy complement. They were so good, my best friend and her fiancé were even fighting over who got the last piece because they loved them that much (don’t worry, guys, I’ll make you some for your wedding!)
Anyhow, if you love pumpkin spice and cinnamon buns, I guarantee you’ll love these. Happy baking!
Pumpkin Spice Cinnamon Buns
- 1 package of yeast (I used fast acting yeast)
- 1 cup of milk
- 1/2 cup of sugar
- 1/3 cup of unsalted butter
- 1 teaspoon of salt
- 2 eggs, room temperature
- 4 cups of flour
- 1 cup of pumpkin puree
- 2 teaspoons of pumpkin pie spice
- 1 cup of brown sugar
- 1/3 cup of unsalted butter, melted
- 1 8-oz block of cream cheese, softened
- 1 cup of powdered sugar, sifted
- 1/4 cup of milk
- 1/4 cup of maple syrup
- Place the milk into saucepan and heat until it is warm to the touch.
- Remove from the flame, add the yeast, and allow for it to completely dissolve.
- In the meantime, in the bowl of a mixer, add the sugar, butter, salt, and eggs and mix until just combined.
- If desired, switch the the hook attachment and add the flour, ensuring not to over mix.
- Knead the dough into a ball, added to a lightly floured bowl, and allow to rise in a warm space for about a hour (I placed inside of the oven preheated to 120°F).
- Make the filling by combining the pumpkin puree, sugar, and pumpkin pie spice.
- Remove the dough from the bowl and roll out on a well-floured surface, until about 1/4″ thick.
- Lightly grease and flour a baking pan, set aside and preheat the oven to 400°F.
- Brush the melted butter across the top of the surface of the dough and add the pumpkin puree mixture.
- From the long end, carefully begin tightly rolling up the dough, wiping away any excess pumpkin puree.
- Using either a very sharp knife or a piece of string, cut the dough into 1 3/4″ pieces and carefully place within the greased baking pan.
- Bake for about 15-20 minutes, or until the top is a nice golden brown.
- As the rolls are baking, making the cream cheese icing by combining all of the ingredients to the bowl of a mixer and mixing until nice and smooth.
- Remove the finished rolls from the oven and pour the icing over the top while they are still warm.
- Serve and enjoy!