Pretty Pumpkin Cinnamon Buns |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 24 |
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I make sticky buns and cinnamon rolls quite often because my husband loves them. One day, I had some fresh pumpkin on hand and decided to try pumpkin cinnamon buns. We loved the results! Ingredients:
2 tablespoons active dry yeast |
1/2 cup warm water (110° to 115°) |
4 eggs |
1 cup shortening |
1 cup canned pumpkin |
1 cup warm milk (110° to 115°) |
1/2 cup sugar |
1/2 cup packed brown sugar |
1/3 cup instant vanilla pudding mix |
1/3 cup instant butterscotch pudding mix |
1 teaspoon salt |
7 to 8 cups king arthur unbleached all-purpose flour |
filling: |
1/4 cup butter, melted |
1 cup packed brown sugar |
2 teaspoons ground cinnamon |
icing: |
3 tablespoons water |
2 tablespoons butter, softened |
1 teaspoon ground cinnamon |
2 cups confectioners' sugar |
1-1/2 teaspoons vanilla extract |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; divide in half. Roll each portion into a 12-in. x 8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
4. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes.
5. Bake at 350° for 22-28 minutes or until golden brown. In a small bowl, combine the water, butter and cinnamon. Add confectionersâ sugar and vanilla; beat until smooth. Spread over buns. Serve warm. Yield: 2 dozen.
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