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Pretty Pumpkin Cinnamon Buns

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!

Ingreadient:

    • 2 tablespoons active dry yeast
    • 1/2 cup warm water (110° to 115°)
    • 4 large eggs, room temperature
    • 1 cup shortening
    • 1 cup canned pumpkin
    • 1 cup warm whole 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
    • 8 to 9 cups all-purpose flour
    • 1/4 cup butter, melted
    • 1 cup packed brown sugar
    • 2 teaspoons ground cinnamon
    • 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, 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 12x8-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 2 greased 13x9-in. baking pans. Cover and let rise until doubled, about 30 minutes.
    5. Bake at 350° until golden brown, 22-28 minutes. In a small bowl, combine the water, butter and cinnamon. Add confectioners’ sugar and vanilla; beat until smooth. Spread over buns. Serve warm.

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