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Pretty Pumpkin Cinnamon Buns Recipe

Pretty Pumpkin Cinnamon Buns Recipe photo by Taste of Home

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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! —Glenda Joseph, Chambersburg, Pennsylvania

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Pretty Pumpkin Cinnamon Buns Recipe

Prep: 45 min. + rising Bake: 25 min.

Yield: 24 Servings

45 25 70

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 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

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).
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.
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.
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.
Bake at 350° for 22-28 minutes or until golden brown. In a small bowl, combine the water, butter and cinnamon. Add confectioners’ sugar and vanilla; beat until smooth. Spread over buns. Serve warm. Yield: 2 dozen.

Nutritional Facts 1 bun equals 379 calories, 12 g fat (4 g saturated fat), 44 mg cholesterol, 201 mg sodium, 61 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Pretty Pumpkin Cinnamon Buns in Taste of Home October/November 2008, p41

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Reviews for Pretty Pumpkin Cinnamon Buns

Pretty Pumpkin Cinnamon Buns

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Reviewed on Nov. 29, 2010 by Celilo39

These are excellent! For those of you who desire more flavor; Add a tsp. of Pumpkin Pie

Spice, or to taste. It makes a world of difference. Enjoy!!

Reviewed on Nov. 07, 2010 by Jello jiggler

I've now made this recipe 3 times, because I thought for sure I was doing something wrong, after reading all the rave reviews. I thought this recipe was a huge disappointment. The dough smelled so heavenly with the pudding mixes in it. But, when baked, these rolls were bready and dry. They didn't taste like pumpkin AT ALL, and were too stale to eat the following day. I would not recommend this recipe, nor ever make them again. Keep searching!

Reviewed on Oct. 31, 2010 by cindylelea

Loved how soft they were and the glaze was delicious, I just wish I could taste more of the pumpkin.

Reviewed on Dec. 08, 2009 by hgblack

This recipe makes a lot of buns, so you may want to half the recipe unless you have many friends to share them with! Unbelievably yummy!

Reviewed on Nov. 16, 2009 by TamsC

These are SO delicious and easy to make! I used my own maple frosting instead of the one the recipe suggests. They were out of this world!

Reviewed on Nov. 16, 2009 by katiebug371

These turned out so well. I actually used less yeast because I miscalculated and thought they wouldn't rise but I just had to give them a little more time and they got huge. My family loved them and I will make them again.

Reviewed on Nov. 15, 2009 by JessCostello

This is a perfect treat for fall! I make it my point to try new recipes weekly and bring treats into my office, and this one was gone so fast I never got one! I made them at home and my kids loved them too! What a great post!

Reviewed on Nov. 12, 2009 by kkiyawas

This is one of my absolute favourite fall recipes. The only thing I change is to double the icing so that there is a bit more on each (I end up using about 3/4 of it)

Reviewed on Nov. 03, 2009 by Carol Holliday

I used egg beaters to make them even healthier. I am going to try to adapt this recipe for my bread machine so I don"t have to knead it. It is delicious!

Reviewed on Nov. 01, 2009 by mom2eileigh

Soft and fluffy- the flavor is fabulous! I loved the icing with it as well. Will definitely make again.

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