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Pretty Pumpkin Cinnamon Buns

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! —Glenda Joseph, Chambersburg, Pennsylvania
24 ServingsPrep: 45 min. + rising Bake: 25 min.

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,
© Taste of Home 2013

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Pretty Pumpkin Cinnamon Buns (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013