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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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Pretty Pumpkin Cinnamon Buns

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(11-12) of 12 reviews

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Reviewed on Oct. 05, 2011 by Grateful homemaker5

The frosting was a little too sweet. I think I will do a less-sweet cream cheese frosting next time.

Reviewed on Oct. 02, 2011 by all4my4kids

i tried it in the bread maker. Not so much ment for the bread maker but we made it and they were AMAZING. My 6 year old is already asking if we can make another batch so we dont run out. There was 24 nice large rolls and they were very good. We do not like alot of frosting and the glaze was the right contrast. Not too sweet. I did however substituet pumpkin pie spice in place of the cinnamon. A+

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