Pumpkin Buns

By 11650

Ingredients

• Filling:
• 1 envelope active dry yeast
• 1/4 / C warm water
• 1 t. plus 2 T sugar
• 2 eggs
• 1/4 C butter, melted
• 1 can (15 oz) pumpkin
• 5 1/2 C flour
• 3/4 t salt
• 1/2 C butter, softened
• 1/4 C sugar
• 1 C brown sugar
• 1 T cinnamon
• Glaze:
• 2 C p. sugar
• 3 T milk

Preparation

Step 1

1. Sprinkle yeast over warm water in bowl. Add 1 t. of sugar; let stand until foamy, about 5 min. Beat in remaining 2 T sugar, the eggs and butter and pumpkin.
2. Gradually add 5 C of flour and the salt, scraping side of bowl, until soft dough forms. Turn out onto floured surface and knead remaining 1/2 C flour into dough, adding more if sticky. Knead for 10 minutes, until smooth. Dough will be soft.
3. Grease a bowl; add dough. Cover with plastic wrap and place in a warm spot until doubled, about 1 1/4 hrs.
4. Grease two 13 X 9 pans. M
5. Make Filling: Mix butter, granulated and b. sugars, and cinnamon in a bowl.
6. Punch down dough. Roll out 1/2 onto lightly floured surface to form 16 X 10 rectangle. Spread with 1/2 of filling, roll up, pinch seam to close. Repeat with second 1/2.
7. Cut into 12 generous 1 inch pieces. Arrange 12 pieces, cut side down in each pan. Cover with plastic wrap; let sit in warm spot until buns double in size, about 30 - 45 minutes.
8. Heat oven to 350 degrees. Uncover pans and bake buns until golden and bubbly, 28-33 min. Transfer to wire rack and cool 10 minutes.
9. Blend p. sugar and milk, drizzle over buns.