Pretty Pumpkin Cinnamon Buns

By carvalhohm

Ingredients

• FILLING:
• 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
• 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
• 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.

Preparation

Step 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).

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 12x8-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 13x9-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

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