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Pretty Pumpkin Cinnamon Buns Recipe

   
 

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     Pretty Pumpkin Cinnamon Buns

Category   Breakfast - Brunch
Sub Category   None
Servings   2 dozen

Ingredients
2 tbsp active dry yeast
1/2 cup warm water
4 eggs
1 cup shortening
1 cup canned pumpkin
1 cup warm milk
1/2 cup sugar
1 1/2 cup packed brown sugar
1/3 cup instant vanilla pudding mix
 
1/3 cup instant butterscotch pudding mix
1 tsp salt
7-8 cups all purpose flour
2 cups confectioners sugar
1/4 cup butter, melted
2 tbsp butter, softened
3 tsp ground cinnamon
1 1/2 tsp vanilla extract
3 tbsp water

Instructions
In a large mixing 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 mins. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hr.
Punch dough down; divide in half. Roll each portion into a 12X8 inch rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 inch 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 13X9X2 inch baking pans. Cover and let rise until doubled, about 30 mins.
Bake at 350 degrees for 22-28 mins or until golden brown. In a small mixing bowl, combine the water, butter and cinnamon. Add confectioners' sugar and vanilla; beat until smooth. Spread over buns. Serve warm.


Originally Submitted
7/27/2010





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