1/2 cup pumpkin puree (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)
1/2 cup milk
1/4 cup butter, melted
1 TBS sugar
1-1/4 tsp salt
1/4 tsp ground nutmeg
cooking spray
3 TBS sugar
3 TBS brown sugar
2 TBS flour
1-1/2 tsp ground cinnamon
2 TBS chilled butter, cut into small pieces
Glaze
3/4 cup sifted powdered sugar
1 TBS hot water
1/4 tsp vanilla extract
To prepare buns, dissolve yeast in warm water in a large bowl, let stand 5 minutes.
Lightly spoon 2-3/4 cup flour into dry measuring cups, level with a knife. Add 2 cups flour, pumpkin puree, and add the next 5 ingredients to yeast mixture, beat with a mixer at medium speed until smooth. Turn dough onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 3/4 cup flour, 1 TBS at a time, to prevent dough from sticking to hands (dough will feel tacky). Angela just threw it all in the Kitchen Aid mixer and let the mixer do the work…no need to do it yourself if you don’t have to!
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indention remains, dough has risen enough.)
Combine 3 TBS granulated sugar, brown sugar, 2 TBS flour, and cinnamon in a small bowl. Cut in chilled butter with pastry blender or 2 knives until mixture resembles coarse meal.
Punch down dough, cover and let rest 5 minutes. Roll dough into a 12 X 10 inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up rectangle tightly, starting with long edge, pressing firmly to eliminate air pockets, pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. (plain dental floss works great to cut rolls) Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
Preheat oven to 375 degrees.
Uncover rolls. Bake at 375 degrees for 20 minutes or until golden brown. Cool 15 minutes in pan on a wire rack. It says serve warm so I say don’t cool for 15 minutes.
To prepare glaze, combine powdered sugar, 1 TBS water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm. Angela said the glaze was a little thick so add more water if needed.
