Pumpkin Buns Recipes

PRETTY PUMPKIN CINNAMON BUNS

Steps:

• 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, 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 2 greased 13x9-in. baking pans. Cover and let rise until doubled, about 30 minutes., Bake at 350° until golden brown, 22-28 minutes. In a small bowl, combine the water, butter and cinnamon. Add confectioners' sugar and vanilla; beat until smooth. Spread over buns. Serve warm.

PUMPKIN SPICE BUNS

Steps:

• For the dough: Add the milk and 1/2 cup water to a medium saucepan and warm over low heat until it is about 100 degrees F (but no more than 110 degrees F). Remove from the heat and sprinkle the yeast over the surface over the liquid. Sprinkle a pinch of the granulated sugar over the top and set aside without stirring, until foamy, about 5 minutes.
• Whisk in 4 tablespoons of the butter, the vanilla and egg yolk until well combined.
• Whisk the flour, remaining granulated sugar and 3/4 teaspoon of salt together in a large bowl. Make a well in the center of the flour and use a wooden spoon to stir in the yeast mixture until the dough becomes thick and slightly sticky. Turn the dough onto a floured work surface and knead until it is soft and elastic, about 6 minutes. Shape the dough into a ball.
• Brush the inside of a large bowl with the remaining melted butter. Place the dough in the buttered bowl, turning to coat lightly. Cover the bowl with plastic wrap and use a permanent marker to trace a circle the size of the dough onto the plastic, noting the time.
• Let rise at room temperature until doubled in size, about 1 hour 30 minutes.
• Turn the dough out of the bowl and knead briefly on a floured surface to release excess air; reshape the dough into a ball and return it to the bowl. Lightly butter a large piece of plastic wrap and tightly cover the entire bowl. Let the dough proof in the refrigerator for 4 hours and up to overnight.
• For the filling: Grease a 9- by 13-inch baking dish with some of the butter. Whisk the granulated sugar and pumpkin pie spice together in a small bowl. Turn the prepared dough onto a floured work surface and press flat. Then roll into a 10- by 18-inch rectangle, with a long edge facing you. Spread the remaining 1 1/2 sticks of butter evenly over the surface of the dough, leaving about an inch border on the side opposite you.
• Dollop the pumpkin puree over the butter and spread over to cover the same area as the butter. Evenly scatter the pumpkin spice-sugar mixture over the pumpkin puree. Starting from the long side facing you, roll the dough up into a tight 18-inch-long cylinder.
• Lightly brush the clean edge of the dough with water, then press it to the cylinder to seal.
• Slip a long taut piece of string or unflavored dental floss under the roll, about 1 1/2 inches from the end. Lift and cross the string ends over the roll, and then pull the ends tightly in opposite directions to cut a single roll. Repeat, cutting every 1 1/2 inches, to make 12 buns. Place the buns cut-sides-down in the prepared pan, leaving 1 inch of space between them. Cover the baking dish loosely with plastic wrap and set aside in a warm place to rise until the buns double in size, about 1 hour 30 minutes.
• Position the rack in the center of the oven and preheat to 350 degrees F. Bake the buns until golden brown and the tops spring back when pressed lightly, about 30 minutes. Cool in the pan for 10 minutes.
• For the glaze: Whisk together the confectioners' sugar, butter, milk, vanilla and a pinch of salt in a medium bowl until smooth. Drizzle over the warm buns and serve.

PUMPKIN SPICE BUNS

Steps:

• Add the milk and 1/2 cup water to a medium saucepan and warm over low heat until it is about 100ºF (but no more than 110ºF). Remove from the heat and sprinkle the yeast over the surface of the liquid. Sprinkle a pinch of the granulated sugar over the top and set aside without stirring, until foamy, about 5 minutes. Whisk in 4 tablespoons butter, the vanilla and egg yolk until well combined.
• Whisk the flour, remaining granulated sugar and 3/4 teaspoon salt together in a large bowl. Make a well in the center of the flour and use a wooden spoon to stir in the yeast mixture until the dough becomes thick and slightly sticky. Turn the dough onto a floured work surface and knead until it is soft and elastic, about 6 minutes. Shape the dough into a ball.
• Brush the inside of a large bowl with some melted butter. Place the dough in the buttered bowl, turning to coat lightly. Cover the bowl with plastic wrap and use a permanent marker to trace a circle the size of the dough onto the plastic, noting the time. Let rise at room temperature until doubled in size, about 1 hour 30 minutes.
• Turn the dough out of the bowl and knead briefly on a floured surface to release excess air; reshape the dough into a ball and return it to the bowl. Lightly butter a large piece of plastic wrap and tightly cover the entire bowl. Let the dough proof in the refrigerator for 4 hours and up to overnight.
• Grease a 9- by 13-inch baking dish with butter. Whisk the granulated sugar and pumpkin pie spice together in a small bowl. Turn the prepared dough onto a floured work surface and press flat. Then roll into a 10- by 18-inch rectangle, with a long edge facing you. Spread 1 1/2 sticks butter evenly over the surface of the dough, leaving about an inch border on the side opposite you. Dollop the pumpkin puree over the butter and spread over to cover the same area as the butter. Evenly scatter the pumpkin spice-sugar mixture over the pumpkin puree. Starting from the long side facing you, roll the dough up into a tight 18-inch-long cylinder. Lightly brush the clean edge of the dough with water, then press it to the cylinder to seal.
• Slip a long taut piece of string or unflavored dental floss under the roll, about 1 1/2 inches from the end. Lift and cross the string ends over the roll, and then pull the ends tightly in opposite directions to cut a single roll. Repeat, cutting every 1 1/2 inches, to make 12 buns. Place the buns cut-side down in the prepared pan, leaving 1 inch of space between them. Cover the baking dish loosely with plastic wrap and set aside in a warm place to rise until the buns double in size, about 1 hour 30 minutes.
• Position an oven rack in the center of the oven and preheat to 350ºF. Bake the buns until golden brown and the tops spring back when pressed lightly, about 30 minutes. Cool in the pan for 10 minutes.
• Whisk together the confectioners' sugar, butter, milk, vanilla and a pinch of salt in a medium bowl until smooth. Drizzle over the warm buns and serve.

PUMPKIN BUNS

Steps:

• Combine the pumpkin, brown sugar, and salt in a small saucepan over medium-low heat; cook until the brown sugar dissolves. Remove from heat and allow to cool to room temperature.
• Stir the flour into the cooled pumpkin mixture to form a dough. Add 1 teaspoon of vegetable oil to the dough; allow to rest 5 minutes. Roll the dough into 12 even-sized balls and flatten to about 2-inches in diameter.
• Heat the remaining vegetable oil in a skillet over medium-hot heat. Fry the dough in the hot oil until lightly brown on each side. Drain on a plate lined with paper towels.

PUMPKIN ROLL I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
• In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
• Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
• Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
• Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
• When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8 to 10 portions.