Ingred. for Buns
1 envelope dry yeast
1/4 cup warm water (100-110 degrees)
1 tsp. plus 2 tbsp. sugar
1/4 cup (1/2 stick) unsalted butter, melted
1 can solid-pack pumpkin
5 1/2 cups flour
3/4 tsp. salt
Ingred. for Filling
1/2 cup (1 stick) unsalted butter, softened
1/4 cup sugar
1 cup packed brown sugar
1 tbsp. cinnamon
Ingred. for Glaze
2 cups confectioners' sugar (powdered sugar)
3 tbsp. milk
Sprinkle yeast over warm water in bowl. Add 1 tsp. sugar and let stand for 5 minutes until foamy. Beat in remaining 2 tbsp. sugar, eggs, butter, and pumpkin.
Gradually add the 5 cups of flour and 3/4 tsp. salt. scraping side of bowl and mixing until dough forms. Turn out onto floured surface and knead remaining 1/2 cup flour into dough, adding more if sticky. Knead for 10 minutes, until smooth.
Grease a large bowl, add ball of dough. Cover with plastic wrap and put in warm place until doubled. About 1 1/4 hour.
Coat two 13 x 9 x 2 inch pans with cooking spray and make Filling: Mix butter, sugar, brown sugar, and cinnamon in a bowl.
Once dough has risen, punch it down. Roll out half onto lightly floured surface to form a large rectangle. Spread with half the filling. Starting on one long side, roll up jelly-roll fashion. Pinch seam to close. Repeat with second half of dough and filling.
Cut each log crosswise into 12 generous 1 inch pieces. Arrange 12 pieces, cut side down, in each prepared pan.
Cover with plastic wrap, let sit in warm spot until buns double in size, about 30-45 minutes. (You can refrigerate one pan overnight or cover plastic with tin-foil and freeze at this point. Thaw in fridge overnight, then thaw on counter while preheating oven).
Heat oven to 350. Uncover pans and bake until they are golden brown and bubbly about 28-33 minutes. Transfer to wire rack. Let cool.
Glaze: Blend powdered sugar and milk. Drizzle over buns.
Recipe taken from the October issue of Family Circle.