Family Recipes Blog to Share Family Recipes

Buns:
•    1 Package dry yeast(2 1/4 teas.)
•    ¼ cup warm water (100°to 110?)
•    2 ¾ cups all purpose flour, divided
•    ½ cup Pumpkin Puree
•    ½ cup 1% low-fat milk
•    ¼ cup butter, melted
•    1 tablespoon granulated sugar
•    1 ¼ teaspoon salt
•    ¼ teaspoon ground nutmeg
•    Cooking Spray
•    3 tablespoons granulated sugar
•    3 tablespoons brown sugar
•    2 tablespoons all-purpose flour
•    1 ½ teaspoons group cinnamon
•    2 tablespoons chilled butter, cut into small pieces
Glaze:
•    ¾ cup sifted powdered sugar
•    1 tablespoon hot water
•    ¼ teaspoon vanilla extract
To prepare buns, dissolve yeast in warm water in a large bowl, let stand 5 minutes.  Lightly spoon 2 ¾¾ cups flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin puree, and add next 5 ingredients to yeast mixture, beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining ¾¾ cup flour, 1 tablespoon at a time, to prevent dough from stick to hands (dough will feel tacky). –– I just threw it all in the 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 (85°?), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. –– a fork works better than knives if you don’t have a pastry blender.  Punch dough down, cover and let rest 5 minutes. Roll dough into a 12 x 10-inch rectangle floured surface. Sprinkle with brown sugar mixture. Roll up rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. 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?. Uncover rolls. Bake at 375°? for 20 minutes or until golden brown. Cool 15 minutes in pan on a wire rack. To prepare glaze, combine powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm. –– The glaze recipe is a bit thick so you can make whatever adjustments you think are necessary to get it to the consistency you like…… I think we have all had a lot of practice over the years making glaze out of milk and powdered sugar for Mom’s cinnamon rolls!