Pumpkin Buns

1 envelope active dry yeast(about 2 1/2 tsp)
1/4 cup warm water
1 tsp plus 2 tablespoon granulated sugar
2 eggs
1/4 cup(1/2 stick) butter
1 can (15 oz) solid pack pumpkin
5 1/2 cup all-purpose flour
3/4 tsp salt
Filling:
1/2 cup(1 stick) unsalted butter, softened
1/4 cup granulated sugar
1 cup packed light brown sugar
1 tablespoon cinnamon

Glaze:
2 cups confectioners' sugar
3 tablespoons milk

Sprinkle yeast over warm water in large bowl. Add 1 teaspoon of the granulated sugar; let stand until foamy, about 5 minutes. Beat in remaining 2 tablespoons sugar, the eggs, butter and pumpkin.

Gradually add 5 cups of the flour and the salt, scraping side of bowl, until soft 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. Dough will be soft.

Grease a bowl; add dough. Cover with plastic wrap and place in a warm spot until doubled, about 1 1/4 hours.
Coat two 13x9x2 inch baking pans with nonstick cooking spray.

Make Filling:
Mix butter, granulated and brown sugars, and cinnamon in a bowl.
Punch down dough. Roll out half onto a lightly floured surface to form a 16x10 inch 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 a warm spot until buns double in size, about 30-45 minutes.
Heat oven to 350. Uncover pans and bake buns until they are golden brown and bubbly, 28-33 minutes.

Glaze:
Blend Confectioners' sugar and milk. Drizzle over buns(about 1/3 cup per pan) serve warm.
I made the dough on the dough setting of my bread machine, and saved much time! I highly recommend doing so. Just add wet ingredients first and yeast last.

FAMILY CIRCLE - Oct 2009