Source: Cooking Light
Dough:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
3 3/4 cups all-purpose flour, divided
1/2 cup canned pumpkin
1/2 cup 1% low-fat milk
1/4 cup butter, melted
1 tablespoon granulated sugar
1 1/4 teaspoons salt
1/4 teaspoon ground nutmeg
Cooking s
Filling:
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled butter, cut into small pieces
Glaze:
3/4 cup sifted powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla extract
To prepare the buns, dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Lightly spoon 3 3/4 cups flour into dry measuring cups, and level with a knife. Add 3 cups flour, pumpkin puree, and next 5 ingredients (pumpkin through nutmeg) 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 the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place the dough in a large bowl coated with cooking s
, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the 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.
Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the 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 s
. Cover and let rise 25 minutes or until doubled in size.
Preheat oven to 375°.
Bake the rolls at 375° for 20 minutes or until golden brown (I had to leave them in 2 to 3 extra minutes). Cool for 15 minutes in pan on a wire rack.
To prepare the glaze, combine the powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.
Preparation Time: 125 minutes
Cooking Time: 20 minutes
Servings/Serving Size: Yield: 12 servings (serving size: 1 bun).
Nutrition Facts (per Serving): 219 calories; 36.9 g carbohydrates; 16 mg cholesterol; 6.2 g fat; 311 mg sodium; 3.8 g protein; 24 mg calcium; 1.6 mg iron; 1.2 g fiber
girl! You are a great resource and wonderful person! I hope all is well.
s that I have lots of pumpkin left over from our Halloween pumpkins 
I always bake up the pumpkins we get for Halloween/fall ... why waste them??? They make wonderful fresh pumpkin pies and pumpkin walnut bread!! YUM ... and the pumpkin freezes very nicely too. Thanks for sharing this one.
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