Categories: Desserts
Ingredients
- 1 cup of milk
- 3 Tbsp of butter
- 1 large egg
- 1 tsp of salt
- 1/2 cup of white sugar
- 4 cups of all-purpose flour (unbleached)
- 1/2 cup canned pumpkin
- 1 1/2 packets of yeast (rapid-rise) about 2 1/2 tsp
- 1 cup (packed) light brown sugar
- 2 Tbsp of ground cinnamon
- 1 Tbsp of ground nutmeg
- 1/2 cup chopped pecans
- 1/2 cup raisins
- 1 stick of unsalted butter at room temperature ( 1/2 stick for the filling and 1/2 stick for the frosting)
- 4 ounces of cream cheese
- 2 cups of confectioner’s sugar
- 1 Tbsp of vanilla extract
Directions
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Pumpkin Dough:
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In the microwave, heat the milk and 3 tablespoons of butter in a glass measuring cup or a small glass bowl (about 30 seconds)
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Pour this mixture into a large mixing bowl.
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To this mixture, add the white sugar, salt, yeast, egg, and pumpkin, then mix (about 1-2 minutes). You can use a wooden spoon or an electric mixer for the next few steps.
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Next, add 3 cups of flour (one cup at a time) mixing after the addition of each cup (about 3 minutes total).
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Continue to add flour to the mixture until it forms a ball. This dough tends to be very sticky so do not be afraid to add more flour a little bit at a time until you are able to knead the dough.
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Remove the dough from the bowl and place it on a lightly floured surface.
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Knead the dough for about 10 minutes. The dough should become more elastic.
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Make a ball with the dough and place it in a lightly oiled bowl. Now cover the bowl with plastic wrap and a towel and let it sit for 90 minutes until it has doubled in size
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Pumpkin Cinnamon Buns:
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Once the 90 minutes is up…remove the dough from the bowl and place back on a lightly floured surface and punch it.
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Roll out the dough into a rectangle about 12 inches x 10 inches and then spread some butter all over the surface.
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In the mean time, mix together the brown sugar, cinnamon, and nutmeg in a separate mixing bowl.
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Spread the cinnamon mixture over the surface of the dough.
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Roll the dough into a log beginning at one of the longer sides. Pinch and roll (like rolling up a sleeping bag).
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Place the dough with the seam side down and slice in half. Then slice each side into 8 equal slices. There should be about 16 cinnamon buns total.
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Butter a baking dish and place the cinnamon buns into the dish (the pieces should be touching).
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Cover this baking dish with plastic wrap and a towel and allow the dough to rise for another hour.
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Place the baking dish into the oven and bake for 20 minutes at 375*. The tops should be golden brown and your kitchen should smell like Heaven.
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Place the baking dish on the counter and allow the cinnamon buns to cool for 20 minutes.
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Pecan, Raisin, Cream Cheese Frosting:
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Now you can make the frosting! Combine the cream cheese, vanilla extract, ½ stick of butter, and confectioner’s sugar in a large mixing bowl and mix for 3-5 minutes until smooth.
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Add the raisins and pecans.
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Pour this frosting over the cinnamon buns in the dish. Sprinkle a few extra raisins and pecans over the top of each cinnamon bun.