MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pretty Pumpkin Cinnamon Buns
Categories: Breads, Squash, Dairy, Pudding
Yield: 24 servings

2 tb Active dry yeast
1/2 c Warm water (115ºF/46ºC)
4 lg Eggs; room temp
1 c Shortening
1 c Canned pumpkin
1 c Warm whole milk
- (115ºF/46ºC)
1/2 c Sugar
1/2 c Packed brown sugar
1/3 c Instant vanilla pudding mix
1/3 c Instant butterscotch pudding
- mix
1 ts Salt
8 c (to 9 c) A-P flour

MMMMM--------------------------FILLING-------------------------------
1/4 c Butter; melted
1 c Packed brown sugar
2 ts Ground cinnamon

MMMMM---------------------------ICING--------------------------------
3 tb Water
2 tb Butter; softened
1 ts Ground cinnamon
2 c Confectioners' sugar
1 1/2 ts Vanilla extract

In a large bowl, dissolve yeast in warm water. Add the
eggs, shortening, pumpkin, milk, sugars, pudding mixes,
salt and 6 cups flour. Beat until smooth. Stir in enough
remaining flour to form a soft dough (dough will be
sticky).

Turn onto a floured surface; knead until smooth and
elastic, 6-8 minutes. Place in a greased bowl, turning
once to grease top. Cover and let rise in a warm place
until doubled, about 1 hour.

Punch dough down; divide in half. Roll each portion into
a 12x8-in. rectangle; brush with butter. Combine brown
sugar and cinnamon; sprinkle over dough to within 1/2
in. of edges.

Roll up jelly-roll style, starting with a long side;
pinch seams to seal. Cut each into 12 slices. Place cut
side down in 2 greased 13x9-in. baking pans. Cover and
let rise until doubled, about 30 minutes.

Bake at 350ºF/175ºC until golden brown, 22-28 minutes.
In a small bowl, combine the water, butter and cinnamon.
Add confectioners’ sugar and vanilla; beat until smooth.
Spread over buns. Serve warm.

Glenda Joseph, Chambersburg, Pennsylvania

Makes: 2 dozen

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... To eat well in England you should have breakfast three times a day
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)