Taste of the Season: Pumpkin Cinnamon Buns

Lisa, owner/chef at the Latigo Dude and Guest Ranch in Kremmling, Colorado, sends us her recipe; she says guests really love these buns on a crisp fall morning or before a winter cross-country ski trek. And, Lisa says, “It makes a bunch, so it’s great for a big holiday party!”

Pumpkin Cinnamon Buns
2 Tbs. yeast
1/2 Cup (C.) warm water
4 eggs
1 C. canola oil
1 C. pumpkin (canned)
1 C. warm milk
1/2 C. sugar
1/2 C. brown sugar
1/3 C. instant vanilla pudding mix
1/3 C. instant butterscotch pudding mix
1 Tsp. salt
7-8 C. flour
For the filling: 1 Tbs. melted butter, 1 C. brown sugar, 2 tsp. cinnamon
For the icing: 3 Tbs. water, 2 Tbs. butter, 1 tsp. cinnamon, 2 C. powdered sugar, 1 1/2 tsp. vanilla, dash salt
Directions: Let the yeast and warm water sit until bubbly. Then mix the eggs, oil, pumpkin, milk, sugars, and pudding mixes with the yeast until smooth. Add the salt and flour gradually until dough is elastic. Let the entire mixture rise until is has about doubled, then roll it out into a long rectangle. Spread with filling, roll up, cut into rolls and place in a pan or greased baking sheet. Cover it with a damp cloth and let it rise again.
Bake in a 375° oven for 30 min., then test for doneness. Drizzle icing on when they’ve cooled. 
Makes about 2 dozen big buns.

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