| | Directions | | 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, about 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 12-in. x 8-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 two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 350° F for 22-28 minutes or until golden brown. In a small bowl, combine the water, butter and cinnamon. Add confectioners' sugar and vanilla; beat until smooth. Spread over buns. Serve warm. Yield: 2 dozen. |
|
|
| Ingredients | | - |  | 2 tablespoons active dry yeast |
| - | | 1/2 cup warm water (110° to 115°) |
| - | | 4 eggs |
| - | | 1 cup shortening |
| - | | 1 cup canned pumpkin |
| - | | 1 cup warm milk (110° to 115°) |
| - | | 1/2 cup sugar |
| - | | 1/2 cup packed brown sugar |
| - | | 1/3 cup instant vanilla pudding mix |
| - | | 1/3 cup instant butterscotch pudding mix |
| - | | 1 teaspoon Salt |
| - | | 7 cups all-purpose flour |
| - | | Filling |
| - | | 1/4 cup butter, melted |
| - | | 1 cup packed brown sugar |
| - | | 2 teaspoons ground cinnamon |
| - | | ICING |
| - | | 3 tablespoons water |
| - | | 2 tablespoons butter, softened |
| - | | 1 teaspoon ground cinnamon |
| - | | 2 cups confectioners sugar |
| - | | 1 1/2 teaspoons Vanilla extract |
| |
| |
