Pumpkin Cinomen Buns

 

Ingredients:

ROLLS:
1/2 of 1/3 cup milk
1/4 cup unsweetened pumpkin puree
1 tlbs honey & brown sugar
1/4 teaspoon salt
1/2 large egg, beaten 

1 1/8 tsp yeast
1 cup flour

FILLING:
1/6 cup brown sugar, packed
1 teaspoon ground cinnamon
raisens

walnuts

FROSTING: 

2 Tablespoons butter
1/4 cup brown sugar, packed 

1 Tablespoons milk
1/8 teaspoon vanilla extract
1/16 teaspoon salt
1/2 cup powdered sugar, sifted

OR

1 tbls brown sugar

1 tsp cinomen

1/4c boiling water

mix together and pour over buns before putting in oven

Directions:

1. Prepare rolls: 

Heat milk in microwave.

2. In large mixer bowl, combine pumpkin, sugar and salt. 

Add milk mixture and beat with an electric mixer until well mixed. 

Beat in egg and yeast. 

Add half of flour mixture to pumpkin mixture. 

Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. 

Add remaining flour and mix thoroughly (dough will be very soft).

 Turn into lightly greased bowl, then grease surface of dough lightly. 

Cover and let rise in warm place until doubled, about 1 hour.

3. Punch dough down. Turn onto floured surface.

 Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12x10-inch rectangle.

4. In a small bowl, combine brown sugar and cinnamon. 

Sprinkle with brown sugar mixture. 

Beginning with long side of dough, roll up jelly-roll style. Pinch seam to seal. 

 With a sharp serrated knife, gently cut roll into 6 1-inch slices. 

Place rolls cut-side-up in greased 9-inch-square baking pan, smaller pan then the round corelle one would be good.

5. Cover and let rise until nearly doubled, 30 to 45 minutes.

6. Preheat oven to 350°F. 

Pour cinomen & brown sugar mix over buns.

Bake rolls about 20 minutes, or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes.

7. While rolls are cooling, prepare icing: In small saucepan, heat butter until melted. Stir in brown sugar and milk. Stir in brown sugar and milk. Cool over medium-low heat for 1 minute. Transfer to a small mixing bowl and cool mixture slightly. Stir in vanilla, salt and powdered sugar. Beat with an electric mixer until well blended. If necessary, add more powdered sugar for desired consistency.

8. Drizzle icing over warm rolls.

Tips:

*If you'd like to begin preparing these the night before... Follow directions through step four, cover and refrigerate overnight. Take out in the morning and continue with step 5.
*If you're lacking a warm place for rising, use your oven. Turn on the oven light. Then set your oven to 400 degrees for one minute. Turn it OFF and then place your pan inside the warmed oven. Make sure you have turned off you