Something between pumpkin pie and cinnamon buns – yeast rolls with sweet pumpkin pie filling. Cream cheese frosting will be great addition for sure, but simple powdered sugar is great too.
Yield: 12 buns
1 cup warm milk
2 tbsp. sugar
1/2 tsp. salt
2 cups all-purpose flour + 2 tbsp. more if needed
1 cup mashed pumpkin (from can or handmade)
4 tbsp. brown sugar
1 tsp. corn starch
1-2 tsp. pumpkin pie spice mix*
For filling: mix mashed pumpkin, sugar, pumpkin pie spice and starch.
For dough: pour warm milk into a mixer bowl, add sugar, salt, flour and yeast and knead about 10 minutes until smooth and elastic.
Let rise in double, covered, about 1 hour.
Roll into rectangle, put pumpkin pie filling and roll in log from longest side. Cut the roll (best way – to use dental floss) into 12 equal pieces and place in the sprayed baking pan. Let rise about 45 minutes and bake in preheated (350F) oven about 25 minutes.
1 roll is about 115 calories
*for homemade pumpkin pie spice mix together:
3 tbsp. ground cinnamon
2 tsp. ground ginger
2 tsp. nutmeg
1 1/2 tsp. ground allspice
1 1/2 tsp.ground cloves