You can serve these for breakfast on a cool fall morning, or you can serve them warm, with a scoop of vanilla ice cream or some cinnaomn-spiced whipped cream!
Dough:
2-¼ teaspoons (1 packet) dry active yeast
1 tablespoon sugar
¼ cup warm water
½ cup oil
2 eggs
¾ cup orange juice
1 teaspoon vanilla extract
½ cup sugar
4-¼ cups flour
Filling:
¾ cup pumpkin puree (from a can) NOT pumpkin pie filling
¾ cup brown sugar
¼ cup oil
1 tablespoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
Pinch cloves
Vanilla Glaze:
1 cup confectioners’ sugar
1 tablespoon light corn syrup or honey
1 tablespoon soy milk
½ teaspoon vanilla extract
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Prepare the dough: Combine yeast, one tablespoon sugar, and warm water in the bowl of an electric mixer and let sit for about 10 minutes, until the yeast starts to bubble.
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Add remaining dough ingredients to the mixing bowl, and mix until combined. Use the dough hook to knead for about 8 minutes, until the dough is smooth and elastic. Set aside to rise for about 1-½-2 hours, until doubled in bulk.
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Preheat oven to 350° F. Grease a 9×13-inch baking pan and set aside.
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Prepare the filling: Combine all ingredients in a small bowl and mix until smooth.
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On a well-floured surface, roll out half of the dough as thin as possible. Spread half of the filling over it, then roll up, jelly-roll style. Cut into slices. Place with cut side up in prepared baking pan. Repeat with the other half of the dough and filling.
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Bake for 40-45 minutes, until the tops are golden brown.
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Prepare the glaze: Mix all ingredients in a small bowl and mix until smooth. Drizzle over cooled buns.
Yield: 30 buns
PLAN AHEAD: These freeze well. For best results, freeze without glaze and glaze just before serving.
