Pumpkin Spice Buns Recipes

PUMPKIN SPICE BUNS

Steps:

• Add the milk and 1/2 cup water to a medium saucepan and warm over low heat until it is about 100ºF (but no more than 110ºF). Remove from the heat and sprinkle the yeast over the surface of the liquid. Sprinkle a pinch of the granulated sugar over the top and set aside without stirring, until foamy, about 5 minutes. Whisk in 4 tablespoons butter, the vanilla and egg yolk until well combined.
• Whisk the flour, remaining granulated sugar and 3/4 teaspoon salt together in a large bowl. Make a well in the center of the flour and use a wooden spoon to stir in the yeast mixture until the dough becomes thick and slightly sticky. Turn the dough onto a floured work surface and knead until it is soft and elastic, about 6 minutes. Shape the dough into a ball.
• Brush the inside of a large bowl with some melted butter. Place the dough in the buttered bowl, turning to coat lightly. Cover the bowl with plastic wrap and use a permanent marker to trace a circle the size of the dough onto the plastic, noting the time. Let rise at room temperature until doubled in size, about 1 hour 30 minutes.
• Turn the dough out of the bowl and knead briefly on a floured surface to release excess air; reshape the dough into a ball and return it to the bowl. Lightly butter a large piece of plastic wrap and tightly cover the entire bowl. Let the dough proof in the refrigerator for 4 hours and up to overnight.
• Grease a 9- by 13-inch baking dish with butter. Whisk the granulated sugar and pumpkin pie spice together in a small bowl. Turn the prepared dough onto a floured work surface and press flat. Then roll into a 10- by 18-inch rectangle, with a long edge facing you. Spread 1 1/2 sticks butter evenly over the surface of the dough, leaving about an inch border on the side opposite you. Dollop the pumpkin puree over the butter and spread over to cover the same area as the butter. Evenly scatter the pumpkin spice-sugar mixture over the pumpkin puree. Starting from the long side facing you, roll the dough up into a tight 18-inch-long cylinder. Lightly brush the clean edge of the dough with water, then press it to the cylinder to seal.
• Slip a long taut piece of string or unflavored dental floss under the roll, about 1 1/2 inches from the end. Lift and cross the string ends over the roll, and then pull the ends tightly in opposite directions to cut a single roll. Repeat, cutting every 1 1/2 inches, to make 12 buns. Place the buns cut-side down in the prepared pan, leaving 1 inch of space between them. Cover the baking dish loosely with plastic wrap and set aside in a warm place to rise until the buns double in size, about 1 hour 30 minutes.
• Position an oven rack in the center of the oven and preheat to 350ºF. Bake the buns until golden brown and the tops spring back when pressed lightly, about 30 minutes. Cool in the pan for 10 minutes.
• Whisk together the confectioners' sugar, butter, milk, vanilla and a pinch of salt in a medium bowl until smooth. Drizzle over the warm buns and serve.

PUMPKIN SPICED LATTE CINNAMON ROLLS RECIPE BY TASTY

Steps:

• Generously butter 2 cast-iron skillets or disposable foil cake pans.
• In a large bowl, whisk together the warm milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
• Sprinkle the yeast evenly over the warm milk mixture and let sit for 1 minute.
• Add 4 cups (500g) of flour to the milk mixture and mix with a wooden spoon until just combined.
• Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
• After 1 hour, the dough should have nearly doubled in size.
• Remove the towel and add an additional ¾ cup (95g) of flour, baking powder, and salt. Stir well, then turn out onto a well-floured surface.
• Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
• Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
• In a medium bowl, combine softened butter, brown sugar, and pumpkin spice mix, and stir well.
• Spread the mixture onto the rolled dough.
• Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
• Cut the log in half, then divide each half into 7 evenly sized pieces, about 1½ inches (4 cm) thick.
• Place 7 cinnamon rolls in each skillet or cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
• Preheat the oven to 350˚F (180˚C).
• To prepare the frosting, in a medium mixing bowl, whisk together powdered sugar, coffee, and milk until smooth.
• Remove the plastic wrap, then bake the cinnamon rolls for 25-30 minutes, until golden brown.
• While still warm, drizzle evenly with frosting.
• Enjoy!

PUMPKIN BUNS

Steps:

• Combine the pumpkin, brown sugar, and salt in a small saucepan over medium-low heat; cook until the brown sugar dissolves. Remove from heat and allow to cool to room temperature.
• Stir the flour into the cooled pumpkin mixture to form a dough. Add 1 teaspoon of vegetable oil to the dough; allow to rest 5 minutes. Roll the dough into 12 even-sized balls and flatten to about 2-inches in diameter.
• Heat the remaining vegetable oil in a skillet over medium-hot heat. Fry the dough in the hot oil until lightly brown on each side. Drain on a plate lined with paper towels.

PUMPKIN SPICE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
• In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.