Easy Pumpkin Buns You Can Make at Home

Sprinkle Yeast over the warm water

Add 1 teaspoon of sugar, let stand for 5 minutes until foamy

Beat in the remaining 2 tablespoons of sugar, eggs, butter and pumpkin

Slowly add 5 cups of flour and the salt

Place on a floured surface and knead 1/2 cup of flour remaining if sticky

Knead for 10 minutes, dough should be soft

Grease a bowl. Cover the dough with plastic wrap and place in warm place, until doubled. Approximately 1 1/4 hours.

Coat 2 13 x 9 x 2 baking pans with non stick cooking spray

Filling

Mix butter, granulated and brown sugar, cinnamon in a bowl

Punch down dough. Roll out half onto floured surface to form a 16 x 10 inch rectangle

Spread half of the filling

Roll one long side, jelly roll style. Pinch seam to close. Repeat on second half of dough

Cut each log crosswise into 12 generous 1 inch pieces. Arrange cut side down in each pan.

Cover with plastic wrap, let sit until buns double in size ( approximately 30 minutes)

You can refrigerate one pan overnight or cover plastic with foil and freeze. Thaw in frig overnight, then thaw on counter while preheating oven.

Heat oven to 350 degrees. Uncover pans and bake buns until they are bubbly and golden brown. Transfer to wire rack.

Glaze

Blend confectioners' sugar with milk and drizzle over buns. Serve warm.