Pumpkin Spice Buns Recipes

Steps:

• For the dough: Add the milk and 1/2 cup water to a medium saucepan and warm over low heat until it is about 100 degrees F (but no more than 110 degrees F). Remove from the heat and sprinkle the yeast over the surface over 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 of the butter, the vanilla and egg yolk until well combined.
• Whisk the flour, remaining granulated sugar and 3/4 teaspoon of 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 the remaining 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.
• For the filling: Grease a 9- by 13-inch baking dish with some of the 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 the remaining 1 1/2 sticks of 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-sides-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 the rack in the center of the oven and preheat to 350 degrees F. Bake the buns until golden brown and the tops spring back when pressed lightly, about 30 minutes. Cool in the pan for 10 minutes.
• For the glaze: 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.

Steps:

• For the dough: In a large saucepan, combine the milk, vegetable oil and granulated sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the pumpkin puree until combined.
• Combine 4 cups of the flour with the cinnamon, ginger and nutmeg. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.
• After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the baking powder, baking soda, salt and remaining 1/2 cup flour until totally combined.
• Preheat the oven to 375 degrees F. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.
• Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.
• For the filling: Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix together the brown sugar, granulated sugar, cinnamon, ginger and nutmeg in a medium bowl. Sprinkle this mixture all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.
• Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a "typewriter" motion) and always rolling toward you. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice into 1/2- to 3/4-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes.
• Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes.
• For the frosting: While the rolls are baking, make the frosting by combining the cream cheese, powdered sugar, milk, butter and salt in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner frosting.
• Frost the rolls the second they come out of the oven. Sprinkle the extra pecans over the frosting, then allow them to sit for 15 minutes before serving.
• Delicious!

Steps:

• Heat oven to 375°F.
• Spray 15x10x1-inch pan with cooking spray; line with waxed paper. Spray waxed paper with additional cooking spray; dust with flour. Sprinkle clean towel with 1/4 cup powdered sugar.
• Mix flour, spice, baking powder and salt. Beat eggs and sugar in large bowl with mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread onto bottom of prepared pan; sprinkle with nuts.
• Bake 15 min. or until top of cake springs back when touched in center. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together. Cool completely on wire rack.
• Beat cream cheese and 1/2 cup powdered sugar in medium bowl with mixer until blended. Add COOL WHIP; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate 1 hour. Unwrap and sprinkle with remaining powdered sugar just before serving.

Steps:

• Pour the warm water into a large mixing bowl, and sprinkle yeast over the water. Allow to stand until the yeast begins to form a creamy foam, 5 to 10 minutes. Stir in evaporated milk, white sugar, pumpkin, olive oil, and egg. Mix until thoroughly combined. Mix in 2 teaspoons of pumpkin pie spice, then add about 5 cups of flour, or as needed to make a stiff dough. Turn the dough out onto a floured work surface, and knead until smooth and elastic, about 8 minutes. Dough will be slightly sticky. Form the dough into a ball, place into an oiled bowl, cover with a cloth, and let rise in a warm place for about 45 minutes. (The dough will rise, but it won't double.)
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Punch down the dough, and roll it out to a rectangle shape on a floured work surface until it measures about 18 inches wide and 26 inches long. Brush the dough with 1/4 cup melted butter. Mix the brown sugar with 2 tablespoons of pumpkin pie spice in a small bowl, and sprinkle the mixture evenly over the dough. Roll up the dough the long way, and pinch the seam closed, then cut the dough into 12 equal-sized pieces with a sharp knife. Lay the rolls into the prepared baking dish.
• Bake in the preheated oven until lightly golden brown, 30 to 40 minutes.
• While the rolls are baking, mix vanilla extract, cream cheese, 2 tablespoons of melted butter, confectioners' sugar, and milk together to make a glaze. Spread the glaze over the rolls as soon as they come out of the oven.

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.

Steps:

• Preheat oven to 375°. Unroll crescent dough into one long rectangle; press perforations to seal. Combine pumpkin, brown sugar, instant coffee and pie spice. Spread over dough to within 1/2-in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place on a parchment-lined baking sheet, cut side down. Bake until lightly browned, 14-16 minutes., Meanwhile, combine icing ingredients. Drizzle over warm rolls. Sprinkle with additional pie spice, if desired.