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!
2-¼ teaspoons (1 packet) dry active yeast
1 tablespoon sugar
¼ cup warm water
½ cup oil
¾ cup orange juice
1 teaspoon vanilla extract
½ cup sugar
4-¼ cups flour
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
1 cup confectioners’ sugar
1 tablespoon light corn syrup or honey
1 tablespoon soy milk
½ teaspoon vanilla extract
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.
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.
Preheat oven to 350° F. Grease a 9×13-inch baking pan and set aside.
Prepare the filling: Combine all ingredients in a small bowl and mix until smooth.
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.
Bake for 40-45 minutes, until the tops are golden brown.
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.