1 1/4cupslukewarm water, about 90 degrees on an instant read thermometer
3 1/2cupsunbleached all-purpose flour, plus a few extra tablespoons if needed
3tablespoonsnonfat dry milk, I used Carnation
2tablespoonsgranulated sugar
3tablespoonsunsalted butter, room temperature
2teaspoonsbaking powder
1 1/4teaspoonssalt
2teaspoonsactive dry yeast
2teaspoonsvanilla extract
For the filling:
1cuppumpkin butter
For the icing:
1ouncecream cheese, room temperature
1tablespoonunsalted butter, room temperature
1cupconfectioners’ sugar, powdered or icing sugar
1/4teaspoonpumpkin pie spice, DIY recipe below
2-3tablespoonsmilk or heavy whipping cream
For garnish: chopped pecans, if desired
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Instructions
For the pumpkin butter: Combine all ingredients in a medium, heavy bottom saucepan. Bring to a boil then reduce the heat to low. Simmer, stirring occasionally, uncovered for 30 minutes or until thickened. Add a splash of apple juice to thin if needed. Cool then store in the refrigerator. Great served on toast or pancakes or as a filling for Pumpkin Butter Cinnamon Buns. Makes 3 cups
For the roll dough: Add the lukewarm water to the mixing bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the water and set aside for 5-10 minutes or until the yeast is dissolved. Add all remaining dough ingredients to the water and yeast and mix on low until combined. Increase the speed to medium-low and knead until you have a soft, smooth dough. If the dough appears sticky add a little more flour, 1 tablespoon at a time until the dough cleans the sides of the bowl.
Cover the dough with plastic wrap and set aside in a warm place free from drafts for 1 hour, or until puffy.
Lightly grease a 12 cup muffin pan and set aside.
Gently scoop the dough out of the mixing bowl and place on a clean, lightly floured work surface. Roll the dough into a 16x18 inch rectangle, taking care to make sure the dough is even from one side to the other with the short sides (16”) at the top and bottom.
Spread the pumpkin butter evenly over the dough leaving a 1-inch wide border at the bottom. Starting at the top (farthest away), roll the dough tightly, coming toward you. As you roll, stretch the dough away from you then roll toward you tightly, repeat until the entire roll is done. By stretching the dough and rolling it tightly, you will achieve the cork-screw top (hopefully - that’s the idea anyway)
Slice the log into 12 equal pieces.
Lightly push the bottom of the bun up in the middle to start the spiral. Place the buns in the muffin tins (cut side up). Once the pan is full, move to a warm place and let them rise for 60 minutes (I use my microwave as a proofing oven to let bread rise - with the task light on the microwave stays warm.)
Preheat oven to 350 degrees. Bake the buns for 24-25 minutes or until lightly browned. Remove from the oven and cool in the pan while making the icing.
for the icing combine the cream cheese and butter and beat until combined. Add the sugar and pumpkin pie spice and 2 tablespoons cream. Beat until smooth then add more cream for a thinner glaze if desired. Spread or drizzle on the warm buns and serve.
(Cinnamon Bun recipe adapted from King Arthur Flour)