Pumpkin CinnaBuns for Thanksgiving

Put on your favourite Johnny Reid CD and bake some Pumpkin Cinnamon Buns!!!

It's hard to keep my toes from tapping while he sings some of my favourite songs like "Today I'm Going to Try to Change the World" and I literally found my self dancing around the kitchen table to his upbeat song "This is Not Goodbye".  Sure hope no one was looking into the window - I looked pretty silly, apron tied on over my PJs - my favourite kind of day!!!

These rolls are easy to make, taste delicious, and have a nice pumpkin colour!  Perfect for that Thanksgiving pot-luck dinner.

Maple Pumpkin Cinnamon Rolls

½ pkg. vanilla instant pudding

¼ Cup milk

1 Cup canned pumpkin puree

1 tsp. salt

¼ tsp. nutmeg

¼ Cup butter – melted

1 large egg – lightly beaten

1 pkg. active dry yeast (2 and 1/4 tsp.)

1 Tbsp. sugar

¼ Cup warm water

4 Cups all-purpose flour

Filling:

1/3 Cup butter – softened

1 Cup brown sugar - packed

1 ½ Tbsp. cinnamon

Maple Cream Cheese Frosting:

1 ½ Cup icing sugar

6 Tbsp. cream cheese – softened

¼ Cup butter – softened

¼ tsp. maple flavouring (I used 2 Tbsp. pure Maple Syrup as well)

½ tsp. vanilla

1 Tbsp. milk

Whisk together the pudding and the milk.  Stir in the pumpkin and whisk to combine.  Add the salt and nutmeg.  Whisk in the melted butter and egg.  Set aside while you prepare the yeast mixture.

Combine the warm water and sugar and sprinkle on the yeast.  Stir lightly just to combine.  Let stand for 5 minutes till mixture is foamy.  Slowly add the pumpkin mixture and mix on low till combined.  Mix in the flour – 1 Cup at a time.  If using a stand mixer – use the dough hook and mix on low for 7 minutes or knead by hand on lightly floured surface for 9 minutes until smooth.  Place dough in an oiled bowl, cover with plastic wrap and let rise for 1 hour.

Meanwhile prepare the filling and soften the butter.

Turn risen dough onto a lightly floured surface and roll out to a 11 X 18 inch rectangle.  Spread with softened butter, sprinkle on the brown sugar and cinnamon mixture and press into the butter.  Roll short ends (on left and right sides) over slightly to keep filling in.  Now roll as tight as possible on the long edge – rolling away from yourself.  With a serrated knife cut into 14-16 pieces for regular sized rolls or 7 for jumbo cinnamon rolls.  Place cut side up in lightly greased cake pans.  Cover again with plastic wrap and let rise for 20 minutes.  Prepare the icing while dough is rising – beat the cream cheese with the butter till smooth, add in the flavouring and beat till smooth.  Add in the icing sugar a ½ Cup at a time and beat till smooth and soft.  Add 1 Tbsp. milk if needed to make a softer icing.

Bake at 350 degrees for 20 minutes.  Frost the rolls while they are still warm.  Enjoy!

Now set aside the two pans of buns that look the best - for Thanksgiving Sunday.

Put the tea kettle on, make your favourite cuppa and dig into one of the less perfect buns from the 3rd pan!  After-all, you have to test them to make sure they are O.K.!!!

Till next time ..... cleaning up the kitchen!