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Ok, let’s get one thing straight. People take the whole “pumpkin spice” thing waaaay too far. I mean I definitely draw the line somewhere before pumpkin spice hummus, but I’m not sure exactly where that line is. The good news though is that pumpkin spice and cinnamon rolls are honestly a match made in dessert heaven, so I sure hope you try them. And hey, I’m sure nobody will complain if you make these all year long!
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- 2 ¼ teaspoons (1 packet) dry active yeast
- 1 Tablespoon sugar
- ¼ cup warm water
- ½ cup oil
- 2 eggs
- 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
- Pinch cloves
- 1 cup powdered sugar
- 1 Tablespoon light corn syrup or honey
- 1 Tablespoon soy milk
- ½ teaspoon vanilla extract
- 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 the rest of the 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. Grease a 9x13 baking pan and set aside.
- Combine all ingredients in a small bowl and mix until smooth.
- On a well floured surface, roll out half of the dough until as thin as possible. Spread half of the filling over it, then cut in slices. Place 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.
- Mix all ingredients in a small bowl and mix until smooth. Drizzle over cooked buns.
- These freeze well. For best results, freeze without glaze and glaze just before serving.
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Enjoy these treats! Happy baking! -Miriam
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