Dough
3 1/2 tsp dry yeast
3/4 cup warm water
4 1/8 cups all-purpose flour, divided
(use up to half whole wheat)
3/4 cup pumpkin puree
3/4 cup milk (soymilk is fine)
3/8 cup melted butter
1 1/2 tbsp sugar
1 3/4 tsp salt
3/8 tsp ground nutmeg
Filling
1/4 cup sugar
1/4 cup brown sugar
3 tbsp flour
1 tbsp cinnamon
3 tbsp butter, cut in small pieces
Glaze
1 1/2 cups sifted powdered sugar
2 tbsp hot water
1/2 tsp vanilla extract
Dissolve the yeast in the warm water and proof for 5 minutes. Add 3 cups of flour, pumpkin, and next five ingredients (through nutmeg); beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes). Add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from being too sticky.
Place the dough in a large oiled bowl, turning the dough to coat the top. Cover and let rise in a warm place for 45 minutes, or until doubled in size.
Combine filling ingredients in a small bowl. Cut in the butter with a pastry blender or with two knives until the mixture resembles coarse meal.
Punch the dough down, cover and let rest for 5 minutes. Roll it into a 12” x 15” rectangle on a floured surface. Sprinkle with filling mixture. Roll up the rectangle tightly, starting with the long edge, pressing firmly to eliminate air pockets. Pinch seam and ends to seal. Cut roll into 12 slices. Place in a buttered 9×13” baking pan. Cover and let rise 25 minutes, or until doubled in size.
Preheat oven to 375°. Bake for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.
To prepare the glaze, combine glaze ingredients in a small bowl and stir with a whisk until smooth. Drizzle glaze over buns and spread with the back of a spoon. Serve warm.