These sweet and sticky buns are made extra-special with a pumpkin puree filling and a drizzle of vanilla glaze. They are perfect for an autumn brunch (or anytime of the year). Split up the prep work and make the dough a day in advance and refrigerate it overnight for the second round of proofing. All you have to do in the morning is bake and glaze.
Category: not set
Cuisine: not set
1/2 cup whole milk
One 1/4-ounce package active dry yeast (2 1/4 tea
1/4 cup granulated sugar
4 tablespoons unsalted butter melted, plus more for greasing the bowl and plastic wrap
2 teaspoons pure vanilla extract
1 large egg yolk
2 3/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter softened, plus extra for greasing the pan
1/2 cup granulated sugar
2 tablespoons pumpkin spice blend
1/2 cup pure pumpkin puree
1 1/2 cups confectioners' sugar
1/2 stick (4 tablespoons) unsalted butter melted
3 tablespoons whole milk
1/2 teaspoon pure vanilla extract
Fine salt
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