1 1/2 c sourdough
3/4 c milk (I used 1 c pumpkin puree instead)
1 tsp vanilla
2 Tbsp sugar
1 Tbsp melted butter or marg
1 tsp salt
2 - 2 1/2 c flour (I needed about 4 c flour)
1 c pumpkin puree
1/4 c butter
1/2 c sugar
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
1 tsp vanilla
My sourdough was very bubbly but not as thick as usual. So that plus using pumpkin instead of milk may have accounted for the need for that much extra flour.
To make the dough
To sourdough add and mix in all ingredients except flour. Add enough flour to make a stiff dough. Knead until smooth, adding more flour if needed.
Place in a greased bowl and let rise until double. The original recipe said 2 hours but mine took all day.
Roll dough into a rectangle.
To make filling
Combine pumpkin (I used homemade puree) with other ingredients and stir well. I did not add the butter at this stage but you may if you wish.
I spread the butter evenly on the dough like you do for regular cinnamon buns.
Spread the pumpkin filling evenly, leaving a bit of dough at the edges uncovered.
Roll up dough sealing the edges.
Cut and place in greased pans.
Cover and let rise until double.
Bake at 400°F for 25 - 30 minutes.
Rita Davenport suggests drizzling on a mixture of icing sugar, milk and vanilla (no amounts given).
Mama Taney suggests pumpkin cream cheese icing.
I did neither and we ate them as is. Usually I find icing on cinnamon buns too much sweetness but these would have been nice with the cream cheese icing as they are not too sweet. They were tasty and the spiced pumpkin had a nice flavour.
I wouldn't bother adding the pumpkin to the dough next time because all it did was turn the dough a nice golden colour. Pumpkin doesn't have much taste by itself so I don't think it added to the taste.
Enjoy these or some of the other recipes below.