Pumpkin Bakes

Today I felt like baking stuff with pumpkin in it. First we started off with some pumpkin pancakes and then I made some pumpkin cinnamon rolls. They tasted pretty good, so I thought I would share the recipes.

Pumpkin Cinnamon Buns

2 Tbs. yeast

1/2 cup warm water

4 eggs

1 cup shortening

1 cup canned pumpkin 1

cup warm milk

1/2 cup sugar

1/2 cup packed brown sugar

1/3 each of instant vanilla & butterscotch pudding

1 tsp. salt

7-8 cups flour

Filling

1/4 cup butter, melted

1 cup packed brown sugar

2 tsp. cinnamon

Icing

3 Tbs. water 2 Tbs. butter, softened

1 tsp. cinnamon 2 cups confectioners' sugar

1 1/2 tsp. vanilla extract

In a large mixing bowl, disslove yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticking).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide in half. Roll each portion into a rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to 1/2 of the edges.

Roll up. cut into 12 slices. Place on a greased cooking pan. Cover and let rise until doubled, about 30 minutes. Bake at 350 for 22-28 minutes. Mix up icing ingredients and spread over buns. Makes 2 dozen.

Toasty Pumpkin Waffles

1 cup flour

1 Tbs. brown sugar

1 tsp. baking powder

1/4 tsp. salt

1 egg, beaten

1 1/4 cup milk

2/3 cup canned pumpkin

4 1/2 tsp. butter melted

Combine flour, brown sugar, baking powder and salt. Whisk in egg, milk, pumpkin and butter; stir in dry ingredients until blended.

Bake in waffle iron until golden brown.