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Pumpkin Cinnamon Buns

October 12, 2008

2 T yeast
½ C warm water  

4 eggs
1 C canola oil
1 C pumpkin
1 C warm milk
½ C sugar
½ C brown sugar
1/3 C instant vanilla pudding mix
1/3 C instant butterscotch pudding mix

1 t salt
7-8 C flour

Filling:  1 T butter melted, 1 C brown sugar, 2 t cinnamon

Icing:  3 T water, 2 T butter, 1 t cinnamon, 2 C powdered sugar, 1 ½ t vanilla

Let the yeast and warm water proof until bubbly. Then mix the eggs, oil, pumpkin, milk, sugars, and pudding mixes together with the yeast until smooth. Add the salt and flour gradually until dough is elastic. Let the entire mixture rise until doubled, then roll it out into a long rectangle. Spread with filling, roll up, cut into rolls, and place in a pan or on a baking sheet. Spray, cover, and let it rise again. Bake them until they are done. Then drizzle the icing on them when they’ve cooled.  This recipe should yield at least two dozed big rolls.

A recipe brought to you from the kitchen of the Latigo Dude and Guest Ranch.


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David & Judith F.

The horse riding was wonderful, the food excellent, the scenery breathtaking and your company very, very pleasant.

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We loved Latigo Ranch! It was our best vacation ever! Cabins were comfortable, food was scrumptious and the wranglers were wonderful.

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This has been our second consecutive visit and again it has equaled all expectations.

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