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Glaze:.
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In a small mixing bowl, combine the confectioners' sugar, whipping cream, vanilla and spice.
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Pour into a 9x13x2-inch square baking pan.
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Sprinkle with pecans; set aside.
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Dough:.
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Combine the yeast, water and white sugar in a large ceramic mixing bowl.
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Use a wooden spoon to gently stir until the yeast is dissolved; allow the mixture to rest for 5 minutes.
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Meanwhile, combine the pumpkin, 1/2 cup milk, brown sugar and maple syrup; stir to make a paste.
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After the yeast has rested, add a 1/2 cup of flour and stir for 2 minutes.
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Mix in the pumpkin paste, the egg, remaining milk, and butter; stir together with a wooden spoon until well combined.
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Stir in the orange zest, salt, baking soda and remaining flour, - 1/2 CUP AT A TIME.
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Mix in the spices and raisins and work with wet hands until the dough forms - A dough that is tacky but can be handled with wet hands.
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When the proper consistency is achieved, remove from the bowl and knead by hand for 5 to 10 minutes to get the gluten developed; form into a ball.
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DO NOT knead alot since you want this to be a softer bun.
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Set the dough aside to rise in a well-oiled extra-large ceramic mixing bowl; toss it around to get it well-greased so that it stays nice and elastic as it rises.
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Cover the bowl loosely with a clean kitchen towel (or plastic wrap), and let the dough rise in a warm place that is free from drafts.
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Let the dough rise until it doubles in bulk, about 1 1/2 to 2 hours.
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COOK'S TIP: Turn your oven on to 250 degrees F and set the bowl on top (ceramic holds heat nicely).
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After the first rise, turn dough out onto a lightly floured surface like your countertop.
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Dust with a little more flour and let sit for 4 or 5 minutes.
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Using a floured rolling pin, roll the dough into a large rectangle (approx.
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10 x 18-inches).
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Spread dough evenly with the filling:.
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Begin by mixing together in a small bowl the spice and brown sugar; break up the sugar clumps.
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Next, stir the orange juice into the melted butter and use a pastry brush to brush the mixture over the entire dough's surface.
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Lastly, sprinkle the sugar mixture evenly over the dough.
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Leave at least a 1/2-inch border.
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Roll up the prepared dough - jelly-roll fashion, starting at a long edge.
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Cut into 12 slices.
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COOK'S TIPS: (1) Cut the long roll in half, then each half in half, and then those into thirds - This will give you evenly sized buns.
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(2) Use a 10-inch length of thread or un-waxed floss to slice dough since a knife will squish your dough.
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Slide the thread/floss underneath the dough, bring the ends up and pull towards each other (as if you were about to tie a knot) and keep pulling until you've sliced through dough.
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Arrange the buns cut side down in the prepared baking pan.
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It's preferred that they not touch each other so that they'll get bigger.
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Let the buns rise a second time in a warm place, for about 30 minutes or unitl they double in size and 'kiss' each other.
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Cover top of the baking pan with a sheet of aluminum foil and bake in a preheated oven at 375 degrees F for 10 minutes.
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Uncover and bake 8-10 minutes longer or until golden brown.
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Remove buns from the oven and let cool a few minutes; invert buns and transfer to a cooling rack or a serving platter.
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Let cool 20 to 30 minutes, then let your family and friends devour!
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(For an evening desset treat: Add a scoop of vanilla ice cream on top of a warmed bun.
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).
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COOK'S TIP: Instead of dressing your buns with the 'Gooey Glaze Topping', try this Cinnamon Orange Honey Butter:.
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2 sticks unsalted butter, softened
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3 tablespoons ground cinnamon
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1/8 cup honey
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Juice of one orange.
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In a small bowl mix all the ingredients together.
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Shape into a ball and serve with your warm pumpkin-cinnamon buns.
