Bake a batch of pumpkin cinnamon buns for a fall breakfast or brunch using this recipe from TODAY Food, courtesy of Gesine Bullock-Prado.
In a large mixing bowl, combine flour, potato flakes, yeast, salt, cinnamon, nutmeg and lemon zest. Set aside.In the bowl of a stand mixer fitted with the dough hook, whisk together the milk, pumpkin puree, maple syrup, egg, egg yolk and vanilla. Add the flour mixture and mix on low speed until just combined. Slowly add the butter, a small piece at a time and continue mixing until a smooth dough forms, 10 to 15 minutes.
Roll out the dough into a 18-by-14-inch rectangle. Spread the softened butter over the surface of the dough and sprinkle the filling over the butter-smeared area, leaving a 1/2-inch border free from filling on one long end. Roll the dough into a long log, starting at the long end opposite the naked border like a jellyroll.Cut the dough log into 12 even pieces. Arrange the slices in rows, leaving about an inch between them.
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