1 serving (1 piece) equals 268 calories, 12 g fat (6 g saturated fat), 55 mg cholesterol, 230 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.
In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined. Pour half the batter into a greased 13-in. x 9-in. baking pan.
Lightly brush a large bowl with butter; set aside. Heat milk and 3 tablespoons butter in a small saucepan over medium heat until butter is melted -about 120 degrees. use dough hook attachment. Immediately sprinkle with yeast. Let stand until a bit foamy, about 5 minutes. Add flour, granulated sugar, egg, pumpkin, and 1 teaspoon salt. Mix on medium-low speed, until dough is smooth and elastic, about 7 minutes. Transfer to bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, about 1 to 2 hours.
Brush a 9-by-13 baking dish with butter; set aside. In a medium bowl, stir together remaining stick melted butter, brown sugar, cinnamon, and a large pinch of salt until smooth and fluffy. Set aside.
Transfer dough to a lightly floured work surface. Roll out to 15- by-12-inch rectangle. Spread butter mixture over dough, leaving 1/4-inch border. Starting at a long edge, roll up dough like a jelly roll, then cut crosswise into 15 pieces. - let rise in a warm place until buns are almost doubled in size, about 45 minutes to 1 hour.
Preheat oven to 350 degrees. Bake 17-20 minutes. Let cool
paddle attachment, beat cream cheese on medium-high speed until light and fluffy, 2 minutes, scraping down sides of bowl as needed. Add confectioners' sugar, a pinch of salt, and 2 tablespoons milk and beat until combined, about 1 minute. If glaze is too thick to drizzle, add more milk,
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