Sweet Rolls: Pumpkin-Cinnamon Streusel Buns

posted by Linda in MO 09-10-102 1:28 PM

Pumpkin-Cinnamon Streusel Buns
Source: Cooking Light

1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100 to 110)
3 3/4 cups all-purpose flour, divided
1/2 cup canned pumpkin
1/2 cup 1% low-fat milk
1/4 cup butter, melted
1 tablespoon granulated sugar
1 1/4 teaspoons salt
1/4 teaspoon ground nutmeg
Cooking spray

3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled butter, cut into small pieces

3/4 cup sifted powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla extract

To prepare the buns, dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Lightly spoon 3 3/4 cups flour into dry measuring cups, and level with a knife. Add 3 cups flour, pumpkin puree, and next 5 ingredients (pumpkin through nutmeg) to yeast mixture; beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)

Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

Preheat oven to 375.

Bake the rolls at 375 for 20 minutes or until golden brown (I had to leave them in 2 to 3 extra minutes). Cool for 15 minutes in pan on a wire rack.

To prepare the glaze, combine the powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.

Preparation Time: 125 minutes
Cooking Time: 20 minutes
Servings/Serving Size: Yield: 12 servings (serving size: 1 bun).

Nutrition Facts (per Serving): 219 calories; 36.9 g carbohydrates; 16 mg cholesterol; 6.2 g fat; 311 mg sodium; 3.8 g protein; 24 mg calcium; 1.6 mg iron; 1.2 g fiber

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line