Pumpkin-Cinnamon Streusel Buns
- Reviews 1
Ready In: 2 hrs 20 mins
Serves: 12
Yields: 12 buns
Ingredients
Buns
- 1 (1/4ounce) package dry yeast (about 2 1/4 teaspoons)
- 1⁄4 cup warm water (100 to 110 )
- 2 3⁄4 cups all-purpose flour, divided
- 1⁄2 cup pumpkin puree
- 1⁄2 cup skim milk
- 1⁄4 cup butter, melted
- 1 tablespoon sugar
- 1 1⁄4 teaspoons salt
- 1⁄4 teaspoon ground nutmeg
- cooking spray
- 3 tablespoons sugar
- 3 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 1 1⁄2 teaspoons ground cinnamon
- 2 tablespoons chilled butter, cut into small pieces
Glaze
- 3⁄4 cup sifted powdered sugar
- 1 tablespoon hot water
- 1⁄4 teaspoon vanilla extract
Directions
- To prepare the buns, dissolve yeast in warm water in a large bowl; let stand for 5 minutes.
- Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); 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 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. 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.
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