Okay, I admit that starting the New Year with sweet, decadent Pumpkin-Cinnamon Streusel Buns isn’t necessarily what you might want to look at if you are resolving to eat healthy in the new year. Sorry, I couldn’t help myself! I’ve had this recipe tucked away for a long time but never made it because recipes with yeast always intimidate me. Not only do you have to get the warm water just the right temperature to activate the yeast, the dough needs time to rise, usually more than once. My patience is usually much more suited for quick breads but now that I’ve made this recipe successfully, I’m intimidated no more! Yes, these are still a little time consuming and require patience but my, oh, my, are they worth it! The pumpkin isn’t overpowering but adds the slightest bit of flavor and the cinnamon streusel filling is warm, homey, and exactly what you want in a roll like this. Even if you are watching what you eat, these buns are lower in calories than most cinnamon rolls so don’t feel guilty about indulging just this once.
Dissolve yeast in warm water and let sit for 5 minutes.
Add in flour, pumpkin, milk, melted butter, salt, and nutmeg. Mix with a hand mixer until combined and smooth.
Roll dough out onto a floured surface and knead until smooth and elastic, about 10 minutes.
Place dough in a bowl sprayed with non-stick spray, making sure spray covers all of the dough. Cover and place in a warm place for 45 minutes until the dough has doubled in size. Dough is ready when an indentation from two fingers remains.
While dough is rising, prepare the filling by adding sugar, brown sugar, flour, and cinnamon in a small bowl. Cut in cold butter.
After dough has risen for 45 minutes, punch down the dough and allow to rise for another 5 minutes. Place dough on a floured surface and roll out into a rectangle. Sprinkle the filling over the dough, leaving a slight border.
Starting with the long end, carefully roll the dough into a log and cut into 12 pieces.
Place rolls into a pan and bake in a 375°F oven for 20 minutes. Allow to cool for 15 minutes.
While rolls bake, mix the powdered sugar, hot water, and vanilla in a small bowl.
After the rolls have cooled slightly, poor the glaze over the top.
Serve the buns while still warm.
- Canned pumpkin for homemade pumpkin purée
Overall Rating: Love It
Source: Cooking Light Magazine