These were surprisingly delicious and made for a fantastic Saturday. I had two 🙂

Pumpkin-Cinnamon Streusel Buns

Yield:  16 servings (serving size: 1 bun)

1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
3 1/2 cups all-purpose flour, divided
1/2 cup pumpkin puree
1/2 cup whole 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
2 tablespoons ground cinnamon
2 tablespoons chilled butter, softened
1 cup sifted powdered sugar
1/2 tablespoon hot water
1/4 teaspoon vanilla extract
2 tablespoons cream cheese
1 tablespoon milk (I used heavy cream)

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 3 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 1/2 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.

Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 16 x 8-inch rectangle on a floured surface. Spread with butter and 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 16 (1-inch) slices. Place slices in 2 baking pans 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, cream butter and cream cheese until smooth. Add the powdered sugar, water, milk and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.

Estimated Nutrition:

CALORIES 219 (25% from fat); FAT 6.2g (sat 3.7g,mono 1.8g,poly 0.3g); IRON 1.6mg; CHOLESTEROL 16mg; CALCIUM 24mg; CARBOHYDRATE 36.9g; SODIUM 311mg; PROTEIN 3.8g; FIBER 1.2g

Adapted from Cooking Light, OCTOBER 2001

I changed the recipe a little by using cream cheese and heavy cream in the frosting and almost quadrupling the amount of cinnamon. I did not use all the brown sugar/cinnamon for the filling either. The original recipe is for 12 rolls however I managed to roll out 16.

These rolls are so incredibly fluffy and delicious that only a little cream cheese streusel is needed. They have a very light pumpkin flavor and an exquisite texture. Oh man I wish I still had some in my kitchen!