Pumpkin Cinnamon Streusel Buns. Ah, yes. I've wanted to make this recipe since I saw it a year ago on Cookie Baker Lynn's blog. I don't frequent her blog but these caught my eye and I've had them bookmarked for far too long. Last weekend, they got their moment in the spotlight.
These pumpkin cinnamon rolls were delicious and moist and tender- everything you want in a cinnamon roll and more. I know many people fiend over Cinnabon, but to tell you the truth I can't stand 'em. I think they're too big, they're gooey and they're far too sweet for my taste. I prefer a more understated cinnamon roll with a simple glaze and these filled the bill.
As the title of these states, the dough is made with pureed pumpkin. The pumpkin is mild and takes a back seat to the cinnamon but it provides a lot of moisture and keeps the bun from drying out. it also makes the final product a lovely shade of gold. I made them with canned pumpkin puree because I made these before I made my homemade roasted pumpkin puree. The cinnamon filling was also different than I was used to. Instead of slathering the dough with butter then spreading the cinnamon sugar, you cut only 2 tablespoons of butter into the cinnamon sugar mixture and sprinkle it over the dough, thus using less butter. And before you start thinking 'more butter is more better' believe me when I tell you that you won't miss the extra calories- there's less than a stick of butter in this entire recipe. And did I forget to mention these are from Cooking Light? Well they are, but they surely don't taste like it!
I also prepared them through the second resting stage and refrigerated them on Saturday night. The following morning I took the rolls out of the refrigerator and let them rest at room temperature for 30 minutes before baking them. We had them for breakfast Sunday morning with minimal effort. I baked them for 20 or so minutes, let then cool for 10, then glazed them. The only changes I made tot he recipe were to add pumpkin pie spice to the glaze and to bake them in a larger pan than the recipe calls for because I didn't think they would fit in a 9-inch square pan. That's it.
Make these this weekend. They are like fall in yo mouth!Pumpkin Cinnamon Streusel Buns from Cooking Light Buns:
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1/4 cup warm water (100° to 110°)
- 2 3/4 cups all-purpose flour, divided* (see note)
- 1/2 cup fresh pumpkin puree* (see note)
- 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 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.
NOTE: To make these year-round, substitute canned pumpkin puree for the fresh and add an extra cup of all-purpose flour. You need to add the extra cup of flour if using the canned puree because the canned variety has more water content and the fresh pumpkin puree is much drier.
Also a helpful tip in cutting the cinnamon roll log is to score it half, then into quarters, then score each quarter into thirds so that each roll will be the same size once sliced. A serrated knife helps when slicing the sticky dough. Be sure to saw back and forth rather than pressing straight down with the knife.
Ingrid, I saved one for you.