Pumpkin-Cinnamon Streusel Buns

One of my favorite things to make with pumpkin during the holidays is Pumpkin-Cinnamon Streusel Buns from Cooking Light Magazine. They have just the right amount of pumpkin so you can taste it, but it's not overpowering. My husband is not a big fan of pumpkin, but he devours these rolls! And they're sweet...but not as fattening as the cinnamon rolls you can buy in the grocery store. They're just great!

Buns:

• 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 pumpkin puree
• 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

To prepare the buns, dissolve the yeast in warm water in a large bowl. Let it stand for 5 minutes. 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 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.


Meanwhile, 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.

At this point, I like to wrap the log in plastic wrap and store it in the refrigerator overnight. I get cranky in the morning if I don't eat right away - it's best to avoid this crankiness at all costs, trust me. If I do all the prep work the night before, all I have to do in the morning is bake and EAT!

Wrap it tightly in plastic wrap because the roll will try to expand in the refrigerator. It will also get juicy so be sure it's airtight. Believe me when I saw that cleaning a sticky, syrupy mess in your refrigerator is not fun to do in the morning.


The next morning, remove the roll from the refrigerator and cut into 1-inch slices.


Place slices in a baking pan coated with cooking spray. (Here, the recipe calls for a 9-inch square baking pan...I just used a 9x13-inch glass dish because it's what I had on hand.) 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.

Glaze:

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

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.