Pumpkin-Cinnamon Streusel Buns |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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To make these year-round, substitute canned pumpkin puree and add an extra cup of all-purpose flour. Ingredients:
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 |
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 |
3/4 cup sifted powdered sugar |
1 tablespoon hot water |
1/4 teaspoon vanilla extract |
Directions:
1. 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).
2. 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.)
3. 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.
4. 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.
5. Preheat oven to 375°.
6. Bake the rolls at 375° for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.
7. 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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