Streusel Pumpkin Sweet Rolls |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 24 |
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My sons love anything that tastes like pumpkin-including these yummy rolls. I can't think of an easier way to get vitamin A into them! âJulie Fehr, Martensville, Saskatchewan Ingredients:
1 package (1/4 ounce) active dry yeast |
1-1/4 cups warm 2% milk (110° to 115°) |
1 cup solid-pack pumpkin |
1/2 cup sugar |
1/2 cup butter, melted |
1 teaspoon salt |
4-3/4 to 5-3/4 cups king arthur unbleached all-purpose flour |
streusel: |
1-1/2 cups king arthur unbleached all-purpose flour |
1 cup packed brown sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
3/4 cup cold butter, cubed |
glaze: |
1 cup confectioners' sugar |
1/2 teaspoon vanilla extract |
1 to 2 tablespoons 2% milk |
Directions:
1. In a large bowl, dissolve yeast in warm milk. Add the pumpkin, sugar, butter, salt and 4-3/4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; divide in half. Roll each portion into a 12-in. x 10-in. rectangle. Combine the flour, brown sugar, cinnamon and allspice; cut in butter until crumbly. Set aside 1 cup.
4. Sprinkle remaining streusel over dough to within 1/2 in. of edges; press down lightly. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
5. Cut each into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Sprinkle with reserved streusel. Cover and let rise until doubled, about 30 minutes.
6. Bake at 375° for 20-25 minutes or until golden brown. Meanwhile, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over rolls. Serve warm. Yield: 2 dozen.
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