Pumpkin-Cinnamon Streusel Buns

When I ran across this recipe in my Cooking Light Complete Cookbook, I knew I had to try it out. I have a love affair with all things pumpkin, so I couldn't resist. I had planned last week that I would make them this past weekend. Despite being pretty stiff and swollen, I wasn't about to let my mountain biking injuries from Sunday get in the way. When Patrick was younger, his stepmom would make cinnamon rolls for breakfast. He said that if either he or his brother slept in, they'd often miss out because either of them could polish off the entire batch without drawing breath. She still makes cinnamon rolls when we come to visit, but Patrick has learned a little restraint. So when I made these cinnamon rolls yesterday, he said he was tempted to eat the entire batch, but that he was pretty sure he wouldn't feel good if he did. They were delicious. The dough isn't overly sweet, which I like, but the streusel filling was almost too sweet. Patrick thought they were perfect though. My only real complaint is that you really can't taste the pumpkin that much. I was imagining something along the lines of pumpkin pie rolled up in a cinnamon roll, but the flavor is very subtle--too subtle in my humble opinion. Don't be fooled if you think you can whip these up for breakfast unless you plan to get up early because this is a time consuming recipe. We ended up eating them as a mid-morning snack--so much for breakfast.

Pumpkin-Cinnamon Streusel Buns

• 1 package dry yeast
• 1/4 C warm water (100° to 110°)
• 3 1/2 C all-purpose flour, divided
• 1/2 C canned pumpkin
• 1/2 C 1% low-fat milk
• 1/4 C butter, melted
• 1 Tbs granulated sugar
• 1 1/4 tsp salt
• 1/4 tsp ground nutmeg
• 3 tsp granulated sugar
• 3 Tbs brown sugar
• 2 Tbs all-purpose flour
• 1 1/2 tsp ground cinnamon
• 2 tsp chilled butter, cut into small pieces
• 3/4 C sifted powdered sugar
• 1 Tbs hot water
• 1/4 tsp vanilla extract

Add yeast and warm water to a large bowl.

Whisk to dissolve yeast.

Let stand for 5 minutes. It's hard to tell here, but the mixture should get frothy.

Add 3 C flour, pumpkin, low-fat milk, melted butter, 1 Tbs granulated sugar, salt, and ground nutmeg to yeast mixture.

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 C flour, 1 Tbs at a time, to prevent dough from sticking to hands (dough will feel tacky). If you have a stand mixer, you can use the dough hook to knead the dough.

Place the dough in a large bowl coated with cooking spray, turning to coat top.

Cover and let rise in a warm place, free from drafts, for 45 minutes or until doubled in size.

Punch dough down; cover and let rest for 5 minutes.

Add 3 Tbs granulated sugar, brown sugar, 2 Tbs flour, and cinnamon to a small bowl.

Whisk to combine.

Add the chilled butter.

Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Turn out dough on a floured surface.

Roll into a 12x10-inch rectangle.

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. (I personally thought the pan was too small for 12 rolls, but I used it anyway. In the future I will use a 9x13-inch pan.)

Cover and let rise 25 minutes or until doubled in size.

While the rolls are rising, preheat oven to 375°. Bake the rolls for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

Combine the powdered sugar, hot water, and vanilla extract in a small bowl.

Stir with a whisk until smooth.

Drizzle glaze over buns. Serve warm.