OK, I guess I'm rushing fall here, even thought the temps. are still in the 90's! I had some leftover pumpkin after making the pumpkin cheesecake bars, so I made these again this weekend and they are soooo good! And I actually followed the recipe this time (except I made a cream cheese icing). I made these for the first time a couple of months ago, but I tried to lighten them and also make them more pumpkin-y. So I took some tips off an old thread and used only 2 T. butter in the dough and upped the pumpkin to 1 cup instead of 1/2 cup. They turned out good, but when I followed the recipe they actually turned out even better! I had also subbed pumpkin pie spice for some of the cinnamon, but I like using all cinnamon in the filling better. The icing I made was 2 oz. softened light cream cheese, 1 to 1 1/2 t. vanilla, 1 cup powdered sugar, and about 2t. milk. This makes quite a bit of icing, but it's really yummy on these! FYI, Here's the old post discussing these...
Pumpkin-Cinnamon Streusel Buns
When pumpkin is not in season, substitute canned pumpkin puree for the Pumpkin Puree, a separate recipe. Just be sure to add an additional cup of all-purpose flour if you use the canned puree.
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
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 2 3/4 cups flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin puree, and next 5 ingredients (pumpkin through 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 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 chilled 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.
Preparation Time: 125 minutes
Cooking Time: 20 minutes
Servings/Serving Size: Yield: 12 servings (serving size: 1 bun).
Nutrition Facts (per Serving):
219 calories; 36.9 g carbohydrates; 16 mg cholesterol; 6.2 g fat; 311 mg sodium; 3.8 g protein; 24 mg calcium; 1.6 mg iron; 1.2 g fiber