Pumpkin-Cinnamon Streusel Buns

Randy Mayor; Mary Catherine Muir

To make these year-round, substitute canned pumpkin puree and add an extra cup of all-purpose flour.

Yield: 12 servings (serving size: 1 bun)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 219
  • Calories from fat: 25%
  • Fat: 6.2g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.8g
  • Carbohydrate: 36.9g
  • Fiber: 1.2g
  • Cholesterol: 16mg
  • Iron: 1.6mg
  • Sodium: 311mg
  • Calcium: 24mg

Ingredients

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

Preparation

  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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