Pumpkin-Cinnamon Streusel Buns

These are fabulous and dead easy! Wanted to make them for vacation and was pressed for time. Couldn't find cannned pumpkin and didn't want to mess with fresh, so subsituted frozen mashed squash. Put the dough recipe into the food processor and froze them. Voila! Every day on vacation we microwaved up warm pumpkin cinnamon buns. So yummy I don't think you even need the glaze but we made it the first day, covered it and kept it in the 'fridge to use each morning. RUN, don't walk, to make these rolls!

Wow...this recipe turned out better than I ever expected. The cinnamon buns were moist and tender, and the pumpkin gave them a beautiful rich color. The only change I made was to add 3 oz of light cream cheese to the icing to cut the sweetness a bit. Hard to believe this is a 'light' recipe...so good, and so easy...try it, you'll love it.

I just made these this morning for Thanksgiving breakfast and I must have done something wrong because they were very dry. I used the bread machine and canned pumpkin puree and added the extra cup of flour which I think was too much. I may try again.

Oh my gosh, these were fantastic! I used canned pumpkin plus the extra cup flour and put it in my bread machine. It was so easy this way and turned out unbelievable. My husband claimed they were better than Cinnabon and he's a huge fan of theirs. I can't believe they are light; they certainly don't taste it. I did stuff them into an 8 inch pan so next time (and there certainly will be a next time) I will put them in a larger pan so they can expand better.

I made this yesterday and it was very easy and good. It does require extra flour though. When the dough is really tacky I butter my hands and that helps. Not a lot of pumpkin flavor so I may step that up by adding more pumpkin or adding pumpkin pie spice. I also added nuts. This recipe is worth keeping

These are worth the effort. I went exactly by the recipe (except I used the canned pumpkin and the extra flour) and they turned out great! Everybody loved them!

Absolutely, positively the best!!! Will always use this recipe! Thanks so much for the yums!

Amazing! I made these for company and they were seriously fantastic. I prepared them the night before through the step that requires placing them in the greased pan. Covered them and let them rise the second time overnight in the fridge. Took them out in the morning, let them rise a little longer as they came to room temperature on the counter then baked them as directed. HEAVENLY! Everyone was impressed and I will definitely be keeping this recipe on hand.

These were so amazingly delicious. I substituted in a half cup of whole wheat flour and brown sugar instead of the granulated sugar to the inside mixture. I also added about a 1/3 to 1/2 cup cream cheese to the frosting. I almost had to make another batch because I feared my husband would eat them all before my daughter woke up!

These are great cinnamon rolls. Beats me why they're called buns, but a rose by any other name . . . I've made them many times, over the last few years, and they've always been really well received. :) This last time (Thanksgiving 2012), I used homemade puree from an Australian butter squash- terrific. I pretty much always substitute a third to half of the flour with whole wheat. And, I agree with abriola that the recipe takes more flour than indicated- it has every time I've made them and my puree has been dense, not watery, especially so this last time.

Outstanding. A new family favorite for Christmas morning. Followed the directions using canned pumpkin and the extra flour. Used my bread maker and let the dough rise in the fridge overnight. Added some extra pumpkin pie spice which was a great addition to the pumpkin flavor. Will make again and again.