Pumpkin-Cinnamon Streusel Buns

By Bostoncook

Ingredients

• 1 package dry yeast (about 2 1/4 teaspoons)
• 1/4 cup warm water (100° to 110°)
• 3 3/4 cups all-purpose flour, divided
• 1/2 cup canned pumpkin
• 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
• 2 ounces neufchatel, softened
• 1 teaspoon vanilla
• 1 cup powdered sugar
• 2 teaspoons skim milk

Details

Servings 12

Preparation

Step 1

1. Dissolve yeast in water; let stand 5 mins.

2. Add 3 cups flour and pumpkin puree-nutmeg to yeast; beat with a mixer until smooth. Turn out onto a floured surface. Knead until smooth and elastic (about 10 mins); add enough remaining flour, 1 tb at a time, to prevent dough from sticking (will feel tacky). Place in bowl coated with cooking spray, turning to coat. Cover and let rise 45 mins or until doubled (Press 2 fingers into the dough. If an indentation remains, dough has risen enough).

3. Combine sugars-cinnamon. Cut in butter until mixture resembles coarse meal.

4. Punch dough down; cover and let rest 5 mins. Roll into a 12x10" rectangle on a floured surface. Sprinkle with sugar mixture. Roll up tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut into 12 (1") slices, place in a sprayed 9x13" pan.

5. Cover and let rise 25 mins or until doubled.

6. Heat oven to 375.

7. Bake 20 mins or until golden. Cool for 15 mins in pan on a wire rack. Combine neufchatel-milk. Spread over rolls while still warm.

dough can also be made in the bread machine.

I thought these were great! Although didn't taste like traditional cinnamon rolls. David wasn't wowed by them. Easy, although took some time. Made in Abigail.