Streusel Pumpkin Sweet Rolls

By ctozzi

Ingredients

• STREUSEL:
• 1 package (1/4 ounce) active dry yeast
• 1-1/4 cups warm 2% milk (110° to 115°)
• 1 cup solid-pack pumpkin
• 1/2 cup sugar
• 1/2 cup butter, melted
• 1 teaspoon salt
• 4-3/4 to 5-3/4 cups all-purpose flour
• 1-1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 3/4 cup cold butter, cubed
• GLAZE:
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons 2% milk

Details

Servings 24
Preparation time 65mins
Cooking time 85mins

Preparation

Step 1

In a large bowl, dissolve yeast in warm milk. Add the pumpkin, sugar, butter, salt and 4-3/4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Roll each portion into a 12-in. x 10-in. rectangle. Combine the flour, brown sugar, cinnamon and allspice; cut in butter until crumbly. Set aside 1 cup.
Sprinkle remaining streusel over dough to within 1/2 in. of edges; press down lightly. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
Cut each into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Sprinkle with reserved streusel. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Meanwhile, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over rolls. Serve warm.