Ingredients for Pumpkin Cinnamon Streusel Buns
- Dry Yeast
- 1 cup warm water (105°F-115°F)
- All Purpose Flour
- Pumpkin Puree
- Skim Milk
- 1/4 cup (1/2 stick) cold unsalted butter
- Sugar
- Salt
- Ground Nutmeg
- Cooking Spray
- 1/4 cup packed light brown sugar + 2 tablespoons packed light brown sugar
- Ground Cinnamon
- 1 cup powdered sugar
- Hot Water
- 1 teaspoon vanilla extract
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How to Make Pumpkin Cinnamon Streusel Buns
- Activate yeast: In a large bowl, dissolve 2 1/4 teaspoons active dry yeast in 1 cup warm water (105°F-115°F). Let stand for 5 minutes until foamy.
- Combine wet ingredients: Add 1 (15 ounce) can pumpkin puree, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1/4 cup vegetable oil, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1 teaspoon ground ginger to the yeast mixture.
- Add dry ingredients gradually: Gradually add 2 cups all-purpose flour, mixing on medium speed with an electric mixer until smooth.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead until smooth and elastic, adding the remaining 3/4 cup flour, 1 tablespoon at a time, as needed to prevent sticking.
- First rise: Place the dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place, free from drafts, for 45 minutes, or until doubled in size.
- Prepare the streusel topping: In a medium bowl, combine 3 tablespoons granulated sugar, 2 tablespoons packed light brown sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, and 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Second rise: Punch down the dough. Cover and let rest for 5 minutes. On a lightly floured surface, roll the dough into a 12 x 10-inch rectangle.
- Assemble the buns: Sprinkle the streusel topping evenly over the dough. Roll up the rectangle tightly, starting with a long side, pressing firmly to seal. Pinch the seam and ends to secure.
- Cut and bake: Cut the roll into 12 (1-inch) slices. Place the slices in a 9x9-inch baking pan coated with cooking spray. Cover and let rise for 25 minutes, or until doubled in size.
- Bake: Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown.
- Cool and glaze: Let cool in the pan on a wire rack for 15 minutes.
- Make the glaze: Whisk together 1 cup powdered sugar, 1 tablespoon milk or water, and 1 teaspoon vanilla extract in a small bowl until smooth. Drizzle over the cooled buns.
- Serve: Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
60g
Fat
18g
Carbs
13g
