Sometimes I feel I should specialize in bread dough. Cookies crumble. Layer cakes fall over. Brownies become overbaked. But bread dough? No problem. I already made Apple Cider Cinnamon Rolls, Baker’s Dozen Yeast Rolls, and now these sweet rolls. Perfect for breakfast or dessert (or both!)
I cut the original recipe in half because it would’ve made two dozen rolls. As much as I love sweets, two dozen is way too many, even when visiting family for the holiday. Overall, I enjoyed these rolls and would make them again. Next time, I would add either walnuts or pecans to the streusel for a bit of a crunch and thicken the glaze with a little more sugar. I may even try using maple syrup instead of the milk.
Perfect for when you are tired of pie but have pumpkin leftover.
- 1 1/2 tsp active dry yeast
- 5 oz warm milk (110 – 115 degrees)
- 1/2 cup pumpkin
- 1/4 cup sugar
- 1/4 cup butter, melted
- 1/2 tsp salt
- 2 1/4 cups – 3 1/4 cup flour
- 3/4 cup flour
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 6 Tbsp butter, cold and cubed
- 1 cup powdered sugar
- 1/2 tsp vanilla
- 1 – 2 Tbsp milk
- In a large bowl, dissolve yeast in warm milk. Add pumpkin, sugar, butter, salt, and 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 the top. Cover with a towel and let rise in a warm place until doubled, about 1 hour.
- Shortly before the dough is ready, combine flour, brown sugar, cinnamon, and allspice; cut in butter until crumbly. Set aside 1 cup.
- Punch dough down. Roll it out into 12 x 10 inch rectangle. Sprinkle remaining streusel on top. Roll up jelly-roll style, pinching seams to seal. Cut into 12 slices and place cut-side down into a greased 13 x 9 pan. Sprinkle with reserved streusel. Cover and let rise until doubled, about 30 minutes.
- Bake at 375F for 20-25 minutes or until golden brown. After taking them out of the oven, combine powdered sugar, vanilla, and milk for the glaze. Drizzle over the rolls and serve warm.
Source: Taste of Home Fall Baking 2011