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.

Streusel Pumpkin Sweet Rolls

Streusel Pumpkin Sweet Rolls

Yield: 1 dozen

Pumpkin Sweet Rolls with streusel


  • 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
  • Streusel:
  • 3/4 cup flour
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 6 Tbsp butter, cold and cubed
  • Glaze:
  • 1 cup powdered sugar
  • 1/2 tsp vanilla
  • 1 – 2 Tbsp milk


  1. 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.
  2. 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.
  3. Shortly before the dough is ready, combine flour, brown sugar, cinnamon, and allspice; cut in butter until crumbly. Set aside 1 cup.
  4. 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.
  5. 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.

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Source: Taste of Home Fall Baking 2011