Pumpkin-Cinnamon Streusel Rolls
These cinnamon roll-like treats create a type of caramelized glaze both on top and on bottom with a sweet crunch in the middle of every bite. When combined with the great flavor of a pumpkin streusel pie I think this will quickly replace the classic cinnamon rolls so often loved. Want to serve this up on your Holiday morning? Simply coat the top of each roll that has been placed in the muffin cups with nonstick cooking spray, loosely cover with film wrap and refrigerate overnight. In the morning, crank the oven and bake!
For 6 people
- 1/2 cup warm milk
- 3 tablespoons molasses
- 1/4 cup sugar(see NOTE)
- 1 (.25-ounce)pkg. dry yeast
- 3/4 cup canned pure pumpkin
- 4 tablespoons butter or margarine, melted
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 cups flour
- Nonstick cooking spray
- 3/4 cup brown sugar
- 1/4 cup flour
- 2 teaspoons cinnamon
- 2 -2 1/2 tablespoons butter or margarine, melted
- 1/4 cup your favorite maple syrup
- Glaze:(For thinner glaze, add additional milk)
- 2 cups powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla
Pumpkin-Cinnamon Streusel Rolls Directions
- Add milk, molasses and sugar to a large mixing bowl, whisking until well combined. Sprinkle yeast over the top and let sit for 10 minutes, or until frothing. Add pumpkin, butter, salt, cinnamon and nutmeg, beating until smooth. Add flour all at once and continue beating, on low speed, until all the flour has been incorporated. (Unlike regular bread dough, this dough will not leave the sides of the bowl, it should be very soft).
- Cover and let sit on the counter in a warm spot of your kitchen until about double in bulk.
- Liberally grease a 6-cup muffin tin with nonstick cooking spray. You can also use a mini muffin pan as well, just cut each roll half the thickness as described below.
- In a bowl, combine streusel ingredients(except maple syrup) and mix with a fork until even in color and texture.
- Liberally flour a work surface and empty out bowl of dough. Knead dough, bringing up the sides and folding it into itself for about 2 minutes, until it is no longer sticky. Add more flour as you knead and use a dough knife if needed as well.
- Roll out dough to about 16-inches in length to 10-inches wide. Spread maple syrup to within an inch of all sides. Sprinkle streusel evenly over the top, to within an inch of the sides. Start rolling tightly from the long end in front of you, ending with the seam-side down. Cut into 6 equal-sized slices and place each into greased cups of muffin tin.
- Set aside to rise once again to about 50% larger in volume. Preheat oven to 350-degrees F and bake rolls for 25 minutes, or until when pressed toward the center, it bounces back and the top is crisp.
- While rolls are baking, prepare glaze by mixing powdered sugar, milk and vanilla together until smooth; set aside.
- Remove from oven to cool slightly before running a knife around the edges to loosen. Lift each out to glaze while hot and serve.
- NOTE: If you don't have molasses, simply substitute 2/3 cup brown sugar, lightly packed.