A sweet roll, or cinnamon roll (although there are more spices than just cinnamon) with pumpkin and pumpkin pie spice in the dough and filling. They’re topped with a crunchy and buttery streusel and drizzled with a sweet glaze. Perfect for fall mornings!
Ingredients
- For the dough
1 package (1/4 ounce or 7g) active dry yeast (or 2-1/4 teaspoons)
1-1/4 cups warm milk
1 cup pumpkin purée
1/2 cup granulated sugar
1/2 cup butter, melted
1 teaspoon salt
4-3/4 to 5-3/4 cups all-purpose flour
1-1/2 teaspoons pumpkin pie spice
- For the filling and streusel
1-1/2 cups all-purpose flour
1 cup packed brown sugar
1-1/2 teaspoons pumpkin pie spice
3/4 cup cold butter, cubed
- For the glaze
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk
Directions
- Make the dough
- In a large bowl, dissolve yeast in warm milk. Add the pumpkin, sugar, butter, salt, 4-3/4 cups of the flour and pumpkin pie spice. 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 to 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 down; divide in half. Roll each portion into a 12×10 inch rectangle.
- Make the filling and streusel
- 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 inch of edges; press down lightly.
- Assemble the rolls
- Roll up jelly-roll style, starting with long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in two greased 13×9-inch baking pans. Sprinkle with reserved streusel. Cover and let rise until doubled, about 30 minutes. Pre-heat oven to 375F. Bake for 20 to 25 minutes or until golden brown.
- Make the glaze
- Meanwhile, combine the confectioner’s sugar, vanilla and enough milk to achieve desired consistency; drizzle over rolls. Serve warm. Makes 2 dozen.
Notes
- Variation…omit the glaze and frost with Cream Cheese Frosting. If you do this, your streusel will be somewhat lost underneath the frosting, but for cream cheese frosting lovers, that won’t matter!
- Adapted from a recipe from Pass the Peas, who said it was from Taste of Home, but I never found it there. Another website posted the same recipe, saying she “adapted from the original” but not saying what the original was from. I added pumpkin pie spice in the dough, which I felt was lacking.