STREUSEL PUMPKIN SWEET ROLLS
Prep Time: 45 minutes + rising Bake: 20 minutes
Yield: 2 dozen
1. In a large bowl, dissolve yeast in warm milk. Add the pumpkin, sugar, butter, salt and 4¾ cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface and knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down and divide in half. Roll each portion into a 12x10-in. rectangle. Combine the flour, brown sugar, cinnamon and allspice, then cut in butter until crumbly. Set aside 1 cup.
4. Sprinkle remaining streusel over dough to within ½ in. of edges and press down lightly. Roll up jelly-roll style, starting with a long side, then pinch seams to seal.
5. Cut each into 12 slices. Place cut side down in 2 greased 13x9-in. baking pans. Sprinkle with reserved streusel. Cover and let rise until doubled, about 30 minutes.
6. Bake at 375°F until golden brown, 20-25 minutes. Meanwhile, combine the confectioners’ sugar, vanilla and enough milk to achieve desired consistency, drizzle over rolls. Serve warm. 1 pkg (¼ oz.) active dry yeast
1¼ cups warm 2% milk
(110°F to 115°F)
1 cup solid-pack pumpkin
½ cup sugar
½ cup butter, melted
1 tsp salt
4¾ to 5¾ cups all-purpose flour
STREUSEL
1½ cups all-purpose flour
1 cup packed brown sugar 1 tsp ground cinnamon
½ tsp ground allspice
¾ cup cold butter, cubed
GLAZE
1 cup confectioners’ sugar
½ tsp vanilla extract
1 to 2 tbsp 2% milk
NUTRITIONAL INFORMATION Amount Per Serving (1 each): 285 calories, 10 g fat, 26 mg cholesterol, 176 mg sodium, 45 g carbohydrate, 19 g sugars, 1 g fibre, 4 g protein.