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Streusel Pumpkin Sweet Rolls Recipe

Streusel Pumpkin Sweet Rolls Recipe photo by Taste of Home

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My sons love anything that tastes like pumpkin-including these yummy rolls. I can't think of an easier way to get vitamin A into them! —Julie Fehr, Martensville, Saskatchewan

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Streusel Pumpkin Sweet Rolls Recipe

Prep: 45 min. + rising Bake: 20 min.

Yield: 24 Servings

45 20 65

Ingredients

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm 2% milk (110° to 115°)
1 cup solid-pack pumpkin
1/2 cup sugar
1/2 cup butter, melted
1 teaspoon salt
4-3/4 to 5-3/4 cups all-purpose flour
STREUSEL:
1-1/2 cups all-purpose flour
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup cold butter, cubed
GLAZE:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons 2% milk

Directions

In a large bowl, dissolve yeast in warm milk. Add the pumpkin, sugar, butter, salt and 4-3/4 cups 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 top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Roll each portion into a 12-in. x 10-in. rectangle. 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 in. of edges; press down lightly. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
Cut each into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Sprinkle with reserved streusel. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Meanwhile, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over rolls. Serve warm. Yield: 2 dozen.

Nutritional Facts 1 roll equals 285 calories, 10 g fat (6 g saturated fat), 26 mg cholesterol, 176 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Streusel Pumpkin Sweet Rolls in Country Woman December/January 2009, p23

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Streusel Pumpkin Sweet Rolls

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Reviewed on Nov. 13, 2012 by Nana Tami

I haven't actually made this yet, but would like to know the answer to the question listed earlier - Is it possible to make these the night before and refrigerate until morning and then let the roles rise?

I'd love to make them for breakfast on Thanksgiving morning, but have so much to do that day before lunch that was hoping I could do part of it the night before. Thanks. They sound delicious!! Can't wait to try.

Reviewed on Nov. 27, 2011 by sewmom8

Very good! I followed the directions exactly and they were delicious.

Reviewed on Nov. 26, 2011 by amycello

I was hoping there would be a pumpkin flavor to this recipe, but, unfortunately, I was greatly disappointed. I enjoyed the dough better than the final product.

Reviewed on Oct. 22, 2011 by emelin

With it being fall, I was wanting to make something using pumpkin, and after reviewing many pumpkin recipes decided on this one. Unfortunately I was disappointed by the lack of pumpkin flavor in the final product.

Reviewed on Oct. 21, 2011 by brookehally

<p>Is it possible to make these the night before and refrigerate until morning and then let the roles rise?</p>

Reviewed on Oct. 19, 2011 by elshtobito

Takes quite a bit of time to make but the results are totally worth it. Delicious!

Reviewed on Nov. 14, 2010 by danielleylee

Awesome! So soft and delicious! Not too sweet! Perfect for a fall morning! The recipe works well cut in half too. Did take 30 minutes to bake.

Reviewed on Oct. 26, 2010 by Danipooh02

I made these and can't seem to make enough! They are now everyone's favorites! I highly recommend these. I did add some ginger and cloves because I felt the spices complimented these. Don't hesitate to make these!!!! :-)

Reviewed on Oct. 05, 2010 by krystalp

fantabulous!!

Reviewed on Nov. 05, 2009 by zucchinilady

this is one of the best breakfast rolls I've made, I love anything with pumpkin, so could not wait to try these - so moist - I did add chopped pecans to the topping - planto make these to give as gifts at Christmas time to our dear neighbors! a real keeper!!

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