Ingredients Jump to Instructions ↓

  1. 1 package (1/4 ounce) active dry yeast

  2. 1-1/4 cups warm 2% milk (110 to 115 )

  3. 1 cup solid-pack pumpkin

  4. 1/2 cup sugar

  5. 1/2 cup butter, melted

  6. 1 teaspoon salt

  7. 4-3/4 to 5-3/4 cups all-purpose flour STREUSEL:

  8. 1-1/2 cups all-purpose flour

  9. 1 cup packed brown sugar

  10. 1 teaspoon ground cinnamon

  11. 1/2 teaspoon ground allspice

  12. 3/4 cup cold butter, cubed GLAZE:

  13. 1 cup confectioners' sugar

  14. 1/2 teaspoon vanilla extract

  15. 1 to 2 tablespoons 2% milk

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback