Pumpkin-Cinnamon Streusel Buns

I recently found myself with some leftover canned pumpkin, so I went in search of a good recipe to use up the rest of it. That's when I came across this recipe. At a mere 219 calories per roll, I thought it was worth trying (especially when compared to the 525 calories in your traditional cinnamon roll!).



I have to say that these were good, but they definitely tasted light/low fat. The pumpkin flavor is really subtle, and no one really knew there was pumpkin in this until I told them. I was hoping that the flavor would come through more, making this the perfect fall treat.

This is one of the those cases where I feel like if you are going to go to the trouble of making homemade cinnamon rolls, you should just go for it and make these 525 calorie cinnamon rolls which are to die for. That said, if you are on a diet and start really craving cinnamon rolls, this would be a suitable alternative.

Pumpkin-Cinnamon Streusel Buns
from Cooking Light


Buns:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
2 3/4 cups all-purpose flour, divided (you need approximately 1 extra cup if using canned pumpkin)
1/2 cup Pumpkin Puree (I used canned pumpkin)
1/2 cup 1% low-fat milk
1/4 cup butter, melted
1 tablespoon granulated sugar
1 1/4 teaspoons salt
1/4 teaspoon ground nutmeg
Cooking spray
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled butter, cut into small pieces

Glaze:
3/4 cup sifted powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla extract

To prepare the buns, dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. (At this point, I left the dough in the mixing bowl and switched from my KitchenAid Mixer's flat beater to the dough hook.) Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). (I ran the mixer on speed 2 until the dough no longer stuck to the sides of the bowl and started flopping around it.)

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)

Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

Preheat oven to 375°.

Bake the rolls at 375° for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

To prepare the glaze, combine the powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.

Yield: 12 servings (serving size: 1 bun)