I'm all about Cooking Light recipes all the time. Hopefully you will find something that peaks your interest and inspires you to use Cooking Light everyday!

Thursday, December 2, 2010

Pumpkin-Cinnamon Streusel Buns

What the?????? Where are the pumpkin cinnamon buns?!?!?!?! Unfortunately, they went so fast that I didn't have an opportunity to take a picture of them. So you get a nice picture of my Christmas kitties instead (an elf and a very disgruntled Mrs. Claus).

I can tell you that they were gooey and delicious.  The pumpkin gave them a bit of a yellow-y color but it wasn't off putting.  To be honest, I didn't taste a lot of pumpkin, but let's face it, any kind of cinnamon bun coated in glaze is going to be delicious.  Next time (and there will be a next time), I will probably throw a little pumpkin pie spice into the dough to make it more pumpkin-y.  This was my first time making cinnamon buns and I must say it was pretty easy. You have to make sure to roll the dough tightly; if you don't then then when you slice it into rolls the middle will spill out.

As the recipe suggests, I used canned pumpkin and added the extra cup of flour. Instead of mixing by hand and kneading, I let the dough hook on my kitchen aid mixer do this all for me. :)

OH! I also made these the night before and baked them in the morning (well, I should say the hubs baked and glazed them while I was at the gym).  They turned out fine. I gave them about 30 minutes to sit on the counter top to warm to room temperature.

As of today's post, 17 people gave it an average rating of 5 out of 5!

Recipe by Cooking Light, October 2001

To make these year-round, substitute canned pumpkin puree and add an extra cup of all-purpose flour.
Yield: 12 servings (serving size: 1 bun)


  • 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
  • 1/2  cup  Pumpkin Puree
  • 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. 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).
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.

Nutritional Information

Calories: 219 (25% from fat)
Fat: 6.2g (sat 3.7g,mono 1.8g,poly 0.3g)
Protein: 3.8g
Carbohydrate: 36.9g
Fiber: 1.2g
Cholesterol: 16mg
Iron: 1.6mg
Sodium: 311mg
Calcium: 24mg

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