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)
- 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
- 3/4 cup sifted powdered sugar
- 1 tablespoon hot water
- 1/4 teaspoon vanilla extract
PreparationTo 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.
- 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