Pumpkin Streusel Rolls

Who doesn’t love pumpkin? Here it adds moisture to these crumb-topped and crumb-filled sweet rolls.

Serves: 20Prep: 35 minutesCook: 2 hoursTotal: 2 hours 35 minutesDifficulty: Medium

Serves: 20

Ingredients

  • 8 cups all-purpose flour, divided
  • 1/2 cup granulated sugar
  • 2 teaspoons lemon zest, freshly grated
  • 1 1/2 teaspoons salt
  • 1 package active dry yeast
  • 1 1/4 cups plus 1-2 Tbsp. whole milk
  • 1 cup pumpkin puree
  • 1 cup butter, divided and cut into pieces
  • 1 cup light brown sugar, firmly packed
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1 cup chopped walnuts
  • 1 cup confectioners’ sugar, sifted
  • 1/2 teaspoon vanilla
  • 2 tablespoons milk

Directions

  • For the rolls: In a large bowl. combine 2½ cups of the flour, sugar, lemon zest, salt and yeast; mix well.
  • In a small saucepan, heat the milk, pumpkin and ½ cup butter until hot (120°F to 130°F). Add the hot mixture to the flour mixture and blend at low speed until moistened; scrape bowl.
  • Stir in 3-3½ cups of additional flour until dough pulls away from the sides of the bowl.
  • On a floured surface, knead in remaining flour (plus additional if needed) until dough is smooth and elastic but not dry, about 6-10 minutes.
  • Place dough in a greased bowl, turn and loosely cover with plastic wrap. Let rise in a warm place until light and doubled in size, about 1 hour.
  • Grease a 15”x10”x1” pan.
  • For the topping/filling: In a medium bowl, combine 1½ cups flour, brown sugar, cinnamon and allspice. Cut in the remaining butter, using a fork or pastry blender, until mixture is crumbly.
  • Punch dough down several times to remove air bubbles. On a lightly floured surface, roll dough to 20”x15” rectangle.
  • Spoon 2½ cups of the topping/filling evenly over dough; sprinkle with nuts.
  • Starting with 20” side, roll up tightly; press edges to seal. Cut into 20 slices and place, cut side down in prepared pan. Cover loosely with plastic wrap and let rise in a warm place until light and doubled in size, about 45 minutes.
  • Heat oven to 350°F. Uncover dough and sprinkle with remaining topping/filling.
  • Bake for 35-45 minutes or until golden brown.
  • In a small bowl, combine confectioners' sugar, vanilla and 1-2 Tbsp. milk, adding just enough milk for the desired drizzling consistency. Whisk until smooth.
  • Drizzle over warm rolls and allow to cool slightly before enjoying.

Recipe Information

Serves: 20

Ingredients

  • 8 cups all-purpose flour, divided
  • 1/2 cup granulated sugar
  • 2 teaspoons lemon zest, freshly grated
  • 1 1/2 teaspoons salt
  • 1 package active dry yeast
  • 1 1/4 cups plus 1-2 Tbsp. whole milk
  • 1 cup pumpkin puree
  • 1 cup butter, divided and cut into pieces
  • 1 cup light brown sugar, firmly packed
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1 cup chopped walnuts
  • 1 cup confectioners’ sugar, sifted
  • 1/2 teaspoon vanilla
  • 2 tablespoons milk

Directions

  • For the rolls: In a large bowl. combine 2½ cups of the flour, sugar, lemon zest, salt and yeast; mix well.
  • In a small saucepan, heat the milk, pumpkin and ½ cup butter until hot (120°F to 130°F). Add the hot mixture to the flour mixture and blend at low speed until moistened; scrape bowl.
  • Stir in 3-3½ cups of additional flour until dough pulls away from the sides of the bowl.
  • On a floured surface, knead in remaining flour (plus additional if needed) until dough is smooth and elastic but not dry, about 6-10 minutes.
  • Place dough in a greased bowl, turn and loosely cover with plastic wrap. Let rise in a warm place until light and doubled in size, about 1 hour.
  • Grease a 15”x10”x1” pan.
  • For the topping/filling: In a medium bowl, combine 1½ cups flour, brown sugar, cinnamon and allspice. Cut in the remaining butter, using a fork or pastry blender, until mixture is crumbly.
  • Punch dough down several times to remove air bubbles. On a lightly floured surface, roll dough to 20”x15” rectangle.
  • Spoon 2½ cups of the topping/filling evenly over dough; sprinkle with nuts.
  • Starting with 20” side, roll up tightly; press edges to seal. Cut into 20 slices and place, cut side down in prepared pan. Cover loosely with plastic wrap and let rise in a warm place until light and doubled in size, about 45 minutes.
  • Heat oven to 350°F. Uncover dough and sprinkle with remaining topping/filling.
  • Bake for 35-45 minutes or until golden brown.
  • In a small bowl, combine confectioners' sugar, vanilla and 1-2 Tbsp. milk, adding just enough milk for the desired drizzling consistency. Whisk until smooth.
  • Drizzle over warm rolls and allow to cool slightly before enjoying.

Nutrition Information

Nutrition Information
Amount per serving
Calories380
Total Fat14g
Saturated Fat7g
Cholesterol25mg
Sodium190mg
Total Carbohydrate59g
Dietary Fiber3g
Sugars22g
Protein7g