October 27, 2010

"Pumpkin"-Cinnamon Streusel Buns

This seemed like a suitable recipe for more of my butternut squash. I can't vouch for the flavor of these rolls as they're currently sitting in my freezer waiting for a lazy weekend ... like that will ever happen! I also can't guarantee I'll update this once I bake and devour the rolls, but they look delicious unbaked.

Note-I baked the cinnamon buns. They are delicious.

"Pumpkin"-Cinnamon Streusel Buns
2 1/4 tsp. yeast
1/4 cup warm water
2 3/4 cup flour, divided
1/2 cup butternut squash puree
1/2 cup milk
1/4 cup butter, melted
1 Tbsp. sugar
1 1/4 tsp. salt
1/4 tsp. nutmeg
3 Tbsp. sugar
3 Tbsp. brown sugar
1 1/2 tsp. cinnamon
2 Tbsp. chilled butter, cut into small pieces

3/4 cup sifted powdered sugar
1 Tbsp. hot water
1/4 tsp. vanilla extract

Dissolve yeast in warm water, and let stand 5 minutes. Add 2 cups flour, squash, milk, butter, sugar, salt and nutmeg to the yeast mixture. Beat on medium speed until smooth. Turn dough onto a floured surface, and knead until smooth and elastic (about 10 minutes) adding flour as needed to prevent dough from sticking to hands.

Place dough in large greased bowl. Cover, and let rise until doubled, about 45 minutes. Punch down dough, and let rest 5 minutes. Combine 3 Tbsp. each of white and brown sugar with cinnamon and butter using a pastry blender or two knives.

Roll dough into a 12 x 10-inch long rectangle on a flour surface. Sprinkle with sugar mixture evenly. Roll up dough tightly, jelly-roll style, beginning at the long edge. Cut roll into 12 1-inch slices using a sharp knife. Place slices in a greased 9-inch baking pan. (Note: This is the point to freeze rolls for later baking if so desired.) Cover, and let rise 25 minutes or until doubled in size.

Preheat oven to 375ºF. (If dough is frozen, let thaw overnight in fridge and let stand at room temperature prior to baking until dough doubles.) Bake rolls for 20 minutes or until golden brown. Cool 15 minutes in pan on a wire rack. Prepare glaze by combining the glaze ingredients with a whisk until smooth. Drizzle glaze on buns, and serve warm. Makes 12 rolls.

No comments: