Cinnamon Streusel PUMPKIN Rolls

PUMPKIN Rolls
5-6 Cups Flour
4 Tablespoons Powdered milk
1/2 Cup sugar
2 Teaspoons grated orange peel
1 1/2 Teaspoon salt
1 Tablespoon yeast
1 1/4 Cup water
1 Cup fresh or canned PUMPKIN
1/2 Cup butter

Streusel Topping
1 1/2 Cups Flour
1 Cup firmly packed brown sugar
1 Teaspoon cinnamon
1/2 Teaspoon nutmeg
1/4 Teaspoon cinnamon
3/4 Cup butter
1/2 Cup chopped walnuts or pecans (optional)

Glaze
2 Cups powdered sugar
2 Tablespoons butter, melted
1 Teaspoon vanilla
2-3 Tablespoons milk

In a large bowl, combine 1-1/2 Cups flour, sugar, powdered milk, orange peel, salt and yeast. Mix well.
In a small saucepan over medium heat stir together water, butter and pumpkin until hot.




Add to the flour mixture and beat on low speed just until moistened. Stir down sides. Beat on medium speed an additional 3 minutes. Stir in the remaining flour 1 cup at a time by hand.



When it gets to stiff to stir, turn out on floured surface and knead in remaining flour. The dough should not be sticky. Continue to knead until smooth and elastic about 7 to 10 minutes.

Place the dough in a greased bowl and cover loosely. Let rise in warm area until double, about 1 to 1-1/2 hours.

In the meantime mix together the streusel topping by combining all of the dry ingredients in a medium bowl. With a pastry blender, or your hands (my preferred method) cut in the butter and mix until crumbly.

When the dough has doubled punch it down and let rest for a few minutes. Be sure to remove all air bubbles.

On a lightly floured surface, roll the dough to 18" x 14" rectangle.

Sprinkle the streusel mixture over the dough reserving some to sprinkle on top. If you are using nuts, sprinkle them over the streusel now.

Starting with the length of the dough, roll up tightly. Press the edges to seal together

Cut with thread into a dozen 1-1/2 inch pieces.

Place in a greased pan. Cover loosely and let rise in a warm place until doubled in size, about 45-60 minutes.

We are almost there.

Heat the oven to 350 degrees. Uncover the dough and sprinkle with the remaining streusel topping.

Bake for 25-35 minutes or until golden brown. While they are baking, mix together your glaze by combining all of the ingredients into a small bowl and stirring well.

Let them sit for 10-15 minutes before drizzling with glaze.

These are worth the effort and the wait.

*I doubled my recipe and baked them in three 13" x 9" pans glass pans.

** You can prepare the rolls the night before and complete all of the steps except for the baking. Once you have cut them and put them in the pan, cover and set in the refrigerator. They will rise slightly overnight. Plan on letting them sit out at room temperature for about 45 minutes in the morning until they have doubled their original size. Continue with the baking instructions. What a wonderful way to spoil your family with fresh rolls out of the oven on a Halloween morning.