Pumpkin Cinnamon Rolls

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Pumpkin Cinnamon Rolls

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BUNS:

• 1 package dry yeast (about 2 ¼ tsp)
• ¼ cup warm water (100 to 110 degrees)
• 1 ¾ cups white whole wheat flour
• 1 cup all-purpose flour
• ½ cup pumpkin puree
• ½ cup 1% low-fat milk
• ¼ cup unsalted butter, melted
• 1 Tbsp light brown sugar
• 2 tsp pumpkin pie spice
• 1 tsp salt

FILLING:

• 6 Tbsp light brown sugar
• 2 Tbsp white whole wheat flour
• 1 ½ tsp cinnamon
• 2 Tbsp chilled unsalted butter, cut into cubes
• ¼ cup chopped pecans (optional)

GLAZE:

• ¾ cup sifted confectioners’ sugar
• 1 Tbsp hot water
• ¼ tsp vanilla extract

To prepare buns, dissolve yeast in warm water in the bowl of an electric mixer; let stand 5 minutes.

In a small bowl, sift together the two flours.  Make sure you level the flour with a knife.  Add 2 cups of the flour mixture, pumpkin, milk, butter, brown sugar, pumpkin pie spice and salt into the bowl with the yeast mixture.  Beat 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 ¾ cup flour, 1 Tbsp at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top.  Cover and let rise in a warm place (85 degrees), free from drafts, for 45 minutes to an hour or until doubled in size.  Press two fingers into dough.  If an indentation remains, the dough has risen enough.

Combine brown sugar, 2 Tbsp flour and cinnamon in a small bowl.  Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.  Stir in chopped pans if using.

Punch down dough; cover and let rest for 5 minutes.  Roll the dough into 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 (i-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 a pan on a wire rack.

To prepare glaze, combine confectioners’ sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk or spoon until smooth.  Drizzle glaze over buns.  Serve warm.