Pumpkin Cinnamon Streusel Buns Recipes

CINNAMON STREUSEL BUNS

Steps:

• For dough:
• Stir 1/2 cup lukewarm water and yeast in large bowl to blend. Whisk in lukewarm milk, melted butter, sugar and salt, then eggs. Add enough flour, 1/2 cup at a time, to form smooth but very sticky dough, stirring vigorously with wood spoon. Butter large bowl. Transfer dough to bowl; turn to coat with butter. Cover bowl with plastic wrap. Refrigerate overnight (do not punch down dough).
• For streusel:
• Mix brown sugar, pecans and cinnamon in 4-cup measuring cup. Stir in melted butter; set aside.
• Butter 15x10x2-inch glass baking dish. Set aside 2 cups streusel; cover bottom of dish with remaining streusel. Turn dough out onto generously floured surface, scraping bowl with rubber spatula if dough sticks (do not punch down dough). Sprinkle dough lightly with flour. Roll out dough to 14-inch square. Sprinkle reserved 2 cups streusel over dough, leaving 3/4-inch plain border on all sides. Roll up jelly-roll style, enclosing streusel completely. Cut rolled dough crosswise in half, then cut each half crosswise into 7 rounds, each about 1 inch thick. Place rounds cut side down and evenly spaced atop streusel in dish (rounds will not cover streusel completely).
• Cover dish loosely with plastic wrap. Let dough rise in warm draft-free area until rounds are puffed and almost touching, about 45 minutes.
• Meanwhile, position rack in center of oven and preheat to 400°F. Bake buns 10 minutes. Reduce oven temperature to 375°F. Continue to bake buns until golden brown, about 20 minutes longer.
• Immediately place large baking sheet atop dish with buns. Invert buns onto baking sheet. Cool at least 30 minutes. Serve warm or at room temperature.

PUMPKIN MUFFINS WITH CINNAMON STREUSEL TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 muffin cups.
• Beat 3/4 cup brown sugar, white sugar, and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy. Add eggs; beat until incorporated. Beat in pumpkin puree and water.
• Mix 1 3/4 cup flour, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg in a separate bowl. Stir flour mixture into pumpkin mixture. Spoon batter into the prepared muffin cups.
• Combine 1/3 cup brown sugar, 1 tablespoon flour, 1 tablespoon butter, and 1/4 teaspoon cinnamon in a bowl using two forks until mixture is crumbly. Sprinkle streusel onto each muffin.
• Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes.

PRETTY PUMPKIN CINNAMON BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Roll each portion into a 12x8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in 2 greased 13x9-in. baking pans. Cover and let rise until doubled, about 30 minutes., Bake at 350° until golden brown, 22-28 minutes. In a small bowl, combine the water, butter and cinnamon. Add confectioners' sugar and vanilla; beat until smooth. Spread over buns. Serve warm.

CINNAMON-PUMPKIN STREUSEL BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick cooking spray, paying attention to crevices.
• Whisk flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt for cake together in a medium bowl.
• Beat sugar, oil, and vanilla bean paste together in a separate mixing bowl for 2 minutes. Add eggs, one at a time, beating well after each addition. Alternate adding pumpkin and flour mixture to the sugar mixture. Set cake batter aside.
• Combine flour, all of the brown sugar, melted butter, cinnamon, and salt for streusel in a bowl. Sprinkle half of the streusel on the interior of the prepared Bundt® pan, lightly pressing streusel against the sides of the pan. Pour 1/3 of the cake batter into the pan and sprinkle some streusel onto the batter; repeat two more times.
• Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.

PUMPKIN-CINNAMON STREUSEL BUNS

Steps:

• To 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.

STREUSEL PUMPKIN SWEET ROLLS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the pumpkin, sugar, butter, salt and 4-3/4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Roll each portion into a 12x10-in. rectangle. Combine the flour, brown sugar, cinnamon and allspice; cut in butter until crumbly. Set aside 1 cup. , Sprinkle remaining streusel over dough to within 1/2 in. of edges; press down lightly. Roll up jelly-roll style, starting with a long side; pinch seams to seal. , Cut each into 12 slices. Place cut side down in 2 greased 13x9-in. baking pans. Sprinkle with reserved streusel. Cover and let rise until doubled, about 30 minutes. , Bake at 375° until golden brown, 20-25 minutes. Meanwhile, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over rolls. Serve warm.

PUMPKIN AND BROWN BUTTER STREUSEL STICKY BUNS

Steps:

• In 1-quart saucepan, melt 1/2 cup butter over medium heat. Stir constantly until butter turns a caramel brown color. Immediately remove from heat. Pour butter through strainer into a cup to remove blackened bits. Place cup in freezer to solidify butter.
• When butter is solid, place it in medium bowl with remaining Streusel ingredients. Cut butter into mixture until crumbly; set aside.
• Heat oven to 375°F. Lightly grease or spray 13x9-inch pan. In small bowl, mix maple syrup and 2 tablespoons melted butter; pour evenly in bottom of pan. Sprinkle with remaining glaze ingredients.
• In large bowl, stir Bun ingredients until dough forms. Place dough on surface lightly sprinkled with Bisquick mix. Knead to smooth dough, about 10 turns. Roll out dough to 15x9-inch rectangle. Sprinkle dough with streusel. Roll up dough tightly from one long side; pinch seam to seal. Use sharp knife to cut dough into 12 equal slices. Place cut side down in pan; sprinkle with any extra streusel that falls out.
• Bake 23 to 25 minutes or until golden brown. Immediately turn pan upside down, releasing buns onto serving plate; spoon any extra glaze that sticks to pan over buns. Serve warm.