Recipe for pumpkin-streusel buns

Credit: Karoline Boehm Goodnick for The Boston Globe

Makes 12

A pumpkin variation of German schnecken, these cinnamon buns are made with a yeast dough that is rolled out and wrapped around butter, cinnamon, and sugar. As the buns bake, a crumbly streusel melts into a brown sugar-walnut filling. While they are still warm, drizzle confectioners’ sugar icing on top. The streusel can be prepared ahead and refrigerated; the
icing must be made right before using.

STREUSEL

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cup light brown sugar
¼ cup granulated sugar
3 tablespoons flour
2 teaspoons ground cinnamon
¼ cup (4 tablespoons) cold unsalted butter, cut up
cup chopped walnuts

1. In a bowl, combine the brown and granulated sugars, flour, and cinnamon.

2. With your fingers or 2 blunt knives, cut the butter into the mixture until it resembles crumbs. Add the walnuts and toss well; set aside.

DOUGH

¼ cup warm water
1 package (2¼ teaspoons) dried yeast
cups flour
2 tablespoons granulated sugar
teaspoons salt
¼ cup (4 tablespoons) unsalted
butter, melted
½ cup canned pumpkin puree
½ cup milk
Flour (for sprinkling)
Vegetable oil (for the bowl)
Butter (for the pan)

1. In a mixer fitted with a dough hook, or in a bowl, pour in the water. Sprinkle the yeast over the top and let stand 5 minutes.

2. Add 1 cup of the flour with the sugar, salt, butter, pumpkin, and milk. Beat at medium speed or with a wooden spoon until blended. Gradually add the remaining flour and beat until the mixture forms a soft dough.

3. Turn the dough out onto a lightly floured counter; knead until it is smooth and elastic.

4. Lightly coat a large bowl with oil. Place the dough in the bowl and turn it over so it is coated all over. Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour or until doubled in bulk.

5. Butter a 9-inch square baking pan. Punch down the dough, place it on a lightly floured counter and knead a few times. With a floured rolling pin, roll the dough to a 12-by-15-inch rectangle. Sprinkle the streusel over the dough.

6. Starting at one long end, roll the dough jelly-roll style into a log. Pinch the seam to seal it; leave the ends open. Cut the log into 12 pieces. Arrange the pieces, cut sides up, in the pan.

7. Cover and set aside in a warm place for 40 minutes or until the spirals fill the pan and double in size.

8. Set the oven at 375 degrees. Bake the buns 20 minutes or until the tops are golden brown. Remove from the oven, set the pan on a rack, and cool 15 minutes.

ICING

¾ cup confectioners’ sugar
¼ teaspoon vanilla extract
1 tablespoon hot tap water

1. In a bowl, sift the sugar. Stir in the vanilla and water until the mixture is smooth.

2. Remove the buns from the pan and drizzle with icing. Serve warm.  Jean Kressy

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