Pumpkin Cinnamon Rolls

They sound very delicious and I had fun making them. They turned out ok overall but I'm still not sure if I would every make them again. They didn't have enough of a pumpkin flavor for me. I made them the day before and put them in the fridge. I had trouble with the original recipe and I've tried to reflect the changes below. The changes were made because the dough just never turned out like I wanted it to.

Ingredients

1 package dry yeast
1/4 cup warm water
4 cups flour, divided
3/4 cup pumpkin puree
1/2 cup 1% milk
1/4 cup butter, melted
1 tbsp. granulated sugar
1 1/4 tsp. salt
1/4 tsp. nutmeg


Streusel
5 tbsp. granulated sugar
5 tbsp. brown sugar
3 tbsp. flour
2 1/2 tsp. cinnamon
3 tbsp. chilled butter, cut into small pieces


Glaze
3/4 cup powdered sugar
2 tbsp. milk
1/2 tsp. vanilla

Directions
Dissolve yeast in warm water in a large bowl; let stand for 5 minutes. In the bowl, add 3 cups flour, pumpkin, milk, butter, sugar, salt and nutmeg. Beat with a mixer at medium speed until smooth.

I switched the mixer to the dough hook. It’s hard to tell if the dough is still too sticky in a mixer, so I added about 1 cup flour a little at a time and mixed with the hook on medium speed. Then I turned it onto a floured surface and kneaded for 3-4 more minutes incorporating a little bit more flour as necessary. Knead until the dough is smooth and elastic, adding flour, a little at a time, until it is tacky but not sticky.

Place the dough inside a large bowl that has been sprayed lightly with cooking spray or oil. Roll the dough around to lightly coat it in oil. Cover the bowl with plastic wrap and let rise in a warm, draft free, place* (85 degrees) for 45 minutes or until doubled in size. You’ll know it’s risen enough if you press two fingers into the dough and an indentation remains.

*Note: I don’t have a place that warm in my house, so I turn on the oven for 30 seconds to a minute and immediately turn it off. Then I place the bowl in the warm oven and close the door.

Punch dough down; cover and let rest for 5 minutes. Meanwhile, in a small bowl combine granulated sugar, brown sugar, flour, and cinnamon. Cut in butter with a pastry cutter.

On a floured surface, roll the dough into a 12×10 inch rectangle. Sprinkle with brown sugar mixture. Starting with a long edge, roll up tightly, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut the 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.

*Note: After the second rise you could put the rolls in your fridge overnight. In the morning, take them out and let sit an hour to come back to room temperature.

Preheat oven to 375 degrees (F). Bake for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

In a small bowl, stir the powdered sugar, milk, and vanilla until smooth. Drizzle glaze over buns.

Serve warm. Store in an air tight container.

Original idea and recipe came from http://backtothecuttingboard.com/breakfast/pumpkin-cinnamon-streusal-buns/