Pumpkin Cinnamon Streusel Rolls

I had leftover pumpkin from when I made my pumpkin cream cheese muffins and I knew i had to use it up so it didn't go bad, but I hadn't been inspired by anything, and I didn't want to make muffins again. So I started peeking around online and found an amazing idea. Pumpkin cinnamon rolls! What could be better?! So here's the recipe I found and I hope you enjoy!

Pumpkin Cinnamon Streusel Rolls
(find original recipe here.)

1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water
2 3/4 cup all-purpose flour, divided
1/2 cup canned pumpkin puree
1/2 cup milk
1/4 cup butter, melted
1 T granulated sugar
1 1/4 tsp. salt
1/4 tsp. nutmeg
Cooking Spray
3 T granulated sugar
3 T brown sugar
2 T flour
1 1/2 tsp. cinnamon
2 T chilled butter, cut into small pieces

Glaze:
3/4 cup powered sugar
1 T hot water
1/4 tsp. vanilla extract

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.

These cinnamon rolls came out great! They were quite easy to make. The longest process was letting the dough rise and then letting the rolls proof once in the pan, but besides that, I felt they were super simple to make. These don't have much of a pumpkin flavor as I expected but there is only 1/2 a cup of pumpkin in them, but they have a nice spice and flavor to them. The pumpkin gives these a lovely orangey color. They are really moist and the cinnamon sugar filling is really delicious. I think these are totally worth the effort and they are really, really good!!! Perfect for a nice fall morning, to go with your cup of coffee or tea.

Fresh out of the oven, waiting for the glaze

Eat, Drink and Be Merry!

-BellaRosa

Pumpkin Cream Cheese Streusel Muffins

Its that time...time for my famous pumpkin muffins!!! I changed it up a bit this year and put together a mish-mosh of 2 different recipes that I have come across and my own little twist. These muffins are packed with everything fall! They are moist, flavorful and just make you feel happy when you eat them.

Minis ready to be devoured

Pumpkin Cream Cheese Streusel Muffins
Makes 12 regular muffins (original says 24 I got 12) or 48 mini-muffins

1 3/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tablespoon cinnamon
1 tsp. nutmeg
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
1/3 cup water
1 cup canned pumpkin
2 eggs
1 tsp. vanilla extract

Filling:
1 8-ounce package cream cheese (I used 1/3 fat free)
3 tablespoons brown sugar
1/4 tsp. cinnamon
1/2 tsp. vanilla extract

Streusel:
1/3 cup brown sugar
2 tablespoons flour
1/8 tsp. cinnamon
1 1/2 tablespoons cold butter, cut into small pieces


Preheat oven to 350 degrees. Line or grease your muffin tin and set aside.

1. In a medium bowl whisk together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.

2. In a large bowl whisk together the brown sugar, granulated sugar, oil, water, pumpkin, eggs and vanilla. Whisk until combined and smooth.

3. Slowly stir in flour mixture to wet ingredients. Mix until just combined.

For the filling:

Beat the cream cheese until softened. Beat in the brown sugar, cinnamon and vanilla until all ingredients are incorporated. Set aside.

For the streusel topping:

In a bowl combine the brown sugar, cinnamon and flour. With your hands mix in the butter until the mixture resembles coarse crumbs.

4. Fill muffins tins about 1/3 of the way full with the pumpkin batter. Add a good dollop of cream cheese to the center of each one. Fill the tins about 3/4 full and top with streusel topping.

5. Bake at 350 degrees for 15-18 minutes for regular muffins and 10 minutes for minis, or until a toothpick inserted comes out clean. Place muffins tins on wire racks for cooling. Remove from tins and enjoy!

(Took bits and pieces from Two Peas and Their Pod and the streusel from GroupRecipes)


These...are...amazing. They are so good!! I am so glad I tinkered around with a few different recipes to make something so good and truly delicious! I sort of just went by what I had I hand and what I could do with what I had. I am really glad I found how to bake the cream cheese right into the muffins, cause I used to pipe them into the bottoms and it was a pain and I felt like you never got quite enough.

And not only is the cream cheese amazing but that slightly crunchy and sweet brown sugar topping is awesome. I think it makes the whole muffin! And the muffins itself, when you don't get a bite of cream cheese is delicious and moist. Very flavorful and light.


These muffins are a winner!! You must make these for a fall gathering or for your neighbor or someone you love, or just for yourself. They are that good!

Eat, Drink and Be Merry ~Happy Autumn~

-BellaRosa