Pumpkin-Cinnamon Streusel Buns

I have to admit, yeast is something I've only recently starting using. I've been baking pretty seriously now for about 7 years and only in the past year have I really been using yeast.  I had a few mishaps before then that kind of scared me off.  But, brave soul that I am, I tried again and have decided that I love using it.  Sure, I've killed off my fair share of the little critters but hey, it was for a good cause.  I've learned a few things along the way as well.  Because I'm the nice person that I am I'll share.  

#1) Yeast loves sweet things too! In particular, honey.  They just love going to town in their warm water with a teaspoon or so of honey stirred in.  Not once since I've started adding honey to the water have I had a no-bloom batch.  

#2) I'm pretty sure someone (lots of someones, actually) are lying about that whole "warm water" thing with yeast.  I use hot water.  And no-joke hot water at that.  It's not boiling but it hurts to touch.  I'm sure if it was boiling the little yeasties would be none too happy, but they seem fine in my scalding kitchen sink water.  So I wouldn't worry too much about that perfect just-above-body temperature water that seems to be recommended in most books.  Just make it hot-ish.

These are an excellent cinnamon roll-type breakfast.  They're not super sweet since there's not a massive amount of filling or frosting but you don't miss it.  I think the pumpkin gives them a nice flavor and definitely helps keep them moist.  I would definitely recommend eating them warm but I wouldn't shun a room temperature one if it was offered.  

Enjoy!

Pumpkin-Cinnamon Streusel Buns

2 1/4 teaspoons dry yeast (1 package)

1/4 cup hot-ish water

2 3/4 cups flour

1/2 cup pumpkin puree

1/2 cup 1% milk

1/4 cup butter, melted

1 tablespoon sugar

1 1/4 teaspoons salt

1/4 teaspoon ground nutmeg

Filling

3 tablespoons sugar

3 tablespoons brown sugar

2 tablespoon flour

1 1/2 teaspoons cinnamon

2 tablespoons chilled butter, cubed

Glaze

3/4 cup powdered sugar

1 tablespoon water

1/4 teaspoon vanilla

For buns:

• Wake up those yeast in warm water with a teaspoon or so of honey.  Let stand for 5 minutes.
• Put 2 cups flour, pumpkin, milk, butter, sugar, salt, and nutmeg into mixer bowl with dough hook and mix until smooth.  Gradually add remaining dough, leaving about 1/4 cup.  Once incorporated remove dough to counter and hand knead in last 1/4 cup flour.  Dough will be tacky.
• Place dough in a bowl coated with cooking spray.  Cover with a damp towel and place in a warm spot (inside your oven is a great place if your kitchen isn't warm.  Just turn it on at 200 degrees for a few minutes just to get it toasty, then shut if off before putting dough in to rise).  Let rise 45 minutes.

For filling:

• Combine all ingredients with a pastry cutter or throw them in the food processor.
• Punch dough down, let rest 5 minutes.  Roll to a 12x10 inch rectangle and sprinkle with filling.  Roll up the rectangle, starting with the long edge, pressing as you go.  Pinch seams to seal.  Cut into 9 slices. Place in a 9-inch square pan (my springform is great for this) coated with cooking spray.  Cover and let rise again for 25 minutes.
• Preheat oven to 375 degrees while rising.
• Bake for 20 minutes. 

For glaze:

1. Combine all ingredients and drizzle over warm buns.

From Cooking Light