Pumpkin Sticky Buns

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I’ve had a pumpkin streusel sweet roll recipe for while which I like because they are moist, it makes a lot and they are good keepers. As I contemplated how to use up the rest of the pumpkin a little voice inside my head started speaking.

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This little voice first piped up when I read the Milk Bar cookbook. If you read that post you know that means trouble. The little voice said, “So you’re making these because you like pumpkin but they don’t taste that much like pumpkin? weeee-iiiirrrrdddd.” So I took measures and after the pumpkin butter, the cream cheese and the streusel the little voice went quiet. Just to be sure I topped things off with dulce de leche, lightly salted.

These rolls could be the result of a cinnamon roll honeymooning in Cabo with a pumpkin cream roll – such is the fantasy life of a baker! Start out with a large can of pumpkin puree (29 oz.).

Pumpkin Sticky Buns Recipe, Makes about 22 large rolls

1 batch of cinnamon roll dough, reducing the liquid by 1/2 cup and adding 1 c. pumpkin puree to the hot liquid

1 batch of 1-2-3-4 streusel

1 batch of pumpkin butter (recipe follows)

1 batch of dulce cheesecake filling (recipe follows), if desired

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So as your lovely orange dough is rising off to the side, make the pumpkin butter:

Pumpkin butter recipe, makes about 1-1/2 cups

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Put the remaining pumpkin puree in a microwave safe bowl, add 1/2 c. brown sugar, 1/3 c. sugar and 2 t. pumpkin pie spice. Stir well and microwave on high for three minutes. Stir well and microwave for another two minutes. The pumpkin puree will cook down and darken into pumpkin butter. Let cool.

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Dulce Cheesecake Filling Recipe

1 8 oz. package 1/3 less-fat cream cheese, softened

1 egg

1/3 c. sugar

1/2 c. dulce de leche

Stir everything together well in a bowl and set aside.

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Once the dough has doubled in bulk, punch it down and knead it for five minutes. Depending on your flour you may have to knead some additional flour, whatever it takes to get to a soft dough. Divide the dough in half. Take one half and roll it out on a floured board until it is 1/4″ thick.

Spread it with half of the pumpkin butter.

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I sprinkled the pumpkin butter with some spiced nuts here I had left over from Christmas.

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Spread half of the cheesecake filling on the dough if you’re using it.

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Then top everything with 1/2 the streusel.

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Roll the dough up and slice it into 1/2″ thick slices. Lay them into greased pans and let them rise until doubled in bulk. Repeat with the remaining half of the dough.

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Bake at 375 for 20-25 minutes.

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Take the rolls out of the pans and let cool slightly on a rack. Drizzle the tops with the rest of the dulce de leche. I sprinkled them lightly with sea salt.

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Serve them slightly warm and store any leftover baked rolls in the refrigerator.

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