Pumpkin Sweet Swirl Buns

Ingredients

• 1 cup canned pumpkin purée, not pie filling
• 1/2 cup lukewarm water
• 2 1/4 teaspoons active dry yeast
• 1/4 cup sugar
• 13 1/2 ounces bread flour
• 1 teaspoon salt
• 4 tablespoons unsalted butter at room temperature
• Non-stick baking spray
• 1/4 cup hazelnut meal
• 1/4 cup graham cracker crumbs
• 2 teaspoons cinnamon

Directions

1. Put the pumpkin purée and water in the bowl of a stand mixer with the dough hook in place, then add the yeast, sugar, and bread flour. Let the mixer work the dough until it turns smooth and springy, 7 to 10 minutes. Add the salt and butter, and keep kneading a few minutes longer, until the butter disappears into the dough. You can also knead the dough by hand.
2. Drape plastic wrap over the bowl and leave it alone for 1 hour. The dough should look noticeably lifted, though not fully doubled.
3. Dust your work surface with flour, and coat a 9-inch square pan with baking spray. Tip the dough out and pat it into a loose square. Use a rolling pin to stretch it into a not-perfect 10- by 8-inch rectangle.
4. In a small bowl, stir together the hazelnut meal, sugar, graham cracker crumbs, and cinnamon. Spread the filling evenly across the dough, keeping about 1/2 inch bare along 1 long side. Begin at the opposite long side and roll the dough loosely into a log. When you get to the bare edge, pinch the seam closed. If parts of the log are thicker than others, gently roll it until the diameter is fairly even.
5. Slice the log into 9 even pieces. Arrange them in the pan with the cut sides facing down. The filling is loose, and it will try to tumble out when you lift the slices. To save as much as possible, turn each piece onto a large dough scraper, carry it to the pan, and slip it off. Once all 9 pieces are in place, gather any filling scattered on the work surface and dust it over the buns. Cover the pan with plastic wrap, or tuck the pan into a large plastic bag and seal it. Refrigerate overnight or up to 24 hours.
6. When you are ready to bake, take the pan from the refrigerator and let it sit on the counter while the oven heats to 350 degrees. Uncover the pan, or take it out of the bag, then slide it into the oven at 350 degrees F. Bake until the buns are well browned, about 40 minutes. If you are unsure they are done, check the dough with a thermometer; it should read about 200 degrees F, but aim for the dough rather than the sugar filling.
7. Set the pan on a rack to cool. If you like, drizzle the buns with a sugar icing made from powdered sugar loosened with a little water until it can be drizzled.