Makes 12

A pumpkin variation of German schnecken, these cinnamon buns are made with a yeast dough that is rolled out and wrapped around butter, cinnamon, and sugar. As the buns bake, a crumbly streusel melts into a brown sugar-walnut filling. While they are still warm, drizzle confectioners’ sugar icing on top. The streusel can be prepared ahead and refrigerated; theicing must be made right before using.