Description
Soft, spiced pumpkin dough rolled with cinnamon sugar and topped with a tangy cream cheese glaze. A perfect autumn breakfast treat.
Ingredients
Scale
- 3 1/2 cups bread flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk
- 1/2 cup pumpkin puree
- 1/3 cup melted unsalted butter
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 egg, room temperature
- 1/2 cup softened butter for filling
- 3/4 cup brown sugar
- 2 tbsp ground cinnamon
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tbsp heavy cream
Instructions
- Bloom yeast in warm milk with a pinch of sugar for 5-10 minutes.
- Mix flour, pumpkin puree, melted butter, egg, and salt into the yeast mixture.
- Knead dough for 8-10 minutes until smooth and elastic.
- Let dough rise in a greased bowl for 1-2 hours until doubled.
- Roll dough into a 12×18 inch rectangle and spread with softened butter.
- Sprinkle cinnamon and brown sugar evenly over the butter.
- Roll tightly into a log and cut into 12 equal pieces.
- Place in a greased baking pan and let rise for another 30 minutes.
- Bake at 350F (175C) for 20-25 minutes until golden.
- Whisk cream cheese, powdered sugar, and cream together and frost while warm.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American