Pumpkin Roll Bread Recipe: Spiced and Tender

Ingredients

• 3 cups (375g) all-purpose flour
• 1/2 cup (120ml) warm milk
• 1/4 cup (60ml) warm water
• 2 1/4 tsp (7g) active dry yeast
• 1/3 cup (75g) pumpkin puree
• 1/4 cup (55g) unsalted butter, softened
• 1/4 cup (50g) granulated sugar
• 1 tsp (6g) salt
• 1 tsp (2g) pumpkin pie spice
• 4 tbsp (56g) unsalted butter, very soft
• 1/2 cup (100g) brown sugar, packed
• 1 tbsp (8g) ground cinnamon
• 1/4 tsp (1g) salt
• 1 cup (125g) powdered sugar
• 2 tbsp (30ml) heavy cream
• 1/2 tsp (2.5ml) vanilla extract

Instructions

1. 1

   Bloom the Yeast: Combine warm milk, warm water, and one tablespoon of the sugar in a mixer bowl. Sprinkle the yeast on top and let it sit for 5–10 minutes until a frothy foam forms.

2. 2

   Mix the Base: Add the pumpkin puree, softened butter, remaining sugar, salt, and pumpkin pie spice. Mix on low until combined.

3. 3

   Incorporate Flour: Gradually add the flour one cup at a time. Once the dough pulls away from the sides of the bowl, switch to the dough hook.

4. 4

   Developing Structure: Knead on medium-low for 5–7 minutes until the dough is tacky but not sticking to fingers.

5. 5

   The First Rise: Shape the dough into a ball, place in a greased bowl, cover with a damp cloth, and let rise in a warm spot.

6. 6

   Fill and Shape: Roll out the dough, spread the mixture of softened butter, brown sugar, cinnamon, and salt over the surface, roll into a log, and place in a 9x5 inch loaf pan.

7. 7

   Final Proof and Bake: Allow the bread to undergo its second rise, then bake for 30 minutes until the crust is a deep mahogany color.

8. 8

   Glaze: Whisk together powdered sugar, heavy cream, and vanilla extract, then drizzle over the cooled bread.