Ingredients
½cupwhole milk
2¼tspactive dry yeast,(1 envelope)
¼cupbrown sugar
¾cuppumpkin puree
2tbspunsalted butter
1tspsalt
¼tspcinnamon
2¾cupall purpose flour
1cupgranulated sugar
2tspcinnamon
1tsppumpkin pie spice
3tbspbutter,melted
4ozcream cheese,at room temperature
¼cupbutter,at room temperature
1cuppowdered sugar
½tspvanilla extract
2tbspwhole milk,depending on how thick or thin
Preparation
To make the dough, in a 2 cup glass measuring cup or microwave-safe bowl, combine the whole milk and butter. Microwave on high for 45 seconds or until the butter has melted. Allow the mixture to return to 110 degrees F.
Sprinkle in the yeast and ½ tablespoon of brown sugar. Let the mixture sit for 5 to 7 minutes or until bubbly.
Meanwhile, combine 1 cup of the flour, the remaining sugar, the pumpkin puree, salt, and cinnamon in the bowl of a stand mixer fitted with the paddle attachment.
Mix on low while gradually adding the liquid ingredients and the remaining flour. Once a soft dough forms switch to the dough hook and knead for 6 to 8 minutes.
Place the ball of dough into a well-buttered bowl covered with plastic wrap. Allow to rise until doubled.
Meanwhile, combine the dry-filling ingredients. Remove the dough and roll into balls approximately 1½ tablespoons in size. Dip into the melted butter, then roll into the sugar-spice mixture.
Place the balls into a lightly greased 8×4-inch loaf pan. Cover with plastic wrap and allow to rise for 1 hour.
Remove the plastic wrap and place in the oven, bake at 350 degrees F for 25 to 35 minutes or until golden brown on top and set in the center.
While the bread cools, beat the glaze together and drizzle over the warm bread.
Serve and enjoy.
