Description
A soft cinnamon swirl bread that can be made into a load or a pan of cinnamon rolls!
Ingredients
Units
Scale
- 1/2 cup butter
- 1 1/3 cups milk
- 3 1/2 cups warm water
- warm butter and milk mixture
- 1 1/4 cups pumpkin puree
- 1 cup pure maple syrup
- 1 tbsp. vanilla extract
- 1 tbsp. ground cinnamon
- 2 1/2 tbsp. yeast
- 8–9 cups hard white wheat flour (see note)
- 2 tbsp. sea salt
- Filling:
- 2 cups dark brown sugar
- 2 tbsp. ground cinnamon
- 1 tsp. pumpkin spice
- 2 tsp. vanilla extract
- 1/2 cup melted butter
- 1/3 cup half & half
- Glaze:
- 1/3 cup melted butter
- 2 1/2 cups powdered sugar
- 2 tsp. vanilla extract
- 2–3 tbsp. half & half
Instructions
- Preheat oven to 350 degrees.
- In a small saucepan, melt together 1/2 cup butter and 1 1/3 cups milk over medium-low heat. Heat until the butter is melted and the mixture is warm. Set aside.
- In a mixer, combine 3 1/2 cups warm water, butter and milk mixture, pumpkin puree, pure maple syrup, vanilla extract, ground cinnamon, yeast, and 3 1/2 cups hard wheat flour.
- Mix until smooth.
- Cover and let sit in a warm place for 35-45 minutes (45 minutes is best) to sponge (basically, let it sit. See note below). The mixture will periodically bubble and rise to the top of the bowl, simply turn the mixer on to deflate the mixture again.
- Add 2 tbsp. sea salt and enough flour to clean the sides of the bowl – about 5-6 cups
- Add flour just until the dough is cleaning the sides of the bowl, and the dough is soft and sticky. Knead dough for 4 minutes if using wheat flour in a high-powered mixer such as the Bosch (3 minutes for white flour), and 6 minutes if using a lower-power mixer such as the Kitchen Aid (5 minutes for white flour).
- Let dough rest for 15 minutes. Meanwhile, make the cinnamon filling.
- Roll out 1 /3 of the dough into a large rectangle, about 1/2-inch thick. Brush with melted butter. Spoon 1/3 of the cinnamon filling on the dough and spread evenly.
- Roll up cinnamon roll style. Cut into 2-inch cinnamon rolls with a piece of string or dental floss.
- For cinnamon rolls, leave them as they are and place them on a pan about 1/2 inch apart. If you are making the loaf – Use a pair of kitchen scissors to cut the rolls in half. Arrange the halves in a greased loaf pan. Fill the loaf pan just about to the top. Let rise for 10-15 minutes.
- Bake for 28-33 minutes, just until the top is golden brown and the bread springs back when touched.
- Cool for 30 minutes and then glaze.
Notes
Read through the blog post for tips as this is a large mixer recipe using the Bosch. I used hard white wheat flour for this recipe. You can substitute white flour for the wheat, but you will most likely need less flour than indicated for finishing the dough recipe.
NOTE | Sponging allows the yeast to develop in the dough, and also allows the flour to absorb some of the liquid which will give you a more accurate idea of how much flour is necessary to finish the dough. It produces a much softer bread.
- Prep Time: 2 hours
- Additional Time: 0 hours
- Cook Time: 33 minutes
- Category: Bread
- Cuisine: American