The temperature finally dipped below 70 degrees and you know what that means… PUMPKIN! I am a huge fan of pumpkin things but I am pretty particular about it. I like these Pumpkin Cinnamon Rolls I came up with last year but I'm not a big fan of pumpkin pie. I LOVE LOVE LOVE my cousin Margie's pumpkin roll but I despise the Pumpkin Spice Latte--I KNOW RIGHT?
So this weekend I was needing pumpkin and I wanted to put a spin on the Pumpkin Cinnamon Rolls came up with this….Pumpkin Cream Cheese Swirl Bread with Brown Butter Glaze. Talk about amazing. Although there are a few steps, it really is quite easy! And, it makes a lot of dough so you can make a full batch and freeze the remainder for later!
I'm pretty sure this one is going to go on your "need to make every fall list" with just one bite. :)
Mix until fully combined. Gently press your finger into the dough…if it is sticky...
Add another 1/2 cup of flour
And add 1 1/4 cup of powdered sugar
While it is still hot, drizzle with the glaze
The tang of the cream cheese, the fluffy pumpkin bread drizzled with cozy brown butter glaze? Come on! This is perfect.
And, you can make the entire thing the night before…I did it, didn't even cover it, and it was perfect. Pop it in the microwave for 10 seconds and it is just as good as the day I made it!
Pumpkin Cream Cheese Swirl Bread with Brown Butter Glaze
(Makes 2 large loaves and dough to make two more)
For the Bread:
1/2 cup warm water
2 tablespoons white sugar
2 packets Quick Rise Yeast (or 4 1/2 teaspoons)
1 stick of butter, melted
1 15 oz can of pumpkin (not pumpkin pie filling)
1 teaspoon salt
5 1/2 cups flour + additional for dusting
For the Filling:
2 blocks cream cheese
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
For the Glaze:
1 stick of butter
1 1/4 cups powdered sugar
The night before, combine the warm water, sugar and yeast into the bowl of a stand mixer. Give it a quick stir. Let stand for about 10 minutes to bloom.
In a separate bowl, combine the melted butter, pumpkin, eggs and salt.
Once the yeast has bloomed, add the pumpkin mixture to the yeast mixture. Give it a quick stir. Add 5 cups of the flour and turn on the mixer to combine. Once combined, gently press your finger into the dough, if it sticks, add the remaining 1/2 cup of flour. After the dough is fully combined, remove and place in a large bowl that has been sprayed with cooking spray. cover and place in the refrigerator over night.
The next day, Combine the cream cheese, vanilla and cinnamon in a small bowl, using a hand mixer. Set aside for now.
Generously flour your rolling surface and take 1/2 of the dough and roll it out to 17x21 inches. Once the dough is rolled out, spread the cream cheese mixture over the top leaving 1/2 inch around all of the sides. Cut the dough down the middle height wise. Roll from the outside in creating two loaves. Cut small slits on the top of each loaf and gently place on a cooking sheet sprayed with cooking spray or lined with a Silpat Mat. Put in a warm place and cover loosely with a towel. Let rise for an hour and 30 minutes.
Preheat the oven to 375 degrees. Once preheated and the bread has had time to rise, place the loaves in the oven for 15-20 minutes. Mine took 17 minutes exactly to cook perfectly.
While the bread cooks, place a stick of butter in a small pan on medium heat. Gently stir the butter until it is browned…probably about 5 minutes or so. Be careful and stir/watch the whole time as it does turn quickly.
After the butter is browned, pour into a small bowl and combine with the powdered sugar.
Remove the bread from the oven and drizzle immediately with the glaze.
Slice and enjoy!
Recipe by: Mrs. Schwartz