Pumpkin Cream Cheese Swirl Bread with Brown Butter Glaze

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.  :) 

 Start with the dough.  Add warm water

 Sugar

 And two packets of quick rise yeast to the bowl of a stand mixer

 Give it a quick stir...

 In a separate bowl, melt a stick of butter

 Add a can of pumpkin puree

Eggs

 And salt.  Give it a stir

 Meanwhile, your yeast has bloomed--yay!

 Add the pumpkin mixture to the yeast mixture

 And sprinkle in 5 cups of flour

Mix until fully combined.  Gently press your finger into the dough…if it is sticky...

Add another 1/2 cup of flour

 Place in a large bowl that has been sprayed with cooking spray.  Place in the refrigerator over night.

 The next morning, add two blocks of cream cheese to a large bowl

 Along with sugar

 Vanilla

 And a 1/2 teaspoon of cinnamon

 Give it a quick stir with your hand mixer and set aside for now

 Out comes the yeast

 Cut in half so it's easier to work with

 Place 1/2 of the dough on a heavily floured surface

 Roll out to

 17 inches high

 And 21 inches long

 Spread the cream cheese mixture all over the dough

 Leave about 1/2 inch around all of the edges

 Carefully cut in 1/2

 Roll each slice towards the middle

 And gently transfer onto a baking sheet.  I used my Silpat Mat but if you don't have one, just make sure its greased.  Cut little slits on the top

 And cover with towels.  Place in a warm place to rise for an hour and a half

 Take the other 1/2 of the dough and use it now--or freeze for later.

 While the bread rises, work on the glaze.  Place a stick of butter into a small pan on medium heat

 Keep stirring...

 And stirring until the butter browns…it will look like this, nice and golden with brown flecks on the bottom.  Be sure to keep stirring as this does turn on you quickly!

 Pour it into a bowl

And add 1 1/4 cup of powdered sugar

 Give it a quick stir

 Uncover the bread and place it in the oven for 15-20 minutes.  Mine took 17 minutes to cook perfectly.

 While it is still hot, drizzle with the glaze 

That's it!

 Pumpkin perfection.

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)

2 eggs

1 teaspoon salt

5 1/2 cups flour + additional for dusting

Cooking spray

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 

Preparation: 

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 

Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting

Holy heaven on a plate, you guys.  These rolls are unbelievable.  The gooeyness of the cinnamon tucked inside light and puffy pumpkin dough smothered with carmely brown butter cream cheese frosting.  I.can't.even.

These rolls would be purrrr-fect for Thanksgiving morning.  They would really put your family into indulgence mode, which really, that is what Thanksgiving is about--indulging in the things you are thankful for.  Family, friends, food, football (well some of us are thankful for that).  Kick things off (ha, see how I did that) with these rolls this Thanksgiving.  I promise you will add them to your "what I'm thankful for" list.  

Speaking of thankful, Red Star yeast sent me some of this Platinum yeast and holy buckets it is amazing!

Measure two tablespoons (or two packets) of yeast into the bowl of a stand mixer.

Add sugar

And hot water.  Give it a stir and let it boom for a bit.

Meanwhile, work on the other ingredients.  You will need one can of pumpkin puree.

Blurry melted butter : ) 

And two eggs.

give it a quick stir and add salt.  Stir again.

Add the pumpkin mixture to the yeast, sugar and water.

Give that a quick stir as well.

Add the flour.  I did 5 cups right off the bat and gave it a good mix using the dough hook on the mixer.

Test the dough, it should be soft but not sticky.  If your finger looks like this, add more flour.  I ended up using 5 1/2 cups of flour.

Mix until fully incorporated but just until combined--don't over mix this.  Spray a large bowl--I mean LARGE bowl, this yeast really goes to town--with cooking spray and cover.  Pop this in the fridge over night.

The next morning, this is what I found.  Note, I actually punched it down during dinner because it already popped the top off.  Let the dough sit on the counter while you work on the brown butter.

Place a stick of butter into a medium skillet.  Let the butter browning begin…

First it will melt and bubble...

And bubble...

Eventually the bubbles will break through the top

Become bigger and clear.  Keep stirring, you are getting close

Little bits will form at the bottom and once they do, and become brown, you are done.  Your nose will tell you as well--it will smell nutty and fabulous.  Remove from the heat and let cool.

Then you can start working on the filling.  Add brown sugar to a large bowl

Along with cinnamon

And butter

Using a fork, smash everything together into a paste.  Set this aside for now.

Heavily flour a large surface

Plop the dough in the middle

Roll out the dough.  This dough is really unbelievable.  So easy to roll out and work with.  Beyond soft.  I'm in love.

Dot the dough with the filling

Smoosh it down with your fingers.

Roll it up very tightly

Using a measuring cup, score and cut the rolls.  This is the best way to do it.  Props to Mr. Schwartz for the tip

Place them in a 9x13 baking dish that has been sprayed with baking spray.

Cover with a dishtowel and place them in a warm area to rise.

After 45 minutes I couldn't wait any longer.  I should have, but couldn't.  Into the oven they go.

Then work on the frosting.  Add a block of cream cheese

Brown butter.

And powdered sugar.

Does this happen to anyone else every.single.time. ? Grrr...

Thin out the frosting with a bit of half and half…I think milk would do as well.

Yep.

Frost the rolls as soon as they are out of the oven.

Seriously?

No, for real….

Happy Thanksgiving.

I'm thankful for you….and these rolls.

Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting
(makes about 14 large rolls)

For the dough:
1/2 cup warm water
2 packets quick rise (or Red Star PLATIUM) yeast--or two tablespoons
2 tablespoons sugar
1 15 oz can pumpkin puree (not pumpkin pie filling)
1/2 cup melted butter
2 eggs
1 teaspoon salt
5 1/2 cup all purpose flour

For the filling:
2 cups brown sugar
1 cup softened butter
4 teaspoons cinnamon

For the frosting:
8 oz cream cheese (1/3 fat is okay)
1 sick butter
3 cups powdered sugar
1/4 cup half and half or milk


The day before, make the dough.  Start by adding the warm water, yeast and sugar in the bowl of a stand mixer.  Stir just to combine.  Set aside to bloom.

Combine the pumpkin puree, melted butter, eggs and salt in a separate bowl.  Stir until fully incorporated.

After the yeast has had 10 minutes to bloom, add the pumpkin mixture and stir until combined.  Add 5 cups of flour and turn on the mixer fitted with the dough hook.  Mix until combined.  Press your finger into the dough to test it.  If it is still sticky, add the remaining 1/2 cup of flour.  The dough should be soft but not sticky.  Place the dough in a large bowl sprayed with cooking spray.  Cover and put in the fridge over night.  Check on it before you go to bed, I had to punch mine down as it was overflowing the bow.

The next morning, remove the dough from the refrigerator and place on the counter (still in the bowl).

Take the stick of butter (for the frosting) and place in a medium skillet on medium high heat.  Melt the butter, stirring it constantly until little brown flecks appear on the bottom.  Immediately remove from the heat and set aside to cool.

Next, work on the filling.  Combine the brown sugar, butter and cinnamon in a large bowl until it creates a paste.  Set aside for now.

Heavily dust your rolling surface with flour.  Plop the dough in the middle and roll out to about 30x16. Sprinkle the filling onto the dough and smoosh down with your fingers.  Roll the dough up as tightly as you can.

Using a measuring up score and cut the rolls.  Mine were about 2 inches thick.  Place the rolls in a greased 9x12 baking dish.  Let rise in a warm place for an hour and a half to two hours.

Preheat the oven to 350 degrees.  Once heated, place the rolls in the oven for 15-20 minutes.  Mine baked for 20 minutes.  Test by pressing down in the middle of a roll.  It shouldn't sink.

While the rolls are baking, work on the frosting.  In a medium bowl, combine the cream cheese, cooled brown butter, powdered sugar and half and half.  Mix with a hand mixer until fully combined.

Remove the rolls from the oven and liberally spread the frosting over them.

En-freaking-joy.

Recipe adapted from: Mel's Kitchen Cafe