Cozy Pumpkin Cinnamon Roll Braid with Maple Icing
This delightful pumpkin cinnamon roll braid combines warm spices and a creamy icing, making it the perfect autumn treat.
Ingredients
For the dough
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 packet active dry yeast (2 1/4 teaspoons) Ensure it is fresh for best results.
- 1/4 cup milk Warm, not hot, to activate yeast.
- 1/4 cup pumpkin puree Canned or fresh, make sure to puree smoothly.
- 1/4 cup unsalted butter, melted
- 1 unit egg
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
For the topping
- as needed Maple cream cheese icing Drizzle generously over the cooled braid.
Instructions
Activating the Yeast
- In a small bowl, mix warm milk with yeast and a pinch of sugar. Let it sit until frothy for about 5-10 minutes.
Preparing the Dough
- In a large mixing bowl, combine the flour, sugar, cinnamon, nutmeg, and salt.
- Add the pumpkin puree, melted butter, egg, and the yeast mixture to the dry ingredients. Mix until a soft dough forms.
- On a floured surface, knead the dough for about 5-7 minutes until smooth and elastic.
First Rise
- Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour.
Shaping the Braid
- Roll the risen dough into a rectangle, about 1/4-inch thick. Spread the pumpkin filling evenly over the dough and cut strips along the sides.
- Fold the strips over the filling, alternating sides to create a braid pattern.
Second Rise
- Let the braided dough rise again for another 30 minutes.
Baking
- Preheat your oven to 350°F (175°C). Bake the braid for 25-30 minutes or until golden brown.
Finishing Touch
- Allow the braid to cool slightly before drizzling with maple cream cheese icing.
Notes
Store any leftovers wrapped tightly in plastic wrap or an airtight container for 2-3 days at room temperature. You can also freeze slices for longer storage. Reheat in the microwave or oven.