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Cozy Pumpkin Cinnamon Roll Braid with Maple Icing

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A delightful pumpkin cinnamon roll braid topped with sweet maple icing, perfect for fall and any occasion.

Ingredients

Scale
  • 3 ½ cups (440 g) all-purpose flour
  • 2 ¼ tsp (1 packet) active dry yeast
  • ¼ cup (50 g) granulated sugar
  • 1 cup (240 ml) pumpkin puree, unsweetened
  • â…“ cup (80 ml) warm whole milk (around 110°F / 43°C)
  • 4 tbsp (56 g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • ½ cup (100 g) packed brown sugar
  • 2 tbsp ground cinnamon (for filling)
  • 3 tbsp (42 g) unsalted butter, softened (for filling)
  • 4 oz (113 g) cream cheese, softened
  • 2 tbsp (28 g) unsalted butter, softened (for icing)
  • 1 cup (120 g) powdered sugar, sifted
  • 3 tbsp (45 ml) pure maple syrup
  • ½ tsp vanilla extract

Instructions

  1. Activate the yeast: In a small bowl, mix warm milk and granulated sugar. Stir until dissolved, then sprinkle the yeast over the top. Allow it to sit for 5-10 minutes until it becomes frothy.
  2. Mix the dough: In a large bowl or stand mixer, whisk together the flour, cinnamon, nutmeg, and salt. Add the pumpkin puree, melted butter, egg, and the activated yeast mixture. Stir until a rough dough forms.
  3. Knead the dough: Knead the dough with a dough hook on medium speed for 6-8 minutes, or by hand on a floured surface for 8-10 minutes, until it’s smooth and elastic. If the dough is too sticky, add flour a teaspoon at a time.
  4. First rise: Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1 to 1 ½ hours, until it has doubled in size.
  5. Prepare the filling: In a bowl, mix the softened butter, brown sugar, and ground cinnamon until creamy and spreadable.
  6. Roll out the dough: Punch down the dough and roll it out on a floured surface into a rectangle that’s about 12×16 inches and ¼ inch thick.
  7. Spread filling: Evenly spread the filling over the dough, leaving about a 1-inch border along the edges.
  8. Create the braid: Cut 1-inch wide strips along the long sides of the dough, about 3 inches deep, stopping before the middle. Fold the middle section over the filling, then braid the strips by alternating sides.
  9. Second rise: Place the braid on a parchment-lined baking sheet, cover it loosely, and let it rise for 30-45 minutes until puffy.
  10. Bake: Preheat your oven to 350°F (175°C). Bake for 25-30 minutes, until golden brown and cooked through (internal temperature should be around 190°F).
  11. Prepare icing: In a bowl, beat the cream cheese, softened butter, powdered sugar, maple syrup, and vanilla until smooth and creamy.
  12. Glaze and serve: Let the braid cool for about 10 minutes, then drizzle generously with icing, slice, and enjoy it warm.

Notes

For a different flavor, substitute pumpkin puree with mashed sweet potato. Use fresh spices for the best flavor.

Find it online: https://www.zaynkitchen.com/cozy-pumpkin-cinnamon-roll-braid-with-maple-icing/