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Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, cinnamon pumpkin tear & share bread. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Wake up to pumpkin cinnamon rolls on chilly fall mornings. Made with pumpkin in the dough and filled with a gooey pumpkin spiced cinnamon swirl, they're topped with a generous drizzle of maple cream. Yes, I say bagel instead of pretzel near the end of this video, that is an error, sorry.
Cinnamon Pumpkin Tear & Share Bread is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Cinnamon Pumpkin Tear & Share Bread is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook cinnamon pumpkin tear & share bread using 16 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Cinnamon Pumpkin Tear & Share Bread:
- Get For the bread dough:
- Get 125 ml dairy free milk
- Make ready 180 g pumpkin purée
- Take 50 g caster sugar
- Get 25 g dairy free spread, melted
- Get 1 teaspoon salt
- Prepare 1 teaspoon dried active yeast
- Take 400 g gluten free bread flour
- Get 1 teaspoon mixed spice
- Make ready For the filling:
- Make ready 30 g dairy free spread, melted
- Prepare 40 g brown sugar
- Make ready 1 tablespoon ground cinnamon
- Get For the drizzle:
- Get 5 tablespoons icing sugar
- Get 5 teaspoons dairy free milk
Pumpkin Cinnamon Rolls with Maple Frosting are the perfect autumnal breakfast treat. Stir in the pumpkin puree until combined. If you miss cinnamon rolls since going gluten free these gluten free pumpkin cinnamon rolls are a must make! And I will fully admit that I might have cried a few tears of joy after eating my first bite.
Steps to make Cinnamon Pumpkin Tear & Share Bread:
- Heat the milk in a small pan until just before boiling, remove from the heat and set aside to cool until lukewarm - Pour into a large bowl with the pumpkin pure, mixed spice, sugar, melted dairy free spread, salt and yeast - Mix in the flour until the dough forms a ball - Beat with a dough hook for 5 minutes - Put the dough in a lightly oiled bowl and cover with clingfilm - Leave to rise in a warm place for an hour or until doubled in size
- Roll out the dough into a rectangle about 1cm thick - Brush with the melted dairy free spread and sprinkle on the brown sugar and ground cinnamon - Roll up into a log, keeping the dough fairly tight - Place the log seam down on a baking sheet lined with parchment paper - With a share knife about 3/4 way down into slices - Arrange the slices so they lean to alternate sides and then squash the loaf together, like the picture below
- Leave to rise for an hour or place in the fridge overnight to bake in the morning - Preheat the oven to 180 oC - Bake the loaf for 25 minutes - Allow to cool a bit - Mix together the icing sugar and dairy free milk and drizzle over the loaf
Spread pumpkin evenly over each dough rectangle. Sprinkle pumpkin pie spice and brown sugar evenly over rectangles. Homemade pumpkin cinnamon rolls in rustic style. Homemade pumpkin cinnamon roll on a white plate with pumpkin, cinnamon, and fall leaves on a wooden table. Cinnamon and sugar are baked onto fresh pumpkin seeds for a sweet cinnamon toast-flavored treat during Halloween Cinnamon Toast Pumpkin Seeds.
So that’s going to wrap this up for this special food cinnamon pumpkin tear & share bread recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
