Pumpkin Pie Brioche Cinnamon Rolls
INGREDIENTS
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For the Rolls:
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½ cup pumpkin puree (not the pumpkin pie in a can stuff)
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1 tsp. pumpkin pie spice
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3 TBSP granulated sugar
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1/3 cup cinnamon sugar mix
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3 TBSP unsalted butter
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Pumpkin Brioche (you will only need 1/2 the dough):
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For the Sponge:
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¼ cup whole milk, at room temperature
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2 ½ tsp. active dry yeast (I used Red Star Yeast Platnium)
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1 cup pumpkin puree
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1/3 cup granulated sugar
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1 cup bread flour
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For the Dough:
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5 cups bread flour
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2 tsp. salt
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6 large eggs, lightly beaten
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8 ounces (1 cup) unsalted butter, softened
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Maple Glaze:
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1/3 cup pure maple syrup
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2 cup powdered sugar
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Milk to thin
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