142gramsunsalted butter, room temperature and cut into 1" pieces
200gramscanned pumpkin puree
Filling
113gramsunsalted butter, room temperature
170gramslight brown sugar
1 ½tablespoonpumpkin pie spice
¼teaspoonkosher salt
Frosting
85gramsunsalted butter
113gramscream cheese, room temperature
150gramsicing sugar
½ teaspoonground cinnamon
2teaspoonvanilla extract
Instructions
Make Dough
Grease a large bowl. In a measuring jug, combine eggs, pumpkin, milk and maple syrup.
In a stand mixer with the paddle attachment, mix flour, yeast and salt. Mix on low to combine. Add the egg mixture and continue on low. While the mixer is running, add the butter one piece at a time. Once all the butter has been added, increase the speed to medium and mix until it is completely combined. Transfer dough to greased bowl, cover with plastic and let it rise for 30 minutes
Using the stretch and fold method, similar to sourdough bread, pull the dough up and fold back over itself. Do this 6-8 times around the dough. Re-cover with the plastic and let rise for another 30 minutes. Repeat for a total time of 2 hours, doing the stretch and fold 4 times. Tightly cover and put in fridge overnight.
The next morning, take the dough out on a floured work surface and knead the dough 10-12 times. Shape into a ball and cover with a tea towel until it comes to room temperature.
Grease a 9x13 inch pan or line with paper.
In the bowl of a stand mixer, add the filling ingredients and with the paddle attachment, mix until the filling is completely smooth.
Roll the dough into a 16x12 inch rectangle. Spread the mixture over the top, leaving a half inch border around the rectangle.
On the long side of the dough, roll it into a tight cylinder. Pinch the ends together to seal and position the dough so the seam is down. Use a sharp knife to cut the dough into 12 pieces. Place into the pan and cover with plastic. Let it rise for 1 ½ hours.
Preheat the oven to 350°F/175°C. Bake for 30-35 minutes until golden brown.
Make Frosting
In a small saucepan, melt the butter over medium heat. Cook for 5 minutes, until the butter is lightly browned and smells toasted. Remove it from the heat and let it cool.
In a medium bowl, beat together the brown butter, cream cheese, powdered sugar, cinnamon and vanilla until smooth.