Pumpkin Roll Bread Recipe in 50 Minutes

Instructions:

1. Bloom the Yeast: Combine warm milk, warm water, and one tablespoon of the sugar in a mixer bowl. Sprinkle the yeast on top and let it sit for 5–10 minutes until a frothy foam forms.
2. Mix the Base: Add the pumpkin puree, softened butter, remaining sugar, salt, and pumpkin pie spice. Mix on low until combined.
3. Incorporate Flour: Gradually add the flour one cup at a time. Once the dough pulls away from the sides of the bowl, switch to the dough hook.
4. Developing Structure: Knead on medium-low for 5–7 minutes until the dough is tacky but not sticking to fingers.
5. The First Rise: Shape the dough into a ball, place in a greased bowl, cover with a damp cloth, and let rise in a warm spot.
6. Fill and Shape: Roll out the dough, spread the mixture of softened butter, brown sugar, cinnamon, and salt over the surface, roll into a log, and place in a 9x5 inch loaf pan.
7. Final Proof and Bake: Allow the bread to undergo its second rise, then bake for 30 minutes until the crust is a deep mahogany color.
8. Glaze: Whisk together powdered sugar, heavy cream, and vanilla extract, then drizzle over the cooled bread.