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Ingredients
  • subheading: FOR THE DOUGH:
  • 1 cup ( 236 ml) whole milk, room temperature
  • ⅓ cup ( 76 g) unsalted butter, room temperature
  • 2 teaspoons instant rapid rise yeast
  • ½ cup ( 123 g) pumpkin puree
  • 4 cups ( 500 g) all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅓ cup ( 67 g) granulated sugar
  • ¾ teaspoon kosher salt
  • 1 large egg, room temperature
  • subheading: FOR THE FILLING:
  • ⅔ cup ( 147 g) brown sugar
  • 1 ½ tablespoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ⅛ teaspoon allspice
  • ⅛ teaspoon cloves
  • ½ cup ( 114 g) unsalted butter, room temperature
  • subheading: FOR THE FROSTING:
  • 6 ounces ( 170 g) cream cheese, softened to room temperature
  • ¼ cup ( 81 g) maple syrup
  • 1 to 2 tablespoons whole milk, room temperature
  • ¾ cup ( 90 g) powdered sugar
  • ¼ teaspoon cinnamon
  • subheading: Email Yourself This Recipe!:
Steps
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