INGREDIENTS
3/4 cup
Pumpkin puree
2 1/4 tsp
Active dry yeast
2 1/2 cups
Bread flour
1/8 cup
Brown sugar
1
Buttered glaze
2 tsp
Cinnamon, ground
1
Dough
1
Filling
1 cup
Granulated sugar
1/2 tsp
Nutmeg, fresh ground
3/4 cup
Powdered sugar
1 tsp
Salt
1/2 tsp
Vanilla
1/4 cup
White sugar
7 tbsp
Butter, unsalted
2/3 cup
Milk