Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, cinnamon pumpkin tear & share bread. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Lovely soft pumpkin bread with cinnamon swirls. I've called it a tear and share loaf as each little piece is like a mini cinnamon bun. This tastes absolutely amazing when it is still warm from the oven with. Wake up to pumpkin cinnamon rolls on chilly fall mornings.

Cinnamon Pumpkin Tear & Share Bread is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Cinnamon Pumpkin Tear & Share Bread is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook cinnamon pumpkin tear & share bread using 16 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Cinnamon Pumpkin Tear & Share Bread:

1. Make ready For the bread dough:
2. Get dairy free milk
3. Take pumpkin purée
4. Prepare caster sugar
5. Prepare dairy free spread, melted
6. Make ready salt
7. Get dried active yeast
8. Prepare gluten free bread flour
9. Get mixed spice
10. Get For the filling:
11. Take dairy free spread, melted
12. Make ready brown sugar
13. Get ground cinnamon
14. Get For the drizzle:
15. Prepare icing sugar
16. Get dairy free milk

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Steps to make Cinnamon Pumpkin Tear & Share Bread:

1. Heat the milk in a small pan until just before boiling, remove from the heat and set aside to cool until lukewarm - Pour into a large bowl with the pumpkin pure, mixed spice, sugar, melted dairy free spread, salt and yeast - Mix in the flour until the dough forms a ball - Beat with a dough hook for 5 minutes - Put the dough in a lightly oiled bowl and cover with clingfilm - Leave to rise in a warm place for an hour or until doubled in size
2. Roll out the dough into a rectangle about 1cm thick - Brush with the melted dairy free spread and sprinkle on the brown sugar and ground cinnamon - Roll up into a log, keeping the dough fairly tight - Place the log seam down on a baking sheet lined with parchment paper - With a share knife about 3/4 way down into slices - Arrange the slices so they lean to alternate sides and then squash the loaf together, like the picture below
3. Leave to rise for an hour or place in the fridge overnight to bake in the morning - Preheat the oven to 180 oC - Bake the loaf for 25 minutes - Allow to cool a bit - Mix together the icing sugar and dairy free milk and drizzle over the loaf

This recipe for Pumpkin Cinnamon Rolls is a fall treat worth adding to your fall baking bucket list. The site may earn a commission on some products. These pumpkin cinnamon rolls are bound to become a staple recipe in your home! This pumpkin cinnamon roll recipe is a twist on my very, very famous cinnamon rolls (seriously they're better than. Celebrate fall with these scrumptious pumpkin cinnamon rolls!

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