Directions

1. 1

   In a large bowl, sprinkle the yeast over the warm water with 1/4 teaspoon of granulated sugar. Stir gently and let stand for 5-10 minutes until the yeast foams and activates. Once foamy, stir in the warm milk, softened butter, brown sugar, salt, pumpkin puree, beaten egg, almond extract, and 5 cups of the flour until a shaggy dough forms. Transfer to a lightly floured work surface and knead in additional flour until the dough becomes smooth and slightly sticky but no longer sticks to your hands, about 8-10 minutes. Alternatively, use a stand mixer with a dough hook and knead for about 6 minutes, adding flour gradually as needed until the dough pulls away from the bowl sides. Shape the dough into a ball, lightly grease it, and place in a clean bowl. Cover with a kitchen towel or plastic wrap and place in a warm, draft-free location.

2. 2

   Allow the dough to rise for 1-2 hours or until doubled in size. Gently punch down the dough to release gases, then let it rise a second time for about 45-60 minutes until it doubles again.

3. 3

   While the dough completes its final rise, prepare the cinnamon smear by mixing together 1/3 cup granulated sugar and 1 tablespoon cinnamon in a small bowl. After the dough has fully risen, divide it evenly into two portions.

4. 4

   On a lightly floured surface, roll one portion of dough into an 8 by 12 inch rectangle, keeping the thickness even.

5. 5

   Spread half of the cinnamon-sugar mixture evenly over the surface of the dough, leaving a small border around the edges.

6. 6

   Starting from one of the longer sides, tightly roll the dough into a cylinder, pinching the seam closed. Repeat steps 4-6 with the second portion of dough and the remaining cinnamon mixture.

7. 7

   Place each rolled dough cylinder seam-side down into a greased loaf pan. Cover both pans loosely with a kitchen towel or plastic wrap and allow the loaves to rise in a warm place until they double in size, approximately 45-60 minutes.

8. 8

   Preheat the oven to 350°F. Prepare the frosting by whisking together the 3 ounces of softened cream cheese, 1 1/2 cups powdered sugar, 1 teaspoon almond extract, and 2-3 tablespoons heavy cream until smooth and spreadable. Set aside until the bread is baked and slightly cooled.

9. 9

   Once the oven reaches temperature and the loaves have fully risen, bake them for 30-35 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean.

10. 10

    Remove the pans from the oven and let the loaves cool in the pans for 5-10 minutes before turning out onto a wire rack. Once slightly cooled but still warm, spread or drizzle the cream cheese frosting generously over the top of each loaf. Serve warm or at room temperature.