Copycat Trader Joe's Pumpkin Cinnamon Swirl Brioche

This pumpkin swirl brioche works best with an overnight rise in the refrigerator. However, if that isn't possible, I've got the shortcut version in the notes below. Make sure to use cassia cinnamon for that strong, warm punch that we all know and love in our baked goodies. This is what you'll need to make one loaf:

Photo byMike

For The Dough:

• 1/4 cup milk
• 2 teaspoons active dry yeast
• 1 tablespoon olive oil
• 1/2 cup canned pumpkin puree (NOT pie filling)
• 3 tablespoons granulated sugar
• 2 eggs, at room temperature
• 2 3/4 cups all-purpose flour
• 1 teaspoon sea salt
• 4 tablespoons unsalted butter, cubed and chilled

For The Filling:

• 5 tablespoons unsalted butter, melted
• 1/2 cup light brown sugar
• 2 teaspoons cinnamon

Warm the milk in the microwave or on the stove until it's just warm to the touch. Stir in the yeast and let it dissolve and bubble while you continue with the other steps.

In the bowl of your stand mixer, whisk together the oil, pumpkin puree, sugar, and eggs until smooth. Add the milk mixture and stir until just combined.

Next, add the flour and sprinkle the salt on top. Using a dough hook attachment, mix on medium-low speed. The dough may seem dry at first, but after mixing for about 5 minutes, it will come together.

As the dough begins to pull away from the sides of the bowl, add the cold butter and continue kneading on low speed for another 5 minutes, until the butter is fully incorporated and the dough becomes smooth and slightly tacky.

Transfer the dough onto a lightly floured surface and shape it into a ball. Place the dough into a large, oiled bowl, cover it, and let it rest at room temperature for 30 minutes. Afterward, cover the bowl with plastic wrap and refrigerate overnight to proof. *See Note below

Shaping The Bread:

Once the dough is ready, prepare your loaf pan by melting 5 tablespoons of butter for the filling. Use some of that butter to coat the pan, then line the bottom and longer sides with parchment paper, leaving extra parchment hanging over for easy removal after baking. Brush the parchment with additional melted butter, and set the pan aside.

Take the dough out of the fridge and lightly flour your work surface. Roll the dough into a rectangle, about twice the length of your loaf pan and approximately 1/4 inch thick.

Brush the surface of the dough with the melted butter, leaving a 1-inch border along the top long edge of the rectangle. Combine brown sugar and cinnamon, then sprinkle the mixture evenly over the dough, pressing it down gently.

Carefully roll the dough into a log, making sure the seam is on the bottom. If the dough sticks to the counter, use a dough scraper to help lift and roll it.

Once rolled, cut the log in half crosswise to create two smaller logs. Place both logs into your prepared pan, either side by side or stacked in an X shape for more layers in the middle.

Gently press down on the logs to ensure the dough fills the pan evenly. Let the dough rise at room temperature until doubled in size, which may take up to an hour depending on the dough's temperature and your kitchen's environment.

Then, preheat your oven to 350°F while the dough is rising. Once the dough has doubled in size, brush the top with some extra melted butter. Place the loaf in the center of the oven and bake for about 40 minutes, or until the top turns a deep golden brown and the loaf sounds hollow when tapped.

After baking, let the bread cool in the pan for 20-30 minutes. Then, using the parchment overhang, gently lift the loaf out of the pan and let it cool completely before slicing and serving. (Because the bread is so soft and pillowy, it's important to let it cool completely before slicing, to avoid squishing it). Enjoy!

*Notes:

This dough is wonderfully soft and moist due to the pumpkin puree, and allowing it to proof in the refrigerator helps make it much easier to handle. If you're in a hurry and can't wait overnight, make sure to chill it for at least 4 hours so it becomes cold and firm enough to work with. A dough scraper can be really handy for this recipe, especially when rolling the dough if it sticks to the counter.

Once baked, the pumpkin brioche will stay fresh at room temperature if covered with plastic wrap or foil. Enjoy within 4 days, or freeze it for up to 2 months.

This bread makes amazing french toast also!!