Cinnamon Swirl Pumpkin Wool Bread

1: Add all dough ingredients into the bowl of a stand mixer except for butter. Using the dough hook attachment, mix for 5 mins until the dough comes together.

2: Add the butter and mix for 10 mins or until a rough window pane is achieved.

3: Shape the dough into a ball, place it into a bowl, cover, and let rise for 1-2hrs or until doubled in size.

4: Punch dough to deflate and divide it in half. Shape each section into a ball. Cover and let rest for 20mins.

5: Meanwhile, make your filling by combining all filling ingredients (it should form a smooth paste).

6: Doing one at a time, roll the dough ball out to form a 9”x18” rectangle. Spread half of the filling over half of the dough and roll it up.

7: Stop once you get to the end of the filling. Then cut slits into the remaining flap and finish rolling it up.

8: Place it into a 9”x5” loaf pan. Repeat with remaining dough.

9: Cover and let proof for 30mins-1hr or until noticeably puffy.

10: Preheat the oven to 350F. Brush with egg wash and bake for 28-30mins or until the top is golden.