Bread Machine Pumpkin Brioche Cinnamon Twist Loaf
Sneak Preview: Make a pumpkin brioche cinnamon twist with rich, buttery dough mixed in a bread machine, chilled for at least 4 hours, then shaped and baked in the oven. Allow at least 8 hours from start to finish, or make the dough one day and shape and bake it the next.
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Brioche dough is rich with eggs and butter, which also makes it unusually soft and sticky. A bread machine takes care of the challenging mixing and kneading, while you shape the chilled dough by hand and bake it in your conventional oven.
Inspired by Trader Joe’s pumpkin brioche, this version combines pumpkin, warm spices, and a cinnamon-sugar swirl. It took me 9–10 test batches to get the tender texture and striking twist just right.
Plan ahead to chill the dough for at least 4 hours or overnight. Cold dough is firmer, less sticky, and much easier to shape.
Ingredients & Substitutions
• BUTTER: Use unsalted butter. Chop it while cold, then let it soften only until pliable enough to squish through your fingers. Butter substitutes will change the flavor and texture of the brioche.
• FLOUR: Unbleached all-purpose flour gives this loaf a soft, tender texture. Bread flour will produce a slightly chewier result.
• PUMPKIN: Use plain canned pumpkin purée, not pumpkin pie filling. Puréed winter squash may be substituted if it has a similarly thick consistency.
• YEAST: Instant or bread machine yeast works best. If using active dry yeast, add an extra ¼ teaspoon; there is no need to dissolve it first.
• CONFECTIONERS’ SUGAR: The finer texture works well in the cinnamon filling. I recommend using it rather than granulated sugar in this recipe.
• PUMPKIN PIE SPICE: Use a purchased blend, homemade pumpkin pie spice, or cinnamon alone. Omit it if you prefer a plain cinnamon-sugar filling.
• COARSE SPARKLING SUGAR: This gives the crust crunch and sparkle. Substitute raw or granulated sugar if necessary, although the appearance and texture will differ.
Step-by-Step Photos: Making a Bread Machine Pumpkin Brioche Cinnamon Twist
⬇️ See the recipe card for exact amounts and complete instructions.
Dough
Note About Squishing the Butter
Squish the butter through your fingers about 2 tablespoons at a time so it blends readily into the dough. Wait until each addition begins to disappear before adding more.
As Grandma would say, don’t be lollygaggin’ around with this step. Work quickly without dumping in all the butter at once. You want the butter pliable enough to incorporate but not warm or melty. If it gets too warm or overwhelms the dough, it may leak out later. I like wearing food-safe disposable gloves for this job.
What Brioche Dough Should Look Like
Brioche dough is softer and stickier than ordinary yeast dough. It will not pull away cleanly from the bread machine pan in the same way as standard bread dough.
Near the end of kneading, the dough should hold its shape and pull away somewhat from the sides, although some dough will remain beneath the paddles. Don’t add flour merely to eliminate the stickiness; too much flour will produce a heavier, drier loaf.
Add flour only if the dough remains batter-like and does not pull away from the sides at all near the end of kneading.
Shaping the Pumpkin Brioche Twist
Note: Review the photos before you begin, then work quickly so the dough stays cold and manageable. If it becomes soft or sticky at any point, return it to the refrigerator for a few minutes before continuing.
Bread Machine Pumpkin Brioche Cinnamon Twist Loaf
Video
Ingredients
- ½ cup (114 g) unsalted butter (1 stick) cold but pliable
Tangzhong Paste
- ⅓ cup (76 g) milk
- 2 tablespoons all-purpose unbleached flour
- ¼ cup (57 g) pumpkin puree
Dough:
- 2 large (100 g) eggs cold
- 2 tablespoons granulated sugar
- ¾ teaspoon table or sea salt
- 2 cups (240 g) all-purpose unbleached flour
- 1¾ teaspoons instant yeast
Filling:
- 1 tablespoon water, heavy cream, or milk
- ⅓ cup (75 g) powdered sugar
- 1½ teaspoons pumpkin pie spice
Topping:
- 1 tablespoon heavy cream or milk
- 1 tablespoon coarse sparkling sugar
Instructions
- Preparing the Butter: Chop ½ cup (114 g) unsalted butter (1 stick) into small pieces. Set it aside to soften slightly while you make the tangzhong and assemble the remaining ingredients. It should become pliable but not warm or melty.
- Make the Tangzhong Paste: Whisk ⅓ cup (76 g) milk and 2 tablespoons all-purpose unbleached flour in a microwave-safe container until smooth. Microwave on High for 20 seconds; whisk well, then microwave for 10 seconds more. The mixture should resemble thick gravy and will continue to thicken as it cools. A few small lumps are fine, but start over if it becomes as stiff as play dough.
- Add the Pumpkin: Stir ¼ cup (57 g) pumpkin puree into the tangzhong to cool it quickly. Transfer the mixture to the bread-machine pan.
- Mixing the Dough: Add 2 large (100 g) eggs, 2 tablespoons granulated sugar, ¾ teaspoon table or sea salt, 2 cups (240 g) all-purpose unbleached flour, and 1¾ teaspoons instant yeast to the bread maker pan.
- Start the DOUGH Cycle: Let the machine mix and knead for 2 minutes. Use a small spatula to push down any flour clinging to the corners of the pan.
- Add the Butter: With the machine running, quickly squish the pliable butter through your fingers into the dough about 2 tablespoons at a time. Allow each addition to begin blending into the dough before adding more. Use a small spatula if necessary to guide the butter toward the paddles. Don't answer the phone while you do this. You don't want the butter to get too warm.
- Check the Dough: Near the end of kneading, the dough should hold its shape and pull away somewhat from the sides of the pan, although it will remain soft and sticky. It may leave dough beneath the paddles and will not clean the pan like ordinary bread dough. Add flour only if the dough remains batter-like and does not pull away from the sides at all.
- Let the Dough Rise: When kneading ends, leave the dough in the machine until doubled. If your kitchen is warm, remove the bread-machine pan, cover it, and let the dough rise on the counter so the machine’s residual heat does not cause the butter to leak.
- Chill the Dough: Transfer the dough to a large greased bowl and cover. Refrigerate for at least 4 hours or up to 24 hours. Do not skip this step; cold dough is much easier to shape.
Shaping the Dough
- Make the Filling: Combine ⅓ cup (75 g) powdered sugar and 1½ teaspoons pumpkin pie spice in a small bowl.
- Prepare to Shape: Review the shaping photos before beginning. Transfer the chilled dough to a lightly floured surface and work quickly so it remains firm.
- Roll and Fill: Roll the dough into a 12 × 18-inch rectangle. Brush the surface with 1 tablespoon water, heavy cream, or milk. Sprinkle the entire cinnamon-sugar mixture evenly over the dough.
- Form a Log: Starting from a long side, roll up the dough without stretching it, keeping the roll tight enough to eliminate gaps. Pinch the seam and ends closed.
- Chill Briefly: For easier cutting, wrap the log in the silicone mat and place it in the freezer for 10–15 minutes. Do not allow it to freeze solid.
- Prepare the Pan: Line the bottom of an 8½ × 4½-inch loaf pan or 9 × 4-inch Pullman pan with parchment unless the pan has a reliable nonstick coating.
- Cut and Twist: Cut the log in half lengthwise with a pizza cutter or large knife. Arrange the two halves parallel to each other with the cut sides facing up. Cross the halves over each other to form a twist, keeping the cut sides facing up as much as possible.
- Transfer to the pan: Place the twist in the prepared pan and tuck the ends underneath. Press gently with your fingertips to distribute the dough evenly.
- Let the dough rise: Cover and let rise until the dough reaches the top edge of the pan. Depending on the room temperature, this may take 1½–3 hours.
Bake
- Preheat the Oven: Near the end of the final rise, preheat a conventional oven to 425°F (220°C).
- Add the topping: Brush the risen loaf with 1 tablespoon heavy cream or milk and sprinkle with 1 tablespoon coarse sparkling sugar.
- Bake: Place the loaf in the oven and immediately reduce the temperature to 375°F (190°C). Bake for 30–35 minutes, or until the center reaches 190–195°F (88–91°C). Loosely cover the top with foil if it browns too quickly.
- Cool: Remove the bread from the pan within 5 minutes, before the sugar topping hardens against the sides. Transfer it to a wire rack and cool for at least 1 hour before slicing.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQs for Pumpkin Brioche Cinnamon Twist Loaf
The butter may have become too warm during kneading or rising. Remove the bread-machine pan, cover it, and refrigerate the dough until the butter firms up. Once the dough no longer looks oily, continue with the recipe. To prevent this, keep the ingredients cool and avoid letting the bread machine warm the dough after kneading.
I don’t recommend it. The cinnamon-sugar filling and exposed layers require shaping by hand, and a conventional oven produces a thinner, more evenly browned crust. Use the bread machine for mixing, kneading, and the first rise.
No. This rich, buttery dough can strain a bread machine when doubled and may not knead evenly. Make two separate batches instead.
Yes, but the loaf will be slightly wider and shorter. An 8½ × 4½-inch loaf pan or a 9 × 4-inch Pullman pan gives the twist more height.
Serving Suggestions
Pumpkin brioche is delicious on its own. For something extra, spread a slice— toasted or not—with apple butter or pumpkin butter. Creme fraiche or whipped cream also makes a delicious topping.
Final Thoughts
Don’t let this recipe intimidate you, even if you’re a beginner. While this unique dough may require some practice, you’re more than capable of mastering it. The sense of accomplishment from achieving something not everyone can do makes the effort worthwhile.
Alternatively, for a simpler pumpkin yeast bread, consider my Glazed Sweet Potato Dinner Rolls recipe. Swap out the mashed sweet potatoes with pumpkin and add pumpkin pie spice, shape, rise, and bake. That same dough would make amazing cinnamon rolls.
— Paula, Home Economist
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Email me: Paula at saladinajar.com — photos help!
This is probably my very favorite recipe on this site. And probably the most delicious bread I’ve ever made.
The dough was a little tricky to work with as it warmed up. It stuck to my silicon mat but I was able to release it by sliding my bench scraper under the dough.
I sprinkled pure maple sugar over the top. Truly delicious. Thank you, Paula.
Hi Elizabeth,
Pure maple sugar over the top? Wow! That sounds like the perfect final touch for this loaf. Silicone mats are great, aren’t they? Thank you for writing and sharing your tips.