Desert or Dessert

I feel like Mother’s day arrived already. My oldest is coming home this weekend and we have not seen him since September.
That means he was not home for Thanksgiving or Christmas. Poor me, poor me and him too of course.
See we have a little Ocean separating us for a few more month therefore It was not possible for him to come in the 4 days or so he got off during the holidays.
Now A-school is over and he has about ten days off which means he will be home on Mothers day. Now all we have to do is keep our fingers crossed that this little volcano in Iceland keeps it’s peace.
Of course my son loves backed goods, which 19 year old does not so I am baking up a storm. Gotta keep that oven primed and ready.
I found a large can of pumpkin puree in the cupboard and I took Michelle’s (Big Black Dogs) offer to do the pumpkin pie brioche for May 1st HBin5 bread braid since we had made the chocolate espresso brioche for Valentines day.

OMG, I have missed out big time and so have you! The guys in the house (my dear husband and younger son) where over the moon especially my husband.
That cream cheese Frosting is the dot on the i, just perfect.  I made half a recipe and of that half recipe half went into the crescents and the other half was turned into a pumpkin cinnamon bread. Delicious!

So if you want to surprise Mom on Mother’s day and if you are not a great baker but can follow instructions why not make this pumpkin cinnamon bread for her breakfast. start it Friday before Mother’s day. Get the dough out Saturday late afternoon and bake it up in the evening. Wishing you great success!

To see what the rest of HBin5 Group made with these dough’s head on over to Michelle's blog “Big Black dogs”

Recipe
Pumpkin Pie brioche Cinnamon Crescent Rolls with Cream Cheese Icing
page 294 HBin5
Makes enough dough for at least two 2-pound loaves.
3 cups white whole wheat flour
4 1/2 cups unbleached all-purpose flour
1 1/2 tablespoons granulated yeast, or 2 packets
1 tablespoon kosher salt (increase or decrease to taste)
2 tablespoons vital wheat gluten
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 1/4 cups lukewarm water
4 large eggs
1/2 cup honey
3/4 cup neutral-flavored oil, or unsalted butter, melted, or zero trans fat, zero hydrogenated oil margarine, melted
1 15 ounce can pumpkin puree

The authors have the recipe on their webpage so just follow this link for the instructions.

Honey Cream cheese Icing:
this Icing comes very close to the HBin5 version. Use 4 oz of cream cheese though. More honey is always good.