Pumpkin Coffee Ring

• 2-1/4 cups all-purpose flour
• 3/4 cup sugar, divided
• 1 package (1/4 ounce) active dry yeast
• 1/2 teaspoon salt
• 1/4 cup water
• 1/4 cup whole milk
• 3 tablespoons butter
• 1 large egg
• 3 ounces cream cheese, softened
• 1/2 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 cup chopped walnuts
• 1/2 cup raisins
• 1 large egg yolk, beaten
• 1/2 cup confectioners' sugar
• 1/8 teaspoon vanilla extract
• 1 to 2 tablespoons whole milk
• 1/4 cup finely chopped walnuts

1. In a bowl, combine 1-1/2 cups flour, 1/4 cup sugar, yeast and salt. In a saucepan, heat water, milk and butter to 120u0b0-130u0b0. Add to dry ingredients; beat just until moistened. Beat in egg. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
2. In a small bowl, beat cream cheese and remaining sugar until smooth. Add the pumpkin, cinnamon, salt, ginger and nutmeg. Punch dough down; turn onto a floured surface. Roll into a 20x10-in. rectangle; spread pumpkin mixture to within 1/2 in. of edges. Sprinkle with nuts and raisins. Roll up jelly-roll style, starting with a long side; pinch ends together to form a ring. Place on a greased
3. . Cover and let rise until doubled, about 1 hour.
4. Brush dough with egg yolk. Bake at 350u0b0 for 20-25 minutes or until golden brown. Remove from pan to a wire rack. For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over warm ring. Sprinkle with nuts.

flour, sugar, active dry yeast, salt, water, milk, butter, egg, cream cheese, pumpkin, ground cinnamon, salt, ground ginger, ground nutmeg, walnuts, raisins, egg yolk, sugar, vanilla, milk, walnuts

Taken from www.tasteofhome.com/recipes/pumpkin-coffee-ring/ (may not work)