1. In the bowl of a stand mixer fitted with the dough hook attachment, add all ingredients for dough. Knead the dough on medium-low speed for 4 minutes.

2. Transfer the dough to a lightly greased bowl, cover with plastic wrap and allow to rise in a warm place for 45 minutes. If you don’t have a warm place in your house, you can turn your oven on. Once it reaches 100F, turn the oven off. Place the covered dough in the warm oven for 45 minutes.

3. While the dough rises, make the filling. In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and handheld mixer, add all ingredients for the filing. Beat until the mixture is well combined.

4. When the dough is done rising, punch the dough down and transfer to lightly floured surface. Divide into 20 roughly equal pieces. Roll each into a circle that is roughly 4 inches in diameter. Spread the pumpkin filling over each piece of dough, all the way to the edges. Fold the circle in half, and place in a greased 9×5 inch baking pan, round side up. Continue with remaining pieces of dough, placing each piece in the pan, round side up.

5. Cover the dough and allow it to rise for 20 minutes.

6. Preheat oven to 350F.

7. Bake in preheated oven 25-30 minutes, or until golden brown. Remove pan from oven and allow to cool on wire cooling rack. Allow bread to cool in pan.

8. When ready to serve, make the icing. In a medium size bowl, whisk together ingredients for icing. Drizzle over bread and serve.