Pumpkin Cinnamon Roll Loaf is the ultimate fall indulgence that brings together the warmth of spiced pumpkin bread and the gooey comfort of classic cinnamon rolls—all in one stunning loaf. If you’re craving autumn flavors but want something a little different from your usual baked goods, this loaf is your new favorite. The tender, brioche-like dough is swirled with buttery cinnamon-sugar filling, then baked to golden perfection and topped with a luscious cream cheese glaze. It’s cozy, decadent, and just the right amount of sweet. Whether served at a holiday brunch or enjoyed with a cup of coffee on a chilly morning, this loaf is sure to steal the show.
🧂 Ingredients
To make this delicious Pumpkin Cinnamon Roll Loaf, you’ll need three sets of ingredients: the dough, the filling, and the glaze. Be sure to measure everything accurately for best results.
For the Dough
- 2¼ tsp (1 packet) dry active yeast
- 1 cup warm water (120°F–130°F)
- ¼ cup granulated sugar
- ½ cup pure pumpkin purée (not pie filling)
- ⅓ cup milk
- 1 large egg
- 5 tbsp melted unsalted butter (plus 1 tbsp for greasing the bowl)
- 2 tsp vanilla extract
- ⅓ cup dried cranberries
- 4½ cups all-purpose flour
- 1½ tsp salt
For the Cinnamon Filling
- 3 tbsp brown sugar
- 3 tbsp white sugar
- 1½ tsp ground cinnamon
- 1 tbsp orange zest
- ½ cup chopped pecans
- 3 tbsp melted butter
For the Cream Cheese Glaze
- ¼ cup whipped cream cheese
- 1 tbsp powdered sugar
- ½ tsp vanilla extract
- 1 tbsp milk (more for thinning, if needed)
👩🍳 Instructions
Follow these step-by-step directions to create your perfect Pumpkin Cinnamon Roll Loaf from scratch:
1. Activate the Yeast
- In a large mixing bowl, combine yeast, warm water, and sugar.
- Stir gently and let sit for about 5 minutes until it becomes foamy.
- If it doesn’t foam, your yeast may be inactive—start fresh.
2. Mix Wet Ingredients
- Add pumpkin purée, milk, egg, melted butter, and vanilla extract to the yeast mixture.
- Whisk until smooth.
- Stir in dried cranberries to let them plump slightly in the warm mixture.
3. Incorporate Dry Ingredients
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry mixture to the wet ingredients, 1 cup at a time, mixing with a spoon or dough whisk until a soft dough forms.
4. Knead and First Rise
- Turn the dough out onto a floured surface and knead gently for 8–10 turns.
- Grease a large clean bowl with 1 tbsp melted butter and place the dough inside.
- Cover and let rise in a warm spot for 1 hour, or until doubled in size.
5. Roll, Fill, and Shape
- Roll the risen dough into a 9×15 inch rectangle on a lightly floured surface.
- Spread with 3 tbsp melted butter and evenly sprinkle the cinnamon filling: brown sugar, white sugar, cinnamon, orange zest, and pecans.
- Starting from the short edge, roll the dough tightly into a log.
- Slice the log lengthwise into two strips and twist them together, cut side up, to form a braid.
6. Second Rise
- Place the twisted loaf into a parchment-lined 9×5 inch loaf pan (line only the long sides for easy removal).
- Let rise, uncovered, for 30 minutes.
7. Bake
- Preheat oven to 350°F (175°C).
- Bake for 35–40 minutes until golden brown and fully baked in the center.
- If the top browns too quickly, tent with foil during the last 10 minutes.
8. Make the Glaze and Serve
- Whisk cream cheese, powdered sugar, vanilla, and milk until smooth.
- Once loaf has cooled slightly, drizzle glaze generously over the top.
- Serve warm or at room temperature.
⏱️ Recipe Details
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Additional Rise Time: 1 hour 30 minutes
- Total Time: 3 hours 10 minutes
- Yield: 1 loaf (approximately 8 servings)
🍽️ Nutrition Facts (Per Serving)
- Calories: 390
- Total Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Cholesterol: 55mg
- Sodium: 106mg
- Carbohydrates: 58g
- Fiber: 2g
- Sugar: 4g
- Protein: 9g
Note: Nutrition values are approximate and may vary depending on specific ingredients used.
💡 Tips & Variations
Baking Tips
- Even Baking Tip: If the top of your loaf browns too quickly while the center remains undercooked, loosely tent it with foil after the first 25–30 minutes.
- Proper Rise Environment: Let your dough rise in a turned-off oven with the light on—it provides a warm, draft-free space.
- Check Doneness: A fully baked loaf should sound hollow when tapped and register 190–200°F (88–93°C) internally on a thermometer.
Make-Ahead & Storage
- You can prepare the dough, shape the loaf, and refrigerate it overnight. Let it sit at room temperature for 30 minutes before baking.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slices in a 300°F oven for 10–12 minutes or toast them lightly.
Ingredient Swaps
- No Pecans? Use walnuts or omit entirely.
- No Cranberries? Try chopped dried figs or raisins.
- Dairy-Free Option: Use plant-based milk and vegan butter. Swap the glaze for a simple maple syrup drizzle.
Pumpkin Cinnamon Roll Loaf
Ingredients
Equipment
Method
- Activate Yeast: Combine yeast, warm water, and sugar. Stir and let sit for 5 mins until foamy.
- Mix Wet Ingredients: Whisk in pumpkin, milk, egg, melted butter, and vanilla. Add cranberries.
- Add Dry Ingredients: In a separate bowl, mix flour and salt. Gradually add to wet mix to form a soft dough.
- Knead & Rise: Knead dough 8–10 turns on a floured surface. Place in greased bowl and let rise for 1 hour.
- Roll & Fill: Roll dough into a 9×15” rectangle. Spread butter, then sprinkle filling evenly.
- Shape & Second Rise: Roll into a log, slice lengthwise, twist, and place in loaf pan. Let rise 30 minutes.
- Bake: Bake at 350°F for 35–40 minutes, tent with foil if browning too quickly.
- Glaze & Serve: Cool slightly, then drizzle with glaze.
Notes
🎉 Conclusion
This Pumpkin Cinnamon Roll Loaf is the ultimate way to celebrate cozy fall mornings or holiday brunches. With its rich pumpkin flavor, buttery cinnamon swirl, and creamy glaze, every slice delivers pure comfort and seasonal warmth. It’s a beautiful showstopper that’s just as fun to bake as it is to serve.