Pumpkin Cinnamon Roll Loaf
This Pumpkin Cinnamon Roll Loaf delivers all the warmth and comfort of classic cinnamon rolls, with a seasonal twist. A braided presentation, fragrant spices, and tangy glaze make it an impressive (but achievable) centerpiece for fall gatherings.
Equipment
- Large mixing bowls
- Loaf pan (9x5”)
- Rolling Pin
- Dough whisk or wooden spoon
- Parchment paper
- Cooling rack
- Thermometer (optional)
Ingredients
- Dough:
- 2¼ tsp dry active yeast 1 packet
- 1 cup warm water 120°F–130°F
- ¼ cup granulated sugar
- ½ cup pure pumpkin purée
- ⅓ cup milk
- 1 egg
- 5 tbsp melted butter plus 1 tbsp for greasing
- 2 tsp vanilla extract
- ⅓ cup dried cranberries
- 4½ cups all-purpose flour
- 1½ tsp salt
- Filling:
- 3 tbsp brown sugar
- 3 tbsp white sugar
- 1½ tsp cinnamon
- 1 tbsp orange zest
- ½ cup chopped pecans
- 3 tbsp melted butter
- Glaze:
- ¼ cup whipped cream cheese
- 1 tbsp powdered sugar
- ½ tsp vanilla extract
- 1 tbsp milk plus more to thin, if needed
Instructions
- 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 9x15” 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
Use pure pumpkin purée, not pie filling.
Make ahead: Refrigerate shaped loaf overnight, bake fresh the next day.
Glaze can be doubled for extra drizzle.
Substitute pecans with walnuts or omit for nut-free version.
Store leftovers in fridge up to 3 days. Reheat at 300°F.