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Cozy Pumpkin Cinnamon Roll Loaf Recipe Easy Homemade with Maple Frosting

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A soft, tender pumpkin cinnamon roll loaf with a gooey cinnamon swirl and topped with a rich maple cream cheese frosting. Perfect for cozy autumn mornings and easy to make with simple ingredients.

Ingredients

Scale
  • 3 cups all-purpose flour (375 g)
  • 2 1/4 tsp active dry yeast (one packet)
  • 1 cup warm milk (110°F / 43°C)
  • 1/2 cup pure pumpkin puree (120 g)
  • 1/4 cup granulated sugar (50 g)
  • 4 tbsp unsalted butter, melted (56 g)
  • 1 large egg, room temperature
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/3 cup brown sugar, packed (67 g)
  • 2 tbsp ground cinnamon (for filling)
  • 3 tbsp unsalted butter, softened (42 g)
  • 4 oz cream cheese, softened (113 g)
  • 2 tbsp unsalted butter, softened (28 g)
  • 1 cup powdered sugar (120 g)
  • 2 tbsp pure maple syrup
  • 1/2 tsp vanilla extract

Instructions

  1. Activate the yeast by warming the milk to about 110°F (43°C). Stir in the yeast and 1 tablespoon of sugar. Let sit until foamy and bubbly, about 5-10 minutes.
  2. In a large bowl, whisk together the flour, remaining sugar, cinnamon, nutmeg, and salt.
  3. In a separate bowl, mix the pumpkin puree, melted butter, and egg.
  4. Pour the yeast mixture and pumpkin mixture into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
  5. Turn the dough onto a lightly floured surface and knead by hand for 8-10 minutes until smooth and elastic. Add flour sparingly if too sticky.
  6. Place the dough in a lightly greased bowl, turning once to coat. Cover and let rise in a warm spot until doubled in size, about 1 to 1.5 hours.
  7. While dough rises, prepare the filling by mixing brown sugar, cinnamon, and softened butter until creamy.
  8. Punch down the dough and roll it out on a floured surface into a 12×8 inch rectangle.
  9. Spread the cinnamon filling evenly over the dough, leaving a small border.
  10. Roll the dough tightly from the long side into a log. Pinch the seam to seal.
  11. Slice the log into 8 equal pieces.
  12. Lightly grease a 9×5 inch loaf pan and arrange the slices cut side up, slightly touching but not squished.
  13. Cover and let rise for another 30-45 minutes until puffy.
  14. Preheat oven to 350°F (175°C). Bake the loaf for 30-35 minutes until golden brown and cooked through. Tent with foil if browning too fast.
  15. While baking, beat together cream cheese, softened butter, powdered sugar, maple syrup, and vanilla extract until smooth and creamy.
  16. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.
  17. Spread the maple cream cheese frosting generously over the warm loaf.
  18. Serve warm or at room temperature.

Notes

Use pure pumpkin puree, not pumpkin pie filling. Let the dough rest if too sticky before adding more flour. Cool the loaf slightly before frosting to prevent melting. Tent with foil if the top browns too fast. For gluten-free, use a gluten-free flour blend with xanthan gum. Vegan adaptations possible with plant-based milk, vegan butter, and flax egg.

Nutrition

Keywords: pumpkin cinnamon roll loaf, pumpkin bread, cinnamon roll loaf, maple cream cheese frosting, fall baking, easy pumpkin recipe, homemade cinnamon rolls

Find it online: https://fizzlefork.com/cozy-pumpkin-cinnamon-roll-loaf-recipe-easy-homemade-with-maple-frosting/