To make the dough

Combine 1 cup of flour, sugar, dry yeast, salt, and pumpkin pie spice in the bowl of your stand mixer fitted with the paddle attachment. Turn mixer to low and stir the ingredients until combined, about 30 seconds.

Place the water and butter in a microwave-safe bowl and heat on high in 20 second increments until very warm (120° to 130°F). (Butter won’t melt completely). Add the liquid mixture to the flour mixture in the mixing bowl along with the pumpkin puree and the egg.

Turn mixer to medium speed and mix for 2 minutes, scraping the sides of the bowl as necessary. Add in 1½ cups flour and mix for 2 additional minutes at high speed. Stir in just enough remaining flour so that the dough will form into a ball. If the dough is sticky, add more flour, 1 tablespoon at a time until it forms a ball.

Replace the paddle attachment on your mixer with the hook attachment and turn to medium speed, allowing the mixer to knead the dough for 6 minutes until smooth and elastic and dough springs back when lightly pressed with 2 fingers. Cover with a clean towel and allow the dough to rest for 10 minutes. Alternately, you can knead the dough by hand on a lightly floured surface for 6-8 minutes.

To make the filling and topping:

While the dough is resting, make the filling. Combine the sugars, cinnamon, and pumpkin pie spice in a small bowl. Measure ½ cup of sugar/spice mixture for the filling and set aside the remaining mixture to use as the topping.

To assemble the loaf

Coat a 9 x 5-inch loaf pan with nonstick spray. Line the bottom and sides of the pan with parchment paper. Coat the parchment paper with nonstick spray. Set aside.

When the dough is rested, roll it into a 7 x 24-inch long rectangle using a rolling pin. Spread the ¼ cup of room temperature butter on top of the dough. Sprinkle evenly with ½ cup of the sugar/spice mixture.

Beginning at long end of the rectangle, roll up tightly, and pinch the seams to seal. Using a sharp knife, cut into 24 equal slices.

(Note, if you have limited counter space like we do, you can split everything into two batches.)

Dip each cinnamon roll into the melted butter and then coat in the reserved sugar/spice mixture. Place each roll into the prepared pan. Sprinkle any remaining topping over the loaf.

Cover the pan with a clean towel and let the loaf rise in a warm place until doubled in size, about 45 to 60 minutes.

Preheat oven to 350 degrees F. Place the loaf pan on a sheet pan lined with parchment paper (to catch any spills) and bake bread for 35-40 minutes, or until the edges are golden and the center is cooked. If you notice the top getting too brown, lightly tent the loaf with foil.

Cool the bread for 20 minutes in the pan and then transfer to a serving tray.

To make the frosting

While the bread cools, make the frosting. Place the cream cheese and butter into the bowl of your stand mixer fitted with the whisk attachment. Mix for 1-2 minutes until smooth, scraping the sides of the bowl as necessary.

With the mixer on low, add in the powdered sugar and vanilla. Add the milk, starting with 2 tablespoons of milk then adding more until the desired consistency is reached. Mix for 2 minutes until smooth, scraping the bowl as needed.

Drizzle the frosting on top of the loaf and serve immediately.