How to make this Pumpkin Cinnamon Roll Loaf:

Step 1: Yeast Mixture

• In a large mixing bowl, add one packet of active dry yeast, sugar, and warm water ( about 120 F- 130 F). The water needs to be at the right temperature to get the best results. If the water is too cold, the yeast will not activate. So my recommendation is to use a meat thermometer.
• Using a whisk or fork, gently stir to combine and let the mixture sit for 5 minutes or until the yeast starts to look cloudy and foamy. It’s also essential to ensure the yeast is not old (expired) as it will affect these results, and you will have to start again.

Step 2: Combine Wet Ingredients:

• Add the pumpkin puree, an egg, milk, unsalted butter, and vanilla extract in the yeast mixture—Whisk to combine.
• Add the dried cranberries and set them aside.

Step 3: Dry Ingredients

• In a medium mixing bowl, combine the flour and salt.
• Then, gradually add the flour mixture (1 cup at a time) into the wet mixture. Using a spoon or spatula, combine until dough is ready to be kneaded.

Step 4: The Dough

• Once dough is well combined, transfer it to a clean surface. I use my cutting board and sprinkle it with all-purpose flour to avoid the dough sticking to the board while kneading it. Start kneading, giving the dough a few stretches', and folding it a few times.
• Then, Place it back into the bowl, cover with a clean kitchen towel and let it rise for about an hour. I recommend placing it where it doesn’t get disturbed during the waiting period. I like to use my oven ( Not ON).

Cinnamon filling, and prepared the baking pan.

• To do this, first, combine the sugars, nuts, and orange zest. Set aside.
• Then, using a 9” X 5” loaf pan, spread with some butter (or spray), line with parchment paper. This will make removing the bread a lot easier.

Step 5: Now the FUN part, The spreading, Rolling, and Twisting!

•  Now that the dough has increased in size, transfer it back into a clean, floured surface and roll it into a 9 by 15 in length approximately. 
• Next, brush the dough with melted butter to within about 1/2 inch of the edge. It’s essential to leave a bit of a border to seal the roll, sprinkle the cinnamon mixture all over the dough, and roll it up toward you! Make sure to gently tight each roll until all the dough is rolled into a log. Gently press the sides of the log to seal.
• Using a good knife, slice the log in half, lengthwise into 2 pieces. This will expose the flavorful cinnamon filling.
• Then, twist these two pieces together, creating a beautiful braid. Gently, transfer the loaf into the baking pan (loaf pan) and tuck the ends of the braid under the loaf if needed. Let it sit on the counter uncovered for 30 minutes allowing the log to rise.

Bake and Glaze:

• Preheat the oven to 350°F and bake the loaf for 35 minutes or until golden brown and well risen.
• After 35 minutes, remove it from the oven and cool without removing it from the pan.

In the meanwhile, prepare the glaze!

• In a small mixing bowl, whisk the cream cheese, and combine with powdered sugar, milk, and vanilla extract. Whisk until desired consistency. I like mine thick. If you prefer a more thin, runny consistency, try adding a little bit more milk.

Now it’s time to drizzle the glaze.

• To do this is easier if you use a fork to create those pretty drizzles!