Pumpkin Brioche Cinnamon Roll Braided Bread
There’s something about the smell of freshly baked bread on a crisp fall morning that feels like pure comfort—and this pumpkin cinnamon roll brioche braided bread captures that magic perfectly. Soft, golden, and full of warm cinnamon swirls, it’s a cozy twist on classic brioche that tastes like a hug straight from the oven. The dough is rich and buttery with a hint of pumpkin, giving it the perfect balance of sweetness and spice. Made with simple pantry ingredients and no bread maker required, this loaf looks beautifully impressive but is surprisingly easy to make.
I enjoy this sliced a number of ways—lightly toasted with cream cheese for a tangy, creamy contrast, or simply warmed with butter so it melts into all the cinnamon-swirled layers. It also makes an amazing breakfast bread on its own since it’s already soft, sweet, and full of cozy spice.
But honestly, my favorite way to enjoy it is turning it into French toast. The brioche texture soaks up the custard beautifully without falling apart, and the pumpkin and cinnamon flavors make every bite taste like a fall bakery treat. It caramelizes slightly in the pan, giving you crisp edges with a soft, custardy center that feels extra indulgent.
I was inspired to make this after trying the Trader Joe’s fall favorite, Pumpkin Brioche Twist bread. I remember thinking, “surely I can make that at home,” and I’m so glad I gave it a try. After a few tests and tweaks, this homemade version came out even better than the original.
The brioche is extra soft and rich, the pumpkin flavor is warm and cozy without being overpowering, and the cinnamon swirl bakes into buttery layers that feel straight from a bakery. It’s the kind of recipe that makes your kitchen smell like fall and feels just as special to serve as it does to eat.
Frequently Asked Questions
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. You can skip the activation step and mix it directly into the dry ingredients. The rise time may be slightly faster, so keep an eye on the dough.
Q: Why is my dough too sticky?
A: Pumpkin adds moisture, so this dough is naturally softer than regular brioche. Add flour 1 tablespoon at a time as needed, but avoid adding too much or the bread will become dense.
Q: Can I freeze this bread?
A: Absolutely. Freeze the baked loaf (without glaze) for up to 2 months. Thaw at room temperature and warm before adding glaze and serving.
Q: How should I store leftovers?
A: Store tightly wrapped at room temperature for up to 2 days or in the refrigerator for up to 5 days. Warm slices before serving for the best soft, gooey texture.
Pumpkin Brioche Cinnamon Roll Braided Bread
Ingredients
- 1 cup warm milk (whole milk)
- 2¼ tsp dry active yeast
- ⅓ cup + 2 tbsp brown sugar divided
- ½ cup pumpkin purée
- 4 tbsp melted butter
- 1 egg
- 3½ cups all purpose flour + ½ cup more as needed
- ½ tsp salt
- 2 tsp pumpkin pie spice
For the Cinnamon Filling:
- 6 tbsp softened butter
- ¾ cup brown sugar
- 1 tbsp cinnamon
For the Glaze:
- ½ cup powdered sugar
- 1-2 tbsp whole milk
Instructions
- In a large mixing bowl or the bowl of a stand mixer, add 1 cup warm milk, 2¼ tsp yeast and 2 tbsp brown sugar. Mix and allow to stand until it becomes foamy/ bubbly, about 5 minutes.
- Add remaining bread ingredients of ½ cup pumpkin purée, 4 tbsp melted butter, 1 egg, 3½ cups all purpose flour, ½ tsp salt, 2 tsp pumpkin pie spice and remaining ⅓ cup brown sugar. Stir until all ingredients are combined and a shaggy dough forms. Transfer to a clean, floured surface and bring the dough together with your hands, adding up to ½ cup more flour as needed if too sticky. Knead for about 5 minutes. (*If using a stand mixer, mix ingredients with a dough hook and knead for same time).
- Place kneaded dough ball in a lightly oiled large bowl and cover with clear wrap or a towel and let rise in a warm, dry place for 1 hour, or until doubled in size.
- While dough is rising, mix cinnamon filling ingredients of 6 tbsp softened butter, ¾ cup brown sugar and 1 tbsp cinnamon together in a bowl until smooth.
- Transfer risen dough to a cleaned, floured surface and roll it out into a wide, thin rectangle, about ½" thick. Spread cinnamon filling using a rubber spatula or back of spoon evenly across dough, reaching corners. Roll lengthwise as you would cinnamon rolls and fold the long log in half, pressing the seams of dough together. Using a knife or pastry cutter, cut two seams into the dough, leaving 1” connected at the top, so you are left with three dough strands to braid. Overlap pieces into a braid and pinch seam at end to seal pieces together. Transfer to a parchment lined 9×5" loaf pan, cover with a towel and let rise once more for 30 mins.
- Bake at 350℉ for 45-60 minutes, covering with foil half way through to avoid browning. Internal temperature should read 190℉ in the center of the bread, baking times vary depending on oven and size your loaf rose to.
- Remove from oven and allow to cool on a baking rack for at least 20 minutes before combining icing ingredients of ½ cup powdered sugar and 1-2 tbsp milk depending on desired consistency and topping loaf.
OMG, this is fantastic. I wanted a pumpkin bread but not cake. I followed the recipe except I did not put icing on top. The dough was so beautiful to work with and I actually braided it as suggested. I will be making this for presents.
This is so good! I’ve made several batches since seeing it on instagram. Making some now to give away for Christmas!