In a large bowl or stand mixer, stir together flour, sugar, salt and yeast. Melt butter and warm milk. Add to your bowl, butter, warm milk, eggs and room temperature canned pumpkin. Sprinkle with spices and mix just until combined. Add in remaining flour, 1/2 cup at a time until all flour has been encorporated into the dough. Keep mixing until the dough begins to pull away from the sides of your bowl. Add additional flour if needed, using only 1/4 cup at a time.
Transfer to a lightly floured workspace. Knead dough by hand for 5-10 minutes. Form into a ball. Cover with a clean kitchen towel and let rise for at least an hour or doubled in size.
In a small bowl combine sugars, butter and spices. Mix until smooth. Set aside.
Prepare a 9x13 pan by greasing with your favorite method.
When dough has doubled in size, punch down and begin to roll into a large rectangle. For reference, you want the dough to roughly be the size of your rolling pin or a tad larger than your pan. Spread filling out to within 1/2 of the sides. Sprinkle with optional dried cranberries, raisins or apples.
Roll from one of the shorter ends, pinching and sealing the open ends.
Slice into 12 equal pieces. Place each piece into the prepared baking pan. Cover with plastic wrap and let rise in a warm location for 60 minutes.
Bake in a 350F oven for 25 minutes. Cool for at least 5-10 minutes in pan before slicing and serving. Store in an airtight container for up to several days.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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