Dough:
1/2C milk, heated to 115°F
2 1/4 tsp active dry yeast
1/3C plus 1 tsp granulated sugar, divided
1 egg
1C pumpkin puree
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
Pinch ground cloves
1 tsp salt
3 1/2 – 4C all purpose flour

Filling:
2 Tbsp unsalted butter, softened
1/3C granulated sugar
1 1/2Tbsp cinnamon

Egg wash:
1 egg
1 Tbsp water

In a measuring cup, combine warm milk (heated to 115°F) with active dry yeast and 1 tsp granulated sugar. Allow to proof.

In the bowl of a stand mixer with paddle attachment, mix together remaining 1/3 cup granulated sugar, egg, pumpkin and spices. With mixer on low, pour in milk mixture. Switch to the dough hook, add salt and flour, mixing until dough forms and pulls away from the sides of the bowl.

Great a large bowl and your hands with baking spray. Transfer dough to bowl, cover and allow to rise for 1 hour or until doubled in size.

On a lightly floured surface, or a silicone counter mat, roll dough to roughly 10″x20″. Rub entire surface with softened butter. Sprinkle well with cinnamon and sugar. Starting at one of the shorter ends, roll into a tight log and pinch seams closed. Place dough seam side down in a lightly greased 10-inch loaf pan. Cover and allow to rise for an additional 90 minutes.

Preheat oven to 350°F. In a small bowl combine 1 egg with 1 Tbsp water, brush over exposed dough. Bake for 35-40 minutes.

Allow to cool in the pan for at least 5-10 minutes prior to transferring the loaf to a wire rack to cool completely.

Store bread in an airtight container.