Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze

This Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze combines two beloved classics, pumpkin bread and cinnamon rolls, into one irresistible treat.

Moist, rich, and loaded with swirls of cinnamon sugar, it’s topped with a tangy cream cheese glaze that takes it over the top.

Whether you’re hosting a brunch, baking for a holiday, or simply want something sweet with your coffee, this recipe will become your go-to fall favorite.

Why You’ll Love This Cinnamon Roll Pumpkin Bread

• Moist and flavorful: Thanks to real pumpkin purée and warm fall spices.
• Swirled with cinnamon sugar: Like your favorite cinnamon roll, but easier.
• Finished with cream cheese glaze: Sweet, creamy, and just the right amount of tang.
• No yeast required: A quick bread with no rising or proofing involved.
• Perfect for any occasion: Breakfast, snack, dessert, or gift.

Ingredients You’ll Need (And Why They Matter)

For the Bread:

• Pumpkin Purée: Use pure canned pumpkin (not pumpkin pie filling) for moisture and flavor.
• Brown Sugar & White Sugar: Brown sugar adds richness and moisture, while white sugar sweetens and balances.
• Vegetable Oil: Keeps the bread tender and moist.
• Eggs: Provide structure and help bind the ingredients.
• Vanilla Extract: Enhances the overall flavor.
• All-Purpose Flour: The base of the bread, creating a soft yet sturdy crumb.
• Baking Soda: Helps the bread rise properly.
• Pumpkin Pie Spice & Cinnamon: Bring warmth and the classic fall flavor.

For the Cinnamon Swirl:

• Brown Sugar: Sweet and molasses-rich.
• Ground Cinnamon: Essential for that cinnamon roll vibe.
• Butter (melted): Helps the filling melt into the bread and enhances the swirl.

For the Cream Cheese Glaze:

• Cream Cheese (softened): The star of the glaze – rich, tangy, and creamy.
• Powdered Sugar: Sweetens the glaze and provides smooth texture.
• Vanilla Extract: Adds depth and warmth.
• Milk: Adjusts the consistency for drizzling.

Step-by-Step Instructions for Perfect Pumpkin Bread

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
2. Prepare the batter: In a large bowl, whisk together the pumpkin purée, both sugars, oil, eggs, and vanilla extract. In another bowl, combine flour, baking soda, pumpkin pie spice, and cinnamon. Gradually mix the dry ingredients into the wet ingredients just until combined.
3. Make the cinnamon swirl: Stir together brown sugar, cinnamon, and melted butter in a small bowl.
4. Layer and swirl: Pour half of the batter into the prepared loaf pan. Spoon half the cinnamon mixture over it. Swirl gently with a knife. Add the remaining batter, then top with the rest of the cinnamon swirl and swirl again.
5. Bake: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

How to Make the Cream Cheese Glaze

1. In a mixing bowl, beat softened cream cheese until smooth.
2. Add powdered sugar and vanilla extract, mixing until well combined.
3. Add 1–2 tablespoons of milk to thin the glaze to your desired drizzling consistency.
4. Once the bread is completely cool, drizzle the cream cheese glaze over the top. Let it set before slicing, or serve immediately for a gooey finish.

Expert Tips for Success

• Use room temperature ingredients for a smoother batter and glaze.
• Don’t overmix the batter—this can make the bread tough.
• Cool the bread fully before glazing, unless you want the glaze to melt into the loaf.
• Double the recipe if you want one loaf to freeze and one to eat now—it freezes beautifully without the glaze.

Variations and Customizations

• Add nuts: Chopped pecans or walnuts add crunch and complement the cinnamon swirl.
• Mix in chocolate chips: A handful of mini chocolate chips makes it extra indulgent.
• Make it dairy-free: Use a dairy-free cream cheese alternative and plant-based milk.
• Top with streusel instead of glaze: If you want a crumbly finish instead of creamy.

How to Store and Freeze Cinnamon Roll Pumpkin Bread

• At room temperature: Store in an airtight container for up to 2 days.
• In the fridge: Keeps well for 5–6 days; let it come to room temperature before serving.
• In the freezer: Freeze the bread (without glaze) tightly wrapped for up to 3 months. Thaw overnight in the fridge and glaze before serving.

Recipe FAQ’s

Can I use homemade pumpkin purée?

Yes, just make sure it’s thick and not watery. Strain or blot excess moisture if needed.

What can I use instead of pumpkin pie spice?

You can make your own with a blend of cinnamon, nutmeg, ginger, cloves, and allspice.

Can I skip the cream cheese glaze?

You can, but it really adds that final touch. You could also use a powdered sugar icing instead.

Can I bake this in mini loaf pans?

Absolutely. Reduce the baking time to around 25–30 minutes and check with a toothpick.

Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze

This Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze is a cozy, fall-inspired quick bread that combines the rich flavor of pumpkin spice with sweet cinnamon roll swirls. Topped with a creamy, tangy glaze, this loaf is perfect for breakfast, dessert, or a holiday treat.

It's easy to make, full of warm spices, and incredibly moist.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Servings 10 Slices

Calories 310 kcal

Ingredients

  

For the Pumpkin Bread:

• 1 cup pumpkin purée
• ½ cup granulated sugar
• ½ cup brown sugar packed
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt

For the Cinnamon Swirl:

• ¼ cup brown sugar packed
• 1 tablespoon ground cinnamon
• 2 tablespoons unsalted butter melted

For the Cream Cheese Glaze:

• 2 ounces cream cheese softened
• ½ cup powdered sugar
• ½ teaspoon vanilla extract
• 1-2 tablespoons milk as needed for consistency

Instructions

 

Preheat the Oven

• Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.

Mix the Wet Ingredients

• In a large mixing bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.

Combine the Dry Ingredients

• In a separate bowl, mix the flour, baking soda, pumpkin pie spice, cinnamon, and salt.

Make the Batter

• Gradually add the dry ingredients to the wet mixture. Stir until just combined—do not overmix.

Prepare the Cinnamon Swirl

• In a small bowl, combine brown sugar, cinnamon, and melted butter.

Layer the Batter and Swirl

• Pour half of the batter into the loaf pan. Spoon half of the cinnamon swirl mixture over the top and gently swirl with a knife. Repeat with the remaining batter and cinnamon swirl.

Bake the Bread

• Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Make the Cream Cheese Glaze

• In a small bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract and mix. Add milk 1 tablespoon at a time until glaze reaches desired drizzling consistency.

Glaze and Serve

• Once the bread is fully cooled, drizzle the cream cheese glaze over the top. Slice and serve.

Keyword Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze