Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze

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Soft, fluffy, and swirled with cinnamon sugar ribbons, this Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze is the ultimate cozy bake. It takes the warm spice of pumpkin bread and twists it into a pull-apart loaf inspired by classic cinnamon rolls—a sweet hybrid of two fall favorites.

Perfectly tender and rich with pumpkin flavor, each bite melts into a buttery cinnamon center, and the final drizzle of luscious cream cheese glaze takes it over the top. Whether you’re serving it for brunch, gifting it to a friend, or saving a few slices for yourself with coffee, this is the kind of bread that never lasts long.

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What Kind of Pumpkin Should I Use?

You’ll want to use canned pure pumpkin puree—not pumpkin pie filling. The difference is huge: pumpkin pie filling is pre-sweetened and spiced, which would throw off the flavor and texture balance of the bread. Look for labels that say “100% pure pumpkin.” If you’re feeling ambitious and want to use fresh pumpkin puree, just make sure it’s thick and not too watery to avoid a soggy loaf.

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Ingredients for the Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze

• Pumpkin Puree: Brings that signature earthy-sweet flavor and moisture to the bread.
• All-Purpose Flour: The base that gives the bread its structure while staying soft.
• Granulated Sugar + Brown Sugar: A blend of both gives depth of sweetness and that classic cinnamon roll caramel vibe.
• Eggs: Help bind the batter and add richness.
• Butter: Adds moisture and a tender crumb, while also starring in the cinnamon swirl.
• Baking Powder + Baking Soda: For rise and fluffiness.
• Cinnamon + Nutmeg: The spice duo that enhances the pumpkin and mimics classic cinnamon rolls.
• Salt: Balances all the sweetness.
• Cream Cheese: For that irresistibly smooth glaze with a tangy finish.
• Powdered Sugar: The base of the glaze for sweetness and texture.
• Vanilla Extract: Adds depth and warmth to both the bread and the glaze.

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How To Make the Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line it with parchment paper if you’d like easy removal.

Step 2: Make the Batter

In a large bowl, whisk together the pumpkin puree, eggs, melted butter, sugars, and vanilla until smooth. In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually stir the dry ingredients into the wet ingredients until just combined.

Step 3: Mix the Cinnamon Swirl

In a small bowl, combine softened butter, brown sugar, and cinnamon until a thick paste forms.

Step 4: Layer the Batter and Swirl

Pour half the batter into the prepared loaf pan. Add half the cinnamon swirl mixture in dollops and gently swirl it with a knife. Repeat with the remaining batter and cinnamon swirl.

Step 5: Bake

Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack.

Step 6: Make the Cream Cheese Glaze

While the bread cools, beat together the softened cream cheese, powdered sugar, and vanilla. Add a splash of milk to reach your desired consistency. Drizzle generously over the cooled bread.

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How to Serve and Store Cinnamon Roll Pumpkin Bread

Serve this bread slightly warm or at room temperature with the glaze freshly drizzled on top. It’s incredible with a hot cup of coffee or a glass of cold milk. If you’re entertaining, slice it thick and fan the pieces out on a rustic wooden board for a cozy, inviting look.

To store, wrap the bread tightly in plastic wrap or place it in an airtight container. It will stay moist at room temperature for up to 2 days or in the fridge for 5 days. For longer storage, skip the glaze and freeze the bread wrapped in foil and a freezer bag for up to 2 months. Thaw and glaze just before serving.

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Frequently Asked Questions

What if I don’t have cream cheese for the glaze?

You can swap it for a simple vanilla glaze made with powdered sugar, milk, and vanilla extract. It won’t have the tang, but it still brings plenty of sweetness.

Can I make this recipe into muffins?

Absolutely! Divide the batter into a muffin tin and bake for 18–22 minutes, keeping an eye out for golden tops and a clean toothpick.

How do I keep the swirl from sinking?

Be sure your batter isn’t too thin and don’t over-swirl. Gently folding it in a few strokes helps keep the layers intact.

Can I reduce the sugar?

Yes, though the texture and flavor will shift slightly. You can cut each sugar by a few tablespoons and still end up with a tasty loaf.

Is it okay to use pumpkin pie spice instead of individual spices?

Definitely! Use about 1 1/2 teaspoons of pumpkin pie spice to replace the cinnamon and nutmeg if that’s what you have on hand.

Can I double the recipe?

Yes, just use two loaf pans and rotate them halfway through baking for even results.

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Want More Pumpkin & Fall Baking Ideas?

If you loved this cinnamon roll pumpkin bread, here are a few more cozy bakes to try next:

• Easy Pumpkin Muffins for a no-fuss, perfectly spiced treat.
• Amish Applesauce Cake brings old-fashioned sweetness with fall spices.
• Old-Fashioned Egg Custard Pie if you love creamy, nostalgic desserts.
• Condensed Milk Snow Cookies for a melt-in-your-mouth wintery bite.
• Lemon Raspberry Swirl Cheesecake Cups when you crave a fruity and tangy twist.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go heavy on the glaze or keep it light? Did you try adding nuts or chocolate chips?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

For more daily inspiration and seasonal recipes, follow me on Pinterest at Life with Jam.

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