Warm, cozy, and just the right amount of sweet, this Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze is a dreamy blend of two comforting classics. Imagine the soft texture of moist pumpkin bread swirled with brown sugar cinnamon and topped off with a tangy-sweet cream cheese glaze that melts right into the warm loaf. It smells like a fall candle and tastes even better.

Perfect for breakfast, dessert, or that mid-afternoon craving, this pumpkin bread is more than just a seasonal treat. It brings the rich flavor of pumpkin spice and the decadence of a cinnamon roll together in one irresistible loaf. Serve it with coffee on a crisp morning or wrap it up for a thoughtful homemade gift—it never disappoints.

Why You’ll Love This Cinnamon Roll Pumpkin Bread

This recipe combines the heartiness of pumpkin bread with the indulgence of cinnamon rolls, and the result is unforgettable. It’s soft, swirled with a buttery brown sugar filling, and topped with a luscious glaze that soaks into every crevice. It’s easy to make, freezes well, and fills your kitchen with an aroma that screams comfort.

What Kind of Pumpkin Puree Should I Use?

You’ll want to use pure pumpkin puree, not pumpkin pie filling. Canned 100% pumpkin puree works beautifully in this recipe, giving the bread its rich flavor and dense, moist crumb. If you’re using homemade puree, just make sure it’s thick and not watery, or your bread may not bake evenly.

Ingredients for the Cinnamon Roll Pumpkin Bread

To make this recipe a standout, each ingredient plays its part. From the rich pumpkin to the warm spices and velvety glaze, here’s what you’ll need:

Pumpkin Puree gives the bread its moist texture and signature fall flavor.

All-Purpose Flour provides structure to the loaf while keeping it soft.

Granulated Sugar balances the spices and enhances the pumpkin.

Brown Sugar adds moisture and a deeper, caramel-like sweetness.

Eggs bind the ingredients together and give the bread richness.

Vegetable Oil ensures a tender, moist crumb.

Milk helps loosen the batter and supports a smooth mix.

Vanilla Extract adds warm, sweet undertones.

Baking Soda gives the bread its rise and fluffy structure.

Salt enhances every other flavor.

Pumpkin Pie Spice brings cozy, spicy notes of cinnamon, nutmeg, and clove.

Cinnamon is used both in the batter and the cinnamon swirl for double the flavor.

Butter melts into the cinnamon sugar swirl for that classic roll-like finish.

Cream Cheese is the star of the glaze, bringing tang and creaminess.

Powdered Sugar makes the glaze smooth and sweet.

Heavy Cream (or milk) loosens the glaze to the perfect drizzle.

Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze (1)

How To Make the Cinnamon Roll Pumpkin Bread

Step 1: Mix the Pumpkin Batter

In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract until smooth. In another bowl, combine flour, baking soda, pumpkin pie spice, salt, and cinnamon. Gradually stir the dry ingredients into the wet until just combined.

Step 2: Make the Cinnamon Swirl

In a small bowl, mix melted butter with brown sugar and cinnamon until it forms a thick paste.

Step 3: Layer and Swirl

Pour half of the pumpkin batter into a greased loaf pan. Drop spoonfuls of the cinnamon mixture over the top, then swirl gently with a knife. Repeat with remaining batter and cinnamon mixture.

Step 4: Bake

Bake at 350°F for about 55-65 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.

Step 5: Glaze It

While the bread cools, beat together cream cheese, powdered sugar, vanilla, and cream until smooth and pourable. Drizzle over the slightly warm bread and let it set.

How to Store and Serve This Bread

This Cinnamon Roll Pumpkin Bread serves 8 generous slices and stays moist for days. Let it cool completely before storing. You can keep it at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. For longer storage, wrap it tightly and freeze for up to 3 months. Just thaw at room temperature and it’s ready to enjoy.

Serve it warm with coffee, or cold with a dollop of whipped cream. It’s great for brunch spreads, fall potlucks, or even as a sweet ending to dinner.

What to Serve With Cinnamon Roll Pumpkin Bread?

Fresh Fruit Salad

A bowl of crisp apples, pears, and grapes complements the warm spices of the bread.

Maple Glazed Bacon

The salty-sweet combo brings contrast and makes a cozy fall brunch complete.

Hot Apple Cider

Nothing pairs with pumpkin spice better than a steamy mug of apple cider.

Greek Yogurt with Honey

Add a little tang and protein with a side of creamy yogurt.

Spiced Chai Latte

For the ultimate fall flavor match, serve your bread with a homemade chai latte.

Roasted Pecans

Crunchy, buttery nuts add a texture contrast and go beautifully with the glaze.

Vanilla Ice Cream

A scoop of vanilla on the side turns this bread into a full-on dessert.

Want More Fall Dessert Ideas?

If you love this Cinnamon Roll Pumpkin Bread, you’ll want to check out more cozy bakes from the MiaPlates collection:

• Ooey Gooey Bars for a caramel-laced indulgence.
• Cherry Topped Coconut Macaroons for a tropical holiday bite.
• Old Time Oven Peach Cobbler for that classic comfort.
• Mini Cinnamon Roll Cheesecakes if you want more of that cinnamon swirl magic.
• Delicious Lemon Cake to Die For to brighten up your day.

Save This Recipe For Later

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

Let me know in the comments how yours turned out. Did you drizzle a little extra glaze? Did you make it into muffins instead? I’d love to hear how you gave it your own twist.

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