A cozy fall bake with swirls of cinnamon sugar and a rich, creamy glaze.
If autumn had a scent, it would be this Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze baking in your kitchen. Imagine the warmth of cinnamon rolls meeting the moist, spiced goodness of pumpkin bread and then topped with a silky cream cheese glaze that melts in your mouth.
This recipe is perfect for cozy weekend mornings, Thanksgiving brunch, or simply when you want your home to smell like pure fall magic. The best part? It’s easier to make than it looks, and it freezes beautifully for later.
Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze Recipe
Why You’ll Love This Cinnamon Roll Pumpkin Bread
- A two in one dessert: Combines the best parts of cinnamon rolls and pumpkin bread.
- Moist and flavorful: Thanks to pumpkin puree and warm fall spices.
- Perfect for gifting: Beautiful swirls make it look bakery worthy
Ingredients You’ll Need
For the Pumpkin Bread:
- 1 ½ cups pumpkin puree
- 1 ¾ cups all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- 1 cup brown sugar
- 2 large eggs (room temperature)
- ½ cup whole milk
- 1 tsp vanilla extract
- ½ cup unsalted butter, melted and cooled
For the Cinnamon Swirl:
- ½ cup brown sugar
- 2 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk (adjust for consistency)
How to Make Cinnamon Roll Pumpkin Bread
1. Preheat & Prepare
Preheat your oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper for easy removal.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. Mix Wet Ingredients
In a large mixing bowl, whisk pumpkin puree, brown sugar, eggs, milk, vanilla, and melted butter until smooth.
4. Combine
Add dry ingredients to wet ingredients and stir until just combined do not overmix.
5. Create the Cinnamon Swirl
Mix brown sugar, cinnamon, and melted butter in a small bowl. Pour half the batter into the loaf pan, spoon half the cinnamon mixture over it, and swirl gently with a knife. Repeat with remaining batter and cinnamon mixture.
6. Bake
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Let it cool for at least 20 minutes before glazing.
7. Make the Cream Cheese Glaze
Beat cream cheese until smooth. Add powdered sugar, vanilla, and milk; whisk until creamy. Drizzle over cooled bread.
Tips for the Best Pumpkin Cinnamon Bread
- Use room temperature eggs and milk to ensure even mixing.
- Don’t overmix this keeps your bread light and tender.
- Cool bread completely before adding glaze, or it will melt into the loaf.
Storing & Freezing Instructions
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps fresh for up to 5 days.
- Freezer: Wrap unglazed bread in plastic wrap + foil. Freeze for up to 3 months. Thaw, then glaze before serving.
| Calories | 310 kcal |
| Carbohydrates | 45 g |
| Dietary Fiber | 2 g |
| Sugars | 27 g |
| Protein | 5 g |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Cholesterol | 55 mg |
| Sodium | 260 mg |
| Potassium | 120 mg |
| Calcium | 40 mg |
| Iron | 1.5 mg |
Recipe FAQ’s
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes! Roast, mash, and strain fresh pumpkin to remove excess moisture before using. Make sure it’s smooth and thick, similar to canned puree.
2. Can I make this pumpkin bread without the glaze?
Absolutely. The bread is delicious on its own, but the cream cheese glaze adds extra sweetness and richness. You can also swap it for a simple powdered sugar drizzle.
3. Can I make this recipe gluten-free?
Yes. Use a 1:1 gluten free baking flour blend. The texture will be slightly different but still soft and flavorful.
4. How do I keep pumpkin bread moist?
Avoid overbaking, and store in an airtight container. The pumpkin puree naturally keeps it moist, and the glaze also locks in freshness.
5. Can I bake this in mini loaf pans or muffin tins?
Yes! For mini loaves, bake for 25–30 minutes; for muffins, 18–22 minutes. Always check with a toothpick for doneness.
Cinnamon Roll Pumpkin Bread with Cream Cheese Glaze
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- For Cinnamon Swirl:
- â…“ cup brown sugar
- 1 tbsp ground cinnamon
- For Cream Cheese Glaze:
- 4 oz cream cheese softened
- ½ cup powdered sugar
- 2 –3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- In another bowl, mix pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and fold until just combined — do not overmix.
- Mix cinnamon swirl ingredients in a small bowl.
- Pour half the batter into loaf pan, sprinkle with half the cinnamon sugar mixture, add remaining batter, then top with remaining cinnamon sugar. Swirl gently with a knife.
- Bake for 50–55 minutes or until a toothpick inserted comes out clean. Cool completely.
- For glaze: beat cream cheese until smooth, add powdered sugar, milk, and vanilla. Drizzle over cooled bread.
Video
Notes
- Make sure the bread is completely cooled before glazing to avoid melting.
- For a richer flavor, use pumpkin spice instead of individual spices.
- Store in an airtight container for up to 3 days or refrigerate for up to a week.
