Name: Cinnamon Roll Pumpkin Bread
Prep time: 30 min
Cook time: 1 h
Total time: 3 h
Yield: 12-16 servings
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon pumpkin pie spice; ½ teaspoon ground cinnamon; ¼ teaspoon salt; ½ cup granulated sugar; ½ cup packed brown sugar; 2 large eggs; 1 cup pumpkin purée; ½ cup vegetable oil; 1 teaspoon vanilla extract; ¼ cup packed brown sugar; 1 tablespoon ground cinnamon; 2 tablespoons unsalted butter, melted; 2 ounces cream cheese, softened

Cinnamon Roll Pumpkin Bread is an autumnal dream come true, a delightful fusion that effortlessly marries two beloved comfort foods into one irresistible loaf. Imagine waking up to the intoxicating aroma of warm pumpkin spice mingled with the sweet, buttery notes of cinnamon and brown sugar, all baking to golden perfection in your oven. That’s precisely the magic this recipe brings to your kitchen, promising a truly unforgettable start to any day or a comforting end to an evening.

While pumpkin bread has long been a cherished tradition in fall baking, gracing countless tables during harvest season and holidays, and cinnamon rolls have secured their place as a universal symbol of warmth and indulgent comfort, combining them elevates the experience entirely. This ingenious creation takes the moist, tender crumb of a classic pumpkin bread and infuses it with a decadent, gooey cinnamon swirl, crowned with a luscious cream cheese glaze. It’s not merely a bread; it’s a celebration of seasonal flavors and ultimate indulgence.

What makes this particular Cinnamon Roll Pumpkin Bread so incredibly popular? It’s the harmonious blend of textures and flavors: the subtle earthy sweetness of pumpkin, the comforting blend of autumnal spices, the melt-in-your-mouth cinnamon filling, and the tangy sweetness of the glaze all contribute to an exquisite bite. This dish offers all the rich, comforting satisfaction of a freshly baked cinnamon roll without the extensive individual shaping, making it a convenient yet supremely satisfying option for breakfast, brunch, or a delightful dessert. I am truly thrilled to share this ultimate autumn treat with you.

Ingredients:

For the Cinnamon Roll Pumpkin Bread Batter:
- 2 ½ cups (300g) all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves (optional, but I love the warmth it adds!)
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 (15-ounce / 425g) can pumpkin puree (ensure it’s not pumpkin pie filling)
- ½ cup (120ml) vegetable oil or other neutral oil like canola
- 1 teaspoon pure vanilla extract
For the Cinnamon Swirl Filling:
- ½ cup (100g) packed light brown sugar
- 1 ½ tablespoons ground cinnamon
- 4 tablespoons (½ stick / 56g) unsalted butter, melted and cooled slightly
For the Cream Cheese Glaze:
- 4 ounces (113g) cream cheese, softened at room temperature
- 2 cups (220g) powdered sugar (confectioners’ sugar), sifted if clumpy
- 2-3 tablespoons whole milk or heavy cream, adjust as needed
- ½ teaspoon pure vanilla extract

Preparing Your Workspace and Oven:

Preheat your oven: Let’s get things nice and toasty! Set your oven to 350°F (175°C). This ensures an even bake from the moment your batter goes in.
Prepare your baking pan: We’ll be using a 9×13 inch baking pan for this glorious bread. Take a moment to grease it thoroughly with butter or non-stick cooking spray. I like to then dust it with a little flour, tapping out any excess. This creates a non-stick barrier and ensures your Cinnamon Roll Pumpkin Bread slides out beautifully once baked. If you’re feeling extra cautious, or if your pan tends to stick, you can also line the bottom with parchment paper, leaving an overhang on the sides to create “handles” for easy removal later.

Crafting the Pumpkin Bread Batter:

This is where the magic begins! We’ll combine our dry and wet ingredients separately before bringing them together to create a smooth, luscious pumpkin bread batter.

Combine the dry ingredients: In a large mixing bowl, whisk together the 2 ½ cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground ginger, ⅛ teaspoon of ground cloves (if using), and ½ teaspoon of salt. Make sure these are really well combined. We want all those leavening agents and spices to be evenly distributed throughout the flour mixture so every bite of your Cinnamon Roll Pumpkin Bread is perfectly spiced and fluffy. Set this bowl aside for a moment.
Mix the wet ingredients: In a separate, even larger bowl (or the bowl of your stand mixer fitted with the paddle attachment), combine the 1 cup of granulated sugar and ½ cup of packed light brown sugar. Add the 2 large eggs, the entire 15-ounce can of pumpkin puree, ½ cup of vegetable oil, and 1 teaspoon of pure vanilla extract. Beat these ingredients together on medium speed until the mixture is completely smooth, well combined, and looks wonderfully uniform. This might take about 2-3 minutes. It’s important to ensure the sugars are fully dissolved and everything is emulsified. You’ll notice the mixture transforming into a rich, orange-hued base for our bread.
Gently combine wet and dry: Now, it’s time to bring our two mixtures together. Gradually add the dry ingredient mixture to the wet ingredient mixture. I like to do this in two or three additions, mixing on low speed after each addition, or folding by hand with a spatula. The key here is not to overmix! Overmixing can develop the gluten in the flour too much, leading to a tough and dense bread rather than the light and tender texture we’re aiming for. Mix just until no streaks of dry flour remain. A few small lumps are perfectly fine; in fact, they’re often a sign of a perfectly mixed quick bread batter.

Crafting the Irresistible Cinnamon Swirl:

This is the “cinnamon roll” part of our Cinnamon Roll Pumpkin Bread! This swirl adds pockets of sweet, spiced deliciousness throughout the loaf.

Prepare the swirl mixture: In a small bowl, combine the ½ cup of packed light brown sugar and 1 ½ tablespoons of ground cinnamon. Whisk them together until they are thoroughly mixed. Then, pour in the 4 tablespoons (½ stick) of melted and slightly cooled unsalted butter. Stir vigorously until you have a thick, paste-like mixture. It should be relatively uniform, resembling a wet sand texture. This paste is going to create those beautiful, aromatic ribbons in your bread.

Assembling Your Cinnamon Roll Pumpkin Bread:

Now comes the fun part – layering everything into our prepared pan to create a stunning visual and flavorful experience.

Layer the first half of the batter: Pour approximately half of your beautiful pumpkin bread batter into the bottom of your prepared 9×13 inch baking pan. Use an offset spatula or the back of a spoon to spread it out evenly from edge to edge. It doesn’t have to be absolutely perfect, but try to get a relatively flat base. This layer forms the foundation of our Cinnamon Roll Pumpkin Bread.
Add the cinnamon swirl: Take your cinnamon swirl mixture and carefully dot or drizzle about two-thirds of it over the top of the batter in the pan. You can do this by spooning small dollops across the surface. Once dotted, gently use a knife or a skewer to swirl the cinnamon mixture into the pumpkin batter. Don’t go all the way to the bottom of the pan, just create lovely swirls on this top layer. The goal is to create ribbons of cinnamon, not to fully incorporate it into the batter. This is what gives us those classic “cinnamon roll” vibes!
Top with remaining batter: Carefully spoon the remaining pumpkin bread batter over the cinnamon swirled layer. Take your time to spread it gently and evenly across the entire surface, ensuring you cover all the cinnamon swirl beneath. Try not to disturb the swirl too much as you spread this top layer.
Finish with the remaining swirl: Once the top layer of batter is spread, take the last third of your cinnamon swirl mixture. Again, dot or drizzle it over the top of the bread batter. For this layer, you can create even more prominent swirls with your knife or skewer, making sure some of the beautiful cinnamon mixture is visible on the surface. This will bake into a gorgeous, slightly crispy, caramelized top layer that is just divine.

Baking Your Cinnamon Roll Pumpkin Bread:

Patience, my friend, as your kitchen fills with the most incredible aromas!

Bake to perfection: Place your assembled Cinnamon Roll Pumpkin Bread into your preheated 350°F (175°C) oven. Bake for approximately 50-65 minutes. Baking times can vary quite a bit depending on your specific oven, so it’s always best to keep an eye on it.
Check for doneness: You’ll know your bread is ready when a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If it’s still gooey, give it another 5-10 minutes and check again. The top should be beautifully golden brown, and the cinnamon swirl on top will look slightly caramelized. If you notice the top browning too quickly before the center is cooked through, you can loosely tent it with aluminum foil for the remaining baking time.
Cooling time: Once baked, remove the pan from the oven and place it on a wire rack. Let the bread cool in the pan for about 15-20 minutes. This initial cooling period allows the bread to set up and become more stable, preventing it from breaking apart when you remove it.
Fully cool on a rack: After the initial cooling, carefully invert the bread onto a wire rack, then flip it right side up so it cools completely. If you used parchment paper handles, this step will be extra easy! It’s super important for the bread to be completely cool before we add our glaze. If the bread is warm, the glaze will simply melt and soak in, rather than creating that beautiful, thick topping we’re after. This cooling process can take 1-2 hours, so resist the urge to rush it!

Whipping Up the Cream Cheese Glaze:

The crowning glory of our Cinnamon Roll Pumpkin Bread! This tangy, sweet glaze is the perfect complement to the rich pumpkin and warm spices.

Soften your cream cheese: Ensure your 4 ounces of cream cheese are properly softened to room temperature. This is absolutely crucial for a smooth, lump-free glaze. If it’s too cold, you’ll end up with frustrating cream cheese lumps in your glaze, which nobody wants! You can microwave it for 10-15 seconds if you’re in a pinch, but be careful not to melt it.
Beat the cream cheese: In a medium mixing bowl, using an electric mixer (handheld or stand mixer), beat the softened cream cheese on medium speed until it’s light and fluffy, about 1-2 minutes. This incorporates air and makes for a more luxurious texture.
Add remaining glaze ingredients: Gradually add the 2 cups of powdered sugar (sifted if you notice any clumps, as this makes for a smoother glaze), ½ teaspoon of pure vanilla extract, and 1 tablespoon of milk or cream to the beaten cream cheese.
Mix until smooth: Begin mixing on low speed to incorporate the powdered sugar, then increase to medium-high speed. Beat until the glaze is completely smooth and creamy.
Adjust consistency: At this point, assess the consistency. We’re looking for a thick, pourable glaze that will coat the back of a spoon, but isn’t too runny. If it’s too thick, add the remaining milk or cream, one teaspoon at a time, beating after each addition, until you reach your desired consistency. Be careful not to add too much liquid, as it can quickly become too thin. If by chance it becomes too thin, you can add a little more sifted powdered sugar, a tablespoon at a time, until it thickens back up.
Glaze your cooled bread: Once your Cinnamon Roll Pumpkin Bread is completely cool, drizzle or spread the cream cheese glaze generously over the top. You can use a spoon or an offset spatula to create a beautiful, even layer. I personally love a very generous amount of glaze, letting some of it cascade down the sides of the bread. This glaze sets up beautifully, creating a delightful contrast with the soft bread.

Your beautiful Cinnamon Roll Pumpkin Bread is now ready to be sliced and enjoyed! The combination of the moist pumpkin bread, the sweet and spicy cinnamon swirl, and the tangy cream cheese glaze is truly irresistible. Store any leftovers at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to a week (though I doubt it will last that long!).

Conclusion:

If there’s one recipe I could implore you to try this season, it’s this incredibly comforting and utterly irresistible creation. We’ve explored the delightful journey of bringing together the cozy spices of autumn with the sweet, swirl-filled magic of a classic cinnamon roll, all baked into a wonderfully moist and tender loaf of pumpkin bread. This isn’t just another pumpkin bread; it’s an elevated experience, a true masterpiece of seasonal baking that truly stands out. The moment you pull this golden-brown loaf from the oven, your kitchen will be filled with an aroma that promises warmth, spice, and pure joy. It’s the perfect balance of pumpkin’s earthy sweetness, the aromatic punch of cinnamon, and that signature tender crumb that makes any quick bread a beloved treat. I genuinely believe this recipe is a game-changer for anyone who loves autumnal flavors and the comforting hug of home-baked goods. It combines everything wonderful about fall baking into one spectacular package, guaranteeing smiles with every single slice.

Now, let’s talk about how to enjoy this masterpiece and perhaps even make it your own. For the ultimate indulgence, I always recommend serving a slice of this bread slightly warm. A gentle re-heating in the microwave for 15-20 seconds can revive its freshness and make the glaze just slightly melt into the crevices, creating an even more delectable texture. Imagine a thick slice, still warm, with a steaming mug of coffee or a fragrant cup of spiced chai on a chilly morning – pure bliss, wouldn’t you agree? It also makes for an absolutely phenomenal dessert. Try serving it with a generous scoop of vanilla bean ice cream, allowing the cold creaminess to perfectly complement the warm, spiced bread. A dollop of freshly whipped cream, perhaps lightly sweetened with a touch of maple syrup, would also be a fantastic addition. For a simple yet elegant presentation, a dusting of powdered sugar over the glaze adds a lovely touch. If you’re feeling adventurous, consider sprinkling some toasted chopped pecans or walnuts over the cream cheese glaze before it sets; the added crunch and nutty flavor are simply divine.

And why stop there? This recipe is incredibly versatile! While I adore it as a loaf, you could easily adapt the batter to make muffins or even mini loaves, perfect for gifting to friends, neighbors, or colleagues. Imagine presenting a beautifully wrapped mini loaf of this delightful bread as a heartfelt, homemade gesture. For those who love a bit of extra texture, stir in half a cup of mini chocolate chips or chopped dried cranberries into the batter before baking – they add a lovely burst of flavor and visual appeal. You could also experiment with the spices, perhaps adding a pinch of ground ginger or nutmeg to further enhance the pumpkin notes, though I find the original spice blend perfectly complements the cinnamon roll swirl. The possibilities are truly endless when you have such a solid foundation of flavor and texture to build upon. This recipe for Cinnamon Roll Pumpkin Bread is not just a set of instructions; it’s a canvas for your culinary creativity.

Ultimately, my greatest hope is that you’ll take the plunge and give this incredible recipe a try in your own kitchen. It’s a rewarding experience, from the moment you start mixing the ingredients to the first delightful bite. I promise you, the aroma alone is worth the effort, and the taste is even better. I truly believe that sharing homemade treats is one of the purest forms of love and hospitality. So, bake a loaf, share it with your loved ones, or simply savor it yourself. I am absolutely confident that this Cinnamon Roll Pumpkin Bread will become a cherished addition to your recipe repertoire. Once you’ve experienced the magic, I would absolutely love to hear about it! Please don’t hesitate to share your baking adventures, your serving suggestions, or any delightful variations you come up with. Tag me in your photos or drop a comment – I thrive on hearing about your successes and seeing your beautiful creations. Happy baking, my friends!