Cinnamon roll pumpkin bread is the kind of treat that fills your kitchen with the warm, buttery aroma of fall. Think of it as the perfect cross between a soft, moist pumpkin loaf and a gooey cinnamon roll—complete with a brown sugar–cinnamon swirl and a creamy vanilla glaze that melts beautifully into every slice. It’s nostalgic, comforting, and incredibly satisfying whether enjoyed for breakfast, dessert, or an afternoon treat with tea or coffee.
This recipe brings all the flavors of autumn together—earthy pumpkin puree, cozy spices, rich brown sugar, and a soft, tender crumb. If you love pumpkin bread and cinnamon rolls, this hybrid loaf will quickly become a seasonal must-bake.
What Makes This Cinnamon Roll Pumpkin Bread So Special
-
Moist pumpkin loaf with warm fall spices
-
Buttery cinnamon-sugar swirl inspired by classic cinnamon rolls
-
Perfectly sweet glaze that adds richness and bakery-style finish
-
Freezer-friendly and great for make-ahead breakfasts
-
Easy to bake in one bowl with simple ingredients
Equipment You’ll Need
-
Mixing bowls
-
Whisk
-
Rubber spatula
-
Hand mixer (optional)
-
9×5 inch loaf pan
-
Parchment paper
-
Small saucepan or microwave-safe bowl (for glaze)
-
Cooling rack
-
Measuring cups and spoons
Ingredients for Cinnamon Roll Pumpkin Bread
For the Pumpkin Bread
-
1 ¾ cups all-purpose flour
-
1 tsp baking soda
-
½ tsp baking powder
-
½ tsp salt
-
1 tbsp pumpkin pie spice
-
1 cup pumpkin puree
-
½ cup vegetable oil (or melted butter)
-
¾ cup granulated sugar
-
½ cup brown sugar
-
2 large eggs
-
2 tsp vanilla extract
-
¼ cup milk
For the Cinnamon Roll Swirl
-
⅓ cup melted butter
-
½ cup brown sugar
-
1 tbsp cinnamon
For the Vanilla Glaze
-
½ cup powdered sugar
-
1–2 tbsp milk
-
½ tsp vanilla extract
Timing & Servings
-
Prep Time: 20 minutes
-
Bake Time: 55–65 minutes
-
Cooling Time: 20 minutes
-
Total Time: ~1 hour 45 minutes
-
Servings: 10 slices
How to Make Cinnamon Roll Pumpkin Bread
Step 1. Prepare the Loaf Pan
Line a 9×5 loaf pan with parchment paper to help the bread lift out cleanly. Lightly grease the sides for a smooth finish.
Step 2. Mix the Dry Ingredients
Whisk flour, baking soda, baking powder, salt, and pumpkin pie spice until combined. This ensures an even crumb and helps the loaf rise properly.
Step 3. Combine Wet Ingredients
In a large bowl, mix pumpkin puree, oil, sugars, eggs, vanilla, and milk until smooth. The batter should look thick and silky.
Step 4. Add Dry Mixture to Wet
Gently fold the dry ingredients into the wet mixture. Avoid overmixing to keep the bread light and tender.
Step 5. Prepare the Cinnamon Swirl
Stir together melted butter, brown sugar, and cinnamon until smooth. This will create pockets of gooey cinnamon goodness inside the loaf.
Step 6. Layer the Batter
-
Pour half the pumpkin batter into the loaf pan
-
Spoon half the cinnamon swirl mixture over it
-
Swirl gently with a knife
-
Add the remaining pumpkin batter
-
Finish with the remaining swirl mixture
Use a knife to create beautiful marbled ripples throughout.
Step 7. Bake
Bake at 350°F (175°C) for 55–65 minutes, or until a toothpick comes out clean or with moist crumbs (not wet batter).
Step 8. Cool and Glaze
Cool for 20 minutes, then whisk together powdered sugar, milk, and vanilla. Drizzle generously over the warm loaf for a glossy cinnamon roll–style finish.
Expert Baking Tips
Use Pure Pumpkin, Not Pumpkin Pie Filling
Pumpkin pie filling contains sugar and spices, which alters the recipe.
Don’t Overmix
Overmixing can make the loaf dense. Mix just until the batter comes together.
Check for Doneness Early
Pumpkin bread can vary depending on oven type. Begin checking at the 55-minute mark.
Let It Rest Before Slicing
Resting helps the cinnamon swirl set and gives cleaner slices.
Boost Cinnamon Roll Flavor
Add a touch of nutmeg or cardamom to enhance the bakery-style aroma.
Flavor Variations
-
Cream Cheese Swirl: Add sweetened cream cheese for extra richness
-
Nutty Pumpkin Bread: Add chopped pecans or walnuts
-
Chocolate Chip Pumpkin Swirl: Mix in mini chocolate chips
-
Maple Glaze: Replace milk in the glaze with pure maple syrup
How to Store Cinnamon Roll Pumpkin Bread
-
Room Temperature: 3 days in airtight container
-
Refrigerator: Up to 6 days
-
Freezer: Up to 3 months (wrap slices individually)
-
Reheat: Warm in the microwave for 10–12 seconds for a fresh-from-the-oven feel
Nutritional Facts (Per Slice)
-
Calories: ~260
-
Fat: ~12g
-
Carbohydrates: ~35g
-
Protein: ~3g
-
Sugar: ~21g
-
Fiber: ~1g
This breakfast is perfect for busy mornings, just like Chickpea Flour Pancakes with Blueberry Compote, Mexican Street Corn Avocado Toast, or Sheet Pan Frittata.
Cinnamon Roll Pumpkin Bread
Ingredients
Equipment
Method
- Line a 9×5 loaf pan with parchment paper to help the bread lift out cleanly. Lightly grease the sides for a smooth finish.
- Whisk flour, baking soda, baking powder, salt, and pumpkin pie spice until combined. This ensures an even crumb and helps the loaf rise properly.
- In a large bowl, mix pumpkin puree, oil, sugars, eggs, vanilla, and milk until smooth. The batter should look thick and silky.
- Gently fold the dry ingredients into the wet mixture. Avoid overmixing to keep the bread light and tender.
- Stir together melted butter, brown sugar, and cinnamon until smooth. This will create pockets of gooey cinnamon goodness inside the loaf.
- Pour half the pumpkin batter into the loaf pan
- Spoon half the cinnamon swirl mixture over it
- Swirl gently with a knife
- Add the remaining pumpkin batter
- Finish with the remaining swirl mixture
- Use a knife to create beautiful marbled ripples throughout.
- Bake at 350°F (175°C) for 55–65 minutes, or until a toothpick comes out clean or with moist crumbs (not wet batter).
- Cool for 20 minutes, then whisk together powdered sugar, milk, and vanilla. Drizzle generously over the warm loaf for a glossy cinnamon roll–style finish.
Conclusion
Cinnamon roll pumpkin bread brings together everything you love about cozy fall baking—warm spices, soft pumpkin flavor, and the irresistible sweetness of a cinnamon roll. Every slice has a gorgeous swirl, a tender crumb, and the perfect touch of glaze. Whether you’re hosting brunch, planning holiday treats, or simply craving something comforting, this loaf is guaranteed to brighten your table and satisfy your sweet tooth.
FAQs
1. Can I use whole wheat flour instead of all-purpose?
Yes, but replace only half or the loaf may become dense.
2. Can I make Cinnamon Roll Pumpkin Bread dairy-free?
Use plant-based milk and vegan butter; the texture remains moist.
3. Does the bread freeze well?
Absolutely. Freeze slices individually for easy snacking later.
4. Can I double the cinnamon swirl?
Yes, for a richer, gooier swirl—but reduce baking temperature by 5 degrees.
5. How do I prevent the bread from drying out?
Do not overbake and store in an airtight container as soon as it cools.
6. Can I skip the glaze?
You can, but it adds that classic cinnamon roll touch.