1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.

2. In a large bowl, whisk together the pumpkin purée, brown sugar, white sugar, vegetable oil, eggs, and vanilla extract until smooth and well-combined.

3. In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, ground cinnamon, and salt. Gently fold the dry ingredients into the wet ingredients until just combined.

4. Prepare the cinnamon swirl by mixing together the brown sugar, ground cinnamon, and melted butter. Pour half of the pumpkin bread batter into the prepared loaf pan, then sprinkle with half of the cinnamon swirl mixture. Add the remaining batter and top with the rest of the cinnamon swirl. Use a knife to gently swirl the mixture into the batter.

5. Bake the Cinnamon Roll Pumpkin Bread for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

6. While the bread cools, prepare the cream cheese glaze by beating together cream cheese, powdered sugar, vanilla extract, and milk until smooth and drizzle-able. Once the bread has cooled slightly, drizzle the glaze over the top.