*Place frozen dough on a greased baking sheet. Cover with sprayed plastic wrap. THAW and rise about 4-5 hours or overnight in the refrigerator. 

Spray an 8x4-inch bread pan with nonstick cooking spray. (The kind with flour works best.)

Roll out the bread dough into a large rectangle about 16x20-inches. Using a pizza cutter, cut the dough into twelve pieces (3x4 rows).   

Combine the sugar, cinnamon, and pumpkin pie spice for the bread in a large bowl or plate. Dip each square into the sugar and spice mixture. Lay individually back onto your work surface.

In a separate bowl combine the ingredients for the pumpkin filling. Mix together. Spread a layer of the pumpkin mixture on top of each piece of the sugar coated dough. Using all of the pumpkin.

Gently stack the dough pieces and place them sideways into the prepared bread pan.

Cover the bread with sprayed plastic wrap. Let rise for 45-60 minutes, until the dough almost reaches the top of the pan.

Preheat oven to 350 degrees Fahrenheit. Remove plastic wrap and bake bread for 35-40 minutes until baked through. The dough will be golden brown and the center should reach 190-200˚F. NOTE: Cover the bread with foil around the 25 minute mark if the top is browning faster than the bottom and center of the bread is baking.

Remove bread from oven and invert onto a serving plate. Turn bread right side up.

For the glaze: Using an electric hand mixer, beat the cream cheese until smooth. Add the powdered sugar, vanilla, pumpkin pie spice, and 1 Tbsp of milk. Mix until combined. Add more milk 1 tsp at a time until desired consistency. Drizzle warm bread with glaze. Enjoy while still warm.