This Pull-Apart Pumpkin Spice Bread tastes like fall and is filled with pumpkin spice and topped with homemade cream cheese frosting.
This Pull-Apart Pumpkin Spice Bread is a fun and super-easy way to enjoy pumpkin bread without the extra work of making homemade bread!
My first attempt during the recipe development phase tasted great, but the number of dinner rolls and my technique needed a little bit of work.
So I made a couple of simple adjustments, tried again, and the results were just what I was hoping for when planning this sweet fall breakfast treat!
And even after months of recipe developing pumpkin spice recipes in the summer, Roger still loved this pumpkin bread topped with sweet frosting!
This fall bread recipe is a little bit reminiscent of my Pumpkin Spice Monkey Bread recipe as they both use these frozen dinner rolls.
And while some people may prefer to make their own bread dough, I must admit I prefer the semi-homemade method.
It saves me time and energy, plus with such a sweet result, you won’t even know the difference!
I like to always keep frozen dinner rolls in our freezer so that when I start craving Apple Cinnamon Monkey Bread, Garlic Rolls, or this recipe, I can pull them out for an easy semi-homemade recipe treat!
And let me tell you, this Pull-Apart Pumpkin Spice Bread is a fall treat you will definitely want to make this season!
Pull-Apart Pumpkin Spice Bread
This Pull-Apart Pumpkin Spice Bread tastes like fall and is filled with pumpkin spice and topped with homemade cream cheese frosting.
Ingredients
- 28 Frozen Dinner Rolls, defrosted *1
Sugar Coating
- 3/4 Cup Light Brown Sugar
- 2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Ground Nutmeg
- 1/4 Teaspoon Ground Cloves
- 1/4 Teaspoon Ground Allspice
Pumpkin Filling
- 3/4 Cup Pure Pumpkin (not pumpkin pie filling)
- 3 Tablespoons Salted Butter, melted
- 1 Teaspoon Cinnamon
- 1 Teaspoon Pure Vanilla Extract
Cream Cheese Frosting Ingredients *(2)
- 2 Tablespoons Butter, melted & cooled
- 2 Ounces Cream Cheese, room temperature
- 1 Cups Powdered Sugar
- 1/2 Teaspoon Vanilla Extract
- 1–2 Tablespoons Milk, optional to create a thinner frosting
Instructions
- First, spray 2 loaf pans with cooking spray, set to the side.
- In a shallow bowl mix the 3/4 cup brown sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice. Set to the side.
- In a second bowl whisk together the 3/4 cup pure pumpkin, 3 tablespoons melted butter, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract. Set to the side.
- Next, on a nonstick surface, like a piece of parchment paper, flatten all 28 pieces of defrosted dinner roll dough with the palm of your hand.
- Place 1 teaspoon of pumpkin mixture on 26 of the 28 flattened doughs and spread the pumpkin mixture on top with a small rubber spatula.
- Then sprinkle ~1 heaping teaspoon of the spiced sugar on top of the pumpkin spread.
- Layer the bread dough to create two 14 pieces sandwiched together. See Notes: 3 & 4 below.
- Carefully place the Pull-Apart Pumpkin Spice Bread dough sideways in one of the bread pans. Then repeat the above process with the remaining 14 pieces of dough.
- Sprinkle the remaining spiced sugar evenly on top of the two loaves of Pull-Apart Pumpkin Spice Bread.
- Loosely cover and let rise for 30-45 minutes or until the dough has filled (most to) all of the space in the loaf pan.
- Near the end of the second rising time, preheat your oven to 350 degrees Fahrenheit.
- Bake for 30-35 minutes or until the top is golden brown. If needed, you can loosely cover the top with foil to prevent too much browning.
- Let the Pull-Apart Pumpkin Spice Bread cool for 15 minutes, before removing the bread from the pan.
- While the Pull-Apart Pumpkin Spice Bread is cooling, place 2 tablespoons melted butter, 2 ounces cream cheese, 1 cup powdered sugar, and 1/2 teaspoon vanilla extract in a small bowl and blend until combined.
- Drizzle the cream cheese icing on top of the cooled Pull-Apart Pumpkin Spice Bread and enjoy!
Notes
- I usually let them sit out on the counter to defrost for a few hours before making monkey bread.
- If you want to lather more frosting on each slice (rather than just drizzling on top), be sure to make a double recipe for this frosting.
- A stack of 14 can be a bit unstable, so you can do two stacks of 7 before putting them together in the bread pan.
- Make sure to use one of the nonpumpkin doughs at the end of each bread so that there is no pumpkin spread on the outside touching the bread pan. This prevents sticking. It should look like a massive layered sandwich with the bread (ie dough) on each end.
I hope you enjoy your Pull-Apart Pumpkin Spice Bread!
Looking for more recipes? You can find many more fall recipes by clicking here.
If you make this Pull-Apart Pumpkin Spice Bread, be sure to share a picture and tag @DomesticallyBlissful on Instagram so that we can all see your delicious fall treat and so that I can share your image on my stories!
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What is your favorite type of fall bread?
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With love, Giusti
But now, Lord, what do I look for? My hope is in you.
Psalm 39:7 NIV
