Pumpkin Cinnamon Pull-Apart Bread
A cozy pull-apart loaf layered with sweet pumpkin filling and warm cinnamon sugar, perfect for fall mornings.
Equipment
Ingredients
Dough
refrigerated biscuits (refrigerated)
1 can
Cinnamon Sugar Coating
granulated sugar
200 g
ground cinnamon
8 g
pumpkin pie spice
2 g
Pumpkin Filling
pumpkin puree (canned)
120 g
Butter
butter (melted)
113 g
Instructions
Prepare biscuits
Open the can and split each biscuit in half to create 16 portions.
Mix cinnamon sugar coating
Combine granulated sugar, ground cinnamon, and pumpkin pie spice in a shallow bowl.
Melt butter
Melt the butter in a separate bowl until fully liquid.
Prepare pumpkin filling
Mix pumpkin puree with 1–2 tablespoons of the cinnamon sugar mixture.
Coat biscuits
Dip each biscuit portion in melted butter, then coat completely in cinnamon sugar.
Assemble loaf
Stack biscuits vertically in loaf pan, adding ½–1 tsp pumpkin filling between each layer.
Bake
Bake at 175°C for 35–40 minutes until golden and cooked through.
Original recipe
Storage
Wrap tightly to prevent drying out.
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