A cinnamon roll inspired treat, this Pumpkin Maple Pull Apart Bread is a decadent breakfast or dessert option. The Maple Cinnamon Glaze is perfect for drizzling or dunking!
Hi All! It is Mariah from Mariah’s Pleasing Plates again! Here we are with Halloween this weekend and I can’t tell you how excited I am! Fall truly is my favorite season. I love the cool weather, the impending holiday celebrations and all the PUMPKIN food!
Pumpkin pie is okay but what I truly love are all the fun ways that pumpkin has found its way into both sweet and savory recipes. I love trying new things. Probably because I am a food blogger and a huge foodie (a fancy way of saying that I am OBSESSED with food).
I have been experimenting a lot with pumpkin this season and this Pumpkin Maple Pull Apart Bread is one of my favorites so far! The bread gets a little crisp on the edges where the pumpkin mixture begins to caramelize while the inside is sticky, soft and sweet! The maple glaze is heavenly. Of course if you don’t like maple, you could always use a traditional vanilla glaze by substituting the Maple Extract for Vanilla.
This recipe is very simple! However, I found that this bread can easily burn on the outside while the inside still remains doughy. So here are a few tips to solve that problem.
- Don’t put too thick of a pumpkin coating on your biscuit dough. It will make the end result somewhat soggy.
- Press the biscuit dough out with your hand ever so slightly so that it is pretty thin and all about the same size so that they cook evenly.
- Cook the bread on 350° for 45 minutes and then to 375° for 5-10 minutes.
- Lastly, it is totally OK to eat the Maple Cinnamon Glaze right off the spoon.
I hope you all have a safe and Happy Halloween!
- Pumpkin Pull Apart Bread:
- 1 (16.3 oz) Can Flakey Biscuits (8 Biscuits)
- ½ Cup Pumpkin Puree
- 3 Tablespoons Melted Butter
- ¾ Cup Brown Sugar
- 1 Tablespoon Cinnamon
- Maple Cinnamon Glaze:
- 2 Cups Powdered Sugar
- ½ Teaspoon Cinnamon
- 1 Tablespoon Butter, melted
- 1 Teaspoon Maple Extract (Vanilla Extract can be substituted.)
- 1-3 Tablespoons Whole Milk
- Pumpkin Pull Apart Bread:
- Heat the oven to 350°. Spray a loaf pan with nonstick cooking spray, set aside. Separate the dough into 8 biscuits. Next, split each biscuit into half so that you will have two equal sized pieces, giving you a total of 16 biscuit rounds. On a lightly floured surface, press down slightly on each biscuit with the palm of your hand to flatten. In a bowl, combine the pumpkin puree and melted butter. In a separate bowl combine the brown sugar and cinnamon. Spread the pumpkin mixture thinly over the top off each of the 16 biscuit pieces. Sprinkle both sides with cinnamon sugar. Stack biscuits in 4 piles of 4 biscuits each. Place each stack in the prepared loaf pan. Be sure that the sides without filling are the two outside pieces.Bake on 350 for 45 minutes and then to 375 for 5-10 minutes or until the center is cooked throughout. Cool for 10 minutes while you prepare the glaze.
- Maple Cinnamon Glaze:
- In a bowl combine all the above ingredients with a whisk, adding milk slowly until desired consistency. Drizzle over the Pumpkin Pull Apart Bread.
More Pumpkin Fun!
Healthy Pumpkin Cranberry Muffins
Churro Pumpkin French Toast Sticks
my goodness, that look SO delicious!
Wow this looks and sounds amazing! I’m going to try to whip this up for Thanksgiving, Thanks for sharing!
Dear Mandy, what an easy and wonderful way to make pull apart bread. This looks so tasty! xo, Catherine
My mouth is watering! Mariah this bread is genius! I am thinking this needs to be breakfast tomorrow 😉