Pumpkin Cinnamon Pull-Apart Bread

This Pumpkin Cinnamon Pull-Apart Bread is a delightful fall-inspired treat that combines soft, buttery biscuits with a rich, spiced pumpkin filling, and a sweet cinnamon sugar coating. The recipe starts with store-bought jumbo biscuits, making it quick and easy to assemble while still delivering homemade flavor. Each biscuit is split and coated in a cinnamon-sugar mixture, adding a warm, sweet crunch to every layer. Between each biscuit, a generous spoonful of creamy pumpkin filling—made with pumpkin puree, brown sugar, vanilla, egg, and pumpkin pie spice—infuses the bread with a rich, velvety texture and deep autumnal flavor.

As the biscuits bake, they puff up and become golden brown, creating a beautiful pull-apart loaf. The cinnamon sugar on top caramelizes slightly, giving the crust a sweet, crunchy finish. Once out of the oven, the bread is cooled briefly and then drizzled with a silky glaze made from powdered sugar, cinnamon, and milk, adding a final touch of sweetness that complements the spiced filling and biscuits perfectly.

This pull-apart bread is perfect for breakfast, brunch, or as a cozy dessert. The layers make it easy to serve, with each piece offering a delicious blend of warm pumpkin filling, buttery biscuit, and sweet cinnamon glaze. Whether you’re sharing it at a family gathering or enjoying it with a cup of coffee, this treat is sure to bring the comforting flavors of fall to your table.

Pumpkin Cinnamon Pull-Apart Bread

This Pumpkin Cinnamon Pull-Apart Bread is a delicious fall treat made with soft, buttery biscuits layered with spiced pumpkin filling and coated in cinnamon sugar. Baked to golden perfection and drizzled with a sweet cinnamon glaze, it’s perfect for breakfast, brunch, or dessert!

Course Breakfast, Dessert

Cuisine American

Keyword biscuits, Dessert, Fall, Fall Desserts, Fall Food, Glazed, Loaf, Loaf Cake, Pumpkin

Prep Time 10

Cook Time 40

Servings 6 People

Ingredients

Filling:

15 oz Canned Pumpkin Puree
¼ Cup Brown Sugar
1/4 tsp Salt
2 tsp Vanilla Extract
1 Egg
1 tsp Pumpkin Pie Spice

Bread:

1 Can of 8-Count Jumbo Biscuits Homestyle or Buttermilk, not Flaky
¼ Cup Sugar
1 tsp Cinnamon

Glaze:

½ Cup Powdered Sugar
1 tsp Vanilla Extract
2-3 Tbsp Milk

Instructions

Preheat the oven to 350°F. Spray an 8×4 or 9×5 loaf pan with non-stick cooking spray.
In a large bowl, mix all the ingredients for the filling until well combined.
On a small plate, mix the cinnamon and sugar. Split each biscuit in half horizontally and coat each side in the cinnamon sugar mixture.
Stand the loaf pan vertically. Start with a biscuit, then add 1 tablespoon of filling, followed by another biscuit. Continue stacking biscuits and filling until all are used.
Carefully turn the pan back to horizontal. Sprinkle any leftover cinnamon sugar on top.
Bake in the preheated oven for 35-40 minutes. If the top begins to brown too quickly, cover with foil and bake until the center is fully cooked.
Remove from the oven and let cool for 5-10 minutes. Flip the loaf onto a plate.
In a small bowl, whisk together the glaze ingredients. Drizzle over the loaf and serve warm.