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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!
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 6 People
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat the oven to 350°F. Spray an 8x4 or 9x5 loaf pan with non-stick cooking spray.
  2. In a large bowl, mix all the ingredients for the filling until well combined.
  3. On a small plate, mix the cinnamon and sugar. Split each biscuit in half horizontally and coat each side in the cinnamon sugar mixture.
  4. 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.
  5. Carefully turn the pan back to horizontal. Sprinkle any leftover cinnamon sugar on top.
  6. 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.
  7. Remove from the oven and let cool for 5-10 minutes. Flip the loaf onto a plate.
  8. In a small bowl, whisk together the glaze ingredients. Drizzle over the loaf and serve warm.