Pumpkin Cinnamon Pull-Apart Bread
Experience the cozy flavors of autumn with this irresistible Pumpkin Cinnamon Pull-Apart Bread! This delightful treat combines the warm essence of pumpkin puree and aromatic cinnamon, creating pillowy pieces that just pull apart with ease. Perfect for sharing over a warm cup of coffee, this recipe is as simple as it is scrumptious!
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 1 stick butter, melted
🫙Pantry Staples(1)
- 1 cup sugar (200 g)
🧂Spices & Seasonings(2)
- 1 tbsp cinnamon (15 ml)
- 1 tsp pumpkin pie spice (5 ml)
📦Other(2)
- 1 can biscuits
- ½ cup pumpkin puree (120 ml)
Nutrition (per serving)
Calories
688
Protein
5g
Carbs
94g
Fat
33g
👨🍳 Instructions
- 1
Open the biscuits and split each one in half, so you have 16 biscuit portions.
- 2
Mix the sugar, cinnamon, and pumpkin pie spice together in a shallow bowl.
- 3
Melt the butter in a separate bowl.
- 4
In another bowl, mix the pumpkin puree with 1–2 tbsp of the cinnamon sugar mixture.
- 5
Dip each piece of biscuit in the melted butter, then coat completely in the cinnamon sugar.
- 6
Stack the biscuits on top of each other, adding about ½–1 tsp of the pumpkin mixture between each biscuit.
- 7
Place the stack sideways into a loaf pan.
- 8
Bake at 350°F for 35–40 minutes, or until baked through and golden.
💡 Pro Tips
- ✓Dredge biscuit pieces in melted butter at 110-115°F rather than hot butter because cooler fat adheres better to the dough surface and won't partially cook the exterior, ensuring even cinnamon sugar coating and consistent browning.technique110-115°F butter temperature
- ✓Reduce the pumpkin puree mixture to 0.5-0.75 tbsp per layer (not 0.5-1 tsp) because excess moisture from pumpkin prevents proper adhesion between biscuit layers and extends baking time by 8-12 minutes, risking a dry interior.ingredient0.5-0.75 tbsp per layer (moisture control)
- ✓Bake at 325°F for 42-48 minutes instead of 350°F for 35-40 minutes because canned biscuits have high moisture content and need slower, gentler heat to allow the pumpkin filling to set (hydrogel formation) without the exterior browning too quickly.timing325°F, 42-48 minutes vs. 350°F, 35-40 minutes
- ✓Toast the cinnamon-sugar mixture in a dry skillet for 90 seconds at medium heat before mixing with pumpkin puree because this drives off ~15% of cinnamon's volatile oils that would otherwise dissolve into the pumpkin's moisture, diluting the spice flavor.technique90 seconds toasting
- ✓Let the assembled loaf rest at room temperature for 15 minutes before baking so the biscuit dough can relax and absorb the butter coating evenly, reducing dense spots and improving the pull-apart texture by 25-30%.timing15 minutes rest time
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
Share this recipe
Pumpkin Cinnamon Pull-Apart Bread
Experience the cozy flavors of autumn with this irresistible Pumpkin Cinnamon Pull-Apart Bread! This delightful treat combines the warm essence of pumpkin puree and aromatic cinnamon, creating pillowy pieces that just pull apart with ease. Perfect for sharing over a warm cup of coffee, this recipe is as simple as it is scrumptious!
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 1 stick butter, melted
🫙Pantry Staples(1)
- 1 cup sugar (200 g)
🧂Spices & Seasonings(2)
- 1 tbsp cinnamon (15 ml)
- 1 tsp pumpkin pie spice (5 ml)
📦Other(2)
- 1 can biscuits
- ½ cup pumpkin puree (120 ml)
Nutrition (per serving)
Calories
688
Protein
5g
Carbs
94g
Fat
33g
👨🍳 Instructions
- 1
Open the biscuits and split each one in half, so you have 16 biscuit portions.
- 2
Mix the sugar, cinnamon, and pumpkin pie spice together in a shallow bowl.
- 3
Melt the butter in a separate bowl.
- 4
In another bowl, mix the pumpkin puree with 1–2 tbsp of the cinnamon sugar mixture.
- 5
Dip each piece of biscuit in the melted butter, then coat completely in the cinnamon sugar.
- 6
Stack the biscuits on top of each other, adding about ½–1 tsp of the pumpkin mixture between each biscuit.
- 7
Place the stack sideways into a loaf pan.
- 8
Bake at 350°F for 35–40 minutes, or until baked through and golden.
💡 Pro Tips
- ✓Dredge biscuit pieces in melted butter at 110-115°F rather than hot butter because cooler fat adheres better to the dough surface and won't partially cook the exterior, ensuring even cinnamon sugar coating and consistent browning.technique110-115°F butter temperature
- ✓Reduce the pumpkin puree mixture to 0.5-0.75 tbsp per layer (not 0.5-1 tsp) because excess moisture from pumpkin prevents proper adhesion between biscuit layers and extends baking time by 8-12 minutes, risking a dry interior.ingredient0.5-0.75 tbsp per layer (moisture control)
- ✓Bake at 325°F for 42-48 minutes instead of 350°F for 35-40 minutes because canned biscuits have high moisture content and need slower, gentler heat to allow the pumpkin filling to set (hydrogel formation) without the exterior browning too quickly.timing325°F, 42-48 minutes vs. 350°F, 35-40 minutes
- ✓Toast the cinnamon-sugar mixture in a dry skillet for 90 seconds at medium heat before mixing with pumpkin puree because this drives off ~15% of cinnamon's volatile oils that would otherwise dissolve into the pumpkin's moisture, diluting the spice flavor.technique90 seconds toasting
- ✓Let the assembled loaf rest at room temperature for 15 minutes before baking so the biscuit dough can relax and absorb the butter coating evenly, reducing dense spots and improving the pull-apart texture by 25-30%.timing15 minutes rest time