Cinnamon rolls are great. Cinnamon rolls are easy. Pumpkin is great. Pumpkin is easy. Are you seeing a food marriage yet? It’s no secret that anything with cinnamon and spice is made for pumpkins. So when I wanted to revisit pull-apart bread (another one here!), I had two goals in mind: how easy can I make this and how can I bring in some pumpkin love? In came this easy pumpkin cinnamon roll pull-apart bread.
My original cinnamon apple pull-apart bread
Then you can either pick pieces off or pull out the rolls separately. There’s no wrong way to eat this bad boy.
The trick with these is making sure not to follow the exact instructions on your chosen cinnamon rolls. Ordinarily you’re baking each roll separately and it takes a lot less time. Here, you’re baking them as a big roll so it’ll take quite a bit longer to bake them.
You’re essentially layering a pseudo pumpkin pie mixture between each layer. I went a little wild with the amount since I really wanted it to be seen. I even shoved extra down in there after it was all assembled! Yum yum pumpkin bum. I love this for a super easy make-ahead meal for a fall brunch. Assemble the night before, refrigerate, and pop it in the oven when you wake up.
You can always go with your own home-risen dough if you prefer, but this saves a fair few steps.
Roll that beautiful drizzle footage. I love me some cinnamon icing.
I love how the cinnamon roll pull-apart bread all looks like one big loaf by the end. The drizzle does all the work there.
Want more recipes in your life? Sign up to receive recipes via email and follow along on Facebook, Twitter, Pinterest, Instagram, Bloglovin, and RSS for all of the latest updates.
Ingredients
- 2 packages (17.5 oz) cinnamon rolls
- 1 Tbsp melted butter
- 1/2 cup pumpkin puree
- 3 Tbsp melted butter
- 1/2 cup brown sugar or sugar substitute (I used Swerve)
- 1 tsp cinnamon
- 1 Tbsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1 cup powdered sugar (I used Swerve powdered sugar substitute)
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 5-6 Tbsp heavy whipping cream or half and half
Instructions
- Heat oven to 350°F. Lightly grease and flour a 9-inch loaf pan.
- In a small bowl, mix pumpkin puree, melted butter, 1/2 cup sugar, and 2 Tbsp pumpkin pie spice together until combined. Set aside.
- Separate cinnamon rolls and gently roll them out to make them thinner if needed. Take one biscuit and spread a thick layer of the pumpkin mixture on top. Stand the loaf pan on one of the smaller ends and put the first piece on the bottom, pumpkin side up. Continue to coat each biscuit piece with pumpkin mixture and layer each on top of the last piece until all are coated and arranged in the pan. Set the pan back onto the counter.
- Brush on 1/2 Tbsp melted butter on top of the dough to coat, and bake for 45-55 minutes.
- Stir together ingredients, adding cream as needed to reach desired consistency. Pour over the loaves and serve warm.
I used a Wilton loaf pan, which you can find here.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
