Pumpkin Butter Cinnamon Pull Apart Bread
Photo by Jessica Furniss
Jump to Recipe
Once the temps drop and Trader Joe’s shelves start filling up with everything pumpkin I’m the first in line to snag several jars of pumpkin butter. I use it on everything from toast to pies to oatmeal to smoothes and even coffee. I can’t get enough of pumpkin spiced jam so I figured why not try it in a Pull Apart Bread? And I’m really glad I did.
Photo by Jessica Furniss
What is Pumpkin Butter Pull Apart Bread?
Pumpkin Pull Apart Bread is a versatile treat with alternating layers of biscuits and cinnamon rolls coated in pumpkin butter and a cinnamon sugar mixture all topped with a big drizzle of cinnamon roll icing. It’s perfect for dessert or as an addition to a hearty breakfast or brunch.
How to make Pumpkin Butter Cinnamon Pull Apart Bread
To make Pumpkin Butter Cinnamon Pull Apart Bread you flatten out each biscuit and each cinnamon roll from the can. Then you spread pumpkin butter on one side of each layer and dip that layer into a mixture of cinnamon sugar. You stack them on top of each other on a plate into two stacks. Then you move them to a loaf pan to create the layers you see in the photos. The pumpkin butter combined with the cinnamon sugar on each biscuit and cinnamon roll create a fluffy, fall spiced dessert that caramelizes the bottom as well. Then it’s all topped with the icing that came with the cinnamon rolls for an over the top autumn dessert everyeone will love.
Photo by Jessica Furniss
How Do You Make Monkey Bread Without a Bundt Pan?
The question that leads a lot of folks to this recipe is how do you make monkey bread without a Bundt pan. Cinnamon Pull Apart Bread is the answer. Growing up my grandma made monkey bread by rolling homemade cinnamon roll dough or canned biscuit dough into balls and placing them in a Bundt pan then pouring a cinnamon sugar syrup on top before making them in the oven. Cinnamon Pull Apart Bread is a very similar recipe, and mine is made even more special with the addition of Pumpkin Butter for fall.
My Cinnamon Pull Apart Bread is Raw in the Middle
A common issue folks have with Cinnamon PullApart Bread is the middle being raw. This happens because the top of the loaf looks done after only thirty minutes, but I’ve found for the center to finish cooking the recipe needs a full hour and ten minutes. I like to tear a large piece of aluminum foil and lay it gently over the bread in the oven for the last fifteen minutes of baking. This prevents the top from burning while the center continues to cook. You’ll know it’s done when you can use a fork to tear a small piece of the middle and it comes out fluffy instead of gooey.
Variations
I like to change things up with this recipe sometimes and I’ll use two cans of cinnamon rolls or two cans of biscuits. The all cinnamon roll method is sweeter, while the all biscuit method is fluffier and more buttery. I also love to add toppings like pecans, walnuts, or white chocolate chips to the bread just before serving.
Photo by Jessica Furniss
Tips for Pumpkin Butter Cinnamon Pull Apart Bread
Make sure it’s done in the middle!
To avoid a raw center use a fork to test the very center. A small amount pulled away with a fork should appear fluffy, not gooey or wet.
Don’t over Pumpkin it!
I learned the hard way it’s best to only add pumpkin butter to one side of the dough. Otherwise you will end up with a big sticky mess while you’re making the cinnamon sugar covered layers.
Watch the Video Below for Visuals to help you make the Recipe
More Pumpkin Recipes to Try:
Pumpkin Caramel Apple Margarita Mocktail
Find my mocktail recipes in my e-book Hydrating Mocktails: 31 drink recipes to leave you hydrated instead of hungover.
All photos & recipes Ⓒ Jessica Furniss
Pumpkin Butter Tear Apart Bread
This cinnamon pull apart bread is layered with rich seasonal pumpkin butter for the perfect fall treat.
Ingredients
- 1 can of Trader Joe's biscuits
- 1 can of Trader Joe's cinnamon rolls (and the icing that comes with it)
- 1/2 cup Trader Joe's Pumpkin Butter
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F and spray a loaf pan with non-stick baking spray.
- In a small mixing bowl whisk together the sugar and cinnamon until fully combined. Set aside.
- Open the can of biscuit dough and the can of cinnamon roll dough and place them on a plate. Set aside the cinnamon roll icing. Then gently stretch and flatten out each piece of biscuit dough and each piece of cinnamon roll dough one at a time and spread 1 teaspoon of pumpkin butter over one side of each piece of dough. Then dip both sides of each piece of dough into the cinnamon sugar mixture. And stack the pieces on top of each other. You will create two stacks of 6 pieces of dough. Then place the stacks into the loaf pan. Pour the remaining cinnamon sugar over the loaf. See the video above for visuals.
- Bake at 350°F for an hour and ten minutes, until the center is fluffy and no gooey dough remains.
- Allow the bread to cool in the pan for 10 minutes, then dump out onto a plate.
- Drizzle the icing over the warm bread and enjoy!
