Pumpkin Spice Pull Apart Bread

Pull apart bread is a fun and tasty twist on traditional sweet rolls. Pillsbury® Grands!® refrigerated biscuits make it ultra easy to bake up this impressive treat.

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  • prep time 15 min
  • total time 60 min
  • ingredients 8
  • servings 8
 

Ingredients

1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated honey butter biscuits (8 biscuits)
3/4
cup canned pumpkin pie mix (not plain pumpkin)
2
tablespoons butter, melted
1/3
cup granulated sugar
1 1/2
teaspoons pumpkin pie spice
2
cups powdered sugar
1/4
cup milk
1
teaspoon vanilla

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
  • 2 Separate dough into 8 biscuits. Separate each biscuit into 2 layers, to make total of 16 thin biscuits. Spread pumpkin pie mix on top of each. Top each with melted butter. In small bowl, mix granulated sugar and 1 teaspoon of the pumpkin pie spice; sprinkle over each.
  • 3 Stack biscuits in 4 piles of 4 biscuits each. Place stacks on their sides in a row in loaf pan, making sure sides without filling are on both ends touching pan. It should look like a 16-layer sandwich with no filling on the outside ends.
  • 4 Bake 40 to 45 minutes or until loaf is deep golden brown and center is baked through.
  • 5 Cool loaf slightly. If necessary, run knife around edges to loosen loaf from pan. Carefully turn pan upside down on serving platter to release loaf. In small bowl, mix powdered sugar, milk, vanilla and remaining 1/2 teaspoon pumpkin pie spice. Drizzle over loaf. Serve warm.
  • 1 Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
  • 2 Separate dough into 8 biscuits. Separate each biscuit into 2 layers, to make total of 16 thin biscuits. Spread pumpkin pie mix on top of each. Top each with melted butter. In small bowl, mix granulated sugar and 1 teaspoon of the pumpkin pie spice; sprinkle over each.
  • 3 Stack biscuits in 4 piles of 4 biscuits each. Place stacks on their sides in a row in loaf pan, making sure sides without filling are on both ends touching pan. It should look like a 16-layer sandwich with no filling on the outside ends.
  • 4 Bake 40 to 45 minutes or until loaf is deep golden brown and center is baked through.
  • 5 Cool loaf slightly. If necessary, run knife around edges to loosen loaf from pan. Carefully turn pan upside down on serving platter to release loaf. In small bowl, mix powdered sugar, milk, vanilla and remaining 1/2 teaspoon pumpkin pie spice. Drizzle over loaf. Serve warm.

EXPERT TIPS

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Expert Tips

Assemble the loaf as directed in recipe up to a day in advance. Cover with plastic wrap, and store in refrigerator until ready to bake. Bake as directed in recipe.

Serve this loaf with a side of pumpkin butter for even more fall flavor.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
560mg
560%;
Total Carbohydrate
55g
55%
(Dietary Fiber
1g
1%
  Sugars
28g
28%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
0%;
Calcium
4%;
Iron
8%;
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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