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Pumpkin Spice Pull-Apart Bread

(61)
  58 reviews
  • 15 min prep time
  • 1 hr 5 min total time
  • 8 ingredients
  • 8 servings
  • Pinterest
    8K
  • Facebook
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  • Save
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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.

Ingredients

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

Steps

  • 1 Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray. In small bowl, mix granulated sugar and 1 teaspoon of the pumpkin pie spice.
  • 2 Separate dough into 8 biscuits. Separate each biscuit into 2 layers, making total of 16 biscuit rounds. Brush one side of each biscuit round with melted butter. Spread slightly less than 1 tablespoon pumpkin pie mix on top of each. Sprinkle rounds with spice-sugar mixture.
  • 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.
  • 4 Bake 40 to 45 minutes or until loaf is deep golden brown and center is baked through.
  • 5 Cool 10 minutes. Turn pan upside down on serving platter. In small bowl, mix powdered sugar, milk, vanilla and remaining 1/4 teaspoon pumpkin pie spice until thin enough to drizzle. Drizzle over warm loaf. Serve warm.
  • 1 Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray. In small bowl, mix granulated sugar and 1 teaspoon of the pumpkin pie spice.
  • 2 Separate dough into 8 biscuits. Separate each biscuit into 2 layers, making total of 16 biscuit rounds. Brush one side of each biscuit round with melted butter. Spread slightly less than 1 tablespoon pumpkin pie mix on top of each. Sprinkle rounds with spice-sugar mixture.
  • 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.
  • 4 Bake 40 to 45 minutes or until loaf is deep golden brown and center is baked through.
  • 5 Cool 10 minutes. Turn pan upside down on serving platter. In small bowl, mix powdered sugar, milk, vanilla and remaining 1/4 teaspoon pumpkin pie spice until thin enough to drizzle. Drizzle over warm loaf. Serve warm.

Expert Tips

Pumpkin pie mix used in this recipe is not the same as canned pumpkin. Pumpkin pie mix contains a blend of traditional spices as well as sugar. Regular canned pumpkin does not contain salt, sugar or spices.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
460mg
19%
Potassium
55mg
2%
Total Carbohydrate
42g
14%
Dietary Fiber
1g
5%
Sugars
19g
Protein
3g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 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; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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