Pumpkin Pie Pull-Apart Bread

No need to use a bundt pan for this easy bread! Lathered in a creamy pumpkin pie filling, this gooey monkey bread is the ultimate fall breakfast!

Course Breakfast

Cuisine American

Keyword bread, pumpkin, rhodes

Prep Time 15

Cook Time 1

Thawing Time 1

Servings servings

Calories 486kcal

1 roll Rhodes Bake-N-Serve Frozen Bread Dough thawed and risen slightly (at least 1/2 again the size)
1/2 stick melted butter
1 150z can pumpkin pie filling or pumpkin puree and 1/2 cup brown sugar mixed together
1/4 cup heavy cream
2 tablespoons pumpkin pie spice
1/4 cup sugar
2 tablespoons cinnamon

Get Recipe Ingredients

Place your frozen dough into a greased pan and cover with plastic wrap sprayed with cooking spray. Let sit in the fridge at least overnight. I often let it sit for 2 nights.

Preheat the oven to 350 degrees.
In a medium sized bowl or gallon Ziplock bag, mix your pumpkin pie spice, sugar, and cinnamon together.
Pull small bits of dough, roll them gently into balls, and place them into the sugar mixture. Do this in batches to keep the dough from sticking together.
Repeat until all of the dough is coated in the sugar.
If possible, simply reuse the pan your frozen bread was thawing in. Give it a fresh coat of cooking spray. A loaf pan or 8 by 8 pan works great.
Pour the coated bread and leftover sugar mixture into the pan and gently spread it out evenly.
In the same bowl mix the melted butter, pumpkin pie filling, and heavy cream together. Pour over the coated bread. You can spread it on top (like I did) or gently stir the bread to coat each piece and distribute it throughout.
Bake for 1 hour or until the bread is golden and the pumpkin pie filling mixture is dry.
To serve, scoop and flip it over so the filling is on the bottom of the plate. Serve with whipped cream or ice cream and coffee!

Double the recipe and use a 9 by 13 pan...feeds a crowd!

Skip the pumpkin and simply add the butter and cream...soooooo good. You'll love making this again and again!