This stuff is amazing. We are switching up our traditions and making maple glazed pumpkin pull apart bread for holiday breakfasts because it’s that good!
How Healthy is Pumpkin Bread?
Pumpkin Bread is extremely high in fiber and lower in calories, pumpkin packs a good amount of disease-fighting nutrients, including potassium, pantothenic acid, magnesium, and vitamins C and E.
The important nutrient that boosts pumpkin to the peak of the Super Foods list may be the synergistic combination of carotenoids.
We have been blessed/cursed by living away from our families. It’s a wonderful blessing as we’ve learned just how to make it completely on our own and create our own wonderful traditions and cursed because living in a state where everyone is from here means that holidays can be a bit lonely. However, the blessing far outweighs the curse as we are such a close family because of it.
We have always tried to make the holidays special even though we don’t enjoy big spreads on Thanksgiving and other holidays. One thing we’ve done is have a special breakfast where we stay in our jammies and watch a movie together or play a game. It’s a ton of fun and though we usually go for Mom’s Sticky Buns or my Apple Pie Pull Apart Bread this year is different.
We are pulling out the Rhodes rolls again but this time we are using maple pumpkin butter, yes something straight from the jar for convenience plus it happens to be our absolute favorite brand, and a little extra butter because I don’t know but the batch with the butter was far more delicious.
The maple glaze is the exact same one we used on the apple pull aparts but while this particular batch had a regular amount of glaze we have since decided we like to double it because, well because more frosting is always better.
You’re going to want to remember two things when making this bread, first that the very last piece of dough should not have any toppings that way when you tip it into the pan there’s a plain side against the pan and no filling will stick or burn.
Second, that middle layer will take a while to cook so go ahead and tent with foil the last 20 minutes or if you are ok with a darker crust don’t worry about it.
We like to add the glaze when the bread is still warm. Too hot and it really just melts all over but warm is perfect as it helps spread the glaze everywhere.
How Long Will Maple Glazed Pumpkin Pull Apart Bread Stay Fresh?
If wrapped tightly, it should keep 3-4 days in the pantry or 1-2 weeks in the refrigerator.
Can You Re-heat Maple Glazed Pumpkin Pull apart Bread?
You can save the leftovers in a refrigerator, and then put them in an oven the next day to reheat and enjoy.
Preheat the oven to 350 °F (177 °C). Wrap the bread in foil. Bake the bread for 10 to 15 minutes.
Maple Glazed Pumpkin Pull Apart Bread
Maple Glazed Pumpkin Pull Apart Bread
Description
Ingredients
For the Glaze
- 2 Tablespoons Butter, melted
- ¾ Cup Powdered Sugar
- ½ Teaspoon Maple Extract
- ¼ Teaspoon Vanilla
- 1 Tablespoon Heavy Cream or Half and Half, additional if needed
For the Bread
- 1/4 Cup Brown Sugar
- 1 Tablespoon White Sugar
- 2 Teaspoons Cinnamon
- ⅛ Teaspoon Nutmeg
- 3 Tablespoons Flour
- 22 Rhodes Rolls, thawed
- 2 Tablespoons Butter, melted
- 1 12..25 ounce [Jar Maple Pumpkin Butter]
Instructions
- In a small dish, whisk together the brown sugar, white sugar, cinnamon, nutmeg and flour.
- Set aside.
- Make sure the roll dough is completely defrosted.
- Roll each ball out with a rolling pin or the palm of your hand into a 4-6 inch rectangle or circle.
- Place one circle of dough on a silpat or parchment paper to keep it from sticking.
- Brush a little butter on the dough.
- Spread a spoonful of the maple pumpkin butter on top and then a spoonful of the cinnamon sugar mixture.
- Place another piece of dough on and repeat until you've used 11 dough pieces, ending with filling.
- Take the stack and lay it in the pan on its side, with the bottom layer against the end of the pan so no cinnamon filling touches the pan.
- Start a new stack over and repeat layers this time ending with a piece of dough on top with no filling on top of it.
- Place that stack in the pan with the end of the dough touching the other end of the pan so it looks like and accordion.
- Allow to rise for 30-60 minute or place in the fridge overnight and allow to rest on the counter for 20 minutes before baking.
- Bake at 350 for 30-40 minutes or until cooked through, laying foil over the bread after 15 minutes to keep it from getting too golden.
For the Glaze
- Meanwhile, in a small bowl, melt the butter.
- Add the powdered sugar, maple, vanilla and heavy cream.
- Whisk to combine.
- Set aside.
- Remove from the oven and pour the glaze over the top, serve immediately.
Notes
Nutrition
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Linda
Delicious bread and easy to make. It is way more than 6 servings if using 22 rolls. I used an 8 x 12 pan since there was no pan size in the recipe. It looked like you used a bread pan but maybe you would need 2 of those? Super tasty!
Sweet Basil
Hi Linda! You are right on the serving size! I upped it to 8. Yes, I used a standard 9×5 bread pan. If the rolls are rolled out thin, then fitting 22 of them in a bread pan works great. Glad you enjoyed it!
shawnna
hey girl- this bread looks so yummy!
Sandy Sebold
Wow, this really looks delicious, I can almost taste it! Will have to try this using my bread machine sweet dough recipe… I have family coming for a few days visit and this would be wonderful served with coffee, thanks for sharing!
Sweet Basil
Enjoy!