Pumpkin Cinnamon Pull-Apart Bread

Ingredients

• 1 can canned biscuits (Split each biscuit in half to make 16 portions; the can size is not specified.)
• 1 cup sugar
• 1 tbsp cinnamon
• 1 tsp pumpkin pie spice
• 0.5 cup pumpkin puree
• 1 stick butter (Melted.)

Steps

1. 1

   Open the can of biscuits and split each biscuit in half to make 16 biscuit portions.

2. 2

   In a shallow bowl, mix the sugar, cinnamon, and pumpkin pie spice together.

3. 3

   Melt the butter in a separate bowl.

4. 4

   In another bowl, mix the pumpkin puree with 1–2 tablespoons of the cinnamon sugar mixture.

5. 5

   Dip each biscuit piece in the melted butter, then coat it completely in the cinnamon sugar.

6. 6

   Stack the coated biscuit pieces on top of one another, adding about ½–1 teaspoon of the pumpkin mixture between each biscuit.

7. 7

   Place the stack sideways into a loaf pan.

8. 8

   Bake at 350°F (175°C) for 35–40 minutes, or until baked through and golden.

Notes

The biscuit can size is unspecified. The recipe does not state a loaf-pan size or whether the pan should be greased.

Nutrition per serving

• dessert
• breakfast
• fall
• baked
• vegetarian