Hello Lil’ Luna readers! It’s me Natalie, from Life Made Simple. Today I’m sharing a version of one of my favorite fall treats- pumpkin cinnamon rolls. Ever since I made my first batch a few years ago I just can’t seem to get enough! Instead of making traditional cinnamon rolls I thought I’d switch things up a bit and do a mashup of sorts. This unique bread is a combination of cinnamon rolls, monkey bread and pull-part bread… three delicious breakfast treats baked into one incredible loaf!
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Making this bread is basically the same as making cinnamon rolls, instead of rolling out the dough into a large rectangle, you create lots of little balls of dough. All you need to do is dip the balls into some melted butter, roll them in a cinnamon/pumpkin pie spice/sugar mixture and then layer them in a standard size loaf pan. It’ll look a little like monkey bread 🙂
Bake until golden brown and set in the center, then drizzle with a buttery cream cheese glaze. If you feel like getting a little creative you can sub the vanilla for maple or even add a pinch of cinnamon to it! What I absolutely love about this bread is that you can pull it apart and eat the little bubbles by themselves or you can slice the bread and see all of those pretty swirls inside. Either way it’ll taste amazing!!! I hope that the next time you’re looking for a cozy fall bread you’ll give this one a try, I think you’re going to love it! Happy baking!!!
Pumpkin Bubble Bread
Pumpkin Bubble Bread - a sweet glazed bread perfect for pull-art fall goodness. Bread has pumpkin puree and cinnamon filled with more cinnamon, pumpkin pie spice, glazed with a cream cheese, powdered sugar, and milk frosting.
- 1/2 cup whole milk
- 1 envelope active dry yeast (2 1/4 tsp)
- 1/4 cup brown sugar
- 3/4 cup pumpkin puree
- 2 tbsp unsalted butter
- 1 tsp salt
- 1/4 tsp cinnamon
- 2 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 3 tbsp butter melted
- 4 oz cream cheese room temperature
- 1/4 cup butter room temperature
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1-2 tbsp whole milk (depending on how thick or thin you like it)
To make the dough, in a 2 cup glass measuring cup or microwave safe bowl, combine the whole milk and butter. Microwave on high for 45 seconds or until the butter has melted. Allow the mixture to return to 110 degrees. Sprinkle in the yeast and ½ tbsp. of the brown sugar. Let the mixture sit for 5-7 minutes or until bubbly.
Meanwhile, combine 1 cup of the flour, the remaining sugar, the pumpkin puree, salt and cinnamon in the bowl of a stand mixer fitted with the paddle attachment. Mix on low while gradually adding the liquid ingredients and the remaining flour. Once a soft dough forms switch to the dough hook and knead for 6-8 minutes. Place the ball of dough into a well buttered bowl covered with plastic wrap. Allow to rise until doubled.
Meanwhile, combine the filling (granulated sugar, cinnamon and pumpkin pie spice). Remove the dough and roll into balls approximately 1.5 tbsp. in size (they don't have to be perfect). Dip into the melted butter, then roll into the sugar/spice mixture. Place the balls into a lightly greased 8x4-inch loaf pan. Cover with plastic wrap and allow to rise for 1 hour. Remove the plastic wrap and place in the oven, bake at 350 degrees for 25-35 minutes or until golden brown on top and set in the center.
While the bread cools, beat the glaze together and drizzle over the warm bread.
Thanks again Kristyn for having me!
Um – WOW!! Seriously – this looks amazing!! I’m drooling, Natalie!!
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