If you’ve ever tried our cinnamon pull-apart bread, imagine that but filled with pumpkin flavor, and topped with a delicious glaze.
Three delicious recipes in one
Today I’m sharing a version of one of my favorite fall treats. I love pumpkin cinnamon rolls, and 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! Best of all, this bubble bread is loaded with all kinds of pumpkin and cinnamon flavor!!
How to Make It
Making this bread is basically the same as making cinnamon rolls, but instead of rolling out the dough into a large rectangle, you create lots of little balls of dough. Once you have your dough balls, just dip them 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. Tip: If you feel like getting a little creative you can sub the vanilla for maple or even add a pinch of cinnamon to it!
Bubble Bread Tips and Tricks
Tips for Yeast: Working with yeast can be a little tricky. Here are a few tips to make sure this bread turn out perfectly:
Be sure the yeast is not expired. The best way to store it is in the fridge for 4 months or the freezer for 6 months. Be sure that the liquid is between 110-120 degrees F when you add the yeast. Be sure that the yeast begins to bubble. This helps you know that it is alive and ready to make your bread rise.
Speed up the rise time: One of the downfalls of making yeast bread is that it usually takes quite a while because you have to wait for the dough to rise. To speed up the process, use a warm oven. How to eat 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!!! Store leftover bread: Leftovers can be covered and stored at room temperature for 3-4 days, or wrapped in plastic wrap and then frozen for 1-2 months. To reheat thaw and warm them up in the microwave or cover with foil and heat in the oven set to 200 degrees F. For more pumpkin recipes, try:
No Bake Pumpkin Cheesecakes Pumpkin Oatmeal Cookies Magic Pumpkin Cake Pumpkin Cobbler Pumpkin Banana Bread
