Biscuit dough pumpkin spice pull apart bread
Biscuit dough pumpkin spice pull apart bread is a easy American recipe that serves 9. 210 calories per serving. Recipe by Dos Macs on YouTube.
Prep: 30 min | Cook: 30 min | Total: 1 hr 15 min
Cost: $4.49 total, $0.50 per serving
Ingredients
- 1 cup Granulated Sugar (for cinnamon sugar coating)
- 2 tablespoons Ground Cinnamon (for cinnamon sugar coating)
- 1/2 cup Unsalted Butter (melted for dipping biscuits)
- 1 cup Pumpkin Puree (canned or homemade, mixed with a bit of cinnamon sugar)
- 8 pieces Large Canned Biscuits (e.g., Pillsbury Grands, split in half to make 16 pieces)
Instructions
Make Cinnamon Sugar
In a mixing bowl combine 1 cup granulated sugar with 2 tablespoons ground cinnamon. Stir until evenly blended.
Time: PT5M
Prepare Pumpkin Mixture
Add 2 tablespoons of the cinnamon‑sugar mixture to 1 cup pumpkin puree. Mix well; set aside.
Time: PT5M
Split the Biscuits
Take the 8 large canned biscuits and cut each in half horizontally, yielding 16 smaller pieces.
Time: PT5M
Melt Butter
Microwave or melt 1/2 cup unsalted butter in a small bowl until fully liquid.
Time: PT2M
Coat Biscuit Pieces
One at a time, dip each biscuit half into the melted butter, then roll it in the cinnamon‑sugar mixture, ensuring full coverage.
Time: PT10M
Assemble the Loaf
Line the loaf pan with parchment paper. Lay a layer of coated biscuit pieces side‑by‑side, spoon a thin layer of pumpkin mixture over them, then repeat layers until all biscuits are used, finishing with a biscuit layer on top.
Time: PT5M
Bake
Place the loaf pan in a pre‑heated oven and bake at 350°F until the top is golden and the interior is set, about 30 minutes.
Time: PT30M
Temperature: 350°F
Cool and Serve
Remove from oven, let cool in the pan for 5 minutes, then lift out using the parchment and slice. Serve warm or at room temperature.
Time: PT5M
Nutrition Facts
- Calories
- 210
- Protein
- 2g
- Carbohydrates
- 30g
- Fat
- 9g
- Fiber
- 2g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Granulated Sugar: Brown Sugar, Coconut Sugar
- Instead of Ground Cinnamon: Pumpkin Pie Spice, Ground Nutmeg (partial)
- Instead of Unsalted Butter: Margarine, Melted Coconut Oil
- Instead of Pumpkin Puree: Homemade pumpkin puree, Sweet potato puree
- Instead of Large Canned Biscuits: Refrigerated biscuit dough, Homemade biscuit dough
Equipment Needed
- Mixing Bowl
- Spatula or Spoon
- Pastry Brush
- Parchment Paper
- Loaf Pan (9x5 inch)
- Oven
- Knife
Critical Steps — Do Not Skip
- Mixing the cinnamon‑sugar evenly
- Coating each biscuit piece while butter is still liquid
- Baking until golden without over‑browning
Chef Tips from the Video
- Use parchment paper to line the pan; it makes lifting the loaf out effortless.
- For extra flavor, add a pinch of ground nutmeg or ginger to the cinnamon‑sugar mixture.
- Serve with a drizzle of maple syrup or a dollop of whipped cream for an indulgent touch.
Troubleshooting
Biscuit pieces become soggy after baking.
Make sure each biscuit is fully coated in butter and cinnamon‑sugar before assembling; excess moisture from pumpkin should be limited to a thin layer.
Top of the loaf browns too quickly.
Cover loosely with aluminum foil after 20 minutes of baking to prevent over‑browning.
Bread is too dense.
Do not over‑mix the pumpkin mixture and avoid compressing the layers when stacking.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat in oven.
Room temperature: Can sit at room temperature for up to 1 day if covered.
Make-Ahead Tips
- Assemble the loaf up to the baking step, cover tightly, and refrigerate for up to 24 hours before baking.
- Freeze the assembled, unbaked loaf; bake directly from frozen, adding 5‑7 extra minutes.
Frequently Asked Questions
What is the cultural significance and history of pumpkin cinnamon sugar biscuit pull‑apart bread in American fall cuisine?
Pumpkin has been a staple of American autumn cooking since colonial times, celebrated in pies, breads, and desserts. Combining pumpkin with cinnamon‑sugar coated biscuits creates a modern, comfort‑food twist that reflects the seasonal love for warm spices and sweet breads.
What traditional regional variations of pumpkin sweet breads exist in the United States?
In New England, pumpkin breads often include maple syrup and brown sugar, while the Midwest favors pumpkin spice blends with nutmeg and cloves. Southern versions may add pecans or a streusel topping, whereas the West Coast likes to incorporate pumpkin puree into quick breads with oat flour.
How is pumpkin cinnamon sugar biscuit pull‑apart bread traditionally served in American households during the fall season?
It is typically served warm as a snack or dessert alongside coffee, tea, or hot apple cider. Many families slice it and drizzle a little extra melted butter or maple syrup, making it a cozy treat for holiday gatherings and Thanksgiving brunches.
What occasions or celebrations is pumpkin cinnamon sugar biscuit pull‑apart bread traditionally associated with in American culture?
The bread is popular for Thanksgiving, Halloween, and autumn potlucks. Its sweet, spiced flavor makes it a favorite for holiday brunches, family movie nights, and as a comforting snack on crisp fall evenings.
What other American fall dishes pair well with pumpkin cinnamon sugar biscuit pull‑apart bread?
It pairs nicely with roasted turkey leftovers, creamy pumpkin soup, caramel apple slices, and warm beverages like spiced chai or hot chocolate. A side of sharp cheddar cheese also creates a sweet‑savory contrast.
What makes pumpkin cinnamon sugar biscuit pull‑apart bread special or unique in American dessert bread traditions?
The use of pre‑made biscuit dough speeds up preparation while still delivering a fluffy, buttery texture. Layering with pumpkin puree adds moisture and autumn flavor, and the pull‑apart format makes it fun and shareable, bridging quick‑bake convenience with homemade warmth.
What are the most common mistakes to avoid when making pumpkin cinnamon sugar biscuit pull‑apart bread?
Common errors include under‑coating the biscuits, which leads to dry spots, and using too much pumpkin puree, which makes the loaf soggy. Also, baking at too high a temperature can cause the top to burn before the interior sets.
Why does this recipe dip each biscuit piece in melted butter before coating with cinnamon sugar instead of using oil?
Melted butter provides a richer flavor and helps the cinnamon‑sugar adhere better to the biscuit surface. Butter also contributes to the tender crumb and golden crust that oil alone would not achieve.
Can I make pumpkin cinnamon sugar biscuit pull‑apart bread ahead of time and how should I store it?
Yes, you can assemble the loaf, cover it tightly, and refrigerate for up to 24 hours before baking. For longer storage, wrap the unbaked loaf in foil and freeze; bake directly from frozen, adding a few extra minutes.
What does the YouTube channel Dos Macs specialize in?
The YouTube channel Dos Macs focuses on quick, approachable home cooking videos that often highlight seasonal ingredients, comfort foods, and creative twists on classic recipes.
How does the YouTube channel Dos Macs' approach to American comfort food differ from other cooking channels?
Dos Macs emphasizes minimal prep with pantry staples, uses readily available store‑bought components like canned biscuits, and presents step‑by‑step narration that feels like a casual kitchen chat, making comfort food feel both effortless and festive.
Last updated: August 20, 2026
