Pumpkin Bubble Bread (with Cream Cheese Glaze!)
Pumpkin Bubble Bread (with Cream Cheese Glaze!)
Pumpkin Bubble Bread is a unique treat you can enjoy in the fall! Pumpkin-flavored bread loaded with cinnamon and topped with a delicious cream cheese glaze that can be torn open and eaten.
If you’ve ever tried our cinnamon pull-apart bread, imagine it’s full of pumpkin flavor and topped with a delicious glaze. This Pumpkin Bubble Bread is one of our favorite fall bread recipes!
Three delicious recipes in one
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. I love pumpkin cinnamon rolls and since I made my first batch a few years ago, I can’t seem to get enough! Instead of making traditional cinnamon rolls, I thought I’d change it up a bit and do some mashups.
This unique bread is a combination of cinnamon rolls, monkey bread, and pulled bread…three delicious breakfast treats baked into an incredible loaf! Best of all, this Bubble Bread is bursting with all sorts of pumpkin and cinnamon flavors! !
How to make
Making this bread is basically the same as making cinnamon rolls, but instead of rolling out the dough into one large rectangle, make many small balls of dough.
Once you have the dough, just dip them in some melted butter, roll them in the cinnamon/pumpkin pie spice/sugar mixture, and layer them into a full-size loaf pan. It looks a bit like monkey bread 🙂
Bake until golden brown, place in the center, then drizzle with a cream cheese glaze. tip: If you want to get a little creative, you can swap out the vanilla for maple or even add a little cinnamon!
Bubble Bread Tips and Tricks
Yeast Tips: Working with yeast can be a little tricky. Here are some tips to make sure this loaf comes out perfectly:
- Make sure the yeast has not expired. The best storage method is 4 months in the refrigerator or 6 months in the refrigerator.
- When adding yeast, make sure the liquid temperature is between 110-120 degrees Fahrenheit.
- Make sure the yeast starts to bubble. This helps you know it’s alive and ready to let your bread rise.
Faster rise time: One of the downsides of making sourdough bread is that it usually takes a long time because you have to wait for the dough to rise. To speed up the process, use a warm oven.
- Heat oven to 150-200°F. Once heated, then turn the oven off.
- Place the dough in a metal or glass bowl and cover with a damp tea towel
- Put the bowl in the oven with the oven door open a bit
- Double the size of the dough. It should only take half the time.
How to eat it? What I absolutely love about this bread is that you can take it apart and eat the little bubbles yourself, or you can slice the bread and see all the beautiful swirls inside. Either way, it will taste great! ! ! !
store leftover bread: Leftovers can be stored covered at room temperature for 3-4 days, or wrapped in plastic wrap and frozen for 1-2 months. Reheat to thaw and reheat in the microwave or cover with foil and reheat in the oven to 200°F.
I hope you give it a try next time you’re looking for cozy fall bread, I think you’ll love it! Happy baking! ! !
For more pumpkin recipes, try:
course bread
American food
Prep time 10 minutes
Cook Time 25 minutes
up 1 hour
Total time 35 minutes
Serving Size 12
Calories 349 kcal
by Lil’ Luna
dough
- 1/2 cup whole milk
- 1 envelope active dry yeast (2 ÂĽ tsp)
- 1/4 cup brown sugar
- 3/4 cup pumpkin puree
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 3/4 cups all-purpose flour
filling
- 1 cup granulated sugar
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 3 tablespoons melted butter
glaze
- 4 ounces cream cheese room temperature
- 1/4 cup butter room temperature
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons whole milk (depending on how thick or thin you like it)
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To make dough, in a 2-cup glass measuring cup or microwave-safe bowl, combine whole milk and butter. Microwave for 45 seconds or until butter is melted. Return the mixture to 110 degrees. Sprinkle with yeast and ½ tbsp. of brown sugar. Let the mixture sit for 5-7 minutes or until foamy.
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Meanwhile, combine 1 cup flour, remaining sugar, pumpkin puree, salt, and cinnamon in the bowl of a stand mixer fitted with the paddle attachment. Mix slowly while gradually adding liquid ingredients and remaining flour. Once a soft dough is formed, switch to the dough hook and knead for 6-8 minutes. Place dough balls in a buttered bowl covered with plastic wrap. Allow to rise until doubled.
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Meanwhile, combine fillings (granulated sugar, cinnamon, and pumpkin pie spice). Remove dough and roll into balls of about 1.5 tablespoons. Dimensions (they don’t have to be perfect). Dip in melted butter, then roll into sugar/spice mixture. Place balls in a lightly greased 8×4-inch loaf pan. Cover with plastic wrap and ferment for 1 hour. Remove plastic wrap, place in oven and bake at 350 degrees for 25-35 minutes or until top is golden brown and in the center.
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While the bread is cooling, toss the glaze together and drizzle over the hot bread.
Mmmm – wow! ! Seriously – this looks amazing! ! My mouth is watering, Natalie! ! Be sure to check out all of Natalie’s delicious recipes at Life Made Simple!