Easy Pumpkin Pull-Apart Bread New and Improved Recipe

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So I made it again…and I didn’t burn it this time.  And took more photos.  And I made the frosting…and changed the recipe slightly…and it was HEAVENLY.

So easy and so good.

Pumpkin Pull-Apart Bread Rolls

12 Rhodes Dinner Rolls (in frozen food section), thawed but still cold

1/3 cup melted butter

3/4 cup sugar

2 tsp pumpkin pie spice

Rum Glaze:

3 TBS butter

2 TBS brown sugar

3/4 cup powdered sugar

1 tsp vanilla flavoring

3 TBS Kahlua liquor

Spray a loaf pan, or an oval Pyrex.

Once thawed, but cold, slice the bread rolls in half.  Melt the butter in one bowl, and mix the sugar and spice together in a another bowl.  Dip each 1/2 in the butter, and then in the sugar mixture.  (I put all of them in the butter, and coated, and all of them in the sugar mixture and coated well. Sprinkle any butter or sugar over the top.

Put the bread pieces in the loaf pan or Pyrex, and cover with a sprayed Saran wrap.  Let sit till double in size.

Bake at 350 degrees for 30-35 minutes, but cover with foil half way through so the top doesn’t burn.

Meanwhile mix together the rum glaze ingredients well.

When the buns come out of the oven, spread or drip the rum glaze on the bread.

Eat when warm…they are incredible.