Cream Cheese Stuffed Pumpkin Spice Pull Apart Bread |
Author: Nikki
This recipe is outrageously delicious! Ooey gooey and packed with fall flavor and cream goodness inside each bite!
- ½ cup sugar
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- 2 (16.3 oz) cans buttermilk biscuits
- 8 oz. cream cheese
- ¼ cup sugar
- ½ cup brown sugar
- ½ cup melted butter
- Preheat oven to 350 degrees F.
- Spray a 10 to 15 cup bundt pan.
- In a zip-lock bag combine pumpkin spice, cinnamon, and ½ cup sugar. Open biscuit cans and cut each biscuit in half; you will have 32 pieces.
- In a small bowl, mix cream cheese with ¼ cup sugar. Divide cream cheese into 32 sections.
- Make the biscuit sections into small discs and place one cream cheese into the center of each and close it up into a ball. Place the balls in the zip-lock bag and coat them with the sugar mixture. Layer the biscuit balls in the bunt pan.
- Mix together melted butter and brown sugar in a small microwave safe bowl. Microwave for 1 minute. Stir to combine and pour over biscuits and bake for 30 to 35 minutes at 350 degrees F until biscuits are cooked through.
Adapted from Taste of Homes
Recipe by Chef in Training at https://www.chef-in-training.com/cream-cheese-stuffed-pumpkin-pull-apart-bread/
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