Monday, November 19, 2018

Pumpkin Chocolate Chip Bread with Cinnamon - Vanilla Glaze

Pumpkin Chocolate Chip Bread is a soft - gooey, pull apart bread packed full of pumpkin, spices, chocolate chips and topped with a cinnamon - vanilla glaze. 🍁 🍂
Happy Monday friends! Today I'm sharing a delicious pumpkin pull-apart bread that's perfect for Fall! Thanksgiving is only 3 days away are you ready? If you're looking for a last minute Thanksgiving breakfast dish or dessert treat, I got you covered with this Pumpkin Chocolate Chip Bread. This ooey-gooey pull-apart bread is filled with soft dough balls of cinnamon, pumpkin spice, pumpkin, chocolate chips and drizzled with a cinnamon-vanilla glaze on top. 

This bread is also a cinch to make! Just grab some Rhodes frozen dinner rolls, butter, pumpkin, sugars, spices and chocolate chips. I love using Rhodes bread and rolls for pizza, desserts, breakfast treats and baked goods. It's so fresh tasting and super simple to work with, so I always keep plenty in the freezer. The pumpkin and chocolate chips compliment each other deliciously in this recipe, so I hope you'll give this pull-apart bread a try. 

These are the ingredients you'll need: Rhodes frozen dinner rolls, canned or fresh pumpkin, butter, brown sugar, granulated sugar, pumpkin pie spice, chocolate chips, cinnamon, vanilla extract, powdered sugar and a bit of milk. 

Start by adding 12-15 frozen dinner rolls on a baking sheet. You want the rolls to be thawed, but still cold. Cut each roll in half. 

Toss the dough balls into a large zip lock bag with the cinnamon, sugar and pumpkin pie spice. 

Layer the dough balls into a 9 x 5 inch loaf pan with the chocolate chips. 

Mix the pumpkin spice filling together and pour over the rolls. Let the bread rise in a warm place for  30 - 45 minutes or until the bread doubles in size. 
Bake in a preheated 350 oven until the edges are crisp and the rolls are lightly golden brown and cooked through (about 30 minutes). Drizzle with the cinnamon-vanilla glaze while the bread is still warm. That's it! Easy peasy my friends. 

Pumpkin Chocolate Chip Bread with Cinnamon - Vanilla Glaze

12 - 15 Rhodes frozen dinner rolls, thawed but still cold
1/2 - cup sugar
1/2 - teaspoon pumpkin pie spice
1/2 - teaspoon cinnamon
4 - tablespoon butter, melted
1/4 - cup canned or fresh pumpkin puree
1/2 - cup brown sugar 
1/2 - cup milk chocolate chips 

Cinnamon - Vanilla Glaze:
1 - cup powdered sugar
dash of vanilla extract
dash of cinnamon
1 - 2 tablespoons milk 

Spray a 9 inch loaf pan with non-stick baking spray (bottom and sides). 

Combine 1/2 cup granulated sugar, pumpkin pie spice and cinnamon in a large zip lock bag. Shake to mix. 

Add the halved dinner rolls (a few at a time so they don't stick) and shake until the dough balls are evenly coated.

Layer the dough balls into a 9 x 5 inch loaf pan and sprinkle with chocolate chips. Set aside.  

To make the pumpkin filling, combine 4 tablespoons of butter, pumpkin, brown sugar and a dash of cinnamon into a small sauce pan. 

Cook on low just until the mixture is blended and remove from heat. Add the vanilla extract and mix to combine.   

Pour the warm pumpkin spice filling over the rolls making sure all that pumpkin goodness gets down in between the rolls. 

Let the bread rise in a warm place for  30 - 45 minutes or until double in size. 

Bake in a preheated 350 degree oven until the bread is cooked through and the edges are lightly brown and crispy (about 30 minutes). 

Remove from oven and drizzle with the cinnamon-vanilla glaze while the bread is still warm. 

Servings: 6-8

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And for more even more Fall recipes using Rhodes Bread check out my recipes below!  

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Disclosure: This post is sponsored by Rhodes Bake-N-Serv. Thank you for supporting the brands that support Mommy's Kitchen. #rhodesbread #frozendough 

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