Pull-Apart Pumpkin Cream Cheese Bread with Caramelized Rum Drizzle
Ingredients:
1-8 oz package of Cream Cheese, room temperature
1/3 C. Canned Pumpkin (not pumpkin pie filling)
1/3 C. Confectioners Sugar
4 tsp. Ground Cinnamon, divided
1 tsp. Nutmeg
1/2 tsp. Ground Cloves
1/2 tsp. Allspice
1 1/2 tsp. Vanilla Extract
¼ C. Granulated White Sugar
2-3 Tbsp. melted Butter
1 8oz Can of Biscuits
Ingredients for Caramelized Rum Sauce:
1 C. Packed Brown Sugar
1/2 C. (1 stick) Butter
1/2 C. Heavy Whipping Cream
3 Tbsp. Spiced or Dark Rum
1 tsp Ground Cinnamon
Directions:
1. Preheat your oven to 400° and grease a bread pan.
2. In a medium bowl, beat the cream cheese, pumpkin, confectioners sugar, half the cinnamon, nutmeg, cloves, allspice, and vanilla extract until light and smooth. Place in the refrigerator while you prepare the biscuit dough.
3. Separate all of the biscuits and cut each one in half horizontally, leaving you with about 16 dough chunks. Using your fingers, spread each bit of dough out to form a rough 4"-5" circle, making sure there are no thin spots or holes.
4. Mix the rest of the cinnamon and the granulated sugar together in a shallow plate or dish, and set aside.
5. Use a spoon or small cookie scoop to place a dollop of pumpkin cream cheese in the center of each dough circle. You want at least 2 tsp. worth of filling per biscuit piece.
6. Pull the sides of the dough up and around the filling, pinching them together, making sure that the filling is completely sealed in. Once you've formed a stuffed dough ball, roll it in the cinnamon sugar mixture until it's not sticky anymore, and place in your greased bread pan. Repeat this process with all of the dough balls.
7. After all of your dough balls are in the bread pan, take the remnant cinnamon sugar and add 2-3 Tbsp. of melted butter to the dish and mix until the sugar is melted. Pour this on top of your layered dough balls, then bake in the oven for 35-45 minutes or until golden brown on top.
8. In the meantime, make the Caramelized Rum Sauce. In a small saucepan, melt the butter over medium heat and add the brown sugar. Stir constantly for a few minutes, or until sugar is completely melted, then reduce heat to medium-low and slowly add the heavy whipping cream a bit at a time. Once mixed, add the rum and the cinnamon, turn the heat to the lowest setting, and mix together.
9. Remove the bread from the oven, place your serving platter or plate upside-down, on top of the loaf, and flip. Let the bread rest like this (upside-down) for 10 minutes, then remove the bread pan. This allows the additional buttered sugar drip down the loaf.
10. Once this is completed, carefully drizzle the caramelized rum sauce over the loaf and serve warm.
