Pumpkin Spice Pull-Apart Loaf

Cozy up on a chilly fall day with this gooey and delectable Pumpkin Spice Pull-apart Loaf with the most delicious Rum Glaze!

Pumpkin Spice Pull-Apart Loaf



  • 12 Rhodes Yeast Dinner Rolls or 1 Loaf Rhodes Bread Dough, thawed but still cold
  • 1/3 cup butter, melted
  • 3/4 cup sugar
  • 2 teaspoons pumpkin pie spice

Rum Glaze

  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons milk
  • 3/4 cup powdered sugar
  • 1 1/2 teaspoons rum flavoring


  1. Loaf: If using loaf, slice into 16 thin pieces. If using rolls, cut each roll in half and flatten into a 3 x 3-inch oval.
  2. Combine sugar and pumpkin pie spice in a bowl in a bowl.
  3. Dip each oval into melted butter and then coat in the sugar mixture. Line them up in a sprayed 9×5-inch loaf pan, each piece on its edge, to make a loaf shape.
  4. Sprinkle any remaining sugar mixture over the top of the slices. Cover with sprayed plastic wrap and let rise until double in size.
  5. Remove wrap and bake at 350 degrees F for 35-40 minutes. Cover with foil last 15 minutes of baking to prevent over browning. While baking, make the Rum Glaze.
  6. Rum Glaze: Combine the butter, brown sugar and milk in a sauce pan and bring to a boil.
  7. Remove from heat and add the powdered sugar and flavoring. Drizzle over slices after baked.

Prep Time: 30 min | Bake Time: 40 min | Servings: 8

Recipe and photo credit (used with permission): Rhodes Bake-N-Serv