Clover Lane

SEE NEW RECIPE HERE.

I might have to admit it's fall because well...it's October.  But you know I will stretch summer as long as I can and heck here in Ohio it still feels like summer.

But I did have a little craving for pumpkin bread...so I made this...and it was delicious.  Even though I burned it.  So much for cute photos, but it's also real life, so that makes up for the lack of cute photos.


Pumpkin Spice Pull-Apart Loaf with Rhodes Dinner Rolls

12 Rhodes Yeast Dinner Rolls
1/3 cup butter
3/4 cup sugar
2 tsp pumpkin pie spice

Glaze: (Which I didn't put on because I didn't have a chance before everyone attacked the bread)

2 TBS butter
2 TBS brown sugar
1 1/2 TBS milk
3/4 cup powdered sugar
1 1/2 tsp rum flavoring (I am sure you could omit-I couldn't find at grocery store anyways.)

Let rolls thaw but not rise.  (They took about 2 hours out of freezer for me.) . When they are thawed, cut each roll in half.

Combine sugar and pumpkin pie spice in a bowl.

Dip each oval in melted butter and then in sugar.  Line them up in a sprayed 9x5 loaf pan.

(Just a note-once I cut the rolls in half, I put them ALL in the butter mixture and coated them, and then ALL in the sugar mixture, and then put that in the loaf pan-I don't have time or patience for lining things up nicely.)

Sprinkle remaining butter and sugar on top of the slices.  Cover with sprayed plastic wrap and let rise until double in size.

Remove wrap and bake at 350 degrees for 35-40 minutes, covering with foil halfway through to keep from over-browning.

While baking, combine the butter, brown sugar and milk in a saucepan and bring to a boil.

Remove from heat and add the powdered sugar and flavoring.  Drizzle over slices after baked.