Anna Francese Gass has a great pumpkin spice bubble bread recipe to try


You might call it bubble bread or monkey bread, but either way, this pull-apart treat by cookbook author Anna Francese Gass is just what we want right now.

Just picture buttery, sugary dough balls baked upside down and flipped into the perfect sharable dessert.

Save this one for a crowd!

Pumpkin Spice Bubble Bread

For the bread:

1 cup milk, room temp

2 teaspoon instant dry yeast

4 cups AP flour

1 teaspoon salt

1/8 cup granulated sugar

1 teaspoon ground cinnamon

1 egg, beaten

5 tablespoon unsalted butter, melted

For the coating:

1 1/2 cup brown sugar

3 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 stick unsalted butter, melted


1. Grab a bundt or tube pan and spray with non stick spray

2. Combine milk and yeast in a bowl and whisk to combine.

3. In a large bowl, combine flour, salt, sugar and cinnamon.

4. Using a stand mixer, pour in flour mixture and then add egg.

5. With the mixer running, add the milk and the butter.

6. Mix until a dough forms.

7. Place in a bowl and allow to rise for 1 hour to double in size.

8. Then, punch the dough down and roll out about 60 small dough balls.

9. Place them on a baking sheet and cover with a tea towel.

10. Dip each ball in melted butter and then roll them in the brown sugar and spices.

11. Arrange them in the pan and allow to rest for 1 hour.

12. Heat oven to 350 degrees and bake for 30 minutes.

13. Cool for 10 minutes and then flip it out and serve warm.

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