Show Subscription Form




Creamy Pumpkin Bubble Ring Recipe
Creamy Pumpkin Bubble Ring Recipe photo by Taste of Home

Creamy Pumpkin Bubble Ring Recipe

Read Reviews
4 1
Publisher Photo
I adapted a recipe I saw many years ago on public television to create this caramel-coated pumpkin bread. It makes an impressive hostess gift or bake sale contribution. My young ones love to help...they roll the dough and cream cheese into balls.—Angela Coffman, Kansas City, Missouri
TOTAL TIME: Prep: 1 hour + rising Bake: 25 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 1 hour + rising Bake: 25 min. + cooling
MAKES: 18 servings

Ingredients

  • 1/2 cup sugar
  • 3 teaspoons active dry yeast
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2-1/2 to 3 cups all-purpose flour
  • 1 cup canned pumpkin
  • 1/4 cup 2% milk
  • 1 egg
  • 1/2 cup packed brown sugar
  • 1/4 cup corn syrup
  • 1/4 cup butter, cubed
  • 1 cup chopped pecans
  • 1 package (8 ounces) cream cheese, cut into 18 pieces

Nutritional Facts

1 piece equals 245 calories, 12 g fat (5 g saturated fat), 33 mg cholesterol, 198 mg sodium, 31 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. In a large bowl, mix sugar, yeast, cinnamon, salt, nutmeg and 2 cups flour. In a small saucepan, heat pumpkin and milk to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough.
  2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  3. In a small saucepan, combine brown sugar, corn syrup and butter; cook and stir over medium heat until sugar is dissolved. Pour half of the mixture into a greased 10-in. fluted tube pan; sprinkle with 1/2 cup pecans.
  4. Punch down dough; divide and shape into 18 balls. Flatten and wrap each ball around a piece of cream cheese, pinching to seal. Place nine balls in prepared pan; top with the remaining brown sugar mixture and pecans. Top with remaining balls. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°.
  5. Bake, uncovered, 25-30 minutes or until lightly browned. Cool 10 minutes before inverting onto a serving plate. Serve warm. Yield: 1 loaf (18 pieces).
Originally published as Creamy Pumpkin Bubble Ring in Taste of Home Christmas Annual Annual 2011, p136

Nutritional Facts

1 piece equals 245 calories, 12 g fat (5 g saturated fat), 33 mg cholesterol, 198 mg sodium, 31 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Creamy Pumpkin Bubble Ring

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 10, 2013

"I liked the dough and the way it turned out, but if I make next time I think I will try a different type of filling because I wasn't crazy about the cream cheese"

Loading Image