Pull Apart Pumpkin Cinnamon Bread

September 27, 2011

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It’s a little early for my pumpkin obsession phase to start, but it is in full swing, and it doesn’t help that I have a whole pumpkin section in my upcoming e-cookbook that I tested all the recipes for last week.  So a little pumpkin everyday doesn’t hurt, right?  My jeans may disagree.

I am lucky to be in the company of many other pumpkin lovers and I just couldn’t let this gem of a recipe pass.  Say it with me, Pull Apart Pumpkin Cinnamon Bread.  Your life is forever changed…..  No looking back now….

This recipe will change you, you may dream of this recipe, it will haunt you until the day you make it,  and I know you will, make it that is.

Yes, it take a little time and effort, with the making of the dough, rising, kneading, rolling, slathering, loving, baking, and oh, the very best part, eating.

Think cinnamon roll with a nice hint of pumpkin and nutmeg.  Not overbearing, just a touch.

Now, don’t think you can’t make this because you’ve never made yeast dough before.  Venture out, try something new, mark it off your list (if you’re a list maker like me), and dive in.  You won’t regret it and neither will your jeans.

Ingredients: Dough: 2 tablespoons unsalted butter, 1/2 cup milk, 2 1/4 teaspoons (1 envelope) active dry yeast, 3/4 cup pumpkin puree, 1/4 cup white sugar, 1 teaspoon salt, 2 1/2 cups bread flour

In a small saucepan brown 2 tablespoons butter.

It will bubble,

and then sort of stop.  That’s when you know it’s done and slightly browned.  Be sure not to go too long or it will burn.

Remove from the heat and add in milk.

Then pour the mixture into your mixing bowl and set aside to cool.  Cool to about 110 degrees or so, when you can hold your finger in it for 8 seconds before it gets too hot.

Once it has cooled, add in the yeast.

and sugar.

Mix well and let sit for about 10 minutes for it to proof.

Proofing just gives the yeast some time to work and start growing.

If the yeast doesn’t work or grow, it’s old and you will have to start over with fresher yeast.  I always keep mine in the fridge so it stays good longer.

To the yeast mixture add in the pumpkin, salt and 1 cup flour.  Mix well.

Then add the rest of the flour 1/2 cup at a time.

Knead for six minutes, using the dough hook, or your hands.

If the dough is too sticky, add 1 tablespoon of flour at a time until it smooths out a bit.

Nice and smooth and still slightly sticky.

Remove the dough to a lightly oiled bowl.

Cover with a towel in a warm place for 60-90 minutes, or until the dough has doubled in size.

While the dough is rising, go ahead and brown another 3 tablespoons of butter.

Then add sugar, cinnamon and nutmeg.

Mix well and set aside.

Once the dough has doubled,

Punch it down and flip it out on a clean, floured surface.   Knead it with your hands for about 1-2 minutes.

Then roll out to about a 20 X 12 inch rectangle.

**Then sprinkle the dough with the cinnamon sugar mixture**

I forgot this step, but make up for it later.

Cut the dough into 6 even strips.

Lay the strips on top of each other and cut into six pieces again.

Since I forgot to sprinkle on the cinnamon, I took each piece and covered it with cinnamon mixture on both sides.

Layer the pieces vertically into the loaf pan.  I sprinkled the remaining cinnamon sugar on top.

Cover and let rise another 30 minutes or so.

Then bake at 350° for 30-40 minutes, until the top is golden brown.

While it is baking make the glaze.  Heat butter, milk and brown sugar in a small saucepan, bring to a boil.

Then immediately stir in the rum and powdered sugar.

Let the bread cool slightly, once it is done baking,

And drizzle on the yummy icing.

Resisting is futile.


Print This Recipe

Pull-Apart Cinnamon Pumpkin Bread

Adapted from Sunny Side in San Diego, original recipe Willow Bird Baking

2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour

1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
3 Tbsp unsalted butter

Buttered Rum Glaze
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1/2 teaspoon rum (or Vanilla)

In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black) about 2-3 minutes. Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through. Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof about 10 minutes. Then add the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.** Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9×5 loaf pan and set aside.

When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle.*** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.

In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes or until top is a very deep golden brown.

To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.

**I forgot to add the cinnamon sugar mixture to the dough before I cut it, so I just dipped each piece in the dough, both sides, and sprinkled the remaining on top. 
*** If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again.


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{ 8 trackbacks }

Pumpkin Monkey Bread | Mom! What's for dinner?
October 1, 2011 at 7:00 pm
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October 8, 2011 at 5:01 am
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January 4, 2012 at 10:28 pm
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{ 49 comments… read them below or add one }

Rachel September 27, 2011 at 9:45 am

*drool* this looks so delicious Jenna!!! Can you mail me a piece?!? 😉


Sweet Pea Reply:

@Rachel, I would but it was gone so quick!


Lalo September 27, 2011 at 9:48 am

I must have missed the call to come over when you made this!! It looks delicious!!!!


Sweet Pea Reply:

@Lalo, Nope no call, DT and the boys (and maybe I had a bite) gobbled it up so quick, it didn’t last.


Julie @ Willow Bird Baking September 27, 2011 at 9:57 am

It came out just gorgeous, Jenna! My pumpkin obsession has certainly gone crazy, too!

Will you do me the favor of linking to the original recipe at Willow Bird Baking (http://willowbirdbaking.wordpress.com/2011/09/18/pumpkin-spice-pull-apart-bread-with-butter-rum-glaze/)? Thanks!


Jessica @Sunny Side Up September 27, 2011 at 11:43 am

Just looking at yours makes me want to make this again. You’re right, it is life changing. Great job! Oh, and I love the step by step photos!


Candi @ Family Stamping and FOOD! September 27, 2011 at 1:07 pm

Yum! I’m gonna try this! I wonder if you could roll it up like cinnamon rolls and add chocolate chips to it! YUM!!!


Sweet Pea Reply:

@Candi @ Family Stamping and FOOD!, I don’t see why not, instead of cutting it, just roll it up. Yum!! So many ideas, I bet chocolate chips would be just that much better.


Mindee@ourfrontdoor Reply:

@Sweet Pea, I’m so glad someone asked this – I was wondering the same thing. I’d like to take this recipe to work, but pull-apart bread can be awkward to share. I think cinnamon rolls might work better.


Amber September 27, 2011 at 2:34 pm

Oh my goodness Jenna, this looks wonderful I want some now! I have never made yeast bread but I will be trying it soon just so I can have some of this!


Kim of Mo'Betta September 27, 2011 at 8:00 pm

OH MY! I’ve been putting off making the pull apart breads b/c they seem like a lot of work (I’m a lazy cook), even though they look delicious. THIS one, however….I don’t think I’ll be able to resist! I’m all about pumpkin right now!


Pattie @ Olla-Podrida September 27, 2011 at 10:47 pm

Great tutorial, and boy, does this look delicious. Another pumpkin recipe, yay! I’m trying it.


Candy September 28, 2011 at 7:27 am

My pumpkin obsession phase is in full swing! This bread looks indescribably good.


SueSue September 28, 2011 at 7:32 am

All you need now is a cup of Sannie’s pumpkin coffee to go with it.


Susie's Homemade September 28, 2011 at 7:32 am

You and your lovely pumpkins:-)


Lesa @Edesia's Notebook September 28, 2011 at 7:38 am

Looks amazing, Jenna! And BTW, late September is NOT too early for a pumpkin obsession! I bought three of the large cans at the store yesterday!


Kelly Deneen September 28, 2011 at 8:10 am

Can you just bake me one and FedEx it to me? 😉 YUM!!!


Colleen September 28, 2011 at 11:42 am

This looks soooo good. And I bet your house smells amazing too.


Carrie @ My Favorite Finds September 28, 2011 at 11:58 am

My dear, you are not alone. I puree my own pumpkin, and have to restrain myself from making something pumpkin everyday. I think I pinned this recipe in Pinterest last week, and was just thinking of making it asap. I’ve made Pumpkin Scones, Pumpkin Spice Lattes, Pumpkin Cream Cheese, Pumpkin Oatmeal cookies….it goes on and on. I can’t wait to try this one!


Debi September 28, 2011 at 2:07 pm

Lovin this! I am going to make this as I have been in the “pull apart” mode lately! Thank you so much for sharing on Thursday’s Treasures. <3 and Hugs!


Erica September 29, 2011 at 7:31 am

Oh man…I wish my hubby liked pumpkin. There’s no way I could make this JUST for me. Booo…..


Donika September 30, 2011 at 7:10 am

Looks amazing! Can’t wait to try this recipe out! Thanks for sharing!:)


Amy@One Artsy Mama September 30, 2011 at 1:52 pm

YUM! You’re making me drool. 🙂 Would you consider linking up to my pumpkin theme craft/recipe challenge?



Miz Helen September 30, 2011 at 2:27 pm

Hi Sweet Pea,
I read your recipe and went straight for the printer. I can’t wait to make this wonderful Pumpkin Cinnamon Bread. It looks awesome! Thank you so much for sharing with Full Plate Thursday and have a great week end!
Come Back Soon,
Miz Helen


Inspired2cook September 30, 2011 at 2:48 pm

Wow…I’m definitely bookmarking this recipe! Yum!


Rachel - A Southern Fairytale September 30, 2011 at 5:42 pm

yum yum yum yum


1001 Things I Love September 30, 2011 at 8:21 pm

that looks delicious! will give it a try, perfect for fall!


Keri @ pressed down, shaken together October 1, 2011 at 2:37 am

This looks amazing – definitely a labor of love! Anything pumpkin and I am in! I would love it if you would share this recipe (and any other holiday/seasonal sweet) at the {holiday sweet swap}! Hope to see you there! http://shakentogether.blogspot.com/2011/09/holiday-sweet-swap-link-party-is-open.html


Pumpkin Monkey Bread | Mom! What's for dinner? October 1, 2011 at 7:00 pm

[…] For recipe go to: http://www.newlyweds-blog.com/2011/09/27/pull-apart-pumpkin-cinnamon-bread/ […]

Jacqueline October 2, 2011 at 7:54 pm

This looks like the perfect fall bread to me, all warm and gooey with your wonderful glaze. Wish it were coming out of the oven right now.


Christina @ It's a Keeper October 2, 2011 at 8:25 pm

Hi! Your recipe was one of the most popular links on It’s a Keeper Thursday! I’ll be featuring your recipe this week on It’s a Keeper! I’d love if you stopped by and grabbed a button.

And, feel free to link up another great recipe this week too!

Christina @ It’s a Keeper
Follow me on Facebook and Twitter


Shelly October 3, 2011 at 11:28 am

You make this look so easy! And yummy…. I think I can SMELL it baking! Excellent tutorial -thanks for sharing. 🙂


31 day Pantry Challenge – Day 3 | Chickens And Chai October 3, 2011 at 6:57 pm

[…] had a happy ending of pumpkin pull apart bread drizzled with sugared rum sauce. My son didn’t want it “because it has pumpkin in it” and I couldn’t eat it […]

Old Fashioned Recipe Exchange 10/4 - Little House on the Prairie Living October 4, 2011 at 8:01 am

[…] favorite recipe from last week was Pumpkin Pull Apart Bread. Doesn’t this look amazing? I can’t wait to try […]

Danielle October 4, 2011 at 8:34 am

I am drooling! I’ve seen this a couple of times around the internet but your tutorial is awesome! If I ever have a couple hours to knock out, I’m so making this. Thanks for joining our Holiday Sweet Swap!


Shannon October 4, 2011 at 10:15 am

I truly believe that it’s never too early for pumpkin! I started on the first of September with pumpkin foods. ;o)

Thanks for linking up to MomTrends this week!


Adrian's Mum October 4, 2011 at 11:22 am

This is just so yummy looking! Will this work with gluten-free flour? Am new to baking……any recommendations what to use for a gluten-free recipe?


PS: Your Sticky Chicken recipe was a hit!! Very helpful indeed to make many dishes without much prep.


Tiffany October 5, 2011 at 11:35 am

Wow! That looks amazing!


Olga October 5, 2011 at 4:37 pm

it looks amazing, can’t wait to try it….I do have a question is flour bread different than just flour? can I use regular flour?


Weekend Links and Pumpkin Round Up | Eat at Home October 8, 2011 at 5:01 am

[…] This Pull Apart Pumpkin Cinnamon Bread from Newlyweds Blog looks wonderful.   See that photo at the top?  It’s part of the reason […]

Pam Capone October 8, 2011 at 4:45 pm

Be still my pumpkin heart. I can not wait to make this bread.


Lindsey October 9, 2011 at 5:07 pm

You must be an amazing teacher, because I have tried to make breads so many times, and they either won’t roll out or won’t rise….I’ve now made this twice (in 2 days!) and both times it has turned out incredible! Thanks!


Danielle October 12, 2011 at 12:41 pm

I’d like to feature your recipe as part of the Holiday Sweet Swap on my blog. I wanted to get your permission to use some of your images first. Just let me know. Thanks!


Pamela October 30, 2011 at 9:01 pm

I love pumpkin & am looking foward to trying this recipe & more!!!


Madi November 19, 2011 at 2:29 pm

I just got done making this and it is DELICIOUS!!!!


Countdown to 2012: Breads December 27, 2011 at 6:00 am

[…] Pull Apart Pumpkin Bread […]

Food by tuckercampbell - Pearltrees January 4, 2012 at 10:28 pm

[…] Pull Apart Pumpkin Cinnamon Bread Mix well and set aside. Then add sugar, cinnamon and nutmeg. […]

Connie March 6, 2012 at 6:03 pm

This is amazing!! I doubled the recipe so I could share with my daughter and we are both hooked! It is a little labor intensive, but I think I will definitely make again.


barbara July 17, 2012 at 9:01 pm

Made this in July; decided not to wait until fall. It was so delicious I’m
making another loaf tomorrow to give to a friend. Wish there was more of a pumpkin taste, but it’s still delicious.
(place all ingredients out (measured) before starting and this will help
move the process along)


Rachel September 3, 2012 at 7:27 pm

Are you able to refrigerate the dough over night and bake in the morning?


Sweet Pea Reply:

Rachel- I don’t see why not. Just put it in the bowl and pull it out when your ready for the first rise. Please let me know how you enjoy the recipe.


Rachel Reply:

We loved this recipe! It was delicious! We are looking forward to making again!


~Corrine~ September 7, 2012 at 6:00 pm

Wow, I just ate a slice and it is ammmaazzzing!!!! I put it in the fridge overnight and pulled it out after lunch, it took about 4 hours to get to room tempature and ris,. and I forgot to put the butter with the cinnimon mixture so i just poured it over top before the second rise.
This is a KEEPER recipe! thanks for sharing!!


Gina September 7, 2012 at 8:58 pm

AWSOME!!!!! Couldn’t stop eating this goodness.


Jenn September 11, 2012 at 7:07 am

I was so relieved when I pulled up this recipe from pinterest to find that it is NOT made from Grand’s biscuits!!!!! Thank you thank you thank you for creating an awesome pumpkin recipe made from scratch! I cannot WAIT to try it!!! 🙂


kathy October 5, 2012 at 6:26 pm

tried reading all the comments, do you know if the dough part could be made in a bread machine ? thanks. excited to give this a try


Pumpkin!!! | Brotherly Love October 10, 2012 at 8:46 pm

[…] recipe is for Pull Apart Pumpkin Cinnamon Bread.  We love cinnamon rolls in this house like other people love donuts.  My boys would have those […]

Pavalisa Salazar October 20, 2012 at 6:50 pm

Hey I like this recipe but if you want to serve it warm in the morning but don’t want to do all this mixing and waiting and punching down etc, (I’m more a cook than baker) in the morning is it okay to get it all ready and in the pan and put in the fridge till the morning?


Sweet Pea Reply:

Yes, I think that would be a great idea, just give it time to come to room temp and rise a bit.


Colleen October 30, 2012 at 6:43 pm

Thanks for the pictures. I needed the visual to finally get this. Now, I must try this. Question: will you ‘forget’ the cinnamon step again or will you do the original step?


Did Not rise November 19, 2012 at 8:29 pm

I followed the instructions and the dough did not rise. The only thing that I did different is I used “self-rising dough” instead of “bread dough” but I figured that these were the same. It still came out tasting good, but not as fluffy as in the picture. Also, I caked my dough in the cinnamon mixture and even poured more on top when in the pan and I still had a lot of mixture left. Not sure why.


Sweet Pea Reply:

I am thinking if it didn’t rise your yeast must have been old. I don’t think using self rising dough would have made a huge difference. Did your yeast proof?


PinLaVie... Make your pins come true – Pull apart pumpkin cinnamon bread November 20, 2012 at 12:22 pm

[…] roll with a nice hint of pumpkin and nutmeg.  Not overbearing, just a touch….find the recipe here. No Comments.   « Turkey Placemat […]

gladys patena July 14, 2013 at 6:57 am

hi would be alright to use fresh pumpkin cause i dont think you can get puree pumpkin in new zealand we only use fresh when we cook or bake things so would that really matter can you pm me to let me no


Sweet Pea Reply:

Yes ma’am you can use fresh pumpkin.


Paula October 5, 2013 at 3:23 am

This looks amazing!!! Can this dough be made in the bread machine?


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