Pull Apart Pumpkin Cinnamon Bread

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*If you like recipes like these be sure to stop by my new E-cookbook E-licious and use code BREAD50 to get the book 50% off ,making it only $2.50 for over 45 recipes!*

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.

Enjoy!

Print This Recipe

Pull-Apart Cinnamon Pumpkin Bread

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

Dough
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

Filling
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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67 Responses

  8. 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!

  10. 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!

  18. 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!

  19. 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!

  24. 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

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  30. 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.

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  35. 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!

  36. 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!

  37. 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?

    Thanks!

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

  39. 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?

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  42. 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!

  43. 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!

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  48. 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.

  49. 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)

  51. 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.

  52. 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!!

  55. 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!!! 🙂

  56. 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

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  58. 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?

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

  60. 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?

  61. 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.

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  63. 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?

  64. 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

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