Cinnamon-Sugar Pumpkin Pull-Apart Bread

Cinnamon-Sugar Pumpkin Pull Apart Bread | windykitchen

Is Thanksgiving breakfast a thing? No, right? You eat the smallest breakfast possible so you have maximum stomach room later in the day, right?

Well, shoot. So, if Thanksgiving breakfast were a thing, this would be what you would make for it. This is like…stupid good. Ever since I got my Kitchenaid stand mixer, I’ve been attacking yeasted breads with enthusiasm, and this was one of the biggest winners so far. It’s kinda like a cinnamon roll…but all pumpkin-y and fall-y…and with a warm, buttery, boozy glaze…and easier to eat with your hands!

So I guess it’s pretty dumb for me to recommend this for Thanksgiving breakfast, since that’s decidedly not a thing, but how about for any other random day of the year? It’s worth it.

Cinnamon-Sugar Pumpkin Pull-Apart Bread | windykitchen


Ingredients for the bread:
2 tbsp unsalted butter
1/2 cup milk
2 and 1/4 tsp (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 and 1/2 cups bread flour

Ingredients for the cinnamon-sugar filling:
1 cup white sugar
2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tbsp unsalted butter

Ingredients for the buttered-rum glaze:
2 tbsp unsalted butter
1/8 cup brown sugar
1 and 1/2 tbsp milk
3/4 cup powdered sugar
1 tbsp rum (can sub with vanilla extract if you prefer)

1. In small saucepan over medium-high heat, brown 2 tbsp butter. It should it turn golden brown and have a nutty aroma, but make sure to remove it from heat before it turns black. Once browned, remove pan from the heat, slowly pour in milk, and return to stove and heat through (using room-temperature milk can help avoid clumping here). Pour milk-butter mixture into bowl of stand mixer fitted with dough hook and allow to cool somewhat (should be about 100-110 degrees F). Once it has cooled, add yeast and 1/4 cup of sugar and allow to proof for up to 8 minutes (until top looks foamy and liquid is cloudy). Add pumpkin, salt, and 1 cup flour. Stir until combined, then add remaining flour 1/2 cup at a time and knead for about 6 minutes, until dough is smooth and elastic and only slightly sticky. If dough is too moist, add extra flour 1 tbsp at a time.
2. Move dough to lightly oiled bowl and cover with clean towel. Allow to rise in warm place for 60-90 minutes (until about doubled in size).
3. While dough is rising, make the filling. Brown 2 tbsp butter (as described above), then add sugar, cinnamon, and nutmeg, mixing well. Set aside.
4. When dough has doubled in size, punch it down and flip out onto clean floured surface. Knead by hand briefly, 1-2 minutes. Roll dough into a 20×12 inch rectangle, then evenly sprinkle dough with cinnamon sugar mixture and press into dough with your hand. Cut rectangle into 6 strips. Lay strips on top of each other (keeping as much of the filling intact as possible) and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into greased 9×5 loaf pan. Cover pan with clean towel and let rise 30-45 minutes.
5. Meanwhile, preheat oven to 350. Once bread has risen in pan, bake 30-40 minutes, or until top is deep golden brown.
6. To prepare glaze, heat butter, milk, and brown sugar in small saucepan. Bring to boil then immediately remove pan from heat and stir in rum and powdered sugar. Mix well.
7. When bread has finished baking, drizzle rum glaze over top. Let stand 15 minutes before serving.

uhhhhhhhhh-mazing! Plus, now I can cross ‘something with browned butter’ off the ol’ Kitchen Bucket List!

Cinnamon-Sugar Pumpkin Pull-Apart Bread | windykitchen


3 thoughts on “Cinnamon-Sugar Pumpkin Pull-Apart Bread

  1. This looks amazing! I plan on making it for Thanksgiving and since our family Thanksgiving starts at 11, that’s before noon and thus technically considered breakfast in my book. So, Thanksgiving breakfast achieved.

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