Pumpkin-Cinnamon Roll Pull Apart Bread
Such a treat on a cold morning or even an after school snack for the kids. However you enjoy it, you will taste the great fall flavors of New England in this sticky, soft bread.
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For 8 people
- 1 (.25-ounce envelope or 2 1/4 teaspoons)dry yeast
- 1/2 cup brown sugar
- 1/2 cup maple syrup
- 1/2 cup warm milk
- 1 cup canned pumpkin
- 1/4 cup butter or margarine, melted
- 2 cups flour
- 1/2 teaspoon salt
- Nonstick cooking spray
- 1/2 cup granulated sugar
- 2 tablespoons cinnamon
- 1/2 teaspoon nutmeg
- 1 cup Easy Pumpkin Caramel(recipe link below in instructions)
Pumpkin-Cinnamon Roll Pull Apart Bread Directions
Place the yeast, brown sugar, maple syrup and warm milk in a mixing bowl. Stir and let stand for about 10 minutes until it foams. Add the pumpkin and melted butter: mix well.
Add flour and salt to the yeast mixture, and beat with a dough hook until it forms a soft dough. You can also use a paddle or spiral hook attachment to your mixer as well. It will still be a little sticky, but that's fine.
Place the dough into a large bowl, grease with nonstick cooking spray, cover with a towel or plastic wrap and let stand in a warm place for about 1 hour, or until doubled in size.
Remove from bowl onto a well floured work surface and knead for a couple minutes, until it is no longer sticky(adding additional flour as needed. Don't be afraid of using too much flour). Roll out to a rectangle of 18 inches by 12 inches. Spray nonstick cooking spray over entire surface. In a small bowl, mix together granulated sugar with cinamon and nutmeg and evenly sprinkle over entire surface. Spray once again over the sugar mixture.
Begin tightly rolling from the long side until the seam is facing down on work surface.
Grease a loaf pan with spray and cut dopugh log into 16 even slices. Lay them(seam side down)into prepared pan, making 2 rows. Grease the top with cooking spray and let rise for about 30 minutes, or until an inch or so above the rim of the pan.
Preheat oven to 350-degrees F and bake about 35 minutes, or until browned on top and bounces back when pressed in the center. Remove from oven and place on a large cookie pan. Using a butter knife, insert it between each cinnamon roll while pouring warm, prepared Pumpkin Caramel over the top. Let stand for 30 minutes while sauce absorbs into bread. Loosen edges and transfer to a large platter to start pulling apart.