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Warm and gooey cinnamon sugar pull-apart bread. So delicious, it’s the perfect Thanksgiving breakfast.
In a saucepan over medium-high heat, melt 2 tablespoons of butter then let it bubble up and turn a dark golden brown color. Be careful not to allow it to burn (you don’t want it to turn black). Once melted it should take about 2-3 minutes to brown. 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 it to cool so it is no longer hot but also not cool (about 100-110 F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow the mixture to sit and 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 dough 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 using the same method as above. Once browned remove the pan from the heat and add the sugar, cinnamon, and nutmeg and mix well. Make sure the 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 your hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle. Evenly sprinkle the dough with the cinnamon/sugar/nutmeg mixture and press into the dough with the palms of your hands. Cut the rectangle into 6 strips. Lay the 6 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 F. After rising in the pan, bake bread 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 vanilla and powdered sugar.
*Please See blog post for notes.
Recipe adapted from joythebaker.com who also adapted it from HungryGirlPorVida.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!