PUMPKIN CINNAMON PULL APART BREAD WITH BUTTER RUM GLAZE
PUMPKIN CINNAMON PULL APART BREAD WITH BUTTER RUM GLAZE
A couple of weeks ago, I saw a recipe for pumpkin cinnamon bread sticks on Pinterest. Since then, I’ve been scouring the internet looking for the perfect pumpkin cinnamon bread (I can’t fight my cravings, luckily I have the perfect excuse). Yesterday, I stumbled on a recipe that I think comes pretty darn close to perfect – Pumpkin Cinnamon Pull Apart Bread with Butter Rum Glaze.
This recipe was somewhat time consuming, since you have to wait for the dough to rise, and somewhat messy (I tend to get flour everywhere when I make bread). However, the end result was well worth.
In Dallan’s words, “It’s like pumpkin bread and Cinnabon had a baby”.
Pumpkin Pull-Apart Bread Ingredients:
  • 2 tablespoons unsalted butter
  • 1/2 cup milk
  • 1/4 cup white sugar
  • 2 1/4 teaspoons (1 envelope) active dry yeast
  • 3/4 cup pumpkin puree
  • 1 teaspoon salt
  • 2 1/2 cups bread flour
Filling Ingredients:
  • 2 tablespoons unsalted butter
  • 3/4 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon fresh ground nutmeg
  • 1/8 teaspoon allspice
  • 1/8 teaspoon pumpkin pie spice
Butter Rum Glaze Ingredients:
  • 2 tablespoons unsalted butter
  • 1/4 cup dark brown sugar
  • 2 tablespoons sweetened condensed milk
  • 1 tablespoon plus 1 1/2 teaspoons milk
  • 1/3-1/2 cup powdered sugar
  • 1 Tablespoon rum (if you don’t have rum, you may substitute this with 1/2 teaspoon vanilla extract)
Directions: Make the pull-apart bread dough: Grease and flour a loaf pan and set aside. In a saucepan over medium-high heat, brown the 2 tablespoons of butter. Let it bubble and foam and when you see it start to brown, stir it so that it browns evenly. When it’s the color of dark honey, remove it from the heat and pour it into a large heat-safe mixer bowl to cool. In the same saucepan over medium-low heat, warm the milk until it bubbles. Remove it from the heat and pour it into the bowl with the butter. Let these cool until they’re about 100-110 degrees F (you may use a thermometer to check). Stir the sugar and yeast into the milk/butter mixture and let it sit for about 10 minutes to proof (it should foam; if it doesn’t, discard it yeast and try again with new yeast). Stir in pumpkin, salt, and 1 cup flour. If you haven’t already, fit your mixer with a dough hook. Add the rest of the flour 1/2 cup at a time, stirring between each addition. 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. Place the dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm place for about 60-90 minutes until it doubles in size. Make the filling: While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, allspice, pumpkin pie spice, and nutmeg.  Mix well.** Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9×5 loaf pan and set aside. Shape and bake pull-apart bread: Knead a sprinkling of flour (about 1 tablespoon) into the dough, deflating it, and recover it. Flour a large work surface and turn your dough out onto it. Roll it out to a 20 inch long and 12 inch wide rectangle, lifting corners periodically to make sure it’s not sticking. If it seems to be snapping back, cover it with your damp towel and let it rest for 5 minutes before continuing. Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. With the long edge of the rectangle toward you, cut it into 6 strips (do this by cutting the rectangle in half, then cutting each half into equal thirds. I used a pizza cutter). Stack these strips on top of one another and cut the resulting stack into 6 even portions (again, cut it in half, and then cut the halves into equal thirds). Place these portions one at a time into your greased loaf pan, pressing them up against each other to fit them all in. Cover the pan with your damp cloth and place it in a warm place for 30-45 minutes to double in size. While dough rises, preheat oven to 350 degrees F. When it’s risen, place the loaf in the center of the oven and bake for 30-35 minutes until dark golden brown on top (if you take it out at light golden brown, it’s liable to be raw in the middle, so let it get good and dark). Cool for 20-30 minutes on a cooling rack in the loaf pan while you make the glaze. Make the glaze: In your saucepan, bring the butter, milk, sweetened condensed milk, and brown sugar to a simmer over medium heat. Remove it from heat, add the powdered sugar and rum, and whisk it to a smooth consistency. Assemble and serve: Use a butter knife to loosen all sides of the bread from the loaf pan and gently turn it out onto a plate. Place another plate on top and flip it to turn it right side up. Drizzle glaze over top. Serve each piece slightly warm with a drizzle of glaze.

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