Mini Pumpkin Spice Pull-Apart Bread

We’re celebrating all things pumpkin this month. And since our readers went ga-ga over the irresistible Cinnamon Toast Pull-Apart Bread, we thought it might be fun to make a mini autumn-kissed version of that delicious dessert bread.

Like the inspiration recipe, this version is absolutely incredible. Soft and sweet, pumpkin flavored yeast bread is risen until light and fluffy, coated with cinnamon-sugar and drizzled with pumpkin spice icing.

If the thought of making a yeast bread feels overwhelming, don’t worry! This recipe is absolutely fool-proof. Made with quick-rise yeast, it takes just a few minutes to stir together, requires no kneading and makes a splendidly simple dough that even yeast novices will find easy to make. The recipe below walks you through everything you need to know to make this yummy pumpkin dough. And here’s how to finish off the rest of the recipe, creating beautifully soft loaves of Pumpkin Pull-Apart Bread.

Brooke McLay 2015 10 Pumpkin Pull Apart Bread Photo 1 (1 of 1)

Step One: Roll out the dough with the Good Cook Classic Rolling Pin. If you find the dough is sticking, coat the rolling pin with a light layer of flour. 

Brooke McLay 2015 10 Pumpkin Pull Apart Bread Photo 2 (1 of 1)

Step Two: Once rolled to approximately 1/2″ thick, slice the dough into small rectangles. For mini loaves, each should be about 1 1/2″ x 2″ in size. 

Brooke McLay 2015 10 Pumpkin Pull Apart Bread Photo 3 (1 of 1)

Step Three: Now dip those squares in butter…Brooke McLay 2015 10 Pumpkin Pull Apart Bread Photo 4 (1 of 1)

And cinnamon sugar. This layer creates that soft and sticky inside gooey-ness that will have everyone going ga-ga!

Brooke McLay 2015 10 Pumpkin Pull Apart Bread Photo 5 (1 of 1)

Step Four:  Stack the coated slices of dough together and place them sideways in your loaf pan. Then slide it all in the oven and bake until golden brown. 

Bake-Your-Own Size!

Though we prepped this recipe in the Sweet Creations Mini Loaf pan, it works beautifully when baked in a variety of sizes. Smaller pull-apart breads will have more crust and therefore be little more chewy. If you love the gooey insides of a warm, melty cinnamon roll, try baking this recipe into the following:

Baking times for larger loaf pans will obviously be longer. A good rule of thumb to follow when baking yeast-based breads in larger batches is to bake at the same temperature, leaving larger loaves in the oven until the edges turn golden. Once the bread begins to brown on the outside, the inside is likely done, too!

Brooke McLay 2015 10 Pumpkin Pull Apart Bread Photo 9 (1 of 1)

Step Five: Once baked, drizzle and frost with our Pumpkin Spice Icing. For best results, drizzle the little loaves while hot. The icing will melt into the crevices and make every piece a morsel of pumpkin perfection!

Brooke McLay 2015 10 Pumpkin Pull Apart Bread Photo Final 9 (1 of 1)

 

Once iced, serve warm. These yummy little breadlets are the best thing since…well…sliced bread! Pull apart, savor and enjoy getting your pumpkin spice on this season!

Brooke McLay 2015 10 Pumpkin Pull Apart Bread Photo Final4 (1 of 1)

 

Pumpkin Pull-Apart Bread

Preparation 90 Cook Time 20 Serves 32     adjust servings

Pumpkin-kissed bread, sweetened with cinnamon-sugar and baked pull apart style, with a deliciously sweet Pumpkin Spice Icing

Ingredients

  • 1 packet quick rise yeast
  • 1/3 cup very warm water
  • 1 ½ cup sugar
  • ½ cup pumpkin puree
  • 1 1/2 cup butter, melted
  • 2 ¼ cup flour
  • 2 tablespoons pumpkin pie spice
  • 2 teaspoons cinnamon

Instructions

In a large bowl, stir together quick rise yeast, warm water and 1/2 cup sugar. Allow to sit for 10 minutes, then stir in pumpkin puree and 1/2 cup melted butter. Add flour, 1 tablespoon pumpkin pie spice and 1 teaspoon cinnamon, stir until a soft dough forms. Add flour by the tablespoons, if needed, until the dough is no longer sticky. Cover with a damp, clean towel and place in a warm spot for 1 hour. Spray a Sweet Creations Mini Loaf pan or standard muffin tin with nonstick baking spray. Turn dough out onto a lightly floured sheet. Roll until 1/2" thick. Slice dough into 1 1/2" x 2" rectangles. Mix together remaining 1 cup sugar, 1 tablespoon pumpkin pie spice and 1 teaspoon cinnamon. Dip dough rectangles into remaining 1 cup of melted butter, then into cinnamon-sugar mixture. Stack 5-7 pieces together and place in a Sweet Creations Mini Loaf pan. Allow to rise for 20-30 minutes more before baking. Preheat oven to 350 degrees F. Bake for 16-22 minutes, or until the edges turn golden brown. Allow to cool slightly before removing from Whisk together all icing ingredients, drizzle over pumpkin bread. Serve immediately and enjoy!

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Posted in Bread, Desserts, Recipes by Goodcook staff |
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