pumpkin spice pull apart bread 🎃✨ recipe: pumpkin dough: ½ cup warm milk (120g) 2¼ tsp active dry yeast (7g) ⅓ cup packed brown sugar (65–70g), divided 1 large egg + 1 egg yolk 1 cup pumpkin purée (240g) ¼ cup melted butter (57g) 1 tsp vanilla 4¼–4½ cups bread flour (510–540g), added as needed 1½ tsp salt 1½ tsp cinnamon ½ tsp nutmeg ¼ tsp allspice warm the milk until just warm to the touch (100–110°F). mix in the yeast and about 1 tbsp of the brown sugar, then let sit for 5–10 minutes until foamy. add the remaining brown sugar, egg, egg yolk, pumpkin purée, melted butter, and vanilla. mix until combined. add the cinnamon, nutmeg, allspice, and salt, then gradually add the bread flour until a soft, slightly tacky dough forms. knead until smooth and elastic, using a little olive oil on your hands or work surface as needed instead of adding too much flour. oil the bowl and cover and let rise until doubled in size, about 1 hour. brown butter pumpkin cinnamon filling: ½ cup butter (113g), browned 1 cup packed brown sugar (200g) 1½ tbsp cinnamon ½ tsp nutmeg ¼ tsp allspice 1 tsp vanilla ¼ cup pumpkin purée 2 tbsp all-purpose flour pinch of salt brown the butter until golden and fragrant. let it cool slightly, then mix with the brown sugar, cinnamon, nutmeg, allspice, vanilla, pumpkin purée, flour, and salt until a thick, spreadable paste forms. let the filling sit for a few minutes to thicken slightly before spreading. assemble: once the dough has finished rising, roll it into a large rectangle. spread the pumpkin cinnamon filling evenly over the entire surface of the dough. using a pizza cutter or sharp knife, cut the dough lengthwise into 3 long, even strips. stack the three strips directly on top of each other, keeping the layers of filling between each strip. cut the stacked dough into 5 equal pieces. grease or line a loaf pan, then carefully stack the pieces upright into the pan. leave a little room between the pieces so the dough has space to expand. cover and let rise again for about 20–30 minutes, or until puffy. for baking: preheat oven to 350°F. bake for about 25–30 minutes, or until lightly golden and cooked through but still soft. if the top starts browning too quickly, tent loosely with foil. maple cinnamon cream cheese glaze: 4 oz cream cheese (113g), softened 1 cup powdered sugar (120g) 4 tbsp pure maple syrup 1 tsp vanilla 1 tsp cinnamon 4–5 tbsp heavy cream, as needed pinch of salt mix the softened cream cheese until smooth. add the powdered sugar, maple syrup, cinnamon, vanilla, and salt, then mix until combined. add the heavy cream a little at a time until the glaze is thick but pourable. let the pull-apart bread cool for about 8–10 minutes, then spread the glaze over the warm bread. ( don’t over bake !! ) #pumpkin #cinnamonroll #pullapartbread #baking #Recipe — @sugarspiceddreams sur TikTok