Pumpkin Pull-Apart Monkey Bread with Maple Glaze

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Now, I know we haven’t even hit October yet, but I couldn’t resist creating new pumpkin recipes! {I cracked open a costco size can of pureed pumpkin last week and haven’t stop baking since!} These pumpkin pull aparts pretty much made my life last week. That’s how good they were! It was a definite culinary win! Everyone loved these and they were gone in a matter of minutes! I pulled them out of the oven and people just started showing up out of the blue! They must of sensed I was baking…

These rolls are similar to my Pumpkin Maple Rolls, but takes exactly 34 times less effort. Instead of rolling dough out, you just cut it into small pieces, dip in butter, roll in cinnamon sugar and leave ‘em alone to rise. Perfect for the lazy busy Mom {like me}!  After 20 minutes in the oven, your house will smell amazing and you will have the tastiest most delicious sweet and spicy breakfast….or dessert….or snack. Of course you drizzle over top obscene amounts of maple glaze to just take it over the top.

Why do we take it over the top?

Because we can!

Also, why not? Pumpkin and maple go hand in hand. And everything could benefit from a glaze.

So, incase the Pumpkin Cream Oreo Tarts weren’t reason enough to open up your first can of pumpkin, maybe this Pumpkin Pull-Apart Monkey Bread will do the trick! Have a great Monday!

Pumpkin Pull-Apart Monkey Bread with Maple Glaze
yield: 6 servings
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Ingredients:

for the dough-
1/4 cup warm water
1/4 cup warm milk
1 1/2 teaspoons active dry yeast
1/4 cup granulated sugar
1/2 teaspoon salt
1 egg, beaten
2 tablespoons melted butter, cooled
2/3 cup pumpkin puree
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 2/3-3 1/3 cups bread flour

for the coating-
1/3 cup melted butter
3/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon

for the glaze-
1 cup powdered sugar
2 tablespoons maple syrup
2 tablespoons half & half {or milk}
1/8 teaspoon vanilla extract

Directions:

In large stand mixer fitted with the dough hook attachment, stir milk, water, yeast and sugar together. Let it sit for 5-10 minutes to proof yeast. If mixture is foamy, then you can continue. {If nothing happens, then odds are your yeast is no good, or you killed it with hot water and milk! Try to get your water and milk to be warm to the touch, like baby bath water.}

Stir in salt, egg, butter, pumpkin puree, cinnamon, nutmeg, and half the flour and mix. With mixer on, pour in remaining flour bit by bit until dough pulls away from the sides and is sticky but when touched doesn’t really stick to your hands. {For me, that was 2 tablespoons shy of 3 cups of flour.} Once you reach this stage, turn mixer on for 4-5 minutes to knead. Lightly grease dough and bowl and cover to rise for 1 hour. Stick it somewhere warm and draft-free.

Lightly grease a bundt or angel food cake* pan with non stick cooking spray and set aside. Create a coating station by placing sugar and cinnamon together in a small bowl and melting the butter in another bowl. Punch down dough and remove from bowl. Cut dough into small pieces about 1 tablespoon in size. Roll in butter, coat in cinnamon sugar and place into prepared pan. Repeat until no dough remains. If there is extra butter or sugar, pour over the top of the dough pieces in the pan. Cover pan with plastic wrap and let rise another hour in a warm spot in your kitchen.

Preheat oven to 350 degrees. Bake monkey bread for 25 minutes or until the top begins to brown slightly. Remove from oven and cool 20 minutes.

While monkey bread is cooling, prepare glaze by mixing powdered sugar, maple syrup, half & half and vanilla together in a small bowl until smooth.

Remove warm pull aparts onto serving dish and drizzle with glaze. Serve warm.

*I used an angel food cake pan that had a removable bottom and some of the butter and sugar mixture leaked out of the bottom and made a mess of my oven! If you are going to use a similar pan, make sure to place on a baking sheet, or wrap the bottom of the pan with foil.