Pull apart bread is like the gorgeous love child of cinnamon rolls and monkey bread. It has all the same great flavor and gooey cinnamon-sugared filling that cinnamon rolls do, and the fun pull apart quantities of monkey bread – but in a slightly more grown up form.
1 cup milk
4 TBSP Unsalted Butter
15 oz canned pumpkin puree (NOT Pumpkin Pie Mix!)
6 cups all purpose flour, + more for rolling
1.5 tsp salt
1.5 TBSP instant yeast
1/2 cup sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cardamom
2/3 cup brown sugar
2/3 cup sugar
1 TBSP ground cinnamon
3/4 tsp ground nutmeg
1/2 tsp ground allspice
3/4 cup chopped pecans
4 TBSP melted unsalted butter – for assembly
**Cinnamon Sugar Streusel
3 TBSP flour
3 TBSP oats
3 TBSP brown sugar
3 TBSP sugar
2 tsp cinnamon
3 TBSP chopped pecans
3 TBSP cold unsalted butter
In a small sauce pan, add the milk and butter and heat on low just until the butter melts.
Remove from heat and set aside to cool for a few minutes.
In a medium bowl, whisk together the pumpkin, eggs, and vanilla.
Slowly whisk in the warmed milk.
In the bowl of an electric stand mixer, whisk together 5 cups of flour, yeast, sugar, salt, and spices.
Mix in the wet ingredients into the dry until just combined.
Slowly add the remaining 1 cup flour until it starts to form a thicker dough.
Knead for 5-7 minutes, or until elastic and smooth, and still fairly tacky. You can add a tiny bit more flour if you need to, but don’t add too much! This dough WILL be sticky, its ok!
Place the dough into greased bowl, cover with a towel and allow to rise until doubled, about 1 hour.
While the dough is rising, make the filling and streusel.
In a medium bowl, combine all the ingredients for the filling and set aside.
In a medium bowl and using your hands, mix all the ingredients together, until well combined and the butter has formed small pea sized pieces.
Cover with plastic wrap and place in the fridge until ready.
Preheat the oven to 350F.
Grease 2 loaf pans and set aside.
Flour the counter top.
Divide the dough into half and work with 1/2 at a time.
Roll the dough out into a rectangle that is 12″x20″ wide (with the longest side closest to you).
Evenly spread 2 TBSP of melted butter on the dough.
Sprinkle half of the filling on the dough.
Using a sharp serrated knife, cut the dough into 5 long strips lengthwise (making cuts parallel to you).
Carefully stack the strips on top of each other (this is messy, there is no way around it. Just try to add the pecans and cinnamon that fall off back on and not worry about it).
Use the serrated knife to cut the stack of strips into 5 sections (so you will have 5 stacks of stacked rectangles).
Place the stacks into the prepared loaf pan so that the cinnamon-pecan sides are all facing the shortest end of your loaf pan.
Repeat with the remaining dough and filling.
Cover with a tea towel and allow to rise 40 minutes.
Evenly divide the cinnamon-sugar streusel on top of the loaves.
Bake for 30-40 minutes – check to see if the tops are browning too much around 20 minutes- if you need to tend with foil for the last half.
Cool on wire racks for 10 minutes.
Use a butter knife to loosen the edges and then carefully (this is messy, just warning you) place the bread on a platter to serve.
Serve warm and Enjoy!