Pumpkin Cinnamon Roll Pull Apart Bread

The method

1. 01

   Blot about 150g pumpkin purée between paper towels until you have 100g remaining.

2. 02

   Warm the milk until just warm to the touch. Mix with the yeast and a small pinch of the sugar and let sit for 5–10 minutes.

3. 03

   Add the flour, milk powder, remaining sugar, and salt to a stand mixer fitted with a dough hook. Add the yeast mixture, pumpkin, sour cream, egg, egg yolk, and vanilla. Mix until a shaggy dough forms.

4. 04

   Knead for 5–7 minutes, then gradually add the softened butter. Continue kneading for another 7–10 minutes, until the dough is smooth, elastic, and slightly tacky.

5. 05

   Place in a lightly greased bowl, cover, and let rise for 60–90 minutes, or until doubled.

6. 06

   For the filling, mix the softened butter, brown sugar, cinnamon, pumpkin pie spice, salt, and flour until smooth.

7. 07

   Roll the dough into a 12 × 18-inch rectangle. Spread evenly with the cinnamon filling.

8. 08

   Cut into 3 long strips, stack the strips, then cut the stack into about 4-5 sections. Arrange the sections upright in a greased loaf pan.

9. 09

   Cover and let rise again for 45–75 minutes, until very puffy.

10. 10

    Bake at 350°F (175°C) for 40–50 minutes, tenting with foil if the top browns too quickly. The center should reach about 190–195°F.

11. 11

    Cool in the pan for 10–15 minutes, then transfer to a rack.

12. 12

    For the icing, beat the softened cream cheese and butter until smooth. Add the powdered sugar, maple syrup, vanilla, and salt and beat until creamy. Add the milk and mix until smooth and pourable.

13. 13

    Spread over the warm bread and enjoy!