Pumpkin Spice Pull-Apart Mini Bread Recipe
If you follow me on Instagram, you may have seen my adventures in bread-making all of the time a few weeks ago.
I made a fantastic french toast out of pumpkin spice bread. It was awesome. Then I had the, dare I say, brilliant idea to turn it into a pull-apart mini bread. Oh man.
Start with yeast and sugar in your mixer bowl. If you add the warm water after the yeast and sugar, it will mix itself. Handy! Let that proof.
Melt some butter, salt and the remaining sugar in milk on low heat. Let it cool, then add it and the flour to the yeast mixture.
Mix that all up until your dough is elastic but slightly sticky. If you do use whole wheat, pay attention to the consistency of your dough.
Once your dough has risen, punch it down, split it in half, and roll one half out. I find this to be the most difficult part, honestly. It takes me ages to get it rolled out properly. No idea why.
Then you spread out some butter. You really don't want it too terribly thick, and you want to cover all the dough. I found the rubber spatula to be very helpful with this. Then some brown sugar, nutmeg, ground cloves and allspice get sprinkled into the butter, and then rolled into the dough. (I can't take credit for that idea, that was all Lauren of Lauren's Latest.)
Once you've added the sugar mixture and rolled it in, cut out your dough rectangles. Pizza cutters are super useful here.
Stack the rectangles and then place then in your texas muffin tin, or baking pan of choice. You can also skip the rectangles and just roll it up into one big loaf. Well, two big loaves, as you should only be working with one half at this point.
Perfect for a fall brunch, or a little dessert after dinner. Enjoy!
What are you currently baking? Let me know in the comments below! I love a good recipe.
4 1/2 tsp active dry yeast (2 packages)
3 tbsp sugar
1 1/2 cups warm water (105°-115°F)
2 tsp salt
3 tbsp butter + 2-4 tbsp butter
1 1/3 cup low-fat milk
5-6 1/2 cups all-purpose flour
(may sub in up to 1.5 cups whole wheat)
1 1/3 cups brown sugar
2 1/2 tbsp cinnamon
2 tsp nutmeg
1 1/2 tsp ground cloves
1 1/2 tsp allspice
1/2 tsp vanilla extract (optional)
4 oz cream cheese
1/2 cup powdered sugar (sifted)
1 tbsp lemon juice
3 tbsp milk
(plus more, if needed)
In a mixer bowl, proof yeast and 1 tbsp sugar in warm water for 10 minutes or until frothy.
Heat remaining sugar with milk, salt and butter in saucepan over low heat until butter melts and sugar dissolves. Cool to lukewarm.
Add milk mixture to yeast.
Add 4 1/2 cups flour.
Using dough hook, mix on low for about a minute.
Continuing on low, add remaining flour 1/2 cup at a time until dough clings to hook, about two minutes.
Knead on low another two minutes, or until smooth and elastic. Dough will be slightly sticky to the touch.
Place dough in a greased bowl, turning to grease top. Cover and let rise in warm place about an hour, or until doubled.
While dough is rising, mix brown sugar, cinnamon, nutmeg, ground cloves, and allspice (and optional vanilla extract) for the filling. Set aside.
Preheat over to 375°
Punch dough down and divide in half. Roll one half into a rectangle about 12" x 18". Set aside other half.
Spread 1-2 tbsp butter across rolled rectangle of dough. Sprinkle with half of sugar mixture. Press sugar mixture into dough using rolling pin.
Cut rolled dough into rectangles to fit muffin tin. For Texas muffin pans, rectangles should be about 3" x 2". Adjust appropriately for other baking pans.
Stack rectangles and place vertically into pan.
Repeat with other half of dough.
Let both rise in warm place about an hour. Bake at 375° for 30-35 minutes or until golden brown.
Beat cream cheese with paddle attachment on high until fluffy, about 4-5 minutes, scraping sides of bowl as needed.
Add sugar and beat until combined, about a minute. Add salt, lemon juice and milk.
If glaze is too thick, add milk one tbsp at a time until thinned.