Pull-Apart Cinnamon Sugar Pumpkin BreadPosted by TheCraftyCollab on Nov 15, 2013 in Desserts, Main Dishes, Recipes | 12 comments
Sunny Side Up‘s Pull-Apart Cinnamon Sugar Pumpkin Bread looks like a combination of monkey bread and a pumpkin spice latte that needs to get in our bellies!
What more do we need to say? This one was going down the hatch one way or another!
Please click here to visit Sunny Side Up and see the instructions that we followed!
Reviewer #1 – Amanda
Mission: I am a sucker for all that is fall and anything pumpkin. Trying this bread was a no brainer for me!
- I ended up using some left over canned pumpkin puree that I had from making pumpkin pie a few days prior when we celebrated Canadian Thanksgiving. Yes…we are lucky enough to get not one but TWO Thanksgiving celebrations in one year. I LOVE it. Hands down my favorite holiday BTW. The only thing you are expected to do is eat, enjoy and nap. Who can argue with that? Okay back to the bread now.
- I busted out my handy KitchenAid Mixer to do the muscle work in this recipe. Six minutes of kneading by hand is a little more than I am willing to do for a sweet treat.
- I did decide to use the Spiced Rum for the glaze but since I was on the fence I did half rum and half vanilla extract.
Tips & Tricks Learned:
You really do have to stick with the 6 minute rule when kneading bread like this. I have learned to turn my mixer on and let it go while the timer keeps track for me. I typically set it to med speed if the recipe doesn’t specify.
I found that I didn’t need nearly as much of the sugar mixture inside nor the glaze as what was called for. I would say about half is all you need. I did end up putting a bit of the sugar mixture on top before baking it because I couldn’t stand to waste so much!
Crazy good. Bakery good.
My kids ate every crumb and what they didn’t eat I snuck when they weren’t looking.
I will definitely be making this again.
The recipe felt a little hard to follow but I know now that I have made it once before I wouldn’t feel like such a novice the next time around.
It is a little fussy too with the rolling out and layering.
I think you could easily do this in a Bundt Pan and simply cut the dough into chunks then layer it in the pan.
This bread is definitely part of my personal cook book now and I intend to make it again and again…maybe for our second Thanksgiving!
Reviewer #2 – Maren
Mission: I see this recipe constantly on the Pinterest, so I was excited to give it a try. I’m glad I made it when I did, because it was just the next day that my husband informed me that he can’t handle anymore pumpkin recipes.
Since I haven’t made anything like this before, I stuck to the recipe to a T.
- I used my KitchenAid Mixer to do all the mixing. Ain’t nobody got time for that. Thank God I have one of those suckers. When the recipe called for 6 minutes, I ran the mixer on low and set my timer.
- I did add 1 extra Tbsp of flour to the dough as Jessica recommended, since it was a little on the sticky side.
- I went with good ol’ Bacardi for my rum and was happy when I could taste a bit in the glaze. I love boozy desserts.
Tips & Tricks Learned:
The dough hook – who knew? That thing was great! I have never used it before and it worked like a champ. I especially love how it didn’t blow up a huge puff of flour when I first started the mixer up. I’m using that thing for everything now!
Clearly I have no experience making bread dough. I had no idea what I was doing. What’s an oiled bowl? I didn’t know and I had too much sh*t on my hands to Google, so I added 1 Tbsp of Vegetable Oil to a big bowl and rolled it around to cover the interior of the vessel. Then, I dumped out the excess.
I also don’t think that my dough ever got as big as it was supposed to. I think that “warm place” is more like what I think of as a “hot place”. I had mine sitting under a very warm light and not much happened.
To stack the strips of dough, I moved the sugar that fell off to the front of the bottom strip, then used that to help the spatula slide under the next strip. Does that make sense? In other words, I sort of used the sugar like you would use flour to lift cut out cookies off the counter. This little trick worked really well.
After cutting the dough into strips and layering into the pan, I scooped up the excess cinnamon sugar mixture and sprinkled it on top of the dough. I wouldn’t recommend doing this. Said cinnamon sugar mixture wasn’t totally absorbed into the dough/melted and was a little sickeningly sweet to eat.
I suggest cooking for just a bit longer than you think you should. Mine didn’t seem 100% done in the very center.
Even after looking at all the notes, I still didn’t really know what I was supposed to be doing for the glaze. So, I just heated it all up as directed and poured it over the bread. Side note: apparently you are also supposed to dump the bread out onto a plate first. That would be made it easier to pull-apart. Duh, Maren.
I was very impressed with the results!
Now that I [sort of] know what I’m doing and what to expect, I think that making similar recipes in the future will be less daunting. This was a good first lesson.
This recipe took a total of 4 hours from start to finish.
I am more of an instant gratification baker… let’s mix it up, bake for a few and eat it!
I now have a whole new appreciation for pastries, especially caramel and cinnamon rolls. Even though this recipe was very good, it was a little more labor intensive than I like. I do have friends who happen to love recipes that take such care to make and this one is definitely for them!
Reviewer #3 – Sheri
Mission: Well if you have ever read my reviewer profile, you know I pretty much steer clear of any recipes that involve yeast. It’s all so much like chemistry to me. In chemistry I just sat back and let my cute lab partner do all the work while I recorded the results. However, at the first sight of this incredible looking pumpkin bread I just had to throw my apron on and confront my fears.
I won’t lie to you, this was a process and it took up a good portion of my afternoon. I read the directions multiple times before starting. There’s a lot of melting butter.
- I followed the directions to a T… so I thought. I didn’t notice the asterisk notes at the end. I should have added the milk after it was room temperature rather than cold because it would clump. The look of it got a little nervous. It sort looked brain-like, but it worked.
- After getting the dough together it needed to rise for 60-90 minutes. I waited and waited. I went and picked the kids up from school and came back. It wasn’t rising. “There you have it!” I thought, “Yeast and I don’t mix.” I felt like a failure. Then I realized the temperature in my house was rather chilly. I put on a fire and put the dough near it. There we go, it began to rise. I was slowly feeling a bit more confident.
- After the dough was nearly ready I began making the super yummy cinnamon and sugar mixture. So easy!
- I punched the dough down, which was super fun by the way, and then rolled it out. I took that yummy cinnamon/sugar mixture and pressed it into the dough. I then cut it into pieces and layered the pieces into the bread pan (the wrong direction). Oops.
When the bread was done I took it out and put it on a plate. While it cooled a bit I made the sugary glaze. I turned for a moment and then half the bread was gone and my children were eating it all.
Tips & Tricks Learned:
Read the directions multiple times to get a good feel of the process.
OMG so, so good.
Cleaning up the cinnamon sugar goodness I got all over the counter. I was contemplating licking it. Horrible that it went to waste.
This bread was amazing!! My oldest asked if it came from heaven. My other son said he wants to eat it “everyday!” My husband’s first word was “WOW.” The entire loaf was gone in a day and they’re already asking me to make it again. Pure deliciousness. Yeast, no problem.