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Pumpkin Pull-Apart Cinnamon Buns

Pumpkin Pull-Apart Cinnamon Buns

Pumpkin Pull-Apart Cinnamon Buns

The basis for these Pumpkin Pull-Apart Cinnamon Buns comes from a recipe I did during an earlier Pumpkin recipe marathon, when I featured Pumpkin Yeast Rolls. For this recipe, you start by making the dough for the Pumpkin Yeast Rolls and then form smaller balls to dip in melted butter and a sugary cinnamon mixture. Then you mush them into a bundt cake pan for baking. It’s a day’s project, but no one part of the recipe is that difficult, particularly if you have a Kitchen Aid Stand Mixer, which does most of the work. These are truly to-die-for. I took them into work and everyone went crazy for them! The pumpkin flavor in the rolls is subtle, so you could make them this way all year long.

Pumpkin Pull-Apart Cinnamon Buns

Pumpkin Pull-Apart Cinnamon Buns


5.0 from 1 reviews
Pumpkin Pull-Apart Cinnamon Buns
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 20
Ingredients
  • 1 package active dry yeast
  • 2 Tbsp brown sugar
  • ¾ cup warm milk
  • 6+ cups all-purpose flour
  • 1 tsp salt
  • ¾ cup unsalted cold butter, cut into small pieces
  • 1 large egg
  • 1 (15 oz) can of puréed pumpkin
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • Another Tbsp of melted butter
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 3 tsp ground cinnamon
  • ½ tsp nutmeg
  • 1 cup butter, melted
  • 1 cup confectioner's sugar
  • 1½ Tbsp milk
  • 1 tsp vanilla extract
Instructions
  1. In a coffee cup, mix the brown sugar, yeast and warm milk. Cover and let stand for 5 minutes white becomes foamy and you prepare the flour.
  2. In the mixing bowl of your stand mixer with the wire whip attached, add 5 cups of the flour and the salt. Set the mixer on Level 2 and add the pieces of butter, one at a time, mixing all the time. Mix until the flour becomes course.
  3. Add the egg and continue mixing until well blended.
  4. Change the attachment to the flat beater and add the pumpkin and spices, mixing gently until incorporated.
  5. Change the attachment again, now to the dough hook. Dump in the cup full of yeast, milk, and brown sugar. Kneading on Level 2 for about 8 minutes, watch as a ball of dough forms. Have a cup of flour at the ready to add 1-2 Tbsp at a time until dough takes on a smooth, springy form that's not sticky. After you've added enough of the flour, let the dough hook continue kneading until the 8 minutes is done.
  6. Spray a large bowl with nonstick cooking spray. From the dough into a big ball and place in the bowl. Brush melted butter over the ball of the dough. Cover with a dish towel and let rise for about an hour. The dough should double in size.
  7. In the meantime, make your cinnamon-sugar dip by mixing together in a medium bowl, the sugar, brown sugar, cinnamon, and nutmeg.
  8. Preheat the oven to 350˚F and spray a Bundt cake pan with cooking spray.
  9. Melt the butter in a microwave safe bowl and set aside.
  10. Turn the dough out onto a large cutting board and cut the big ball in half. Continue cutting the balls in half until you get down to a size that is about the size of a golf ball. Roll the dough between your fingers so that it forms a little perfect ball. Dip into the melted butter, then roll in the sugar mixture and place in the bottom of a bundt cake pan. Continue rolling, dipping and dredging until all of the little sugar-coated balls of dough are pressed into the bundt cake pan.
  11. Bake at 350˚F for about 35 minutes.
  12. Allow to cool for about 10-15 minutes before turning the bundt cake out onto your serving plate.
  13. With a fork, mix together the confectioner's sugar, milk and vanilla until smooth. Keep adding sugar until mixture coats the back of a spoon and just drips down slowly. Drizzle over the top of the sticky buns and allows to drip down the sides.
  14. Serve warm.

 

Pumpkin Pull-Apart Cinnamon Buns

Pumpkin Pull-Apart Cinnamon Buns

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