Pumpkin Pull Apart Monkey Bread With Maple Glaze

Name: Pumpkin Pull Apart Monkey Bread With Maple Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DOUGH:; 1/4 cups Warm Milk; 1/4 cups Warm Water; 1-1/2 teaspoon Active Dry Yeast; 1/4 cups Granulated Sugar; 1/2 teaspoons Salt; 1 whole Egg, Beaten; 2 Tablespoons Butter, Melted And Cooled; 2/3 cups Plain Pumpkin Puree; 1/4 teaspoons Ground Cinnamon; 1/8 teaspoons Ground Nutmeg; 3 cups Bread Flour (give Or Take 1/2 Cup); FOR THE COATING:; 3/4 cups Granulated Sugar; 1-1/2 teaspoon Ground Cinnamon; 1/3 cups Melted Butter; FOR THE GLAZE:; 1 cup Powdered Sugar; 2 Tablespoons Maple Syrup; 2 Tablespoons Half-and-half; 1/8 teaspoons Vanilla Extract

Servings: persons

FOR THE DOUGH:
1/4 cups Warm Milk
1/4 cups Warm Water
1-1/2 teaspoon Active Dry Yeast
1/4 cups Granulated Sugar
1/2 teaspoons Salt
1 whole Egg, Beaten
2 Tablespoons Butter, Melted And Cooled
2/3 cups Plain Pumpkin Puree
1/4 teaspoons Ground Cinnamon
1/8 teaspoons Ground Nutmeg
3 cups Bread Flour (give Or Take 1/2 Cup)
FOR THE COATING:
3/4 cups Granulated Sugar
1-1/2 teaspoon Ground Cinnamon
1/3 cups Melted Butter
FOR THE GLAZE:
1 cup Powdered Sugar
2 Tablespoons Maple Syrup
2 Tablespoons Half-and-half
1/8 teaspoons Vanilla Extract

1
In a large stand mixer bowl, with mixer fitted with the dough hook attachment, stir milk, water, yeast and sugar together. Let it sit for 5-10 minutes to proof the yeast. If mixture is foamy, then you can continue. (If nothing happens, then odds are your yeast is no good, or you killed it with hot water and milk! Try to get your water and milk to be warm to the touch, like baby bath water.)
2
Stir in salt, egg, butter, pumpkin puree, cinnamon, nutmeg, and half of the flour and mix. With mixer on, pour in remaining flour bit by bit until dough pulls away from the sides and is sticky but when touched doesn't really stick to your hands. (For me, that was 2 tablespoons shy of 3 cups of flour.) Once you reach this stage, turn mixer on for 4-5 minutes to knead the dough.
3
Then, lightly grease the dough and bowl and cover it with a tea towel and allow dough to rise for 1 hour. Stick it somewhere warm and draft-free.
4
Lightly grease a bundt or angel food cake* pan with non stick cooking spray and set aside.
5
Create a coating station by placing sugar and cinnamon together in a small bowl and melting the butter in another bowl. Set both bowl near your work surface. Punch down dough and remove it from bowl to your work station. Cut dough into small pieces about 1 tablespoon in size. Roll in butter, coat in cinnamon sugar and place into the prepared pan. Repeat until no dough remains. If there is extra butter or sugar, pour it over the top of the dough pieces in the pan. Cover pan with plastic wrap and let it rise another hour in a warm spot in your kitchen.
6
Preheat oven to 350 degrees F.
7
When it's finished rising, bake monkey bread for 25 minutes or until the top begins to brown slightly. Remove from oven and cool for 20 minutes.
8
While monkey bread is cooling, prepare glaze by mixing powdered sugar, maple syrup, half-and-half and vanilla together in a small bowl until smooth.
9
Remove warm pull apart pieces onto a serving dish and drizzle with glaze. Serve warm.
10
*I used an angel food cake pan that had a removable bottom and some of the butter and sugar mixture leaked out of the bottom and made a mess of my oven! If you are going to use a similar pan, make sure to place the pan on a baking sheet, or wrap the bottom of the pan with foil.

948

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE DOUGH:, 1/4 cups Warm Milk, 1/4 cups Warm Water, 1-1/2 teaspoon Active Dry Yeast, and more.

Yes, Pumpkin Pull Apart Monkey Bread With Maple Glaze falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!