Pumpkin Spice Pull Apart Bread Recipe 435

PULL-APART BREAD WITH PUMPKIN AND SPINACH

Steps:

• Mix flour, pumpkin, milk, sugar, yeast, nutmeg, 2 Tbsp. butter, and 1 tsp. kosher salt in a large bowl or the bowl of a stand mixer fitted with the dough hook until dough comes together. Knead with your hands or dough hook until dough is soft and smooth, about 10 minutes. Form into a ball.
• Lightly grease a large clean bowl with oil; transfer dough to bowl. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
• Meanwhile, purée cheese, spinach, pepper, garlic powder, 5 Tbsp. butter, and remaining 1/4 tsp. kosher salt in a food processor until smooth. Add egg and pulse to combine.
• Arrange racks in upper and lower thirds of oven; preheat to 375°F. Divide dough into 2 equal pieces. Roll each piece to a 14x8" oval.
• Transfer 1 oval to a parchment-lined baking sheet. Spread half of spinach mixture in a thin layer over. Starting at long side, tightly roll dough around filling into a long tube (like a cinnamon roll).
• Arrange tube diagonally on sheet. Starting 1" from end closest to you, use sharp kitchen shears to make a deep incision at a 45-degree angle away from you, cutting almost to the bottom without cutting through. Carefully shift small cut piece to the left, keeping the bottom connected. Make another 45-degree incision 1" from first. Carefully shift piece to the right. Continue cutting and shifting to alternate sides for a total of 12-14 pieces. Repeat rolling, filling, and cutting with second piece of dough on another parchment-lined rimmed baking sheet.
• Brush dough with 2 Tbsp. butter; sprinkle edges with sea salt. Bake, rotating sheets halfway through, until golden brown, 25-30 minutes.
• Brush bread with remaining 1 Tbsp. butter and let cool slightly before serving.
• Do Ahead
• Dough and filling can be made 1 day ahead; cover and chill. Bring to room temperature before rolling and filling.

PUMPKIN SPICE PULL-APARTS

Steps:

• Mix cinnamon, nutmeg, mace, ginger, and cloves together in a bowl.
• Combine warm water and yeast in the bowl of a stand mixer; stir to dissolve yeast. Stir in 1/2 cup sugar, 1/2 cup butter, pumpkin, dry milk, and salt. Add 2 teaspoons of the cinnamon mixture and 2 1/2 cups flour. Beat on low speed for 3 minutes. Beat in another 2 1/2 cups flour gradually. Knead dough until smooth. Work in additional flour as needed to form a stiff dough.
• Transfer dough to a large greased bowl. Cover and let rise until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup walnuts into the bottom of an 11-inch ring mold.
• Pour remaining 3/4 cup melted butter into a bowl. Mix remaining 1 1/2 cups sugar into the cinnamon mixture.
• Punch down dough. Divide and roll into 2-inch balls. Dip each ball into the melted butter, roll in the cinnamon-sugar mixture, and place in the ring mold over the nuts. Continue to layer dough, sprinkling remaining 1/2 cup walnuts and raisins between layers.
• Bake in the preheated oven until golden brown, 30 to 45 minutes. Cool in the ring mold for 10 minutes. Invert carefully onto a large plate.

PUMPKIN SPICE PULL APART BREAD RECIPE - (4.3/5)

Steps:

• 1. Preheat oven to 350 degrees F. Grease the bottom and sides of a loaf pan. 2. Make the pull-apart bread: Cut biscuits in half, like you're making a biscuit sandwich (or pulling apart those flaky layers while it's still dough). 3. Pour sugar and 1 teaspoon pumpkin pie spice into a gallon-sized plastic bag, shaking to combine. Drop the biscuit slices 2 to 3 at a time into the bag, sealing and shaking it to coat the biscuits, until all are covered. Set biscuits aside. 4. In a medium-sized mixing bowl, combine pumpkin puree, 1/2 teaspoon pumpkin pie spice, and vanilla extract. Use a butter knife to slather one biscuit. Top with another biscuit. Cover the top of that biscuit with the pumpkin mixture, and repeat the process until you've created a towering stack of the biscuits, almost like a massive sandwich or layer cake. (This may be easiest to break into two stacks of biscuits-otherwise they might topple.) 5. Place the biscuit stack in the loaf pan on its side so you see the layers of pumpkin filling. (It should look like Oreos when you pull them out of the package.) Bake in the oven until the biscuits have puffed up and turned lightly golden on top, 35 to 40 minutes. 6. Make the cream cheese frosting: Use an electric mixer to beat the cream cheese until light and fluffy. Add powdered sugar, vanilla extract, and pumpkin pie spice, mixing on low until combined. Gradually add milk, mixing until it's a pourable consistency. Pour on top of warm pull-apart bread and serve.