Wednesday, October 5, 2011

Pumpkin Sticky Bun Bread

I found this recipe on my friends blog ( and had to make it! I'm a full-time pumpkin freak, I don't care if it's fall or not. The original recipe is called Pull-Apart Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze, whew. That's too much of a mouthful for me, plus it tastes more like a pumpkin sticky bun anyway. I posted this on facebook but made a few tweaks since then. Word to the wise: this recipe is very time consuming but if you have a lazy Sunday it is certainly worth it. Being my first actual bread recipe (meaning it includes yeast and kneading) I was pretty proud of myself when it actually came out as delicious as it looked! 

What you'll need:

2 tbsp unsalted butter
1/2 cup milk
1 envelope dry active yeast (2.25 tsp)
3/4 pumpkin puree
1/4 granulated sugar
1 tsp salt
2 1/2 cups bread flour

Cinnamon-sugar mix:
3/4 cup granulated sugar
2-3 tsp ground cinnamon
1/2-1 tsp ground nutmeg
2 tbsp unsalted butter

Buttered Rum Glaze:
2 tbsp unsalted butter
1/8 cup brown sugar
1 1/2 tbsp milk
3/4 cup powdered sugar
1 tbsp rum (or vanilla extract if you don't like rum)


In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a golden brown (careful not to allow it burn/turn black). Microwave milk until warm (about 20 seconds or so). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through. Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook--or to a regular mixing bowl if hand mixing/kneading) and allow to cool a bit (about 100-110 degrees F). Once it has reached a warm temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8-10 minutes, the top will look foamy and the liquid cloudy). Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead (or use dough hook) for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

While dough is rising, melt 2 tablespoons of butter for brushing. In a small separate bowl, mix the sugar, cinnamon, and nutmeg. Set aside. 

Next, grease and flour a 9x5 loaf pan and set aside.

When the dough has doubled in size, punch it down (literally) and flip out onto a clean, floured surface and knead with hands for 2 minutes. Roll dough into a 20x12 inch rectangle (I had a tough time with this at first--it helped to roll it out slightly and then re-cover with the towel and let rest then try again after a few minutes and just keep working it until it cooperates. And I didn't get a perfect rectangle either!) Brush with the melted butter and evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms hand. Cut the rectangle into 6 strips and then cut each strip into 6 squares (mine were certainly not squares but it still looked and tasted great!). 

Stack strips vertically into the loaf pan.
**Do NOT overstuff the pan. I did and some of the end pieces popped out onto the bottom of the stove :( I would recommend placing a cookie sheet underneath just incase! Next time I make this I plan to put the extra pieces in a mini loaf pan instead of stuffing them into the big one
Free apron...woo!!

Cover the pan with a clean towel and let rise for 30-45 minutes.

In the meantime preheat an oven to 350 degrees. After allowing the dough to rise in the pan, bake for 30-40 minutes or until top is a very golden brown.

To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar. Place back on heat and stir until it thickens a bit and the powdered sugar dissolves. Drizzle the glaze over the top of the loaf after it is finished baking. 

Hope you enjoy!!! We sure did!

     My little spy throughout the process:



  1. Looks so yummy!!! Any adjustments for the altitude?

  2. It was awesome!! The middle took longer to cook than expected (most likely due to the altitude). Have fun in Vegas!!!

  3. I definitely have to make this soon. I love pumpkin... and things I can pick apart and eat with my fingers!

  4. Chrissy--you definitely do! It's SOOOO good!!! and no knife needed!