Vanilla Glazed Pumpkin Cinnamon Pull-Apart Bread

Vanilla Glazed Pumpkin Cinnamon Pull-Apart Bread


Two confessions.

Lots of traveling this fall + two gallbladder attacks + gallbladder surgery + spending a week with my cute little granddaughter leads me to my first confession.

  • This is the first thing pumpkin I’ve made this fall.

The reason for my second confession isn’t as dramatic.  I’ve seen it several times and thought I needed to make it sometime and so I finally have.

  • This is the first time I’ve ever made pull-apart bread.

This pumpkin pull-apart bread turned out so great and was so delicious I’m converted.  I’ve mentioned before that making cinnamon rolls isn’t my favorite thing to bake because I never know if they’re going to turn out – sometimes they rise perfectly and sometimes they don’t – for some reason it’s always been a guessing game for me.  One of these days I’ll work through my fear of them and figure out how to make them so they turn out every single time.

For now though, I’m going to make pull-apart bread which is very similar to cinnamon rolls.  These pull-aparts have soft, tender layers of bread that are deliciously caramelized on top and then drizzled with a vanilla glaze.

This recipe makes two loaves and I ended up portioning it out into 5 servings – we ate one serving over a couple of days and I bagged up and froze the other 4 servings for eating later or gifting to friends.

Vanilla Glazed Pumpkin Cinnamon Pull-Apart Bread

Have you made pull-apart bread before?  If you have, how do you like it compared to cinnamon rolls?

Vanilla Glazed Pumpkin Cinnamon Pull-Apart Bread


    For the Bread
  • 1-1/2 teaspoons salt
  • 1-1/2 tablespoons instant yeast
  • 1/2 cup sugar
  • 5-6 cups all-purpose flour
  • 1 cup milk
  • 4 tablespoons butter
  • 1-1/2 cups pumpkin puree (one 15 ounce can)
  • For the Filling
  • 2/3 cup brown sugar, packed
  • 2/3 cup sugar
  • 1 tablespoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 4 tablespoons butter, melted
  • For the Vanilla Glaze
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1-1/2 tablespoons milk
  • 1/2 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract


  1. In the bowl of a stand mixer fitted with the dough hook, combine the salt yeast, sugar, and 4 cups of flour.
  2. In the microwave or a small saucepan, warm the milk and butter until the butter is just melted and the mixture is warm to the touch. (If it feels too hot, let it cook a bit.)
  3. With the mixer running, add the warm milk/butter mixture and the pureed pumpkin.
  4. Continue mixing, adding additional flour as necessary, until the dough pulls away from the sides of the bowl. Don't over flour or the dough will be dense and tough.
  5. Knead until the dough is smooth, elastic, and just slightly sticky (about 6 minutes).
  6. Place the dough in a large lightly greased bowl. Cover the bowl with lightly greased plastic wrap and let it rise until doubled, about 1 hour.
  7. While the dough is rising, make the filling by combining the brown sugar, white sugar, cinnamon, and nutmeg in a bowl. Set aside.
  8. When the dough has doubled in size, lightly punch it down and divide it into two pieces.
  9. Roll out one of the pieces on a lightly floured countertop to about 20 inches by 12 inches. If the dough keeps shrinking back, lightly cover the dough and let it rest for about 10 minutes.
  10. Once the dough is rolled out, brush the dough with 2 tablespoons of the melted butter and spread half of the filling mixture evenly over the top, lightly pressing it into the buttered dough.
  11. Lightly coat two 8-1/2 inch by 4-1/2 inch pans with cooking spray.
  12. With the long edge of the rectangle toward you, cut the dough into 6 strips (I used a pizza cutter).
  13. Stack the strips on top of one another. If some of the cinnamon/sugar falls off, scoop it up and spread it out on the strips.Cut the stack into 6 even portions (I used my bench scraper).
  14. Place the stacks, one at a time, sideways in the bread pan, pressing them up against one another so they all fit into the pan.
  15. Repeat with the remaining half of the dough and filling ingredients.
  16. Cover the pans with a lightweight tea towel or lightly greased plastic wrap and let the bread double in size until it looks really puffy, about 1 hour.
  17. Bake the dough in a 350 degree oven for 30-35 minutes, until the bread is browned and cooked through.
  18. Remove the pans from the oven.
  19. While the bread cools slightly in the pans, make the glaze - In a small saucepan bring the butter, brown sugar, and milk to a soft boil. Remove it from the heat and stir in the powdered sugar and vanilla until it's smooth
  20. After the bread has cooled for 5-10 minutes in the pan, loosen the edges with a butter knife and turn the bread out onto a cooling rack set over a piece of parchment paper or silpat. Drizzle the warm bread with the glaze.
  21. Pull off pieces and eat warm or at room temperature.

Pumpkin Pull-Apart-2Roll out the dough, brush on the butter,
then sprinkle the cinnamon and sugar
mixture over the dough and lightly
press it onto the dough.
Pumpkin Pull-Apart-3Cut the dough lengthwise into
six strips.
Pumpkin Pull-Apart-4Stack the strips on top of each
Pumpkin Pull-Apart-5Cut the stacks of dough into six
even portions.
Pumpkin Pull-Apart-6Place the stacks (on their sides)
back to back in the bread pan
pressing them up against each
other so they all fit in the pan.
Pumpkin Pull-Apart-8After rising the dough will look
really puffy.

Vanilla Glazed Pumpkin Cinnamon Pull-Apart Bread


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