Pull Apart Cinnamon Sugar Pumpkin Bread With Buttered Rum Glaze Food

CINNAMON PULL-APART BREAD

Steps:

• 1. Preheat oven to 350 degrees F. Mix sugar and cinnamon in plastic bag. Cut biscuits into quarters. Shake 6 to 8 pieces at a time in cinnamon sugar mixture. Place biscuit pieces in greased 10-cup bundt pan.
• 2. Mix leftover cinnamon sugar mixture with melted butter. Pour over biscuits.
• 3. Bake 35 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate. Serve warm.

CINNAMON SUGAR PUMPKIN BREAD WITH BUTTERED RUM GLAZE RECIPE - (3.9/5)

Steps:

• In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). 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 a medium to large bowl. Allow to cool so it is no longer hot but also not cool (about 100-110°F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add 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 for 8 - 10 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 rising in a warm place for 60-90 minutes or until doubled in size. While dough is rising, brown another 2 tablespoons of butter. Mix together the sugar, cinnamon, nutmeg, cloves, and ginger and mix well. Set aside. Next, grease and flour a 9×5 loaf pan and set aside. When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle.* Paint the dough with the browned butter and sprinkle the sugar/spice mixture onto dough. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes. In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes or until top is a very deep 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. * If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again. Adapted from Willow Bird Baking

PULL-APART PUMPKIN BREAD

Steps:

• Brown 2 tablespoons of butter over medium-high heat. Remove from heat and add room temperature milk, return to stove and heat through. Poor milk and butter into the stand mixer. Allow to cool to a warm temperature. Add yeast and 1/4 cup of sugar. Allow to proof. Add pumpkin, salt and 1 cup of flour. Stir using hook attachment until combined. Add 1/2 cup of flour at a time. Knead for 6 minutes, until dough is smooth, elastic, and slightly sticky. And extra flour 1 tablespoon at a time if needed.
• Allow dough to rise in a lightly oiled bowl (in a warm place) for 60-90 minutes. Dough should double in size.
• While rising, brown 2 tablespoons of butter. Mix 1 cup of granulated sugar and pumpkin pie spice. Grease and flour a 9x5 loaf pan and set aside.
• Once dough has doubled in size, punch it down and flop out onto a clean floured surface. Knead with hands for 1-2 minutes. Roll dough into a 20x12 inch rectangle. Brush dough with butter. Sprinkle with sugar mixture and press into dough with palms of hand. Cut the rectangle into 6 even strips. Lay strips on top of each other and cut each strip into 6 even pieces. Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.
• While rising, preheat oven to 350 degrees. After rising in pan, bake for 30-40 minutes or until top is a very deep golden brown.
• For 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.

PULL-APART CINNAMON SUGAR PUMPKIN BREAD

Steps:

• In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown. 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) and allow to cool so it is no longer hot but also not cool. Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add 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 until the dough is smooth and elastic and just slightly sticky. If dough 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, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well, set aside. Next, grease and flour a 9x5 loaf pan. When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20x12 inch rectangle. Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares. Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes. In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes or until top is a very deep 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.

BEST EVER CINNAMON PULL APARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch cake pan.
• In a small bowl combine sugar, cinnamon and a dash of salt. Open the biscuits and cut each biscuit into four pieces; set aside.
• Put the pieces of biscuit into the mixture, a few at a time, until they are all completely coated. Arrange the biscuit pieces in the pan in layers.
• Heat the butter in a small saucepan over low heat, stir the remaining sugar mixture and the pecans into the hot butter. Pour the butter mixture over the biscuit pieces.
• Bake in preheated oven for 45 minutes, until top is golden brown.