Pumpkin Pull-Aparts Recipe

I don't have a bread machine. But if you do, have I ever got a good use to suggest for it: Pumpkin Pull-Aparts. Especially now that it is post-Labor Day and it's time to put away your white shoes and flavor EVERYTHING with pumpkin.

This recipe was shared with my by the fine folks at Robert Rose publishing, who recently released The Artisan Bread Machine: 250 Recipes for Breads, Rolls, Flatbreads and Pizzas. Here's the recipe:

 Pumpkin Pull-Aparts

adapted from The Artisan Bread Machine: 250 Recipes for Breads, Rolls, Flatbreads and Pizzas by Judith Fertig

Equipment: bread machine with a 1 1/2 lb capacity, Rolling pin

9-inch square pan, greased

  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 large egg, beaten
  • 2/3 cup canned pumpkin puree
  • 1/3 cup lukewarm buttermilk
  • 2 tablespoons unsalted butter, softened
  • 2 2/3 cups all purpose flour
  • 2 tsp instant yeast

Filling

  • 1/2 pumpkin or apple butter
  • Topping 
  • 2 tablespoons sugar mixed with 1 teaspoon cinnamon

Procedure

  1. Add sugar, salt, egg, pumpkin, buttermilk and butter to the bread pan. Spoon flour on top of liquid. Add yest.
  2. Select dough cycle and press start.
  3. When the cycle is finished, transfer to a floured surface and punch down gently. Lightly dust with flour and roll out onto a 12 by 10 inch rectangle, with the long side closest to you.
  4. Prepare the filling. Spread the pumpkin or apple butter over the dough, leaving a half-inch perimeter along both long sides. Lightly brush the long edge further from you with water. Starting with the opposite long side, roll dough into a tight cylinder and pinch seam to seal. Using dental floss or a sharp knife, cut cylinder into 9 slices.
  5. Dip both spiral sides of the rolls in cinnamon sugar. Place spiral side up in prepared pan. Cover with plastic wrap and let rise in a warm, draft-free place for 30 minutes. Side remaining cinnamon sugar to the side. Meanwhile, preheat oven to 350F.
  6. Remove plastic wrap and sprinkle reserved cinnamon sugar over rolls. Bake for about 30 minutes or until risen and lightly browned and an instant-read thermometer reads 190F. Cool in pan on a wire rack; serve while still warm.