Ingredients
For the dough:
• 2 ¼ tsp (1 packet) active dry yeast
• ½ cup warm milk (105–110°F / 40–43°C)
• 1 tbsp sugar
• 3 cups all-purpose flour (plus more for dusting)
• ⅓ cup granulated sugar
• 1 egg
• ¼ cup melted butter or coconut oil
• ¼ cup pumpkin puree (unsweetened)
• 1 tsp salt
For the filling:
• ¼ cup brown sugar
• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ginger
• 3 tbsp cold butter, cubed
For the glaze (optional):
• ½ cup powdered sugar
• 1–2 tbsp maple syrup or milk
• ½ tsp vanilla extract
Instructions
- Activate yeast: In a bowl, mix warm milk, 1 tbsp sugar, and yeast. Let sit 5–10 minutes until foamy.
- In a large bowl or stand mixer, add yeast mixture, ⅓ cup sugar, egg, melted butter, pumpkin puree, and salt. Mix well.
- Gradually add flour, ½ cup at a time, mixing until a soft dough forms. Knead 3–5 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise 1 hour or until doubled.
- Make the filling: Mix brown sugar, cinnamon, nutmeg, and ginger. Cut in cold butter until crumbly.
- Punch down dough. Roll into a 9×12-inch rectangle on a floured surface. Sprinkle filling evenly over dough.
- Cut into 12 (3×4-inch) squares. Stack 3 squares at a time, then place cut-side up in a greased 9×9-inch or loaf pan. Repeat for 4 stacks.
- Cover and let rise 30 minutes.
- Preheat oven to 350°F (175°C). Bake 25–30 minutes, until golden.
- Cool slightly. Drizzle with glaze for extra sweetness!
✨ Serve warm—the ultimate pull-apart comfort treat!
💡 Make ahead: Assemble unbaked bread, refrigerate overnight, then bake fresh in the morning.
PREP TIME & NUTRITION :
Prep Time : 20 mins + 1 hr 30 mins rise , Cook Time : 30 mins , Total Time : 2 hrs 20 mins , Servings : 12 pieces , Calories : 190 , Net Carbs: 28g , Fats: 7g , Protein: 4g