Pumpkin Spice Pull-Aparts Popular Recipes

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Pumpkin Spice Pull-Aparts

"Great take on monkey bread. Makes the whole house smell amazing, it's a fantastic Christmas morning breakfast, and disappears quickly!"

Ingredients :

• 2 tablespoons ground cinnamon
• 1 1/2 teaspoons ground nutmeg
• 3/4 teaspoon ground mace
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 cup warm water
• 2 (.25 ounce) packages active dry yeast
• 2 cups white sugar, divided
• 1 1/4 cups butter, melted, divided
• 1 cup canned solid-pack pumpkin
• 1/2 cup nonfat dry milk powder
• 1 teaspoon salt
• 5 cups all-purpose flour, or more as needed
• 1 cup chopped walnuts, divided (optional)
• 1 cup raisins (optional)

Instructions :

Prep : 30M	Cook : 10M	Ready in : 2H10M

• Mix cinnamon, nutmeg, mace, ginger, and cloves together in a bowl.
• Combine warm water and yeast in the bowl of a stand mixer; stir to dissolve yeast. Stir in 1/2 cup sugar, 1/2 cup butter, pumpkin, dry milk, and salt. Add 2 teaspoons of the cinnamon mixture and 2 1/2 cups flour. Beat on low speed for 3 minutes. Beat in another 2 1/2 cups flour gradually. Knead dough until smooth. Work in additional flour as needed to form a stiff dough.
• Transfer dough to a large greased bowl. Cover and let rise until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup walnuts into the bottom of an 11-inch ring mold.
• Pour remaining 3/4 cup melted butter into a bowl. Mix remaining 1 1/2 cups sugar into the cinnamon mixture.
• Punch down dough. Divide and roll into 2-inch balls. Dip each ball into the melted butter, roll in the cinnamon-sugar mixture, and place in the ring mold over the nuts. Continue to layer dough, sprinkling remaining 1/2 cup walnuts and raisins between layers.
• Bake in the preheated oven until golden brown, 30 to 45 minutes. Cool in the ring mold for 10 minutes. Invert carefully onto a large plate.

Notes :

• If possible, use a ring mold without a removable bottom, as the butter leaks out if not sealed well.

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