Pumpkin Cinnamon Pull Apart Bread with Maple Glaze

Pumpkin Cinnamon Pull Apart Bread with maple glaze creates the ultimate fall comfort food. Soft, spiced layers perfect for sharing this season.

Hi, I’m Linda, and welcome to Tasty at Home—where bold flavors meet everyday kitchens. Well, let me tell you about the October morning that changed everything.

The smell hit me first—warm cinnamon dancing with earthy pumpkin spice. Moreover, my neighbor’s kitchen window was cracked open just enough to let that incredible aroma escape. I practically floated over like a cartoon character following pie scent.

Man, oh man, was I in for a surprise. She introduced me to her grandmother’s pumpkin cinnamon pull apart bread recipe. Furthermore, one bite transported me straight to every cozy fall memory I’d ever cherished.

However, here’s the thing about family recipes—they often skip crucial details. Consequently, I spent three weekends perfecting this masterpiece. I burned two loaves, created one dense brick, and nearly gave up entirely.

You know what kept me going? That first incredible bite memory. Additionally, I knew other home bakers deserved to experience this magic without my trial-and-error journey.

This pumpkin cinnamon pull apart bread with maple glaze combines everything we love about fall baking. Similarly, it delivers bakery-quality results from your own kitchen. The layers literally pull apart like buttery, spiced heaven.

Ready to create some fall magic? Let’s dive into this game-changing recipe together.

About This Ultimate Fall Comfort Recipe

What makes this pumpkin cinnamon pull apart bread absolutely extraordinary? First, we’re talking about tender, yeast-risen dough infused with real pumpkin puree. Next, layers of cinnamon sugar create those signature pull-apart ribbons.

Finally, that maple glaze transforms good bread into unforgettable comfort food.

This recipe builds upon traditional pull apart bread techniques while incorporating seasonal pumpkin flavors. Moreover, the yeast creates incredibly soft texture that commercial pumpkin bread simply cannot match. The result resembles a cross between cinnamon rolls and monkey bread.

Let me spill the beans about what makes this version special. Most pumpkin bread recipes rely on quick-bread methods. However, this recipe uses active yeast for superior texture and flavor development.

Essential Ingredients Table

Filling & Glaze Components

Shopping Tips for Best Results

Visit your local grocery store’s baking aisle for the freshest yeast. Additionally, check expiration dates carefully—old yeast kills this recipe’s success. Look for Libby’s 100% Pure Pumpkin in the canned goods section.

Furthermore, avoid pumpkin pie filling, which contains added spices that compete with our carefully balanced flavors. Choose real maple extract over imitation for authentic taste.

Bold Add-ins for Creative Variations:

• Chopped pecans (1/2 cup)
• Mini marshmallows (1/4 cup)
• Cream cheese swirl (3 oz softened)
• Orange zest (1 tablespoon)

International Substitutions

For readers outside the US, substitute these ingredients accordingly. Heavy cream becomes double cream or thick cream. Moreover, all-purpose flour translates to plain flour. Active dry yeast equals instant yeast (reduce by 25%).

Pumpkin puree substitutes include butternut squash puree or sweet potato puree. However, these alternatives slightly change the final flavor profile.

Quality Indicators for Success

Choose pumpkin puree with bright orange color and smooth consistency. Additionally, fresh yeast should foam vigorously when activated. Quality butter creates better layers—look for European-style brands with higher fat content.

Furthermore, your flour should feel silky and smell neutral. Old flour develops off-flavors that affect bread taste.

Essential Equipment & Preparation Steps

Required Equipment

Must-Have Tools:

• Stand mixer with dough hook
• 9×5 inch loaf pan
• Small saucepans (2)
• Large mixing bowl
• Kitchen scale (preferred)
• Rolling pin

DIY Alternatives: No stand mixer? Hand-knead the dough for 8-10 minutes until smooth. Similarly, a large wooden spoon works for initial mixing. Additionally, a wine bottle substitutes for a rolling pin.

Missing a kitchen scale? Use the spoon-and-level method for accurate flour measurement. However, weighing ingredients produces more consistent results.

Step-by-Step Instructions

Step 1: Activate Your Yeast Foundation

Heat 1/4 cup milk with 1 tablespoon sugar in a small saucepan over low heat. Stir continuously until sugar completely dissolves—about 2 minutes. Transfer to a small bowl and cool to 110°F.

Oops! Here’s my biggest mistake: I once added yeast to milk that was too hot. Consequently, I killed the yeast and created dense bread. Test temperature with your finger—it should feel warm, not hot.

Sprinkle yeast over the cooled milk mixture. Let stand for 20 minutes until foamy and doubled in size. Active yeast creates a creamy, bubbly surface.

Step 2: Create the Base Dough

Combine remaining 1/4 cup milk, 1/2 cup sugar, butter, and salt in another saucepan. Cook over medium heat, stirring constantly, until butter melts and mixture becomes smooth—approximately 5 minutes.

Transfer this hot mixture to your stand mixer bowl fitted with dough hook. Let cool for 3-4 minutes to prevent cooking the egg.

Step 3: Build Flavor Layers

Add pumpkin puree to the cooled milk mixture with mixer on low speed. Mix until completely incorporated—no orange streaks should remain. Next, add the egg and blend thoroughly.

Pour in your foamy yeast mixture and combine gently. The dough base should smell wonderfully yeasty with subtle pumpkin undertones.

Step 4: Develop the Dough Structure

Add flour one cup at a time with mixer running on low speed. After incorporating all flour, increase speed to medium. Continue mixing for 3-4 minutes until dough becomes smooth and slightly elastic.

Properly developed dough should pull away from bowl sides while remaining slightly sticky. Additionally, it should pass the “windowpane test”—stretch a small piece thin enough to see light through.

Step 5: First Rise Magic

Grease a large bowl generously with butter or oil. Transfer dough and turn to coat all surfaces. Cover tightly with plastic wrap and place in a warm, draft-free location.

Rise time varies from 1-3 hours depending on kitchen temperature. Look for doubled volume rather than watching the clock. Cold kitchens require longer rising times.

Step 6: Prepare Cinnamon Filling

Melt 4 ounces butter in a small saucepan over medium heat until completely liquid. Set aside to cool slightly. Meanwhile, combine 1 cup sugar with 3 teaspoons cinnamon in a medium bowl.

Pro tip: Use Ceylon cinnamon for milder flavor or Cassia cinnamon for bold spice. Furthermore, freshly ground cinnamon creates superior taste compared to pre-ground versions.

Step 7: Shape and Layer

Roll risen dough on a lightly floured surface into a large rectangle, approximately 1/4 inch thick. Brush melted butter evenly across the entire surface—don’t skip the edges.

Sprinkle cinnamon sugar mixture uniformly over butter. Press gently to help spices adhere to the dough surface.

Step 8: Create Pull-Apart Layers

Cut the dough into 12 equal pieces using a sharp knife or pizza cutter. Stack pieces into 4 groups of 3 layers each. Then, cut each stack in half, creating 8 total stacks.

This technique creates the signature pull-apart texture. Moreover, each piece maintains distinct layers while baking together.

Step 9: Final Assembly

Preheat oven to 350°F. Brush your 9×5 inch loaf pan with remaining melted butter. Arrange dough stacks in the pan, fitting them snugly together.

The bread should fill the pan completely with layers visible from above. Cover lightly and let rest for 15 minutes while oven preheats.

Step 10: Bake to Golden Perfection

Bake for 35-40 minutes until deep golden brown and internal temperature reaches 190°F. The top should sound hollow when tapped gently.

Meanwhile, prepare maple glaze by whisking powdered sugar, cream, and maple extract until smooth. Adjust consistency with additional cream if needed.

Step 11: Glaze and Serve

Remove bread from pan immediately after baking—waiting causes sticking. Drizzle warm glaze over hot bread, allowing it to melt into crevices.

Serve immediately for best texture, or cool completely for neater slicing. Either way, prepare for amazing results.

Expert Tips and Creative Variations

Professional Baking Secrets

Temperature control determines success with yeast bread. Julia Child always emphasized precise temperatures for consistent results. Similarly, Thomas Keller stresses the importance of properly developed gluten structure.

Here’s what I learned through trial and error: pumpkin puree adds moisture but can make dough sticky. Therefore, add flour gradually until achieving proper consistency.

Timing Tips:

• Make dough the night before and refrigerate after first rise
• Bring refrigerated dough to room temperature before shaping
• Freeze shaped loaves up to 1 month before baking

Five Irresistible Variations

1. Thanksgiving Spice Version: Add 1/2 teaspoon each nutmeg and allspice to cinnamon filling. Furthermore, incorporate 1/4 teaspoon ground ginger for complexity.

2. Pecan Praline Style: Fold 1/2 cup chopped pecans into filling mixture. Additionally, drizzle with caramel sauce instead of maple glaze.

3. Cream Cheese Swirl: Beat 3 ounces softened cream cheese with 2 tablespoons sugar. Spread over butter before adding cinnamon mixture.

4. Apple Cinnamon Fusion: Add 1/2 cup finely diced Granny Smith apples to filling. Moreover, this combination screams fall comfort food.

5. Holiday Cranberry Version: Incorporate 1/3 cup dried cranberries into dough during final mixing. The tart berries complement sweet pumpkin beautifully.

Storage and Make-Ahead Solutions

Reheat individual servings in microwave for 15-20 seconds. Additionally, whole loaves reheat beautifully in 300°F oven for 10 minutes.

Perfect Pairing Suggestions

This pumpkin cinnamon pull apart bread pairs wonderfully with morning coffee or afternoon tea. Furthermore, serve alongside traditional French cornichons for an unexpected flavor contrast.

For breakfast, try it with Greek yogurt pumpkin muffins for a complete fall spread. Additionally, the maple glaze complements pumpkin protein muffins beautifully.

Pumpkin Cinnamon Pull Apart Bread FAQs

Creating Fall Memories, One Pull at a Time

This pumpkin cinnamon pull apart bread with maple glaze represents everything beautiful about autumn baking. Moreover, it transforms simple ingredients into something truly magical.

The layers literally separate in your hands, releasing cinnamon-scented steam that fills your kitchen with pure comfort. Furthermore, that maple glaze adds just enough sweetness without overwhelming the pumpkin’s earthiness.

You know what makes this recipe special? It brings people together. Similarly, sharing food creates connections that last long after the last crumb disappears.

Try serving this alongside a warm mug of apple cider or your favorite fall beverage. Additionally, consider pairing it with hearty soups like authentic Mexican birria soup for a complete autumn meal.

I’d love to see your version of this recipe! Tag us on social media and share your pull-apart bread adventures. Moreover, don’t hesitate to experiment with those creative variations—that’s where the real magic happens.

Remember that October morning when I first discovered this incredible bread? Well, now you can create those same magical moments in your own kitchen. Furthermore, this recipe might just become your new fall tradition.

Tasty at Home – Where bold flavors meet everyday kitchens.

Pumpkin Cinnamon Pull Apart Bread with Maple Glaze

This Pumpkin Cinnamon Pull Apart Bread with Maple Glaze is the ultimate fall comfort food—soft, spiced layers of pumpkin yeast dough filled with cinnamon sugar and finished with a sweet maple glaze.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Rising Time 1 hour hr 30 minutes mins

Total Time 3 hours hrs 30 minutes mins

Course Bread, Dessert

Cuisine American

Servings 8 servings

Equipment

• Stand mixer with dough hook
• 9×5-inch loaf pan
• Small saucepans
• Large mixing bowl
• Kitchen scale
• Rolling Pin

Ingredients

  

Dough

• ½ cup Milk Whole milk preferred
• 1 ½ cup Sugar Divided use
• 1 package Active dry yeast 7g
• 4 tablespoons Butter Unsalted
• ½ teaspoon Salt Fine sea salt
• ½ cup Pumpkin puree Not pie filling
• 1 Large egg Room temperature
• 4 cups All-purpose flour Unbleached

Filling

• ½ cup Butter Melted
• 1 cup Sugar
• 3 teaspoons Cinnamon

Glaze

• ½ cup Powdered sugar
• 2 tablespoons Heavy cream
• 1 teaspoon Maple extract

Instructions

 

• Heat milk with sugar, cool to 110°F, sprinkle yeast, and let it foam for 20 minutes.
• Combine remaining milk, sugar, butter, and salt. Cool slightly, then add pumpkin puree and egg.
• Mix in yeast mixture, then gradually add flour until dough is smooth and elastic.
• Let dough rise in a greased bowl until doubled, 1–3 hours.
• Prepare filling by melting butter and mixing sugar with cinnamon.
• Roll dough into rectangle, brush with butter, and sprinkle cinnamon sugar. Cut into 12 pieces, stack, and arrange in loaf pan.
• Preheat oven to 350°F, let dough rest 15 minutes, then bake 35–40 minutes until golden brown.
• Whisk powdered sugar, cream, and maple extract for glaze. Drizzle over warm bread before serving.

Notes

Try variations like adding pecans, cream cheese swirl, apples, or cranberries. Dough can be made ahead and refrigerated overnight.

Keyword fall dessert, maple glaze, pull apart bread, pumpkin bread