Pumpkin Pull-Apart Monkey Bread with Maple Glaze

Made by: Debbie

Dough:

1/4 cup warm water

1/4 cup warm milk

1 1/2 tsp yeast

1/4 cup sugar

1/2 tsp salt

1 egg, beaten

2 Tbsp butter, melted and cooled

2/3 cups pumpkin puree

1/4 tsp cinnamon

1/8 tsp nutmeg

2 -3 cups  bread flour

Coating:

1/3 cup melted butter

3/4 cup sugar

1 1/2 tsp cinnamon

Glaze:

1 cup powdered sugar

2 Tbsp maple syrup

2 Tbsp half & half (or milk)

1/8 tsp vanilla

In mixer, stir water, milk, yeast and sugar together.  Let stand 5-10 minutes or until foamy.

Stir in salt, egg, butter, pumpkin, spices and half of the flour.  Mix. Add remaining flour as you continue to mix dough until it pulls away from the sides.  Then allow mixer to knead dough for 4-5 minutes. Lightly grease, cover and allow to rise for 1 hour.

Lightly grease bundt pan. Punch down risen dough and divide into small 1 Tbsp pieces.  Coat pieces in melted butter, and then coat in cinnamon sugar mixture. Place into prepared pan. Cover and allow to rise 1 more hour.

Preheat oven to 350 degrees.  Bake for 25 minutes.  Cool for 20 minutes.  Prepare glaze by mixing powdered sugar, syrup, half & half and vanilla until smooth. Drizzle glaze over pull-aparts and eat warm!

*Recipe source found here