Pumpkin spice sticky bread

Pumpkin spice sticky bread

I’ve been wanting to make monkey bread for ages, but there was just one problem: I didn’t have a bundt pan. Nor did I want to purchase a bundt pan just to make monkey bread. Then I woke up yesterday morning and thought, Why don’t I just use a muffin pan? Hello, portion control! Not to mention, all-over crunchy, caramel-y edges of goodness. I’m just trying to figure out why it took me so long to think of a solution.
And just so we’re clear – from this point forward – monkey bread is going to be known as sticky bread in my book. I’ve always disliked the original name (probably becuase someone once referred to it as monkey brains) and find the term ‘sticky’ to be much more fitting. You know, because the bread is sticky?

Pumpkin spice sticky bread

So you’re observant and noticed I totally ripped off my pumpkin spice cinnamon roll recipe. Except I simplified it, cut it into small pieces then coated it with butter and pumpkin spice brown sugar. And yes, the jumbo muffin pan is back – but you’ll come to find I enjoy using muffin pans to bake things other than muffins and cupcakes.

2 1/4 tsp dry active yeast
1/2 c. lukewarm water
2 tbsp vegan butter
1/4 c. pumpkin puree
1/2 c. almond milk
2 tbsp cane sugar
1 tsp fine sea salt
3 c. unbleached flour
1 c. cane sugar
1 tbsp unsulphured molasses
1 1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
6 tbsp vegan butter, melted

In a small bowl, combine the yeast and water; sprinkle with a pinch of sugar and set aside. In a small saucepan over medium-high heat, melt the butter, pumpkin puree, milk and sugar. Stir for 1-2 minutes, or until butter is melted and the mixture is smooth. Allow the mixture to cool for 10-15 minutes before proceeding.
Lightly oil a large mixing bowl with oil; set aside. In a stand mixer fitted with the hook attachment, mix the yeast mixture and pumpkin mixture on medium speed. Add the salt and flour, 1/2 cup at a time; scraping down the sides of the bowl after each addition. If the dough is not pulling away from the sides of the bowl once all of the flour has been added, add up to an additional 1/2 cup of flour. Transfer the dough to the prepared mixing bowl, cover with a towel and store in a warm place for 60-90 minutes, or until the dough has doubled.
While the dough is rising, prepare the sugar coating. Stir together the sugar and molasses. Once combined, mix in the pumpkin pie spice and cinnamon; set aside.
Lightly oil a 12 cup jumbo muffin pan; set aside. Line a flat surface with parchment paper and sprinkle with flour. Pat the dough into an 12×12 square then cut into 120 pieces (if using a regular sized muffin pan, cut the dough into even smaller pieces). Roll into balls, dip in butter then coat with pumpkin spice sugar. Place 10 rounds into each muffin well, filling it halfway full. Cover and let rise in a warm place for an additional 60 minutes. Bake at 350˚F for 20-25 minutes. Let cool in pan for 5 minutes then invert onto a cooling rack. Store in an air tight container for up to three days.
Yield: 12 bread cups

18 thoughts on “Pumpkin spice sticky bread

  1. Yummm. That looks great and I love the muffin pan idea because I too don't own a full sized bundt pan. And yeah, the name "monkey bread" has always kinda grossed me out despite the fact that the stuff is delicious.

  2. Who is eating all this food you make?! Seriously though. Do you give this stuff away? Or simply stuff your face? Because I would like for you to add my name to the list of "people who benefit from your amazing baking skills", please.

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