Pull-Apart Pumpkin Bread... Layered with Cinnamon-Sugar

I believe this is the only post on my Pinterest recipe board that I have actually made!  And let me tell you, it was so worth it.  This bread is highly addictive; pillowy pieces of pumpkin-spiked bread covered in a sticky, delicious caramel.
Dare I say, that it kicks regular pumpkin bread's butt.

(Recipe adapted from Sunny Side Up)

Dough Ingredients

•  2 Tbsp unsalted butter 
• 1/2 cup warm milk
• 2 1/4 teaspoons (1 envelope) active dry yeast 
• 3/4 cup canned pumpkin  
• 1/4 cup white sugar
• 1 tsp salt 
• 2 1/2 cups bread flour

Cinnamon-sugar topping

• 1/4 cup granulated sugar 
• 1/4 cup packed brown sugar
• 2 tsp ground cinnamon
• 1/2 tsp fresh ground nutmeg 
• 2 Tbsp unsalted, melted butter

NOTE:  I specifically bought bread flour for this recipe; I've read in cookbooks that there really is a difference in the end result due to the protein content.  I also highly encourage the use of a stand mixer with a dough hook attachment; you'll be glad you didn't have to do the kneading yourself!

In a saucepan over medium-high heat, melt 2 tablespoons of butter, letting it bubble and simmer until it turns a golden brown color.  Watch it carefully so it does not burn.  Add the warm milk into the pan and continue to simmer for another minute before removing it from the heat to cool down.  I found that pouring it directly into my metal KitchenAid mixing bowl helped it to cool down faster.  When the mixture is no longer hot but still very warm (between 105 - 115 degrees), add the yeast and 1/4 cup white sugar into the mixing bowl.  Give it a quick stir to combine, and then let this mixture sit for 5 - 10 minutes to "bloom" the yeast.  The mix should look foamy on top after the yeast starts to feed on the sugar.  Next, add the the canned pumpkin, salt, and just 1 cup of flour.  Set the mixer to Stir until combined, then add the rest of the flour 1/2 cup at a time.  Either by hand or machine, knead the dough for 6 minutes.  If using a dough hook, the dough will form a heavy ball around the hook, looking smooth and elastic.  The dough will still be slightly sticky.  But if you feel the dough is too sticky, add extra flour 1 tablespoon at a time.
Allow the dough to rise by placing it in a large lightly-oiled bowl and cover with a clean towel or loose plastic wrap.  Place the bowl in a warm place for 80 - 90 minutes or until doubled in size.
When the dough is almost done rising, melt 2 tablespoons of butter in a small bowl.  Stir in the remaining 1/4 cup white sugar, 1/4 cup brown sugar, cinnamon, and nutmeg.  Also, grease and flour a 9×5 loaf pan and set aside.

After your dough has doubled in size, dump out onto a clean surface that is sprinkled with a bit of flour.  Add flour to your hands and and knead for another 1 - 2 minutes.  Using a rolling pin, roll the dough into a 20×12 inch rectangle (about 1/4 inch thickness).  Sprinkle the cinnamon-sugar mixture over the dough and smooth around so it is evenly spread.  Cut the rectangle into equally-sized squares (about 2" x 2") using a butter knife or pizza cutter.  Stack the squares one on top of the other into two "towers" of dough, and then place them  vertically into the loaf pan.  Cover the pan with a clean towel and let rise for another 25 - 35 minutes.

When time is almost up for the second rise, preheat your oven to 350 degrees. Bake the loaf for 35-45 minutes or until the top and sides are a deep golden brown.  Don't be tempted to take the pan out before 35 minutes; the inner squares will still be a little doughy.   Let the loaf cool a little before digging in, but this is best when it is warm.  Enjoy!