Dessert Shop: Day One. Cinnamon Pumpkin Pull Apart Bundt

Fall is here - in fact, it's almost gone. It's getting cooler outside and the desire to 'treat' ourselves to something warm and delicious is palpable. It's time for baking sweets, for passing along treasured recipes and for trying new ones. Time to turn on the oven and share something special, something made by you in your own kitchen. It's time for what we call our Dessert Shop Demos and we've officially kicked off this treat season with our first Dessert Shop recipe: Cinnamon Pumpkin Pull Apart Bunt.


Because it's now mid-October, we feel compelled to start eating all things pumpkin, so we swapped the traditional filling of our favorite cinnamon roll recipe for Petersen's Family Pantry Pumpkin Butter sprinkled with sugar and cinnamon. Then to make the presentation extra special - something you'd want to bring to your holiday table to share with guests - we opted to bake it in a bundt topped with rich melty cream cheese frosting. The result is a stunning loaf that could be casually pulled apart and dunked in a frosting pool, or delicately sliced and served as an after dinner companion to warm cider or hot cocoa. Anyway you decide to share it, it's an ooey-gooey treat that is definitely worth trying!



Get the printable recipe here: Pumpkin Pull Apart Bundt

Ingredients: For the Dough
1 1/2 C water
2 Tbs yeast
1 tsp sugar
2 eggs
1/3 C oil
1/3 C honey
2 tsp salt
4-5 C flour
For Filling:
ΒΌ C Petersen Pantry Pumpkin Butter
3 Tbs brown sugar (or more depending on how gooey you like your rolls)
1 tsp ground cinnamon


Proof yeast with 1 1/2 C warm water and 1 tsp sugar.


In the bowl of your KitchenAid mixer with dough hook attached, stir together egg, oil, honey and salt.


(Tip: Measure oil first, and then the honey so they honey doesn't stick to your measuring cup)


Stir in yeast mixture. Slowly add flour, one cup at a time until all is incorporated and dough forms a ball in the bowl.

Let rise, covered, until double in size (about 1 hour).


Roll dough into a rectangular shape.



Spread pumpkin butter evenly over the dough.


Sprinkle brown sugar and cinnamon over the pumpkin butter.



Roll lengthwise, cut into one inch sections and arrange in a well greased bundt pan. We used Nordic Ware's Anniversary Pan which has plenty of room and just enough shape for the dough to fill into as it rises.



Let raise untill double in size (about 30-45 minutes). Bake at 350 for 20-25 minutes.



Top with Cream Cheese Frosting:
2 cubes butter, softened
4-5 cups powdered sugar
1 8 oz block cream cheese, room temp.
1 tsp Blue Cattle Truck Pure Mexican Vanilla
1 tsp lemon juice


Cream butter and cream cheese together. Add powdered sugar and beat for 12 minutes. Add liquid flavors and beat for another 1-2 minutes. Spread over warm bundt and serve on a cake plate.


You'll notice two different loaves pictured here, one from our Anchorage Store, (where we used extra brown sugar) and the second from our Wasilla Store, which rose quite a bit fuller and lent itself to an easier 'pull apart' than the first that we chose to serve sliced, revealing the lovely layers of pumpkin and cinnamon marbeling. We love being able to see those delicious swirls!

Join us each Friday through Christmas for another sweet recipe from the 'Dessert Shop'.


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