Pumpkin Monkey Bread

I found this recipe while surfing around Pinterest. I seem to get into a lot of trouble doing that, but we've also tried a lot of new things because we have seen them on there first. This one seems to be a hit. I just placed it on the table, and the boys already asked if they could eat their dessert. That was followed by plethora of, "Mommy, I like this!" I'm mean, who wouldn't like some monkey bread with a little bit of pumpkin thrown in?  I also just had an idea, what about turning these into cinnamon rolls...hmmm....

 Ingredients
 Dough 
2 T. butter (browned, if desired)
1/2 c. milk
2 1/4 t. (1 envelope) active dry yeast
3/4 c. pumpkin puree
1/4 c. sugar
1 t. salt
2 1/2 c. bread flour

Cinnamon Sugar Mixture
1 c. sugar
2 t. cinnamon
1/2 t. nutmeg
2 T. butter (browned, if desired)

Buttered Rum Glaze
2 T. butter
2 T. brown sugar
1 1/2 T. milk
3/4 c. powdered sugar
1 T. rum (or vanilla)

 

Directions

1. I threw all of the dough ingredients into my bread machine, and  ran it on dough cycle.  If you do not have a bread machine, follow step 2.  If you use your bread machine, skip step 2.
2. In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through. Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.
3. When the dough is almost finished, brown another 2 tablespoons of butter. Mix the sugar, cinnamon, and nutmeg in a separate bowl.  Set aside. Next, grease and flour a 9x5 loaf pan and set aside.
4. When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes.  Then pinch or cut off pieces that are about the size of a golf ball.  Dip them in the melted butter, then in cinnamon sugar mixture.  Then place the coated dough balls into the prepared loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.
5. In the meantime preheat an oven to 350 degrees. After rising in the pan, bake for 30-40 minutes or until top is a very deep golden brown.
6. To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.