Pumpkin Monkey Bread

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My good friend Emily is always looking for new and delicious recipes to surprise me with when we go to her house to visit.  She made the most amazing spring salad that I will blog about tomorrow, but her dessert was even more amazing.  It was a Pumpkin Monkey Bread. Seemed kind of different to have in the middle of spring, but it was a nice reminder of those delicious fall recipes we seem to only make that time of year.  This monkey bread is so incredibly moist because of the pumpkin and the maple glaze ads a complimenting flavor that goes perfectly with the cinnamon and pumpkin.  Make this for a dessert or eat as a breakfast sweet roll.  This combination of flavors is perfect all year long!

Pumpkin Monkey Bread
Dough:
1/4 c. warm water
1/4 c. sugar
2 1/4 t. yeast
Place the warm water, sugar and yeast into a mixer and stir until mixed.  Let sit for a few minutes until foamy. 
2/3 c. canned pureed pumpkin
2 T. unsalted butter, melted
1/2 c. warm milk
Add the pumpkin, melted butter and warm milk to the mixture and mix until incorporated. Add the seasonings to the mixture.  While the mixer is on low speed, add the flour one cup at a time.  Add enough flour to the dough and let the dough knead until it becomes smooth and elastic, about 10 minutes. 
3 1/4 c.-3 1/2 c. flour
3/4 t. salt
3/4 t. cinnamon
1/4 t. nutmeg
1/8 t. cloves
Spray a clean bowl with cooking spray and place dough inside.  Cover and let rise until doubled (about 1 hour).  In the meantime, mix together the cinnamon and sugar and the melted butter for coating.
Coating:
1 c. sugar
2 t. cinnamon
1 stick butter, melted
Spray a bundt pan with cooking spray.  Once the dough has risen, pull golf sized pieces of the dough and fold into a round ball.  Roll the ball of dough into the coating mixture and place along the bottom of the bundt pan.  Try to evenly distribute the balls of dough into the pan.  Cover the top of the bundt pan with saran wrap and let rise another hour. Preheat oven to 350 degrees. Bake bread until golden brown, about 30-35 minutes.  Remove from the oven and let sit for 5 minutes.  Turn bread out onto a plate.  For the glaze, mix together until smooth and then drizzle over the warm bread.  Serve warm or cold.
Glaze:
2/3 c. powdered sugar
2 T. real maple syrup