Pumpkin Pull Apart Bread

Heat milk in the microwave for about 15-20 seconds until it reaches 100°F. Pour into mixing bowl of stand mixer. Add in yeast and let it bubble and sit for about 5 minutes. Add in melted butter, pumpkin, sugar, salt and mix until smooth. Add in flour, 1/2 cup at a time, mixing on low speed with a dough hook attachment until dough comes together. Knead dough on medium-high speed for about 5 minutes.
Place dough in an oiled glass bowl and cover with a towel or plastic wrap. Place in a warm place and let rise until double in size, about 1 hour.
Roll out dough to a 12 x 20-inch rectangle on a floured pastry board. In a separate small bowl, combine sugar, cinnamon, nutmeg and mix together. Brush melted butter over the surface of the dough. Sprinkle cinnamon sugar mixture on top, spreading evenly. Press gently into dough with the palm of hand.
Slice dough into 6 even sections. Stack strips and then cut each strip into 6 squares. Line a 9x5 baking pan with parchment paper or grease the pan. Stack slices vertically into pan. Let dough rise in a warm place for another 45 minutes. Make sure to cover pan so that dough does not dry out.
Preheat oven to 350°F. Bake bread for about 30-40 minutes until tops of bread turn a dark golden brown. I took mine out at 33 minutes.
A puddle of glaze will form at the bottom of the bread. Before serving, brush or drizzle top of bread with the glaze. You can also refer to the original recipe to a separate butter rum glaze recipe but this saves time.