1tbspmilk or more to reach the desired consistency
FOR THE BREAD:
In a saucepan heat milk to 110-115 F. Pour in a bowl and add yeast. Stir and cover, let sit for 10 minutes, until foamy.
Once the yeast is proved, add 1.2 cup pumpkin, 3 tbsp butter, 2 tbsp sugar and egg yolk. Beat with a mixer for 1 minute.
Add 1/2 of the flour, beat for 30 seconds. Scrape the bowl and beat for 2-3 more minutes. Add the remaining half of the flour and salt. Stir to combine and shape into a bowl.
Grease a large bowl. Add dough and cover with plastic wrap.
Let the dough rise in a warm place until it doubles its size (1 hour).
Butter 9x5 inch loaf pan.
Transfer dough to a lightly floured surface. Roll into 20x12 inch rectangle.
In a bowl combine the remaining 1/2 cup pumpkin and 3 tbsp melted butter. Spread mixture over the dough.
In a separate bowl combine brown sugar and cinnamon. Sprinkle over the pumpkin mixture.
Cut the dough crosswise into five 12x4 inch strips. Stack strips one over another, then cut into six 4x2 inch pieces crosswise, leaving stacks intact. Place pieces, cut side up into the prepared pan.
Cover and let it rise for 30-45 more minutes, until it doubles its size.
Preheat oven to 350F.
Bake for 35 minutes, until golden. You can cover the top with aluminum foil for the last 10 minutes, so it doesn't burn. Also, because of the loose pieces of dough, you can place a wide piece of foil under the pan, so if any pieces fall during baking, they don't get to the bottom of the oven and burn.
Let the loaf cool inside the pan for 15 minutes. Then transfer to a cooling rack.
Drizzle glaze on top.
FOR THE CINNAMON GLAZE:
In a bowl, stir together powdered sugar, cinnamon, vanilla and 1/2 tbsp milk. Slowly add the remaining milk and stir. Add more milk if needed, to reach the desired consistency.
For step by step pictures check this post out: Cinnamon Apple Pull-Apart Bread Recipe from BHG