Pumpkin Monkey Bread is a delightful treat that brings the cozy flavors of fall into your kitchen. With its soft, doughy pieces coated in sweet pumpkin and spice, it’s perfect for chilly days when you’re craving something warm and comforting. The recipe offers a fun twist on traditional monkey bread that your family is sure to enjoy any time of year.
For a dairy-free version, you can substitute the unsalted butter with a plant-based alternative. If pumpkin pie filling is on hand, it can be used instead of pumpkin puree, but be mindful that it contains added sugars and spices. Those with nut allergies should ensure their cinnamon rolls are nut-free, and if you’re looking to reduce sugars, consider using a sugar substitute suitable for baking.
Bread & Rolls
Pumpkin Monkey Bread Recipe
Ingredients
- 2 cans Pillsbury Grands Cinnamon Rolls, icing reserved
- 1/4 cup granulated sugar
- 2 teaspoons pumpkin pie spice, divided
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, melted
Instructions
- Let’s get that oven warmed up to 350 degrees Fahrenheit. Don’t forget to give a good spray to a Bundt pan with nonstick cooking spray to keep things from sticking later on.
- Pop open those cinnamon roll cans and don’t forget to save the icing for a bit later. Go ahead and chop each cinnamon roll into quarters, then toss them into a large resealable bag.
- Time to sweeten things up. Add 1/4 cup granulated sugar and 1 teaspoon pumpkin pie spice into the bag, seal it tight, and shake it like you mean it until all the cinnamon roll pieces are fully coated.
- Once everything’s nicely coated, scatter those pieces evenly into your prepared Bundt pan. Make sure they’re well distributed so every bite is tasty.
- In a little bowl, whisk together 1/2 cup melted unsalted butter and 1/2 cup packed brown sugar until it looks smooth and mixed. Pour the luscious mixture over the cinnamon roll pieces in the pan, spreading it around evenly.
- Slide that Bundt pan into your preheated oven and let it bake for about 45 to 50 minutes. You’ll know it’s ready when the top turns a dark golden brown and a toothpick poked in the center comes out clean.
- When it’s done baking, take it out and let the monkey bread chill in the Bundt pan for around 5 to 10 minutes. After that, flip it carefully onto a serving plate — it’s showtime.
- Grab the reserved icing and stir in the remaining 1 teaspoon pumpkin pie spice. If it’s a bit thick, you can give it a quick zap in the microwave for about 10 seconds to loosen it up. Drizzle that spiced icing over the warm monkey bread right before you’re ready to serve.
Tips
- Make it ahead: You can prepare the monkey bread the night before and refrigerate it, then bake it fresh in the morning.
- Storage: Keep any leftovers in an airtight container at room temperature for up to 2 days; reheat for a few seconds in the microwave if desired.
- Freezing: You can freeze the unbaked monkey bread. Just prepare it in the pan, wrap tightly, and freeze. Bake from frozen, adding extra time as needed.
If you’re looking for another delightful recipe, I recommend trying Maple Oatmeal Bread. It’s a wonderful choice that offers a different flavor profile while still being comforting and delicious.