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This Pumpkin Monkey Bread is dough dipped in butter and cinnamon sugar, baked, then topped with a vanilla glaze. Fall dessert perfection!
Pumpkin Monkey Bread
This Pumpkin Monkey Bread pretty much made my life last week. That’s how good they were! It was a definite culinary win! Everyone loved these and they were gone in a matter of minutes! I pulled them out of the oven and people just started showing up out of the blue! They must have sensed I was baking…
Main Ingredients Needed
I’m such a sucker for pumpkin desserts. I just can’t help it once the leaves start changing. I cracked open a Costco size can of pureed pumpkin last week and basically haven’t stopped baking since! Here’s what you need for Pumpkin Monkey Bread:
- Water – this is just used to proof the yeast and add moisture to the bread.
- Milk – this is used to proof the yeast and to make the glaze!
- Yeast – if this doesn’t bubble and foam when being proofed, it’s dead! Throw it out and try again with fresher yeast.
- Sugar – this not only helps the yeast proof but it also sweetens the bread and is used as a coating.
- Egg – used as more structure for the bread.
- Melted Butter – this is used in the dough, coating, and the glaze! Lots of butter here!
- Pumpkin Puree – this is used to flavor the bread. You can absolutely use canned biscuits for this recipe, just note that it won’t be pumpkin anymore.
- Salt, Cinnamon, and Nutmeg – to flavor the bread. The cinnamon acts as a coating to the dough as well.
- Bread Flour – bread flour helps each piece of bread remain soft and chewy. However, if all you have is all-purpose flour then use that.
- Powdered Sugar – this is used to sweeten and thicken the glaze.
- Vanilla – to flavor the glaze.
How to Make Pumpkin Monkey Bread
Pumpkin Monkey Bread is similar to my Pumpkin Maple Rolls but it takes exactly 34 times less effort. Instead of rolling the dough out, you just cut it into small pieces, dip in butter, roll in cinnamon sugar and leave ’em alone to rise. Perfect for the lazy busy Mom {like me}! After 25 minutes in the oven, your house will smell amazing and you will have the tastiest most delicious sweet and spicy breakfast….or dessert….or snack. For full details see the recipe card down below.
- In a large stand mixer fitted with the dough hook attachment, stir milk, water, yeast, and sugar together. Let it sit to proof yeast. If the mixture is foamy, then you can continue.
If nothing happens, then odds are your yeast is no good, or you killed it with hot water and milk! Try to get your water and milk to be warm to the touch, like baby bathwater.
- Stir in salt, egg, butter, pumpkin puree, cinnamon, nutmeg, and half the flour and mix. With the mixer on, pour in remaining flour bit by bit until dough pulls away from the sides and is sticky but when touched doesn’t really stick to your hands. Once you reach this stage, turn the mixer on a couple of minutes to knead. Lightly grease dough and bowl and cover to rise.
- Lightly grease a bundt with non-stick cooking spray or line a 9″ cake pan with parchment paper and set aside. Punch down dough and remove from bowl. Cut it into small pieces. Roll in melted butter, coat in cinnamon sugar, and place into prepared pan. Repeat until no dough remains. If there is extra butter or sugar, pour over the top of the dough pieces in the pan. Cover pan gently with plastic wrap and let rise in a warm spot.
At this point, you can store the dough in the fridge overnight. Pull the dough out of the fridge 1-2 hours to rise before baking.
- Preheat oven. Bake until the top begins to brown slightly and the center is thoroughly baked. Remove from oven and cool.
Vanilla Glaze
Of course, you drizzle over top obscene amounts of this buttery vanilla glaze to just take it over the top. Why do we take it over the top? Because we can! And everything can benefit from a glaze, right?
- While the pumpkin monkey bread is cooling, prepare the glaze by mixing all ingredients together until smooth and thick.
- Remove warm monkey bread onto serving dish and drizzle with glaze. Serve warm.
Something that would be extra amazing is switching out the vanilla extract for maple extract!
Even More Pull-Apart Recipes!
- Buttery Monkey Bread Recipe
- Egg Nog Monkey Bread
- Raspberry Cinnamon Roll Monkey Bread
- Citrus Cream Cheese Monkey Bread
Everything about this Pumpkin Monkey Bread was to die for. Soft, chewy, spiced bread covered in a sticky sweet glaze. Try it out and let me know how it goes in the comments below!
The printable recipe card is down below 🙂
Pumpkin Monkey Bread
Ingredients
for the dough
- 1/4 cup warm water
- 1/4 cup warm milk
- 1 1/2 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 egg beaten
- 2 tablespoons melted butter cooled
- 2/3 cup pumpkin puree
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 2/3-3 1/3 cups bread flour
for the coating
- 1/3 cup melted butter
- 3/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
for the glaze-
- 1 cup powdered sugar
- 2 tablespoons melted butter
- 1 teaspoon vanilla
- 2-3 tablespoons milk
Instructions
- In large stand mixer fitted with the dough hook attachment, stir milk, water, yeast and sugar together. Let it sit for 5-10 minutes to proof yeast. If mixture is foamy, then you can continue. {If nothing happens, then odds are your yeast is no good, or you killed it with hot water and milk! Try to get your water and milk to be warm to the touch, like baby bath water.}
- Stir in salt, egg, butter, pumpkin puree, cinnamon, nutmeg, and half the flour and mix. With mixer on, pour in remaining flour bit by bit until dough pulls away from the sides and is sticky but when touched doesn't really stick to your hands. {For me, that was 2 tablespoons shy of 3 cups of flour.} Once you reach this stage, turn mixer on for 4-5 minutes to knead. Lightly grease dough and bowl and cover to rise for 1 hour. Stick it somewhere warm and draft-free.
- Lightly grease a bundt with non stick cooking spray or line a 9" cake pan with parchment paper and set aside. Create a coating station by placing sugar and cinnamon together in a small bowl and melting the butter in another bowl. Punch down dough and remove from bowl. Cut dough into small pieces about 1 tablespoon in size. Roll in butter, coat in cinnamon sugar and place into prepared pan. Repeat until no dough remains. If there is extra butter or sugar, pour over the top of the dough pieces in the pan. Cover pan gently with plastic wrap and let rise another hour in a warm spot in your kitchen.
- Preheat oven to 350 degrees. Place pan of bread onto a baking sheet to catch drips and bake for 25 - 35* minutes or until the top begins to brown slightly and the center is thoroughly baked. Remove from oven and cool 10 minutes.
- While monkey bread is cooling, prepare glaze by mixing all ingredients together until smooth and thick.
- Remove warm pull aparts onto serving dish and drizzle with glaze. Serve warm.
Plan to make thanksgiving morning
I need this in my life 🙂
I️ want to try this! Looks so delicious
I need to try this recipe because I love fall desserts and pumpkin everything! Thanks for all of your great recipes Lauren!
This looks so yummy!! Will have to make for morning after Thanksgiving!!
I made this for the family and they loved it.
Hi Lauren,
I am obsessed with your egg nog pull apart bread recipe and found this pumpkin one that looks yummy. I was curious about the amount of yeast in this one since it is less than a traditional packet (I only have packets), is there a reason it uses less yeast than the other recipe? Also, can I let this one rise in the fridge overnight like the egg nog recipe? I was also wondering if you could create an orange pull apart bread recipe for me, lol!?
Should I freeze this after rising but before baking? Or cook it a little then freeze?
Freeze before you let them rise.
Can you let this rise overnight?
You can, but it might over rise. I’d recommend refrigerating and then getting up early to let it come to room temp and rise.
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Have you ever made these at night and then cooked them in the morning? Thought these would be nice for Thanksgiving morning breakfast, but wanted to make them the night before and bake them in the morning!
Nope never done that, but it should work just fine!
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Are we supposed to be stirring /mixing while it is proofing?? mine is not getting foamy
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Love this! Linking back to this post in an upcoming FFC post 🙂
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Hi Lauren, I just recently discovered your blog, love it! This recipe looks amazing! I love monkey bread, and I love the pumpkin twist!! So here’s my question… I don’t have a stand up mixer. Can I still make it mixing by hand? Or a hand mixer?
Yes, you can mix these by hand or if your hand mixer has a dough attachment. If you’re kneading by hand, add 2 more minutes to the knead time.
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If you are SUPER SUPER lazy like me, would this recipe work if I used canned biscuits instead of making my own dough?
You could, but it wouldn’t be pumpkin!
YUM …this has indeed convinced me to open my first can of pumpkin for the season! Beautiful pictures and description, making me hungry as always!
I mixed this in my bread machine tonight, covered and placed in the microwave to rise. I must say your directions are spot on, took exactly the amount of flour you said and it rose beautifully, the dough was smooth and soft and nice to work with. I did use bread flour. I used a tube pan and wrapped it with foil to catch the leakage (thanks for the suggestion!) My suggestion: don’t poke it with your finger to test if it’s done, sugar is hot and sticky and burns! I made this to take to football in the morning, so I wrapped it in foil to reheat and will glaze in the morning. We cheated and pulled a piece off to taste, it was heavenly, beautiful texture and pumpkin and spice is just right. I can’t wait to try it with the maple glaze! I bet I’ll be making again tomorrow because it is going to go fast at the game. Looking forward to trying more of your recipes, this one is a keeper.
Ummmm, that looks Re-Donk-U-Lous! Yum!!
My butt thanks you in advance!
This is the ultimate monkey bread & I love the pumpkin!!
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I love the sound of this recipe. Is there any portion of it that can be done ahead, say the night before, and finished in the morning? I’m wanting to take it for Sunday School breakfast and don’t want to wake up at 5 am to start it. Thanks!
After you let the dough rise, punch it down, cut the dough into small bites and then dip them into the butter and sugar, then you can refrigerate the dough in the pan until you’re ready to bake. The next morning, pull the dough out an hour or two before baking to rise. Hope that helps!
Thank you so much for your reply. That is a huge help, and I’m looking forward to making it this weekend!
[…] Pumpkin Pull Apart Monkey Bread – This just looks amazing. I just recently came across this recipe and I am anxious to try it. Monkey Bread is a favorite in most households, but I never thought to add pumpkin to it, plus the maple glaze? Heavenly! […]
oh my goodness…I want to make this! It looks amazing. Beautiful pictures too 🙂
This looks SO SO good! I am your newest follower!
I would love it if you would come and check out my blog!
Alisa
sweetpeasandbb.blogspot.com
What a perfect fall recipe! Great combination of flavors.
Pumpkin..cinnamon..and a loaf! Love the whole idea of this monkey bread.
Oh my, that looks and sounds amazing! I have been wanting to make monkey bread, but pumpkin monkey bread sounds even better!
Mmm yum! I can’t get enough pumpkin recipes this time of year. Put this on pinterest – hope you don’t mind?
This is such a great idea, Lauren! Does it travel well? 😉
Alright so this is absolutely how I’m going to get fat this winter…by eating loaf after loaf of this!
This bread looks awesome and it’s so pretty with that glaze. Yum!
I love this! I could totally make this and send it up north with my husband this fall when he hunts… wait. What am I saying? Let’s start over. I could make this when my husbands away for hunting and keep it all for myself! YUM-O Lauren!
Hahaha! Or just make two batches! I didn’t know you have hunters in your family! How cool!
Oh my! This looks and sounds beyond tasty. You’ve done it again!
Seriously, I’m putting on my hiking boots and climbing up to the top of that pumpkin monkey bread and camping out at the top.
This does look amazing. Great idea!
This looks absolutely amazing! I would go crazy over this version of monkey bread!
This looks perfect. I think you nailed this one. I had just gotten out my mixer and a can of pumpkin to develop a recipe for pumpkin monkey bread. Thanks for saving me the trouble! Now I can get right down to baking and eating!
Eating is the best part! 🙂
This looks like pure pumpkin perfection! I love it!
That looks delish!
Love this take on monkey bread!! All I’ve been able to find are big cans of pumpkin, so I’m bookmarking all the pumpkin recipes I can find so none of it goes to waste!!
I am going to be posting lots of pumpkin recipes over the next few weeks, so keep that huge can of pumpkin puree handy!
I am so excited for all the pumpkin recipes! This one is great.
Oh honey, that sounds sensational! I perfect fall recipe.
I love everything pumpkin and this monkey bread looks amazing!