Pumpkin Pull-Apart Monkey Bread Recipe

5 from 8 votes

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This Pumpkin Pull-Apart Monkey Bread recipe is dough dipped in butter and cinnamon sugar, baked, and then topped with a buttery maple glaze. Fall dessert perfection!

Pumpkin Monkey Bread

This Pumpkin Pull-Apart Monkey Bread Recipe 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 of sensed I was baking…

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!

Pumpkin Monkey Bread

These rolls are similar to my Pumpkin Maple Rolls, but 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 20 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. 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?

Pumpkin Monkey Bread

Even More Pull-Apart Recipes!

5 from 8 votes

Pumpkin Pull-Apart Monkey Bread with Maple Glaze

Pumpkin Pull Apart Monkey Bread is dough dipped in butter and cinnamon sugar, baked and then topped with a buttery maple glaze. Fall dessert perfection!
servings 6 servings
Prep Time 2 hrs 30 mins
Cook Time 30 mins
Total Time 3 hrs

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

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.
  • *If you are using a bundt pan, your pull apart bread will be done around 25 minutes. If you are using a cake pan, think more like 35 minutes.

Nutrition

Calories: 632kcal | Carbohydrates: 103g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 75mg | Sodium: 372mg | Potassium: 177mg | Fiber: 3g | Sugar: 54g | Vitamin A: 4840IU | Vitamin C: 1.2mg | Calcium: 46mg | Iron: 1.2mg
Course: Breakfast
Cuisine: American
Keyword: pull apart monkey bread
Polaroid photo of granola bars

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Recipe Rating




84 Responses
  1. Deborah

    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!!

  2. Terri @ that's some good cookin'

    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!

  3. Laurie @SimplyScratch

    5 stars
    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!

  4. Sweet Peas and Bumblebees

    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

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  6. Julie

    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!

    1. Lauren

      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!

  7. Rainbowcreek

    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.

  8. Anna

    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!

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  10. Lauren

    5 stars
    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?

    1. Lauren

      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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  15. Kirsti

    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!

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  17. Robin

    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!?