Pumpkin Monkey Bread

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This Pumpkin Monkey Bread is an easy pull-apart treat that’s always a hit during fall. Buttery dough is coated in cinnamon sugar, baked until golden, and topped with a simple vanilla glaze. It’s perfect for breakfast, brunch, dessert, or sharing at holiday gatherings.

 

Why You’ll Love This Pumpkin Monkey Bread Recipe

This Pumpkin Monkey Bread disappeared almost as soon as I pulled it out of the oven. The soft pumpkin dough is coated in cinnamon sugar, then finished with a sweet maple glaze for the perfect fall treat. It’s easy to share, fun to pull apart, and always a favorite for breakfast, brunch, or dessert.

Ingredient Notes

Most of these ingredients are pantry staples, along with a few fall baking favorites. Here’s what each one brings to the recipe.

• Warm water – Helps activate the yeast and adds moisture to the dough.
• Warm milk – Used in the dough and again in the maple glaze for a smooth, pourable consistency.
• Active dry yeast – Gives the dough its rise. If it doesn’t foam after a few minutes, it’s time to use a fresh packet.
• Granulated sugar – Sweetens the dough, helps feed the yeast, and is mixed with cinnamon for coating each dough ball.
• Egg – Adds structure and richness for a soft, tender bread.
• Melted butter – Used in the dough, for coating the dough pieces, and in the glaze for extra richness.
• Pumpkin puree – Gives the dough its pumpkin flavor and beautiful golden color. Be sure to use pure pumpkin puree, not pumpkin pie filling.
• Ground cinnamon – Mixed with sugar to coat each piece of dough and adds warm spice throughout.
• Ground nutmeg – Complements the cinnamon with a little extra fall flavor.
• Bread flour – Creates a soft, chewy texture, though all-purpose flour will also work if that’s what you have on hand.
• Powdered sugar – Sweetens the glaze and helps it set into a smooth finish.
• Vanilla extract – Rounds out the glaze with a warm, classic sweetness.

How to Make Pumpkin Monkey Bread

This recipe is similar to my Pumpkin Maple Rolls, but with a lot less work. Instead of rolling and slicing the dough, you simply cut it into bite-sized pieces, dip them in melted butter, coat them in cinnamon sugar, and let them rise. After baking, you’ll have a soft, pull-apart bread drizzled with a sweet maple glaze that’s just right for breakfast, brunch, dessert, or an afternoon snack. For full ingredient amounts and instructions, see the recipe card below.

Step 1: Proof the Yeast

In a stand mixer fitted with the dough hook attachment, combine the warm milk, warm water, yeast, and sugar. Let the mixture sit for 5 to 10 minutes until it’s foamy.

Step 2: Make the Dough

Add the salt, egg, melted butter, pumpkin puree, cinnamon, nutmeg, and half of the bread flour. Mix until combined, then gradually add the remaining flour until the dough pulls away from the sides of the bowl. It should feel soft and slightly tacky but not stick to your hands.

Continue kneading in the stand mixer for 2 to 3 minutes until the dough is smooth and elastic.

Step 3: Let the Dough Rise

Lightly grease the bowl and dough, cover, and let it rise in a warm place until doubled in size.

Step 4: Coat the Dough Pieces

Grease a 9-inch cake pan or Bundt pan, or line the cake pan with parchment paper.

Punch down the dough and transfer it to a lightly floured surface. Cut it into small pieces, then dip each piece into melted butter and roll it in the cinnamon sugar mixture before placing it into the prepared pan. Continue until all the dough has been used. If you have any butter or cinnamon sugar left, drizzle it over the top.

Cover the pan loosely and let the dough rise again until puffy.

Step 5: Bake

Preheat the oven and bake until the top is lightly golden and the center is fully cooked. Let the bread cool in the pan for a few minutes before inverting it onto a serving platter.

Step 6: Make the Maple Glaze

While the bread cools, whisk together the glaze ingredients in a small bowl until smooth and pourable.

For even more maple flavor, swap the vanilla extract for maple extract in the glaze.

Step 7: Glaze and Serve

Drizzle the glaze over the warm bread and serve while it’s still warm for the best texture and flavor.

Kitchen Tools for This Recipe

A few simple kitchen tools make this pumpkin monkey bread easy to put together and help everything bake up evenly.

• Stand mixer – If you’re making the dough from scratch, a stand mixer does most of the kneading for you and creates a soft, smooth dough with very little effort.
• Prep bowls – I like using a few small prep bowls to keep the cinnamon sugar, melted butter, and other ingredients organized while assembling the monkey bread.
• 9-inch cake pan – A 9-inch cake pan gives the dough plenty of room to rise while helping it bake evenly with golden edges and a soft center.
• Measuring cups and spoons – Accurate measuring cups and spoons help ensure the dough, spices, and glaze come out just right every time.

Tips for the Best Pumpkin Monkey Bread

A few small tricks can make a big difference in the texture and flavor. Keep these tips in mind for the best results every time.

• Use room temperature pumpkin puree. Cold pumpkin puree can lower the temperature of the dough and slow down the yeast. Let it sit on the counter for 20 to 30 minutes before mixing.
• Keep the dough slightly tacky. It’s tempting to keep adding flour, but a slightly sticky dough bakes up much softer than a dry one. Add just enough flour for the dough to pull away from the sides of the bowl.
• Cut the dough into similar-sized pieces. Keeping the pieces about the same size helps them bake evenly and gives every bite the same soft texture.
• Don’t pack the pan too tightly. Stack the dough pieces loosely so they have room to expand during the second rise and bake into fluffy pull-apart layers.
• Bake until the center is done. Because monkey bread is layered, the center can take longer to bake than the edges. If the top is browning too quickly, loosely cover it with foil for the remaining bake time.
• Let it cool for 5 to 10 minutes before inverting. This gives the buttery cinnamon coating a chance to set slightly, making it easier to release from the pan without falling apart.
• Glaze while it’s still warm, not hot. Waiting a few minutes lets the glaze cling to the bread instead of melting completely into it, giving you the perfect sweet finish.

What to Serve With Pumpkin Monkey Bread

Planning a holiday brunch or a special weekend breakfast? These recipes round out the meal and make it easy to create a spread everyone will love.

• Eggs Benedict with Brown Butter Hollandaise Sauce – A savory egg dish balances the sweetness of the monkey bread and makes brunch feel extra special.
• Fruit Salad – Fresh seasonal fruit adds a light, refreshing contrast to the rich, buttery bread.
• Homemade Breakfast Sausage – Savory breakfast sausage pairs well with the sweet cinnamon sugar coating and helps make the meal more filling.
• Belgian Waffle – If you’re serving a brunch spread, fluffy Belgian waffles fit right in alongside this pull-apart bread.
• Easy Crepes – Light, tender crepes are another great addition to a holiday breakfast or weekend brunch menu.
• Banana Berry Smoothie – A simple fruit smoothie adds a cool, refreshing drink that complements the warm flavors without feeling too heavy.

Storage and Reheating

This pull-apart bread is best enjoyed warm, but leftovers store well and are easy to reheat.

To Store: Let the monkey bread cool completely, then transfer it to an airtight container or cover it tightly with plastic wrap. Store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

To Reheat: For individual servings, microwave for 15 to 20 seconds until warm. To reheat a larger portion, cover it loosely with foil and warm it in a 300°F oven for 10 to 15 minutes.

To Freeze: Wrap the cooled monkey bread tightly in plastic wrap, then a layer of aluminum foil, or place it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator, then warm in the oven before serving. If possible, freeze it before adding the glaze and drizzle the glaze over the top after reheating for the freshest flavor.

FAQs

Pumpkin Monkey Bread Variations

This recipe is easy to customize with a few simple swaps and additions. Here are some fun ways to change it up.

• Add chopped pecans or walnuts. Sprinkle chopped nuts between the layers for a little crunch in every bite.
• Use a cream cheese glaze. Swap the maple glaze for a simple cream cheese glaze if you prefer a tangy finish.
• Mix in chocolate chips. Tuck a few mini chocolate chips between the dough pieces before baking for a sweeter twist.
• Add extra fall spices. Try a pinch of ground cloves, allspice, or pumpkin pie spice along with the cinnamon and nutmeg.
• Use maple extract only. Replace the vanilla extract in the glaze with maple extract for a stronger maple flavor.
• Stir in orange zest. A little fresh orange zest in the dough or glaze adds a bright flavor that pairs well with pumpkin.
• Finish with toasted pecans. Sprinkle toasted pecans over the glaze just before serving for extra texture and flavor.
• Add a drizzle of caramel sauce. A little caramel over the glazed monkey bread makes it feel even more like a fall dessert.

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

Katie Cooksey

This Pumpkin Monkey Bread is dough dipped in butter and cinnamon sugar, baked, then topped with a vanilla glaze. Fall dessert perfection!

4.91 from 11 votes

Print Recipe Pin Recipe

Prep Time 2 hours hrs 30 minutes mins

Cook Time 30 minutes mins

Total Time 3 hours hrs

Course Breakfast, Dessert

Cuisine American

Servings 6 servings

Calories 632 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

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.

Notes

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

Nutrition

Calories: 632kcalCarbohydrates: 103gProtein: 10gFat: 20gSaturated Fat: 12gCholesterol: 75mgSodium: 372mgPotassium: 177mgFiber: 3gSugar: 54gVitamin A: 4840IUVitamin C: 1.2mgCalcium: 46mgIron: 1.2mg

Keyword pumpkin monkey bread

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