Pumpkin Monkey Bread

4.91 from 11 votes

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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 on parchment paper

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.
close up of Pumpkin Monkey Bread

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.

  1. 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.

  1. 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.
  2. 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.

  1. Preheat oven. Bake until the top begins to brown slightly and the center is thoroughly baked. Remove from oven and cool.

Pumpkin Monkey Bread with a glaze on parchment paper

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?

  1. While the pumpkin monkey bread is cooling, prepare the glaze by mixing all ingredients together until smooth and thick.
  2. 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!

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 🙂

4.91 from 11 votes

Pumpkin Monkey Bread

This Pumpkin Monkey Bread is dough dipped in butter and cinnamon sugar, baked, then topped with a vanilla 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-

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: 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, Dessert
Cuisine: American
Keyword: pumpkin monkey bread

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85 Responses
  1. Kris S

    We are having “Snacks Galore” on Dec 30 for our big Family Christmas. This sounds like the perfect addition! You can’t go wrong with pumpkin! Yum!

  2. Jen Bettencourt

    I can’t wait to try this twist on monkey bread! We make this for breakfast (!) on holidays and grew up calling it “pinch me cake.” I don’t know where the name came from but this recipe would be perfect for us.

  3. Allison

    Oh my goodness I have been wanting to make these but my husband doesn’t like pumpkin and I don’t want to eat them all alone…maybe I will host a dinner just to make these!! They look AMAZING!!

  4. Amy

    Can I substitute with all purpose flour instead of bread flour? My store didn’t have bread flour in stock, and I live in the middle of no where!

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