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!
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 stop baking since!
These rolls are similar to my Pumpkin Maple Rolls, but takes exactly 34 times less effort. Instead of rolling 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?
So, incase the Pumpkin Cream Oreo Tarts weren’t reason enough to open up your first can of pumpkin, maybe this Pull-Apart Bread will do the trick!
Have a great day, friends!
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!
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 flourfor 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
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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.}
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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.
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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.
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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.
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While monkey bread is cooling, prepare glaze by mixing all ingredients together until smooth and thick.
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Remove warm pull aparts onto serving dish and drizzle with glaze. Serve warm.
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*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.
Other pull apart recipes you might like:
Pumpkin Cream Cheese Pull Apart Bread
Citrus Cream Cheese Pull-Apart Rolls
Kelly says
November 22, 2017 at 9:13 amMmmm. Pumpkin flavored!! I’m going to have to give this One a try, for sure!
Samantha Garner says
November 22, 2017 at 9:34 amYum! I’m prolonging the pumpkin season as long as possible, I’ll add this to the list of things to make in December!
Ashley Carofano says
November 22, 2017 at 10:13 amI love this! Monkey bread is a family favorite and I love the pumpkin spin!
Kris S says
November 22, 2017 at 8:05 pmWe 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!
Jen Bettencourt says
November 23, 2017 at 4:16 amI 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.
Patty says
November 25, 2017 at 3:10 amThis looks delicious!
Allison says
November 25, 2017 at 1:10 pmOh 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!!
Denise O. says
November 25, 2017 at 3:43 pmThis recipe is calling my name! Can’t wait to make it.
Maggie says
November 25, 2017 at 4:09 pmI think I’m going to make these for Sunday Funday
Jerissa says
November 26, 2017 at 5:25 amThis will be perfect for Christmas morning!! I also love all things pumpkin- ‘tis the season.
Carey Eggen says
November 27, 2017 at 6:56 amThis looks awesome…one that my kids can help me make!
Michelle Hiser says
November 27, 2017 at 5:08 pmMy family always has monkey bread Christmas morning – this would be a great twist on a family favorite!
Elizabeth Paterson says
November 28, 2017 at 5:15 amI want to make this for my boys! It looks delicious!
Amy says
December 14, 2017 at 5:08 pmCan 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!
Lauren says
December 15, 2017 at 11:04 amOf course you can!
ANNE says
February 13, 2018 at 2:43 pmThese look delicious. I love 💗 pumpkin year round.
Kim McKitish says
June 19, 2018 at 12:16 pmThis sounds delicious, I’m excited to try it!
Stephanie R says
September 15, 2018 at 6:29 pmThe perfect fall recipe!! My husband and kids LOVED it!!
Lindsay Edvalson says
September 15, 2018 at 7:04 pmYum! I’ve never made monkey bread but this I have to try!!!
Maddy Beckett says
September 15, 2018 at 7:21 pmNever too early to get into that pumpkin spirit! Even if it’s 90° here in Los Angeles 😂. These looks so yummy!
Jeni Gruber says
September 15, 2018 at 8:38 pmOhhhh my heart strings just got tangled!!!!! What a delightful morning treat! WILL be trying this one. Very very soon.
Rita C says
September 16, 2018 at 8:18 amCan’t wait till I make this one! Looks incredible. Can’t get enough pumpkin!!