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Pumpkin Monkey Bread Recipe

★★★★★

4.9 from 139 reviews
  • Author: Thomas
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Pumpkin Monkey Bread is a delightful twist on the classic pull-apart bread, featuring warm pumpkin pie spices and a rich, creamy glaze. Made with refrigerated biscuit dough coated in a cinnamon-spiced sugar mixture, layered with a buttery pumpkin caramel sauce, and finished with a luscious cream cheese glaze, this sweet treat is perfect for cozy fall mornings or festive holiday gatherings.

Ingredients

Scale

Monkey Bread

  • 2 cans refrigerated biscuit dough (16 biscuits total)
  • ½ cup granulated sugar
  • 2 teaspoons pumpkin pie spice (divided)
  • 1 teaspoon cinnamon
  • 1 cup brown sugar
  • ½ cup butter
  • ⅓ cup pumpkin puree

Glaze

  • 4 ounces cream cheese (room temperature)
  • 2 tablespoons butter
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Generously grease a 12-cup bundt pan with butter, oil, or cooking spray to prevent sticking.
  2. Prepare the biscuit dough: Cut each biscuit into 4 equal pieces, resulting in 64 dough pieces. In a large zip-top bag, combine granulated sugar, 1 teaspoon of pumpkin pie spice, and cinnamon. Add the dough pieces to the bag, seal, and shake well to coat all pieces evenly with the sugar spice mixture.
  3. Layer biscuit pieces and sauce – first half: Place half of the coated biscuit pieces evenly in the bottom of the prepared bundt pan.
  4. Make the pumpkin caramel sauce: In a small saucepan over medium heat, combine the brown sugar, butter, pumpkin puree, and the remaining 1 teaspoon of pumpkin pie spice. Stir frequently until the butter melts and the mixture is smooth and cohesive.
  5. Pour sauce over first layer: Pour half of the pumpkin caramel sauce evenly over the biscuit pieces in the bundt pan.
  6. Layer biscuit pieces and sauce – second half: Add the remaining sugar-coated biscuit pieces on top of the sauce in the pan. Then, drizzle the remaining pumpkin caramel sauce over the top layer.
  7. Bake the monkey bread: Bake in the preheated oven for 40 minutes or until the monkey bread is golden brown and cooked through.
  8. Cool before inverting: Allow the monkey bread to cool in the pan for 10 minutes after baking to help it set, then carefully invert it onto a serving plate.
  9. Prepare the cream cheese glaze: While the monkey bread cools in the pan, beat together the cream cheese and butter in a mixing bowl with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing on low speed until fully combined.
  10. Warm and drizzle the glaze: Warm the glaze in the microwave for 15-20 seconds until it reaches a pourable consistency. Drizzle the glaze generously over the warm monkey bread.
  11. Serve: Serve the pumpkin monkey bread warm for the best gooey, flavorful experience.

Notes

  • Use room temperature cream cheese and butter to ensure a smooth glaze.
  • Be careful when inverting the monkey bread as it will be hot and sticky.
  • This recipe can be made ahead by preparing the monkey bread and baking right before serving.
  • For a richer flavor, add chopped pecans or walnuts between layers if desired.
  • Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Pumpkin Monkey Bread, Fall Dessert, Easy Monkey Bread Recipe, Pumpkin Spice, Cream Cheese Glaze

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Find it online: https://mealmagicplace.com/pumpkin-monkey-bread-recipe/