Pumpkin Spice Monkey Bread

Pumpkin Spice Monkey Bread is a homemade monkey bread recipe ful of cinnamon fall flavor. Overnight monkey bread from scratch is the best!

Who doesn’t love some naughty cinnamon sugar monkey bread? There’s no better way to enjoy a homemade monkey bread recipe than to infuse it with the fall flavors of pumpkin spice and everything nice!

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PUMPKIN MONKEY BREAD

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Pumpkin Spice Monkey Bread is what fall mornings should be about. Best enjoyed with a hot cup of coffee and without thoughts of dieting or weightloss, this overnight homemade monkey bread definitely takes some time and work to make, but everyone will love it!  I made this pumpkin monkey bread on the same day that I made my Apple Fritter Monkey Bread, and it was a total toss up as to which version people liked best.

How do you make Pumpkin Monkey Bread?

For this monkey bread, I made the dough from scratch. This involves mixing and kneading the yeast dough, letting it rise, punching it down (the best part), and cutting it into 64 little dough balls.

From there, I dip each ball into melted butter and then roll it in a mixture of cinnamon and sugar. I will never claim that homemade monkey bread is good for you, but, oh, does it taste good!

To get the pumpkin flavor, I mix together some pumpkin puree. You can certainly use pumpkin from a can, but if you know how to roast squash or pumpkin, you can never go wrong with using fresh ingredients! I wanted to make pumpkin monkey bread with cream cheese, so I added that along with some brown sugar, vanilla, and cinnamon to the mixture and heated it until the cream cheese was mostly melted.

Layer the cinnamon sugar butter dough balls with the pumpkin filling.

Here’s where the overnight monkey bread portion comes in. Once your monkey bread is prepared, it needs a second rise. You can do this at warm room temperature for about an hour, or you can let your monkey bread sit in the refrigerator over night and then bake the next morning.

After it comes out of the oven, invert the monkey bread out of the bundt pan and onto a plate. Whip up some cinnamon glaze and drizzle it on top.

How do you know when Monkey Bread is done?

Whether you use homemade dough or make monkey bread using biscuits from a tube, you’ll want to make sure it’s properly done before you take it out of the oven.

I’m not sure what’s worse, monkey bread that is doughy, or monkey bread that is overly done.

I usually can tell if the monkey bread is done by the top. If it’s golden brown and starting to get crispy, your monkey bread should be done. But, in order for this cooking trick to work properly, you must make sure you bake your monkey bread in the center of your oven. If the monkey bread is too high up on a top rack, the top will appear done when the bottom might still be doughy.

Pumpkin Spice Monkey Bread

Pumpkin Spice Monkey Bread is a homemade monkey bread recipe ful of cinnamon fall flavor. Overnight monkey bread from scratch is the best!

5 from 4 votes

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Course: Breakfast

Cuisine: American

Keyword: apple monkey bread

Prep Time: 40 minutes

Cook Time: 40 minutes

dough raise time: 2 hours

Total Time: 1 hour 20 minutes

Servings: 12 servings

Calories: 421kcal

Author: Krissy Allori

Ingredients

pumpkin filling:

• 1 cup canned pumpkin
• 1 cup brown sugar packed
• 4 ounces cream cheese
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

dough:

• 1 1/4 ounce active dry yeast one packet
• 3 1/2 cups all purpose flour
• 1 cup milk warmed to about 110 degrees F
• 1 T sugar
• 1 egg slightly beaten
• 3 T butter melted and cooled slightly
• 1 tsp salt
• 1 T olive oil

brown sugar coating:

• 1 cup brown sugar packed
• 2 tsp cinnamon
• 1/2 cup unsalted butter one stick, melted

glaze:

• 1 cup confectioners sugar
• 4 tsp milk
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

Instructions

To prepare the pumpkin filling:

• Combine all filling ingredients and cook over low heat on stove to dissolve as much as possible. Cream cheese may not fully dissolve.

To make the dough:

• In bowl of large stand mixer, whisk together yeast, 1/2 cup flour, warm milk and sugar until smooth. Allow to stand 15 minutes until foamy (like the top of a latte). The presence of foam is the indicator that your yeast is good.
  
• Mix beaten egg with the melted butter and salt. Add to the yeast mixture and stir to combine. Add 3 cups flour.
  
• Using a dough hook, mix on low speed to combine ingredients and then knead dough, 5-6 minutes. If after a minute or so you have ingredients sticking to the sides or the bottom of the bowl, use a spatula to loosen and continue the mixing and kneading. Dough should be slightly sticky and elastic but not actually stick to a spatula when poked.
  
• Transfer dough to another work surface. Wipe out bowl and drizzle olive oil. Form dough into smooth ball. Place in oiled bowl, cover with plastic wrap, and leave in warm room to rise and double in size, about 1-2 hours.
• When ready to assemble monkey bread, punch down dough. Transfer to a floured work surface and cut into 64 pieces (cut in half, then each piece in half, etc until you have 64). roll each piece into a ball.

To make the monkey bread:

• Butter or oil spray a 12-cup bundt pan. Combine the brown sugar and cinnamon from the coating ingredients in a small bowl. To assemble, take each dough ball, dip it in the melted butter, roll in brown sugar cinnamon mixture, and place in bundt pan. Add half the dough to the pan, top with half of the pumpkin mixture, add remaining dough balls, and finish with remaining pumpkin mixture. If there is any remaining melted butter or brown sugar, throw it in as well!
• Cover pan tightly with plastic wrap and allow to rise at room temperature for at least an hour or in refrigerator overnight.
• To bake, preheat oven to 350 degrees F, remove plastic wrap, and bake in preheated oven about 35-40 minutes or until top is deep golden brown. 
  
• Remove from oven, allow to cool in pan on wire rack for about 5 minutes, then invert onto plate.
• To make the glaze, whisk ingredients together in small bowl. Drizzle over hot monkey bread on plate. Best if served warm and fresh!
  

Notes

Recipe for honeycrisp applesauce: https://selfproclaimedfoodie.com/honeycrisp-applesauce/

Nutrition

Calories: 421kcal | Carbohydrates: 79g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 278mg | Potassium: 202mg | Fiber: 2g | Sugar: 48g | Vitamin A: 68.9% | Vitamin C: 1% | Calcium: 8.6% | Iron: 13.5%

Questions about the nutrition information?Check out my Nutrition Disclaimer

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