Description
Learn how to make delicious Pumpkin Cinnamon Monkey Bread. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 2 cans (16 oz each) refrigerated biscuit dough (or 16 oz homemade biscuit dough for a fresher taste)
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter (1 stick), melted
- 1 cup pumpkin puree (canned or homemade)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Optional: pinch of salt (if using unsalted butter)
Substitution suggestions: If you can’t find refrigerated biscuit dough, store-bought crescent roll dough works in a pinch, though the texture will be slightly different. For pumpkin puree, homemade is great if you have extra time, but canned pumpkin works perfectly well and keeps things simple. If you want to make this dairy-free, swap the butter for coconut oil and choose a vegan biscuit dough variety.
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a bundt pan or a similar round baking dish. This will help the bread release easily and keep the crust a little crisp.
- Open the biscuit dough cans and cut each biscuit into quarters. This smaller size helps the pieces bake evenly and pull apart nicely.
- In a large bowl, combine granulated sugar, cinnamon, nutmeg, and cloves. Toss the biscuit pieces in the spice mixture until each piece is well coated. This step reminds me of those evenings when Eli and I would coat dough balls in cinnamon sugar—his little hands always making a fun mess but the results were worth it every time.
- Layer the coated biscuit pieces in the greased bundt pan, distributing them evenly. Pour the melted butter evenly over the top. The butter soaks into the dough as it bakes, creating those irresistible gooey pockets that make monkey bread so addictive.
- Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. If you notice the top browning too quickly, tent with foil halfway through baking. I learned this trick during one of my early cooking classes when a batch of cinnamon rolls nearly burned—covering with foil saved the day without losing crispness.
- While the bread bakes, prepare the pumpkin glaze. In a medium bowl, whisk together pumpkin puree, powdered sugar, vanilla extract, and a pinch of salt until smooth. Adjust the consistency by adding a little more powdered sugar if it’s too thin or a splash of milk if it’s too thick.
- Once the monkey bread is out of the oven, let it cool in the pan for about 10 minutes. Then, invert it onto a serving plate. Drizzle the pumpkin glaze generously over the top while the bread is still warm. This step is where the magic happens—warm glaze melting into the nooks and crannies, making every bite a perfect balance of spice and sweetness.
- Serve warm and watch as everyone digs in, sharing smiles and stories around the table. I can’t tell you how many times Maya and I have enjoyed this with a cup of coffee, watching Eli happily pull apart the sticky pieces—moments like that remind me why I keep creating recipes that bring simple joy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Pumpkin Cinnamon Monkey Bread, recipe, cooking, food
