Pumpkin Spice Monkey Bread Recipe

This Pumpkin Spice Monkey Bread is made with soft cinnamon roll dough pieces, coated in a warm pumpkin spice glaze, and baked to golden perfection. Each pull-apart bite is loaded with sweet, spiced flavors, making it the perfect cozy fall treat for sharing.

Course Breakfast, Dessert

Cuisine American

Keyword Pumpkin Spice Monkey Bread Recipe

Prep Time 15

Cook Time 30

Resting Time 10

Servings Servings

Calories 171kcal

Author Bon Appeteach

Ingredients

Cinnamon Roll Base

2 cans Cinnamon Rolls quartered
1 cup Granulated Sugar granulated
2 tsp Pumpkin Pie Spice
Nonstick Spray or Butter for coating the pan

Brown Sugar Pumpkin Glaze

1/2 cup Butter
1/2 cup Pumpkin Spiced Sugar Mixture (made above)
1/2 cup Brown Sugar
1/3 cup Pumpkin Puree
1/2 tsp Vanilla

Instructions

Preheat the oven to 400 F. and lightly grease a 9 inch cake pan.
Open the cans of cinnamon rolls and set the icing aside.
Use a sharp knife to cut each cinnamon roll into to quarters, keeping the layers intact.
Lightly roll each quartered cinnamon piece gently into a ball and set aside.
In a mixing bowl, combine the 1 cup of granulated sugar and the 2 tsp of pumpkin spice seasoning .
Add in the rolled cinnamon roll pieces into the pumpkin spice sugar mixture and toss to combine until each little dough ball is lightly coated.
Place the dough balls in an even layer across the 9-inch cake pan and set aside.
To make the pumpkin glaze, in a pot over medium heat melt the 1/2 cup of butter.
Add the remaining granulated sugar and pumpkin spice mixture (about 1/2 cup left),1/2 cup of brown sugar, 1/3 cup of pumpkin puree, and 1/2 tsp of vanilla.
Let the mixture cook over medium-low heat, whisking slowly and allowing the glaze to bubble gently for 3-5 minutes.
Remove it from the heat and carefully pour the pumpkin glaze over the cinnamon roll dough balls in the pan. Spread across as evenly as possible.
Bake the pumpkin spice monkey bread for 20 minutes, it will look set on top but needs additional baking time. Lightly set a piece of foil over the top to prevent it from over-browning and continue to bake for another 10 minutes.
Remove the cake pan from the oven and let it rest for 10 minutes, then carefully invert the mixture onto a serving plate or tray.
Use the cinnamon roll icing from the canned dough over the top (optional) and enjoy.

Notes

This recipe also works great with canned biscuit dough as well.

Nutrition