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Pumpkin Spice Monkey Bread Recipe

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This Pumpkin Spice Monkey Bread is a soft, pull-apart bread coated in pumpkin spice sugar and baked with a buttery caramel glaze. It’s easy to make using refrigerated biscuit dough or homemade dough for an extra special touch!

Ingredients

Scale

For the Monkey Bread:

  • 2 cans (16 oz each) refrigerated biscuit dough (or homemade dough)
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 tablespoon pumpkin pie spice
  • ½ cup unsalted butter, melted
  • ½ cup pumpkin puree
  • 1 teaspoon vanilla extract

For the Glaze:

  • ¾ cup powdered sugar
  • 1–2 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract

Instructions

Step 1: Prepare the Monkey Bread

  1. Preheat oven to 350°F (175°C). Grease a bundt pan with butter or nonstick spray.
  2. Cut each biscuit dough into quarters.

Step 2: Coat the Dough Pieces

  1. In a bowl, mix granulated sugar, brown sugar, and pumpkin pie spice.
  2. In another bowl, whisk together melted butter, pumpkin puree, and vanilla extract.
  3. Dip each biscuit piece into the butter-pumpkin mixture, then coat in the sugar-spice mix.
  4. Layer the coated dough pieces in the prepared bundt pan.

Step 3: Bake the Monkey Bread

  1. Pour any remaining butter mixture over the dough in the pan.
  2. Bake for 35-40 minutes, until golden brown and cooked through.
  3. Let cool for 5 minutes, then invert onto a serving plate.

Step 4: Make the Glaze

  1. In a small bowl, whisk together powdered sugar, vanilla extract, and milk until smooth.
  2. Drizzle over the warm monkey bread before serving.

Notes

  • Add chopped pecans or walnuts for extra crunch!
  • Serve warm with a side of cream cheese frosting for dipping.

 

  • Store leftovers in an airtight container for 2 days, or reheat in the oven at 300°F for 5 minutes.

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