Description
This Pumpkin Spice Monkey Bread is a delightful fall treat that combines fluffy biscuit dough with warm pumpkin pie spices and a luscious pumpkin-butter glaze. Perfect for breakfast or dessert, this easy-to-make pull-apart bread features layers of sweet cinnamon-sugar coated dough and a spiced pumpkin mixture, baked to golden perfection and optionally topped with a creamy vanilla glaze.
Ingredients
Scale
Monkey Bread
- 2 cans (16.3 oz each) refrigerated biscuit dough
- 3/4 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1/2 cup canned pumpkin puree
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Optional Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 10- or 12-cup bundt pan thoroughly with butter or nonstick cooking spray to ensure the monkey bread does not stick.
- Cut and Coat Biscuit Dough: Cut each biscuit into quarters. In a large zip-top plastic bag, combine the granulated sugar and pumpkin pie spice. Add the biscuit pieces to the bag and shake well until all pieces are evenly coated with the sugar-spice mixture.
- Mix Pumpkin Filling: In a separate bowl, whisk together the canned pumpkin puree, light brown sugar, melted butter, and vanilla extract until the mixture is smooth and well combined.
- Layer Monkey Bread: Place half of the sugar-coated biscuit pieces evenly into the prepared bundt pan. Spoon half of the pumpkin mixture over the biscuit layer. Repeat the layering with the remaining biscuit pieces followed by the remaining pumpkin mixture.
- Bake: Bake the layered monkey bread in the preheated oven for 35 to 40 minutes or until the top turns golden brown and the center is set and cooked through.
- Cool and Invert: Remove from the oven and let the monkey bread cool in the pan for 10 to 15 minutes. Carefully invert the bundt pan onto a serving plate to release the bread.
- Prepare Optional Glaze: For the optional glaze, whisk together powdered sugar, milk (start with 1 tablespoon and add more if needed), and vanilla extract until the glaze is smooth and drizzle-able.
- Serve: Drizzle the glaze over the warm monkey bread if desired. Serve warm and enjoy pulling apart the sweet, spiced pieces by hand.
Notes
- Best served warm for that gooey, melt-in-your-mouth texture.
- For added crunch and flavor, toss in a handful of chopped pecans or walnuts between the layers before baking.
- Leftovers can be reheated in the microwave for 15–20 seconds per serving for a quick warm treat.
- If you prefer a thicker glaze, use less milk; for a thinner glaze, add more milk a teaspoon at a time.
