Pumpkin Spice Monkey Bread Recipe
Pumpkin Spice Monkey Bread is a warm, gooey, pull-apart treat made with cinnamon rolls, brown sugar, melted butter, and pumpkin pie spice. Perfect for fall mornings, festive gatherings, or holiday brunches, it’s quick to assemble and full of cozy autumn flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cans Pillsbury Grands! Cinnamon Rolls
1/4 cup (50g) granulated sugar
1 1/2 teaspoons pumpkin pie spice, divided
1/2 cup (100g) packed brown sugar
1/2 cup (113g) unsalted butter, melted
Instructions
- Spray a 12-cup bundt pan generously with nonstick cooking spray.
- Open both cans of cinnamon rolls and reserve the icing. Cut each roll into 4 equal pieces.
- In a large resealable bag, combine granulated sugar and 1 teaspoon of pumpkin pie spice. Add cinnamon roll pieces and shake until coated.
- Layer the coated dough evenly in the prepared bundt pan.
- In a small bowl, mix brown sugar with melted butter. Drizzle over the dough in the pan.
- Preheat oven to 350°F (175°C) and bake for 40–50 minutes until deeply golden and cooked through.
- Let cool in the pan for 5 minutes, then carefully invert onto a serving plate.
- Stir the remaining 1/2 teaspoon of pumpkin pie spice into the reserved icing and drizzle over the warm monkey bread. Serve immediately.
Notes
Add chopped pecans or walnuts for crunch.
Mix 1/4 cup pumpkin purée into the butter mixture for more pumpkin flavor.
Use a homemade cream cheese glaze instead of the canned icing for a richer topping.
Try maple syrup in the icing for a fall-inspired twist.
Make individual portions using muffin tins—reduce baking time accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 26g
- Sodium: 510mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
