Pumpkin Monkey Bread
We can all fall in love with recipes that have a twist of unexpected flavor. Well, this amazing Pumpkin Monkey Bread is what I am talking about. This spiced monkey bread may just become a favorite to share with your friends and family during any occasion.
Pumpkin Monkey Bread Recipe
This wonderful Pumpkin Spice Monkey Bread recipe is light and fluffy with a sticky and sweet Pumpkin Spice glaze. This recipe does not take very long to prepare and bake. The ingredients are easily found and you may have most of them already in your kitchen. Be sure to write this incredible dessert dish down for the books.
- Water- This will be used to activate the yeast.
- Dry yeast- Once activated this will help with the rising of the batter.
- Granulated sugar- Sugar adds the sweetness to the recipe
- All-purpose flour- Make sure to use all purpose flour
- Milk- Use whole or 2% and make sure it is warmed.
- Egg- This will help with the form of your recipe when it is baked.
- Butter- Best to always use unsalted butter to control the salt in any recipe.
- Pumpkin extract- You can use Pumpkin or Vanilla extract and always use pure for best flavoring.
- Brown sugar- This will add a richer flavor and make sure it is packed.
- Ground cinnamon spice- You can ground your own spices for the best taste or buy them pre-ground from the store.
- Ground pumpkin spice- This will be for the signature pumpkin spice flavor.
- Cream cheese- Always use softened or at room temperature.
- Powdered sugar- This will be used for the delicious glaze.
How to Make Pumpkin Spice Monkey Bread
Evenly spray your pan with non-stick spray.
In a large bowl, combine your warm water and 1 teaspoon of sugar and the yeast. Let rest for about 5-7 minutes until it becomes foamy.
Add in 1 cup of the flour, milk, egg, ⅓ c. granulated sugar, 2 tablespoons butter, and the pumpkin extract. Stir completely, then add the rest of the flour. Knead your mixture until a dough forms. Place your dough in a large greased bowl. Cover your bowl with plastic and let it rest and double in size for about 40 minutes.
When the dough is done, punch it down and flip it onto a floured countertop or surface.
Form the dough into bite-sized pieces or smaller if desired.
In a small bowl, add the brown sugar, cinnamon, and pumpkin spice.
Dip each piece of dough in warmed butter and coat with your cinnamon/brown sugar mixture. Put your dough balls evenly in your pan and stack each one as needed. Cover and let double in size for an additional 40 minutes.
For 30 minutes or until your bread is light brown, bake in your oven at 350 degrees.
Flip the pan upside down when done on a serving platter. Let it rest and cool for 10-12 minutes. You can serve as is ore while it is cooling you can prepare your glaze icing.
Combine your butter, cream cheese and extract in a standing mixer until creamy.
Pour 1 1/2 cup of powdered sugar in and mix completely. Drizzle on your glaze on top of the bread. If it seems too stiff, you can use warm milk to reach the right consistency.
Does Monkey Bread Have to Be Refrigerated?
Any recipe that uses cream cheese will have to be correctly stored. You will need to place your monkey bread in the fridge because it has cream cheese. The refrigeration of your bread is always a great idea though even if it didn’t have cream cheese because it allows for longer shelf life and you will be able to enjoy it for a couple of days.
Is This Monkey Bread Made from Biscuit Dough?
It is possible to make delicious monkey bread using biscuit dough. However, in the recipe, it is not made with biscuit dough. This Monkey bread dough is made from scratch and is the perfect dough to use for this recipe.
More Pumpkin Recipes
- Homemade Caramel Pumpkin Latte
- Pumpkin Pie Croissants with Maple Glaze
- Best Ever Pumpkin Cobbler
- Mini Chocolate Pumpkin Cheesecake
- Double Chocolate Pumpkin Bread
Pumpkin Monkey Bread
- ⅓ c warm water
- 2 envelopes dry yeast ¼ oz. envelopes
- 1 tsp granulated sugar
- 3½ c all-purpose flour
- ¾ c milk warm
- 1 lg egg room temperature
- ⅓ c granulated sugar
- 2 tbsp butter melted
- ¾ tsp pumpkin extract
- ⅔ c butter melted
- 1½ c brown sugar packed
- 1 tsp ground cinnamon spice
- ¼ tsp ground pumpkin spice
- ½ c butter softened
- 8 oz cream cheese softened
- ¾ tsp pumpkin or vanilla extract
- 2 c powdered sugar
- Spray bundt pan with a non-stick cooking spray.
- Pour the warm water into a large bowl. Add in the 1 tsp. sugar and 2 packages of dry yeast. Stir until combined. Let sit until frothy. This should take approx. 5-7 minutes.
- Stir in one cup of the flour, milk, egg, ⅓ c. granulated sugar, 2 tablespoons butter, and the pumpkin extract. Mix in thoroughly, then add the remainder of the flour and knead until the dough forms a ball. Dough will be soft. Grease a large bowl and place the dough ball into it. Cover bowl with plastic wrap and allow the dough to rise in a warm area for 40-minutes.
- Punch dough down and turn it out onto a lightly floured surface.
- Form dough into balls about the size of walnuts or smaller if you pefer .smaller bites.
- Combine the brown sugar, cinnamon and pumpkin spice in a small bowl.
- Dip each dough ball into the melted butter, then roll in the sugar mixture until well-coated. Place dough balls, evenly in the prepared pan, stacking on top of each other as needed. Cover pan with plastic wrap and let rise until doubled (about 40-minutes.)
- Bake in a 350° preheated oven for approx. 30 minutes or until browned.
- Turn pan upside down over a serving platter to remove monkey bread. Allow to cool for about 10-12 minutes. At this point you can serve as-is or drizzle with icing.
- Using an electric mixer, combine butter, cream cheese and extract until smooth and creamy.
- Add 1½ cups of the powdered sugar, mixing thoroughly. Depending on consistency, you can now add the remaining powdered sugar if you need it thicker. Icing should be a drizzle consistency. If the icing appears too stiff, you can add small amounts of milk until it reaches the desired consistency.