Pumpkin Monkey Bread
Pumpkin Pie Monkey Bread is a delicious and easy to make Fall breakfast treat that will have your family begging for more. Made with just a few simple ingredients, this monkey bread recipe comes together quickly and bakes up in no time.
Servings: 1 9 inch bundt cake
Ingredients
- 32 oz cinnamon rolls 2 cans
- 1 cup light brown sugar
- ¼ cup unsalted butter softened
- 1 cup pure pumpkin
- 4 oz cream cheese softened
- 1 tsp pure vanilla extract
- ½ cup sugar
- 2 tbsp pumpkin pie spice
Cinnamon Glaze
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
- 3 tbsp milk
- 2 tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees and spray a 9in bundt pan with baking spray
- Using a medium saucepan over medium heat, add the 1 cup brown sugar, ¼ cup butter, 1 cup pumpkin, cream cheese and vanilla
- Whisk until smooth and set aside
- Remove the cinnamon rolls from the cans and cut each roll into 4 pieces Place the ½ cup sugar and 2 tbsp pumpkin pie spice into a ziplock bag
- Place the cut cinnamon rolls into the ziplock bag and shake the bad to coat the cinnamon rolls
- Place half of the coated cinnamon rolls into the bundt pan, pour half of the pumpkin mixture over the cinnamon rolls
- Top with remaining cinnamon rolls and pour the remaining pumpkin over the cinnamon rolls
- Place the bundt cake onto a cookie sheet and into the oven. Bake for 35-40 minutes or until the cinnamon rolls look done
- Remove from oven and allow to cool for 15 minutes before turning the pan over onto a wire rack Remove the pan from the monkey bread
- In a medium bowl, whisk the glaze ingredients until combined and smooth Drizzle the glaze over the monkey bread and allow the glaze to harden slightly before enjoying!