Description
This Pumpkin Monkey Bread is a delightful fall-inspired twist on the classic monkey bread, featuring tender cinnamon rolls coated in a spiced pumpkin and cream cheese glaze. Baked to golden perfection and drizzled with a smooth vanilla glaze, it’s a perfect treat for breakfast or dessert during the autumn season.
Ingredients
Scale
For the Pumpkin Mixture
- 1 cup light brown sugar
- ¼ cup unsalted butter, softened
- 1 cup pure pumpkin
- 4 ounces cream cheese, softened
- 1 teaspoon pure vanilla extract
For the Cinnamon Roll Coating
- 32 ounces cinnamon rolls (2 cans)
- ½ cup sugar
- 2 Tablespoons pumpkin pie spice
For the Glaze
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 3 Tablespoons milk
- 2 teaspoons ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9-inch bundt pan thoroughly with baking spray to prevent sticking.
- Make the Pumpkin Mixture: In a medium saucepan over medium heat, combine 1 cup brown sugar, ¼ cup softened butter, 1 cup pumpkin, 4 ounces softened cream cheese, and 1 teaspoon vanilla extract. Whisk continuously until the mixture is smooth and well blended. Remove from heat and set aside.
- Prepare Cinnamon Rolls: Open the cans of cinnamon rolls and cut each roll into 4 equal pieces.
- Coat Cinnamon Roll Pieces: In a large ziplock bag, combine ½ cup sugar and 2 tablespoons pumpkin pie spice. Add the cut cinnamon roll pieces into the bag, seal it, and shake vigorously until all pieces are evenly coated with the spiced sugar.
- Layer in Bundt Pan: Place half of the coated cinnamon roll pieces into the prepared bundt pan. Pour half of the pumpkin and cream cheese mixture evenly over this layer.
- Add Remaining Layers: Top with the remaining cinnamon roll pieces, then pour the remaining pumpkin mixture over the top to cover evenly.
- Bake the Monkey Bread: Place the bundt pan on a cookie sheet to catch any drips and bake in the preheated oven for 35 to 40 minutes, or until the cinnamon rolls are fully cooked and golden brown.
- Cool and Remove: Remove the pan from the oven and allow the monkey bread to cool for about 15 minutes. Carefully invert the bundt pan onto a wire rack to release the bread. Gently lift the pan away.
- Prepare the Glaze: In a medium bowl, whisk together 1 cup powdered sugar, 1 teaspoon vanilla extract, 3 tablespoons milk, and 2 teaspoons ground cinnamon until smooth and well combined.
- Glaze and Serve: Drizzle the glaze evenly over the warm monkey bread. Allow the glaze to set slightly before serving. Enjoy your delicious pumpkin monkey bread!
Notes
- You can substitute pumpkin pie spice with a mixture of cinnamon, nutmeg, ginger, and cloves if unavailable.
- Be sure to spray the bundt pan well to ensure the monkey bread releases easily.
- For an extra touch, add chopped nuts like pecans or walnuts between layers.
- Make sure the cream cheese and butter are softened for easier blending in the pumpkin mixture.
- Serve warm for the best taste and texture.
