Pumpkin Monkey Bread is delicious biscuits coated in brown sugar and pumpkin pie spice, baked with a sticky sweet glaze! The perfect Fall breakfast or dessert.
Monkey Bread around our house never lasts long. Now that Full is in full swing, I want to share with you my favorite Pumpkin Monkey Bread.
I’m all about anything pumpkin this time of year, and this Pumpkin Monkey Bread makes a great breakfast or dessert. I mean, who wouldn’t want to eat this whenever they can?
Honestly, I’m the person that will graze this monkey bread all day long just because it tastes so darn good. This really is a pumpkin recipe that you do not want to pass up.
Also, it takes minimal prep because we are starting off with refrigerated biscuits! I know that some may think that is a shortcut, but sometimes shortcuts make the best treats.
In the case of this Pumpkin Monkey Bread, it does. Coated in cinnamon, sugar, and pumpkin spice mixture and then glazed with a delicious caramel-like syrup, you just cannot go wrong in any way, shape, or form.
Looking to spice up your breakfast routine or have something tasty for dessert? You absolutely must make my Pumpkin Monkey Bread ASAP.
Some of my other favorite pumpkin recipes that we have on our site include: Pumpkin Cream Cheese Muffins, Pumpkin Cheesecake Cupcakes and Pumpkin Cheeseball.
WHY THIS RECIPE WORKS:
- Easily available ingredients helps this come together in no time.
- You can customize your flavor for this recipe, its a great base!
- This can be doubled as a breakfast or dessert.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Refrigerated buttermilk biscuits
Light brown sugar
Pumpkin pie spice
Ground cinnamon
Unsalted butter
HOW TO MAKE PUMPKIN MONKEY BREAD:
- Preheat the oven to 350°F. Spray a 10-inch bundt pan with cooking spray, set aside.
- Separate the biscuits and cut them into 4ths.
- Place the pieces in a large plastic bag.
- Add the brown sugar, pumpkin pie spice, and cinnamon to the bag.
- Seal and toss the bag around until the biscuit pieces are coated.
- Layer the pieces into the prepared bundt pan, and separate any biscuits that may have stuck together.
- In a small saucepan over medium-low heat, melt the brown sugar and butter for the glaze. Stir constantly and bring to a low boil.
- As soon as the mixture starts to bubble, take it off the heat and pour over the biscuits in the bundt pan.
- Bake for 45-55 minutes until dark golden brown.
- Let the pan sit on the counter for 10 minutes before inverting it onto your serving platter.
WHAT KIND OF BISCUITS ARE BEST TO USE?
We like to use refrigerated buttermilk biscuits, but we also use homestyle as well. You can use flaky if you want, but it is our least preferred biscuit. Also, do not use jumbo for this recipe.
If you have a homemade biscuit recipe, you can also use that, just make sure that you have enough for what the recipe calls for!
I’M NOT A FAN OF PUMPKIN SPICE, CAN I USE SOMETHING ELSE?
While this is technically a “Pumpkin Monkey Bread” I also said that it is great as a base recipe, you can use all cinnamon in its place.
Other great spices that you can add to this as well include: ground nutmeg, ground clove, and ground allspice!
WHAT SIZE BUNDT PAN DO I NEED?
This will use a standard 10-12 cup bundt pan. You do not want to use anything smaller than that, or it will overflow and not fit.
If you want, you can use a smaller bundt pan and halve this recipe as well.
HOW TO STORE:
This can be stored covered in the refrigerator, where it will keep for up to 5 days.
You can also freeze this recipe, let cool and then wrap in plastic wrap and then foil. Place in the freezer and it will keep for up to 3 months.
To defrost, remove from the freezer into the refrigerator overnight until thawed. Reheat in the microwave until heated through.
TIPS AND TRICKS:
- Other toppings can be added, some that we enjoy are powdered sugar, powdered sugar glaze, cream cheese glaze, caramel, or vanilla sauce.
- If you do not like pumpkin spice you can substitute it all for cinnamon, see other spice suggestions above.
- Make sure you are using a standard 10-12 cup bundt pan.
- Let this cool in the pan for about 10 minutes to set up before inverting it onto your serving platter.
- You can make your own homemade biscuits if you’d like, just make sure there is enough for this recipe.
Love yourself some good old pumpkin but also want a treat that can be served for breakfast or dessert, then this Pumpkin Monkey Bread is just what you need.
If you like this recipe you might also like:
If you’ve tried this PUMPKIN MONKEY BREAD let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Pumpkin Monkey Bread
Ingredients
- 36 ounces 3 12 ounce cans refrigerated buttermilk biscuits
- 1 cup light brown sugar packed
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
For the Glaze:
- 1 cup light brown sugar packed
- ½ cup unsalted butter
Instructions
- Preheat the oven to 350°F. Spray a 10-inch bundt pan with cooking spray, set aside.
- Separate the biscuits and cut them into 4ths.
- Place the pieces in a large plastic bag.
- Add the brown sugar, pumpkin pie spice, and cinnamon to the bag.
- Seal and toss the bag around until the biscuit pieces are coated.
- Layer the pieces into the prepared bundt pan, and separate any biscuits that may have stuck together.
- In a small saucepan over medium-low heat, melt the brown sugar and butter for the glaze. Stir constantly and bring to a low boil.
- As soon as the mixture starts to bubble, take it off the heat and pour over the biscuits in the bundt pan.
- Bake for 45-55 minutes until dark golden brown.
- Let the pan sit on the counter for 10 minutes before inverting it onto your serving platter.
Notes
- Other toppings can be added, some that we enjoy are powdered sugar, powdered sugar glaze, cream cheese glaze, caramel or vanilla sauce.
- If you do not like pumpkin spice you can substitute it all for cinnamon, see other spice suggestions above.
- Make sure you are using a standard 10-12 cup bundt pan.
- Let this cool in the pan about 10 minutes to set up before inverting onto your serving platter.
- You can make your own homemade biscuits if you'd like, just make sure there is enough for this recipe.
Nutrition
Comments & Reviews
Pam@over50feeling40 says
I just cannot get enough Pumpkin recipes! Monkey Bread?? Yes! I am so making this …thanks for sharing on the Thursday Blog hop!!
shannah @ Just Us Four says
Yum! This looks amazing.
Anna @ Sunny Side Ups says
Holy yum! I just saw these on a link party this afternoon, and definitely had to come get the recipe for this!! Yum! Can’t wait to try it out! 🙂
Lauren @ Imperfect and Fabulous says
Monkey bread and pumpkin pie spice, yes and yes!
April @ Girl Gone Gourmet says
I haven’t had monkey bread since I was a kid, my mom used to make it — always felt like a special occasion when she did. May have to add this one to the list — love the addition of pumpkin spice – perfect for Fall!
Alyssa @ Piece of Home says
Yay! This kind of thing makes me really happy! Delicious! Thanks for sharing! Have a good weekend 🙂
V says
Dana, these photos are so good that I could almost smell the bread through the screen! YUM. I’ve never seen a monkey bread like this. Kudos to you for posting something original amongst a pumpkin spice sea of recipes.
V
Life+1
Theresa (Capri + 3) says
I just saw your post on Twitter and had to check out your recipe. That looks really good! I am pinning your post to my Recipes to Try board. Thank you!
Sami says
Yum! My family loves monkey bread and it’s so easy to make. I can’t wait to try this version! 🙂
Krissy Allori {self proclaimed foodie} says
These look AMAZING! I’m posting your recipe as one of my favorites over on Wednesday Whatsits. Please continue to submit! Thanks, Krissy {self proclaimed foodie}
Kirsten says
Trying this recipe this morning. Kids are so excited! Thanks for the recipe.