Pumpkin Spice Monkey Bread: Your New Fall Obsession
Hey friends, Jackson here from Food Meld! Picture this: Crisp autumn air, your coziest flannel, and the smell of cinnamon, butter, and pumpkin spice swirling through your kitchen. That’s the magic we’re unlocking today with this INSANELY delicious Pumpkin Spice Monkey Bread. Imagine soft, pull-apart dough balls drenched in sticky-sweet pumpkin spice caramel, baked until golden, then drizzled with creamy icing. Every. Single. Bite. Is. Pure. Joy. This isn’t just breakfast—it’s a fall experience. Perfect for lazy Sunday brunches, holiday gatherings, or when you need a serious comfort food hug. And guess what? We’re using a genius shortcut (canned cinnamon rolls!) so you’re just 15 minutes away from getting this beauty in the oven. No fancy skills needed—just big flavor and even bigger fun. Let’s turn your kitchen into a pumpkin spice paradise!
Monkey Bread & My Southern Grandma’s Sneaky Trick
This recipe takes me straight back to my Mamaw’s tiny Tennessee kitchen. She’d make classic monkey bread for family reunions, and us grandkids would swarm that Bundt pan like it was buried treasure. One rainy October, teenage me decided to “improve” her recipe (bless my ambitious heart). I dumped in pumpkin pie spice… and burned the first batch to a crisp. Mamaw just chuckled, handed me another tube of biscuits, and whispered her golden rule: “Sugar and butter fix most mistakes, sugar.” The second try? Pure magic. That warm, spiced aroma stopped the whole family mid-chatter. Now, every time I make this, I add extra spice in her honor—and remember that sometimes, the best recipes come from happy accidents (and grandma’s wisdom!).
Grab These Flavor Heroes!
- 4 cans Pillsbury Grands! Cinnamon Rolls (reserve icing packets): Our secret weapon! Grands! give big, fluffy bites. *Chef hack:* Let ’em sit at room temp 10 minutes—they’re easier to cut!
- ½ cup (100g) granulated sugar: Creates that irresistible crunchy-sweet crust. Swap with coconut sugar for deeper notes.
- 3 tsp pumpkin pie spice, divided: The STAR! Use 2 tsp for coating, 1 tsp for the sauce. DIY blend? Mix 1.5 tsp cinnamon + ½ tsp ginger + ¼ tsp nutmeg + ¼ tsp cloves.
- 1 cup (200g) packed brown sugar: Deep molasses flavor = next-level caramel. Dark brown sugar adds even more richness!
- 1 cup (226g) unsalted butter, melted: Salted butter works too (just skip extra salt). *Insider tip:* Brown the butter first for a nutty, complex twist!
Let’s Build That Sticky, Spiced Wonder!
- Preheat & Prep: Fire up that oven to 350°F (175°C). Grease a large Bundt pan (or two 9-inch loaf pans) like you’re protecting gold. *Pro move:* Use butter + a light flour dusting to prevent sticking nightmares!
- Dough Surgery: Pop open those cinnamon rolls (that *thwop* sound never gets old!). Reserve icing packets. Cut each roll into quarters—no perfection needed! *Time-saver:* Stack 2 rolls, slice once vertically, once horizontally. Boom, quarters!
- Spice Shake-Up: In a big bowl or ziplock bag, mix granulated sugar + 2 tsp pumpkin pie spice. Toss dough pieces until fully coated. *Chef’s trick:* Shake ’em in batches so every nook gets spicy love!
- Bundt Party: Scatter coated pieces evenly in the pan. No need to layer neatly—chaos creates pull-apart magic!
- Magic Sauce: Whisk melted butter, brown sugar, and remaining 1 tsp pumpkin spice. Pour slowly over dough, letting it seep into crevices. *Game-changer:* Add 2 tbsp bourbon or maple syrup here for extra depth!
- Bake to Glory: Bake 35-40 minutes until golden brown and bubbling like a caramel volcano. *Doneness test:* Internal temp should hit 190°F (87°C). Cool 10 minutes in pan—PATIENCE, young Padawan! Then invert onto a platter. If it sticks? Run a knife gently around edges.
- Icing Drizzle: Warm reserved icing 10 seconds in the microwave for easy pouring. Drizzle artfully (or enthusiastically!) over warm bread. *Next level:* Add orange zest or a pinch of cayenne to the icing!
How to Serve This Masterpiece
Slide that golden, sticky wonder onto a big platter. Let everyone dig in with their hands (finger-licking mandatory!). Pair with strong coffee or cold milk to balance the sweetness. For brunch? Add crispy bacon or scrambled eggs. Serving as dessert? Top with vanilla ice cream—the warm caramel sauce is *chef’s kiss*. Pro tip: Place extra napkins EVERYWHERE. This is gloriously messy business!
Mix It Up, Make It Yours!
Apple Cider Twist: Swap pumpkin spice with apple pie spice + add 1 tbsp boiled-down cider to the butter sauce.
Nutty Crunch: Toss 1 cup toasted pecans with dough pieces before saucing.
Chocolate Fix: Add ½ cup mini chocolate chips to the sugar coating mix.
Vegan Hack: Use vegan cinnamon rolls (Annie’s brand works!) + plant-based butter.
Boozy Fun: Spike the icing with 1 tbsp rum or bourbon!
Jackson’s Real-Talk Kitchen Confessions
Okay, full disclosure: My first test batch looked like a caramel meteorite. Why? I dumped ALL the sauce on top instead of drizzling. Lesson learned: Pour slowly, friends! Now, I intentionally leave gaps for sauce to pool—it creates hidden caramel pockets. Also? This recipe’s a trooper. My buddy Dave texted me at 10 PM once: “NEED monkey bread STAT.” We used crescent rolls + pumpkin butter in a muffin tin—done in 25 minutes! The moral? Don’t stress the details. Burned it? Scoop it into bowls with ice cream. Too spicy? Add extra icing. Cooking’s an adventure—own it!
Your Questions, Answered!
Q: Can I make this ahead?
A: Absolutely! Assemble (unbaked) up to 24 hours ahead. Cover and refrigerate. Add 5-10 minutes bake time since it’s cold. Not recommended to freeze baked—it gets soggy.
Q: My bread stuck to the pan! Help!
A: First, deep breaths! Run a butter knife around all edges. Place a warm, damp towel over the pan for 2 minutes to loosen caramel. Still stuck? Carefully pry sections out with a spoon—it’ll taste amazing regardless! Next time: Grease like your sanity depends on it.
Q: Can I use homemade dough?
A: Totally! Swap in 2 lbs of your fave sweet dough (cinnamon roll or brioche). Cut into 1-inch pieces. Bake time may vary.
Q: Is it too sweet for breakfast?
A: *Grins* Depends on your sweet tooth! Balance it with protein: Serve alongside Greek yogurt or scrambled eggs. Or lean into dessert mode—no judgment here!
Nutritional Info (Per Serving)
Makes ~16 pieces: 320 calories, 15g fat (9g saturated), 44g carbs, 30g sugar, 4g protein. *Note:* Nutrition varies based on specific cinnamon roll brand.
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Pumpkin Spice Monkey Bread
- Total Time: 55 minutes
- Yield: 16 Pieces 1x
Description
This Pumpkin Spice Monkey Bread is soft, sticky, and sweet—every bite coated in buttery cinnamon sugar with warm pumpkin spice. It’s baked into golden pull-apart perfection, then drizzled with icing for the ultimate fall breakfast or dessert.
Ingredients
4 cans Pillsbury Grands! Cinnamon Rolls (reserve icing packets)
½ cup (100g) granulated sugar
3 tsp pumpkin pie spice, divided
1 cup (200g) packed brown sugar
1 cup (226g) unsalted butter, melted
Instructions
Prep: Preheat oven to 350°F (175°C). Grease a large Bundt pan (or two smaller ones for double batch).
Cut dough: Open cinnamon rolls and cut each into quarters.
Coat pieces: In a bowl or bag, mix granulated sugar with 2 tsp pumpkin pie spice. Toss dough pieces in mixture until well coated.
Layer in pan: Arrange coated pieces evenly in Bundt pan.
Make sauce: Mix brown sugar, melted butter, and remaining 1 tsp pumpkin pie spice. Pour evenly over dough.
Bake: 35–40 min, until dough is cooked through and golden. Cool in pan 10 min, then invert onto a serving plate.
Finish: Drizzle with reserved icing while warm. Serve by pulling apart pieces.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 320 / Piece
- Sugar: 30g / Piece
- Fat: 15g / Piece
- Saturated Fat: 9g / Piece
- Carbohydrates: 44g / Piece
- Protein: 4g / Piece
Final Thoughts
This Pumpkin Spice Monkey Bread is everything you need for a cozy, indulgent fall treat! With its golden, gooey caramel and melt-in-your-mouth pumpkin spice goodness, it’s the perfect breakfast, brunch, or dessert—easy to make and guaranteed to impress. Using canned cinnamon rolls as a shortcut doesn’t sacrifice any flavor, so you can enjoy the warm, spiced aroma without any fuss.
Whether you’re sharing it at a holiday gathering, indulging on a lazy Sunday, or sneaking a midnight snack, this monkey bread is your fall companion. And the best part? You can customize it with fun twists like apple cider or chocolate chips—there’s no wrong way to make it!
So, grab those cinnamon rolls, embrace the magic of pumpkin spice, and bake up a masterpiece that’ll make your kitchen smell like a fall dream come true. Happy baking, friends! 🎃🍂🍩
