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