Pumpkin Monkey Bread {from scratch}

pumpkin monkey breadMmmmonkey Bread. Everyone loves the stuff, right? I have always been a big fan of the original caramel version. My mom used to make it with frozen bread dough and butterscotch pudding powder, and we all loved it growing up. I have made that version several times myself. I know some people make it with canned biscuit dough or other variations. My daughter just recently made a mini version with biscuit dough and a mini loaf pan as a food craft at church. She and the other kids were definitely fans. 

A few years back, I came across this pumpkin version that is made from scratch, and I immediately gained some big fans. The chunks of bread are spiced with pumpkin puree, cinnamon, and nutmeg, and the whole pan is topped with a simple glaze made of powdered sugar, maple syrup, and vanilla. Of course, there is a fair amount of butter too. Pumpkin Monkey Bread has become another one of my fall traditions.

This would make a great breakfast treat for a snow day, Thanksgiving, or Christmas, or it can be served as dessert too. You can’t go wrong either way.

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Pumpkin Monkey Bread

Ingredients:preparing the yeast

For the dough:

  • 1/4 cup warm water (approximately 105-115 degrees F)
  • 1/4 cup warm milk
  • 1 and 1/2 teaspoons active dry yeast
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 2 tablespoons butter, melted and cooled
  • 2/3 cup pumpkin puree
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 and 2/3 to 3 and 1/3 cup bread flour (varies by environmental factors such as humidity)

For the coating:

  • 1/3 cup melted butter
  • 3/4 cup white sugar
  • 1 and 1/2 teaspoons cinnamon

For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons half and half or milk
  • 1/8 teaspoon vanilla


  1. Prepare the dough by stirring warm milk, warm water, yeast, and sugar together in the large bowl of a stand mixer with a dough hook. Let the mixture sit for 5-10 minutes to become foamy. (Tip: This is called proofing. It lets you know the yeast is working. If it does not foam after 5-10 minutes, your yeast may be bad and you need to start over.)
  2. After the dough has proofed, stir in salt, egg, butter, pumpkin, cinnamon, nutmeg, and about half the flour (1 and 1/2 cups) and mix. With the mixer on low, add in remaining flour bit by bit until dough pulls away from the sides of the bowl and is slightly sticky when touched, but doesn’t really stick to your hands. Once you reach this stage, turn the mixer on medium for 4-5 minutes to knead the dough. (Tip: The exact amount of flour is going to vary based on humidity and other factors. You will need to learn the “right feel” of the dough. I look for it to clean the sides and bottom of the bowl and be slightly tacky but not stick to my fingers when touched.)
  3. Remove the dough and sightly spray the bowl with cooking spray and then roll the dough around the sides of the bowl to get slightly oiled too. Return the dough to the bowl, cover with saran wrap, and let rise in a warm place for one hour. (Tip: I preheat my oven on the lowest setting and then turn it off. I set my covered dough inside the oven to rise; it is warm and draft free.)
  4. Lightly grease a bundt or angel food pan with spray and set aside. (Tip: I have had really good luck with Baker’s Joy. My bundt pan is not supposed to require greasing, but after my first attempt at a bundt cake without spray went horribly wrong, I always use Baker’s Joy anyway.)sugar and butter
  5. Create a coating station for your dough by mixing the cinnamon and sugar together in a small bowl and placing melted butter in a second small bowl. When the dough has risen, punch it down and remove from the bowl. Cut or tear dough into small pieces about 1 tablespoon in size and shape into a ball. (Tip: I use my digital scale and aim for .8-1.0 ounces of dough per ball.) Roll each dough ball in the butter and then in the cinnamon/sugar and then place and distribute evenly in the prepared pan. If you have extra sugar or butter at the end, pour it over the dough pieces in the pan.
  6. At this point, you can either cover the pan with saran wrap and let it rise another hour OR you can cover and refrigerate overnight. If you let it rise immediately, you can follow the earlier instructions to place the bowl in a warmed oven and then uncover and bake at 350 degrees for 25-30 minutes or until top is browned. If you refrigerate overnight, you will need to let the dough rise an hour and a half or more to double and then bake at 350 for 25-30 minutes or until browned on top.

    after second rise
    After second rise. Ready for oven.
  7. Remove monkey bread from oven and let cool for 15-20 minutes.
  8. Prepare the glaze by mixing glaze ingredients in a small bowl or large glass measuring cup. Add more or less milk to get the thickness you desire.
  9. Turn monkey bread out onto a serving platter and then drizzle with glaze. Serve warm or at room temperature. (Tip: I love the bread when it is still nice and warm, but I have found that the flavor develops more and comes through better when the bread has sat for a while.)
  10. Store any leftovers in an airtight container. Eat at room temperature or reheat briefly in the microwave.

Source: Lauren’s Latest



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