Pumpkin Spice Monkey Bread Recipe

This Pumpkin Spice Monkey Bread is made with soft cinnamon roll dough pieces, coated in a warm pumpkin spice glaze, and baked to golden perfection. Each pull-apart bite is loaded with sweet, spiced flavors, making it the perfect cozy fall treat for sharing.

If you’re looking for the ultimate autumn treat to share with your family or friends, this Pumpkin Spice Monkey Bread is the answer. Made with soft cinnamon roll dough and a gooey pumpkin glaze, it’s the perfect pull-apart bread that brings all the best flavors of the season right to your table.

Whether you’re making it for a weekend brunch or a holiday breakfast, this recipe is sure to become one of your favorite things about fall! Want more easy fall treats? Try this 2 Ingredient Pumpkin Bread recipe too.

Why This Recipe Works

• Quick and Easy: Using canned cinnamon rolls saves you time and effort. No need to make dough from scratch when you’re in the mood for a fall treat!
• Pumpkin Perfection: Adding pumpkin puree and pumpkin spice to the glaze brings that beloved fall flavor to the table without being too overpowering.
• Kid-Friendly Fun: This pumpkin spice monkey bread recipe is simple enough for kids to help, making it a great weekend or holiday breakfast project for the whole family.

Supplies Needed

For this recipe, I baked the pumpkin spice monkey bread in a 9-inch cake pan. Here’s what you’ll need:

• 9-inch cake pan (or substitute with a greased bundt pan for a more classic monkey bread look)
• Nonstick cooking spray or butter for greasing the pan
• Small and medium mixing bowls
• A saucepan for the glaze
• Aluminum foil to prevent over-browning
• A serving plate to flip your finished bread onto

Ingredients

This recipe uses easy-to-find ingredients, and there are some simple substitutions you can make if needed:

For the Dough:

• Canned Cinnamon Rolls: I used two cans of cinnamon rolls as the base. You can also substitute with biscuit dough if that’s what you have on hand. Pillsbury Kitchens makes a great option.
• Granulated Sugar and Pumpkin Pie Spice: This is used to coat the dough balls. If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, nutmeg, ginger, and cloves.

For the Pumpkin Glaze:

• Butter and Brown Sugar: Melted butter and brown sugar create a rich caramel-like base for the pumpkin glaze. You will also use the leftover granulated sugar and pumpkin pie spice mixture used to coat the dough balls (so nothing goes to waste).
• Pumpkin Puree: Make sure to use pumpkin puree, not pumpkin pie mix. Pumpkin puree gives this recipe its pumpkin flavor without the added spices and sweeteners of pie filling.
• Vanilla Extract: This adds a sweet, warm note to the glaze.

Optional toppings include the icing that comes with the canned cinnamon rolls, a cream cheese glaze, candied pecans or walnuts, or even a drizzle of caramel sauce for extra sweetness!

Preparation

Step 1: Preheat and Prep

First, heat your oven to 400°F and prepare your 9-inch cake pan by greasing it well with nonstick spray or melted butter. This ensures the monkey bread doesn’t stick when it’s time to invert it onto a serving plate.

Step 2: Prepare the Dough Balls

Open your cans of cinnamon rolls and set aside the icing for later. Cut each roll into quarters and gently roll each piece into a ball. This step doesn’t take much time, and kids love helping with it! Once you have your dough balls, toss them in a pumpkin pie spice and granulated sugar mixture. This coating helps create that sweet, cinnamon sugar flavor we all love.

Step 3: Arrange in the Pan

After the dough balls are coated, place them in an even layer across the greased cake pan. Set them aside while you make the pumpkin glaze.

Baking

Step 4: Make the Pumpkin Glaze

In a small saucepan over medium heat, melt the butter. Then, stir in the remaining pumpkin spice sugar mixture, brown sugar, pumpkin puree, and vanilla extract. Let the glaze cook for a few minutes, whisking it slowly until it thickens and starts to bubble. This warm mixture will coat the dough, adding a rich pumpkin flavor that’s perfect for fall.

Step 5: Pour the Glaze and Bake

Carefully pour the pumpkin glaze over the cinnamon roll dough balls in the pan, trying to spread it as evenly as possible. Bake the monkey bread for 20 minutes. At this point, it will look golden brown on top, but the center still needs more time. Loosely cover the pan with aluminum foil to prevent over-browning, and bake for an additional 10 minutes.

Tips for Serving

Once the monkey bread is done baking, let it rest for about 10 minutes. This gives the glaze time to set without hardening. Then, carefully flip the pan onto a large plate or serving tray. The warm pumpkin sauce will cascade over the cinnamon dough balls, making it look irresistible!

If you want, drizzle the reserved cinnamon roll icing over the top for extra sweetness or add some candied nuts to garnish for contrast. For an even more decadent touch, you could also make a quick cream cheese glaze by mixing cream cheese, powdered sugar, and a bit of heavy cream.

Best Ways to Serve:

Storage: If you have leftovers (although that’s unlikely!), store them in an airtight container at room temperature for up to 2 days. You can reheat the monkey bread in the microwave for a quick snack.

Warm with Coffee or Tea: This delicious treat pairs perfectly with a hot cup of coffee or tea, making it a great option for holiday breakfast or a weekend brunch.

Perfect for Sharing: Pumpkin spice monkey bread is a pull-apart bread, so it’s ideal for serving at family gatherings or a fall party.

More Recipes To Try

Sheet Pan Pumpkin Oatmeal Bars

Pumpkin Butter Bars

Ghapama Recipe (Armenian Stuffed Pumpkin)

Easy Maple Pumpkin Butter

Pumpkin Butter Puff Pastry Palmiers