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Pumpkin Spice Monkey Bread

A cozy pull-apart bread made with pumpkin puree, warm spices, and a sweet glaze. Perfect for fall mornings or holiday gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Bread Base
  • 2 cans refrigerated biscuit dough
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 0.5 tsp ground cloves
  • 0.5 tsp allspice
  • 0.5 cup unsalted butter melted
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Glaze
  • 1 cup powdered sugar
  • 2-3 tbsp milk or heavy cream
  • 0.5 tsp vanilla extract
  • pinch ground cinnamon optional

Equipment

  • Mixing bowls
  • Bundt pan
  • Measuring cups and spoons
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Grease a bundt pan with butter or non-stick spray.
  2. Cut biscuit dough into quarters.
  3. Mix sugars, spices, and salt in a large bowl.
  4. Whisk pumpkin puree, melted butter, and vanilla together.
  5. Dip dough pieces into pumpkin mixture, then coat in sugar-spice mix.
  6. Layer coated dough in the bundt pan.
  7. Pour remaining pumpkin-butter mix over dough.
  8. Bake for 40–45 minutes until golden brown.
  9. Cool for 10 minutes, then invert onto plate.
  10. Make glaze by whisking powdered sugar, milk, vanilla, and cinnamon.
  11. Drizzle glaze over monkey bread before serving.

Notes

Best served warm. Can be stored at room temperature for 2 days or frozen for longer storage.