Pumpkin Monkey Bread
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Pumpkin Monkey Bread
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Pumpkin monkey bread with scratch-made cinnamon roll dough. It's like a giant pumpkin roll with cinnamon, sugar, and glaze in every bite.
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Ingredients
For the Dough:
- ¼ cup unsalted butter
- ⅔ cup 2% milk or whole milk
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3 tablespoons brown sugar light or dark
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 large egg
- 1 large egg yolk
- 2 ¼ teaspoons instant yeast 1 standard package
- 2 ½ cups white whole wheat flour or substitute all-purpose or bread flour
- 2 ½ cups all-purpose flour or substitute bread flour
For the Cinnamon Sugar Coating:
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 6 tablespoons unsalted butter
- ¾ cup packed brown sugar light or dark
- ½ teaspoon pure vanilla extract
For the Cream Cheese Glaze and Topping:
- 3 ounces cream cheese softened
- 3 tablespoons powdered sugar
- 2 tablespoons milk
- ½ teaspoon pure vanilla extract
- toasted chopped pecans optional for garnish
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Instructions
- To make the dough, cut the butter into large pieces. Place the milk and butter in a microwave-safe bowl or large mixing cup, or in a small saucepan. Warm in the microwave (start with 30 seconds, then increase by 10-second intervals) or on the stove until the liquid reaches the temperature directed by the yeast manufacturer (usually between 105 to 120 degrees F). The butter may not melt completely. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the pumpkin puree, brown sugar, granulated sugar, cinnamon, salt, nutmeg, ginger, and cloves together on medium speed. Pour in the warmed milk/butter mixture and mix until combined. In a small bowl, lightly beat together the egg and egg yolk, then add to the pumpkin mixture. Add the yeast, then mix until just combined.
- Reduce the mixer to low, then add 2 1/2 cups white whole wheat flour. Mix for 5 minutes, pausing to scrape down the sides of the bowl as needed. Add 2 1/2 cups all-purpose flour and mix until fully incorporated. The dough will be very soft and tacky.
- Lightly coat a large, clean bowl with cooking spray, then place dough in the bowl, turning once to coat all sides with the oil. Cover tightly with plastic wrap and let the dough rise in a warm, draft-free place until doubled in size, 60 to 90 minutes.
- Meanwhile, prepare the cinnamon-sugar coating. Place the granulated sugar, cinnamon, nutmeg, and cloves in a large plastic bag. Seal tightly and shake gently to combine. Set aside.
- Coat a 10 to 12-cup bundt pan with cooking spray. Gently press the dough down with your fist to allow the air to release. Pinch off small pieces of dough and roll them into individual balls that are about 1 1/4-inches wide (you will have 45 to 55 balls total).
- Working 8 dough balls at a time, place the balls in the bag of sugar and spices, grip the top of the bag to seal, then shake and gently roll the balls to coat. Arrange the dough balls at the bottom of the prepared pan. Repeat with remaining dough, staggering the seams where dough balls meet as you build the layers, until all are coated and placed in the pan.
- Cover with plastic wrap and let rise at room temperature until nearly doubled, 45 minutes to 1 hour.
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. To finish the coating, melt the 6 tablespoons of butter and brown sugar together in a small saucepan over medium heat. Stir in the vanilla extract. Uncover the bundt pan and pour the melted butter and brown sugar over the dough.
- Bake the monkey bread for 30 to 35 minutes, until golden brown on top and the internal temperature of the dough reads 185 to 190 degrees F. Check at the 15-minute mark and loosely cover the pan with aluminum foil if the bread is browning too quickly. Let the monkey bread cool in the pan for 5 minutes, then invert onto a serving plate.
- While the monkey bread bakes, prepare the glaze. In a medium bowl, beat together the cream cheese and powdered sugar until smooth. Add the milk and vanilla. Pour the glaze over the monkey bread, allowing it to run over the top and down the sides. Garnish with toasted chopped pecans. Serve immediately.
Notes
- TO MAKE AHEAD: In place of allowing the dough to rise at room temperature, you may also place it in the refrigerator to rise overnight. In the morning, remove from the refrigerator and proceed with the recipe as directed.
- TO MAKE AHEAD: In place of allowing the dough to rise at room temperature, you may also place it in the refrigerator to rise overnight. In the morning, remove from the refrigerator and proceed with the recipe as directed.
Nutrition Information
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Serving
1(of 12)
Calories
459kcal
(23%)
Carbohydrates
80g
(27%)
Protein
9g
(18%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
60mg
(20%)
Potassium
196mg
(6%)
Fiber
5g
(20%)
Sugar
40g
(80%)
Vitamin A
3571IU
(71%)
Vitamin C
1mg
(1%)
Calcium
83mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Serving | 1(of 12) | |
| Calories | 459kcal | 23% |
| Carbohydrates | 80g | 27% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Potassium | 196mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 40g | 80% |
| Vitamin A | 3571IU | 71% |
| Vitamin C | 1mg | 1% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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