Pumpkin Monkey Bread
User Reviews
5
Pumpkin Monkey Bread
Description
Pumpkin Monkey Bread starts with canned cinnamon rolls cut into quarters and tossed in a mix of white sugar and pumpkin pie spice, which imparts warm autumn flavors. A mixture of brown sugar, softened butter, pure pumpkin, cream cheese, and vanilla is warmed until smooth, creating a creamy pumpkin sauce that is layered between the sugared dough pieces in a bundt pan. This layering ensures the cake bakes with moist, spiced pockets throughout.
The bread bakes until the cinnamon rolls are cooked through and golden, then is inverted to reveal its pull-apart shape. A cinnamon glaze made from powdered sugar, vanilla, milk, and ground cinnamon is drizzled on top, providing a sweet, spiced finishing touch. The texture is tender and moist, with soft dough and pockets of rich pumpkin-cream cheese sauce.
This monkey bread serves as an indulgent breakfast or dessert and showcases seasonal pumpkin flavors combined with the familiar sweetness of cinnamon rolls. Its pull-apart format makes it easy to share. The cream cheese adds tanginess balancing the sugars and spices.
Nutrition information may vary depending on exact ingredient quantities and serving sizes.
Ingredients
- 32 oz cinnamon rolls 2 typical 16oz cans
- 1 cup light brown sugar
- .25 cup butter softened, unsalted, sweet cream
- 1 cup pumpkin pure
- 4 oz cream cheese softened
- 1 teaspoon vanilla extract pure
- .5 cup sugar
- 2 Tablespoons pumpkin pie spice
For the Cinnamon Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract pure
- 3 Tablespoon milk
- 2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F and coat bundt pan with baking spray.
- Add the brown sugar, butter, pumpkin, cream cheese, and vanilla to a saucepan over medium heat. Whisk until smooth, then remove from heat.
- Remove cinnamon roll dough from cans and cut each roll into quarters.
- Add white sugar and pumpkin pie spice to a zip-top bag. Add dough pieces to bag and toss to coat.
- Add half of cinnamon roll pieces to bottom of bundt pan and top with half of the pumpkin mixture. Layer with remaining cinnamon rolls and top with remaining pumpkin mixture.
- Bake for 35-40 minutes or until the cinnamon rolls are cooked through.
- Remove from oven and allow to cool for 15 minutes before turning the pan over onto a wire rack.
- In a medium bowl, whisk the glaze ingredients until combined and smooth. Drizzle on top of the monkey bread and allow to set.
Notes
- Nutrition values are approximate and can change based on serving size and exact ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 77g | 26% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 615mg | 26% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 54g | 108% |
| Vitamin A | 3432IU | 69% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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