Pumpkin Spiced Monkey Bread
Indulge in the ultimate autumnal treat with Pumpkin Spiced Monkey Bread—a pull-apart dessert that’s as fun to eat as it is delicious. This easy, crowd-pleasing recipe transforms buttery refrigerated biscuit dough into irresistibly soft, gooey pieces coated in warm pumpkin spice and sugar. Drizzled with a luscious brown sugar and vanilla glaze, every bite is bursting with cozy fall flavors. Perfect for holiday gatherings, brunches, or as a cozy weekend indulgence, this monkey bread bakes to golden perfection in just 35 minutes and fills your kitchen with the comforting aroma of pumpkin spice. Serve it warm, straight from the oven, and let everyone savor the joy of this sweet, pull-apart masterpiece.
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Recipe Information
Ingredients
- 2 cans Refrigerated biscuit dough (16 oz cans)
- 0.75 cups Granulated sugar
- 2 teaspoons Pumpkin spice
- 0.5 cups Unsalted butter
- 0.75 cups Brown sugar
- 1 teaspoon Vanilla extract
- 1 as needed Cooking spray or butter for greasing
Instructions
Preheat your oven to 350°F (175°C). Grease a Bundt pan generously with cooking spray or butter.
In a small mixing bowl, combine the granulated sugar and pumpkin spice. Set it aside.
Open the refrigerated biscuit dough cans and separate the biscuits. Cut each biscuit into quarters.
Roll each biscuit piece in the pumpkin spice-sugar mixture to coat evenly. Place the coated pieces randomly into the greased Bundt pan, spreading them out as evenly as possible.
In a small saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar and vanilla extract and cook until the mixture is smooth and slightly bubbly, about 2 minutes. Remove from heat.
Pour the butter-brown sugar mixture evenly over the biscuit pieces in the Bundt pan.
Place the Bundt pan in the preheated oven and bake for 30–35 minutes, or until the monkey bread is golden brown on top and cooked through. You can check by gently pulling apart one piece with a fork to ensure it’s fully cooked.
Allow the monkey bread to cool in the pan for about 5–10 minutes, then invert it onto a serving plate. Be cautious as the glaze will still be hot.
Serve the Pumpkin Spiced Monkey Bread warm and enjoy pulling apart the gooey, spiced pieces!
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 944 mg | 41% | |
| Total Carbohydrate | 87.0 g | 32% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 44.9 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 145 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
