Description
This Pumpkin Spice Monkey Bread is a delightful fall-inspired pull-apart bread that combines soft, buttery biscuit dough coated in a spiced sugar mix and layered with a rich pumpkin glaze. Perfect as a cozy breakfast treat or a festive dessert, it offers the warm flavors of pumpkin pie spice and pumpkin purée baked to golden perfection and drizzled with an optional sweet vanilla glaze.
Ingredients
Scale
Biscuit Dough:
- 2 (16 oz) cans refrigerated biscuit dough (or 1 batch homemade biscuit dough)
Sugar & Spice Coating:
- ¾ cup granulated sugar
- 1 tablespoon pumpkin pie spice
Pumpkin Mixture:
- ½ cup canned pumpkin purée
- ½ cup brown sugar, packed
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Optional Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Generously grease a bundt pan with butter or nonstick spray to prevent sticking and ensure easy release of the monkey bread.
- Coat Biscuit Dough: In a large zip-top bag or bowl, combine the granulated sugar and pumpkin pie spice. Cut the biscuit dough into quarters, then toss the dough pieces in the spiced sugar mixture until they are fully coated. This gives the bread its signature sweet, spicy flavor.
- Prepare Pumpkin Mixture: In a separate bowl, whisk together the canned pumpkin purée, packed brown sugar, melted unsalted butter, and vanilla extract. This mixture adds moistness and rich pumpkin flavor to the bread.
- Layer Dough and Pumpkin Mixture: Start by layering half of the coated biscuit pieces evenly into the prepared bundt pan. Drizzle half of the pumpkin mixture over the first layer to infuse flavor and moisture. Repeat by layering the remaining biscuit pieces and the rest of the pumpkin mixture on top.
- Bake: Place the bundt pan in the preheated oven and bake for 35 to 40 minutes until the bread is golden brown and cooked through in the center. The baking time ensures the dough is fully cooked while maintaining a soft interior.
- Cool and Release: Allow the monkey bread to rest in the pan for about 10 minutes after baking. This resting period helps the layers set slightly. Then carefully invert the pan onto a serving plate to release the monkey bread intact.
- Prepare Optional Glaze: In a small bowl, whisk together powdered sugar, 1 to 2 tablespoons of milk, and vanilla extract until smooth. Drizzle the glaze generously over the warm monkey bread before serving for an added touch of sweetness and shine.
Notes
- Best served warm, pulled apart by hand for that classic monkey bread experience.
- For added texture and nutty flavor, consider sprinkling chopped pecans or walnuts between the layers before baking.
- Store any leftovers tightly covered at room temperature for up to 2 days to maintain freshness.
