Deliciously sweet and caramel crusted, this recipe for pumpkin spice monkey bread is the perfect sweet pastry.

These pumpkin caramel bites are made by dipping biscuit dough in a butter and pumpkin pie spice-sugar mixture; enjoy them as an after-dinner dessert or at your next breakfast or weekend brunch!

side shot of monkey bread with napkins and plate in the background

This is a delicious treat that everyone should enjoy, especially over the holidays. It’s gooey, caramelly, and all of my kids’ favorites for Thanksgiving and Christmas morning.

Serve this monkey bread warm (but not hot, you need to give the caramel time to harden a bit. But monkey bread is meant to be pulled apart and it’s insanely delicious and warm from the oven.

Now, don’t get me wrong, it is just as delicious served at room temperature or reheated in a microwave, my son Madden’s favorite way to eat leftovers. Either way, you will be licking your fingers clean!

overhead shot of monkey bread with pieces taken out

What Is Monkey Bread?

Growing up, I always associated monkey bread with Christmas or other very special occasions. We would only have it on those mornings, and it was always a treat.

Sometimes I just don’t have the time or energy to make homemade cinnamon rolls, so this is my go-to recipe. It’s quick, easy, and always a hit with kids (and adults!)

Monkey bread is a soft, sweet pastry that’s perfect for breakfast or as an afternoon treat. It consists of pieces of baked dough sprinkled with cinnamon and sugar.

Ingredients for pumpkin spice monkey bread.

  • Refrigerated biscuit dough
  • Sugar
  • Pumpkin pie spice
  • Cinnamon
  • Butter, I use salted
  • Brown sugar
overhead ingredient shot for pumpkin spice monkey bread

Step-by-Step Instructions to make monkey bread.

Preheat oven to 350°F. Set aside a small amount of dough for the decorations (6-ounce dough should be enough). Prepare pan: Grease a Bundt or fluted tube pan with butter (12-cup capacity). Preheat the oven to 350 °F.

In a bowl or plastic bag, combine the granulated sugar and cinnamon. Roll each piece of dough in the mixture to coat it lightly. Arrange the pumpkin spice-sugar biscuit pieces carefully in the prepared pan.

monkey bread dough with cinnamon and sugar in bowl

In a small microwave-safe bowl, melt the butter. Then stir to combine brown sugar, melted butter, and remaining sugar-pumpkin spice mixture (about 1/2 cup). And heat for another 30 seconds, stir and reheat again for another 30-seconds.

Carefully drizzle the warm mixture over the rolled dough balls in the pan.

pouring caramel sauce over dough
unbaked overhead shot of monkey bread

Place the pan in the oven, which should already be heated, and let it cook for about a half hour.

overhead shot of monkey bread baked in bundt pan on cooling rack

After the pan has rested for 5 minutes, cover it with a large plate and invert. You are now ready to serve and eat it!

overhead shot of monkey bread on white platter

Recipe Tips!

The best way to enjoy this monkey bread is by using a Bundt pan or a fluted tube pan. Other variations of deep baking dishes will work just as well, so long as they have a 12-cup capacity.

Do you have leftovers? I will be shocked if you do, but in any case, leftovers should be kept covered and refrigerated for up to 3 days.

hand pulling off a piece of monkey bread

More breakfast/brunch recipes!

On the sweet side…

Cinnamon Rolls
Coffee Cake

Devil’s Food Donuts
Caramel Pecan Rolls (my favorite!)

close up shot of monkey bread on black plate

Savory recipes…

Bacon and Cheese Quiche
Easy Sausage Quiche

Breakfast Pigs in a Blanket
Classic Breakfast Casserole

Don’t forget to pin the recipe to your favorite Pinterest board to save for later!

pinterest collage image of pumpkin spice monkey bread

Pumpkin Spice Monkey Bread

Prep: 10 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 12
Calories: 513 kcal
Deliciously sweet and crunchy, these pumpkin caramel bites are made by dipping biscuit dough in a butter and pumpkin pie spice-sugar mixture.

Ingredients
 

  • 32 ounces refrigerated biscuit dough
  • 1 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup butter I use salted
  • 1/2 cup brown sugar
  • 2 teaspoon pumpkin pie spice

Instructions
 

  • Preheat oven to 350°F. Set aside a small amount of dough for the decorations (6-ounce dough should be enough). Prepare pan: Grease a Bundt or fluted tube pan with butter (12-cup capacity). Preheat the oven to 350 °F.
  • In a bowl or plastic bag, combine the granulated sugar and cinnamon. Roll each piece of dough in the mixture to coat it lightly. Arrange the pumpkin spice-sugar biscuit pieces carefully in the prepared pan.
  •  In a small microwave safe bowl, melt the butter. Then stir to combine brown sugar, melted butter, and remaining sugar-pumpkin spice mixture (about 1/2 cup). And heat for another 30 seconds, stir and re-heat again for another 30-seconds.
  • Carefully drizzle the warm mixture over the rolled dough balls in the pan.
  • Place the pan in the oven, which should already be heated, and let it cook for about a half hour.
  • After the pan has rested for 5 minutes, cover it with a large plate and invert. You are now ready to serve and eat it!

Video

Calories: 513kcalCarbohydrates: 63gProtein: 5gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 41mgSodium: 837mgPotassium: 192mgFiber: 1gSugar: 28gVitamin A: 476IUVitamin C: 0.2mgCalcium: 56mgIron: 3mg
Tried this recipe?Let us know what you think!

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