Pumpkin Monkey Bread

Pumpkin Monkey Bread is the ultimate fall treat—soft, pull-apart dough pieces coated in cinnamon sugar and baked to golden perfection, then drizzled with a sweet vanilla glaze. With its warm pumpkin flavor and cozy spices, it’s a delicious twist on the classic monkey bread and a guaranteed hit for breakfast, brunch, or dessert.

Why You’ll Love This Recipe

This pumpkin monkey bread is the perfect mix of fun, flavor, and comfort. The dough is tender, rich with pumpkin purée and fall spices, and the cinnamon-sugar coating creates a gooey, caramelized texture as it bakes. Whether you’re enjoying it with a cup of coffee or serving it at a holiday brunch, this recipe is always a crowd-pleaser. Plus, it’s made completely from scratch—no canned dough required—making it all the more rewarding.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:
¼ cup warm water
¼ cup warm milk
1 ½ teaspoons active dry yeast
¼ cup granulated sugar
½ teaspoon salt
1 egg, beaten
2 tablespoons melted butter, cooled
⅔ cup pumpkin purée
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
2 ⅔ to 3 ⅓ cups bread flour

For the Coating:
⅓ cup melted butter
¾ cup granulated sugar
1 ½ teaspoons ground cinnamon

For the Glaze:
1 cup powdered sugar
2 tablespoons melted butter
1 teaspoon vanilla extract
2–3 tablespoons milk

Directions

1. Activate the Yeast: In the bowl of a stand mixer fitted with the dough hook, combine warm water, warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy. If the mixture doesn’t foam, the yeast is inactive—try again with fresh yeast and warm (not hot) liquids.

2. Mix the Dough: Stir in the salt, egg, melted butter, pumpkin purée, cinnamon, nutmeg, and half of the flour. Mix until combined, then gradually add more flour until the dough pulls away from the sides of the bowl and is slightly sticky but not wet.

3. Knead: Knead the dough in the mixer for 4–5 minutes. Lightly grease the bowl and the dough, cover, and let rise in a warm, draft-free spot for 1 hour, or until doubled in size.

4. Shape the Bread: Grease a bundt pan (or line a 9-inch cake pan with parchment paper). In one bowl, combine the coating sugar and cinnamon. In another, melt the butter. Punch down the dough and divide into tablespoon-sized pieces. Roll each piece in butter, then coat in cinnamon sugar. Place coated pieces into the prepared pan. Pour any remaining butter or sugar mixture over the top.

5. Second Rise: Cover the pan lightly with plastic wrap and let the dough rise for another 1 hour in a warm spot.

6. Bake: Preheat oven to 350°F. Place the bundt pan on a baking sheet (to catch any drips). Bake for 25–35 minutes, depending on pan size, until golden and cooked through in the center.

7. Cool and Glaze: Let the monkey bread cool for 10 minutes. In the meantime, whisk together powdered sugar, melted butter, vanilla, and enough milk to form a thick but pourable glaze. Invert the monkey bread onto a serving platter and drizzle with glaze. Serve warm.

Servings and timing

Servings: 6
Prep Time: 2 hours 30 minutes
Cook Time: 30 minutes
Total Time: 3 hours

Variations

• Nutty Addition: Add chopped pecans or walnuts between the dough layers for crunch.

• Maple Glaze: Swap vanilla extract with maple extract for a maple-flavored glaze.

• Cream Cheese Glaze: Use cream cheese in place of butter for a tangier glaze.

• Spiced Coating: Add nutmeg or pumpkin pie spice to the cinnamon sugar mixture.

• Mini Monkey Bread: Make individual portions using muffin tins.

Storage/Reheating

Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

To reheat, warm individual portions in the microwave for 15–20 seconds or reheat the whole monkey bread in a 300°F oven for 10–15 minutes.

Freezing is not recommended for glazed monkey bread, but you can freeze the unglazed baked version for up to 1 month. Thaw and glaze before serving.

FAQs

Can I make this monkey bread ahead of time?

Yes. Prepare the dough and form the monkey bread, then refrigerate overnight before the second rise. Let it come to room temperature before baking.

Do I need a bundt pan?

No, you can use a 9-inch round cake pan. Just adjust baking time slightly and monitor the doneness.

Why didn’t my dough rise?

The yeast may have been inactive, or your environment was too cold. Make sure your liquids are warm and the dough rises in a draft-free, warm area.

Can I use pumpkin pie filling instead of pumpkin purée?

No, pumpkin pie filling contains added sugars and spices. Use 100% pure pumpkin for best results.

Can I make this recipe dairy-free?

Yes, substitute the milk and butter with plant-based alternatives.

What if I don’t have bread flour?

You can use all-purpose flour, though bread flour gives a chewier texture.

How do I know when it’s done baking?

The top will be golden brown and firm. A skewer inserted into the center should come out clean or with just a few moist crumbs.

Can I skip the glaze?

Yes, it’s optional, but the glaze adds a sweet finish that pairs beautifully with the spiced dough.

Can I freeze the dough?

You can freeze the shaped dough pieces before the second rise. Thaw overnight in the fridge, bring to room temp, let rise, and then bake.

What can I serve this with?

Pumpkin monkey bread pairs wonderfully with coffee, hot cider, or a fall-inspired brunch spread.

Conclusion

Pumpkin Monkey Bread is the perfect seasonal twist on a classic favorite—soft, sweet, and sticky with warm spices and a drizzle of glaze. Whether you’re baking for brunch, dessert, or a cozy fall morning, this recipe is guaranteed to impress. Made from scratch and full of pumpkin goodness, it’s a delightful way to celebrate the flavors of autumn.