Description
This Pumpkin Monkey Bread is a cozy fall treat made from soft, pull-apart dough balls dipped in butter and cinnamon sugar, then baked to golden perfection and finished with a sweet vanilla glaze. Perfect for breakfast, brunch, or dessert!
Ingredients
- For the Dough:
- 1/4 cup warm water
- 1/4 cup warm milk
- 1 1/2 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 egg, beaten
- 2 tablespoons melted butter, cooled
- 2/3 cup pumpkin puree
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 2/3 to 3 1/3 cups bread flour
- For the Coating:
- 1/3 cup melted butter
- 3/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
- In the bowl of a stand mixer with a dough hook, combine warm water, warm milk, yeast, and 1/4 cup sugar. Let sit 5–10 minutes until foamy to proof the yeast.
- Add salt, egg, melted butter, pumpkin purée, cinnamon, nutmeg, and half the flour. Mix until combined.
- Gradually add more flour until the dough pulls away from the sides and is tacky but not sticky to the touch. Knead for 4–5 minutes in the mixer.
- Grease dough and bowl, cover, and let rise in a warm place for 1 hour.
- Grease a bundt pan or line a 9-inch cake pan with parchment paper. Mix coating sugar and cinnamon in one bowl, and place melted butter in another.
- Punch down the dough, then cut into small 1-tablespoon-sized pieces. Roll each piece in butter, then cinnamon sugar, and place into the prepared pan. Repeat until all dough is used. Pour any remaining butter or sugar mixture over the top.
- Cover and let rise for another hour.
- Preheat oven to 350°F. Bake monkey bread for 25–35 minutes, depending on your pan. Bundt pan bakes in about 25 minutes; cake pan in about 35 minutes.
- Remove from oven and let cool for 10 minutes before inverting onto a serving dish.
- While cooling, whisk together powdered sugar, melted butter, vanilla, and milk to form a glaze. Drizzle over warm monkey bread and serve.
Notes
- If using a bundt pan, baking time is closer to 25 minutes. Cake pan will take around 35 minutes.
- For best results, ensure your liquids are warm—not hot—when activating the yeast.
- This treat is best served warm, fresh from the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 632
- Sugar: 54g
- Sodium: 372mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 103g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 75mg
