I am a huge believer in delicious, low-effort breakfast treats, especially on a crisp autumn morning. This Pumpkin Spice Monkey Bread is the absolute best of both worlds. It uses a brilliant shortcut canned cinnamon rolls to create a warm, gooey, pull-apart bread that is bursting with the cozy flavors of pumpkin spice and brown sugar. The first time I made this, my kitchen was filled with the most incredible fall aroma, and I knew I had a winner.
This is a recipe you’ll make again and again because it’s incredibly simple and ridiculously delicious. Each piece of cinnamon roll is coated in pumpkin spice sugar and baked in a rich, buttery brown sugar sauce. The final drizzle of spiced icing takes it over the top. It’s a fun, interactive, and crowd-pleasing treat that’s perfect for a holiday brunch or a lazy weekend morning.
The Ingredients for Your Easy Monkey Bread
- 2 cans Pillsbury Grands! Cinnamon Rolls
- ¼ cup (50g) granulated sugar
- 1 ½ teaspoons pumpkin pie spice, divided
- ½ cup (100g) packed brown sugar
- ½ cup (113g) unsalted butter, melted
How to Create Your Pumpkin Spice Monkey Bread
Step 1: Prepare the Cinnamon Roll Pieces
First, preheat your oven to 350°F (175°C) and generously spray a 12-cup bundt pan with nonstick cooking spray. Open both cans of cinnamon rolls and set the icing packets aside for later. Using a knife or kitchen shears, cut each individual cinnamon roll into 4 equal pieces.
Step 2: Coat the Pieces in Pumpkin Spice Sugar
In a large, gallon-sized resealable plastic bag, combine the granulated sugar and 1 teaspoon of the pumpkin pie spice. Add all the cut-up cinnamon roll pieces to the bag, seal it, and shake it well until every piece is evenly coated in the pumpkin spice sugar.
Step 3: Assemble the Monkey Bread
Arrange the sugar-coated cinnamon roll pieces evenly in your prepared bundt pan. In a small bowl, stir together the packed brown sugar and the melted butter until combined. Pour this buttery brown sugar mixture evenly over the top of the cinnamon roll pieces in the pan.
Step 4: Bake, Glaze, and Serve
Bake for 40-50 minutes, or until the top is a deep golden brown and the rolls are cooked through. Let the monkey bread cool in the pan for about 5 minutes. Then, carefully place a large serving plate over the top of the bundt pan and invert it to release the monkey bread. In a small bowl, stir the remaining ½ teaspoon of pumpkin pie spice into the reserved icing from the cinnamon roll cans. Drizzle this spiced icing all over the warm monkey bread and serve immediately.
My Best Tips for This Monkey Bread
My Secret for an Easy Cleanup
A bundt pan is the classic choice for monkey bread, and it creates a beautiful shape. However, the most important tip for a successful monkey bread is to be very generous when greasing your pan. A thorough coating of nonstick spray is crucial to ensure that the sugary, sticky bread releases cleanly from the pan after baking.
Don’t Be Afraid of a Dark Top
You want the top of your monkey bread to be a deep, dark golden brown. This indicates that the brown sugar and butter have caramelized beautifully and the top layer of rolls is cooked through. Don’t pull it from the oven too early, or the center may be doughy.
The 5-Minute Rule
Letting the monkey bread rest in the pan for just 5 minutes after it comes out of the oven is a crucial step. This allows the molten sugar mixture to cool and set up just slightly, which helps the bread hold its shape when you invert it onto the plate. If you wait too long, the caramel can harden and stick to the pan.
Delicious Variations to Try
This Pumpkin Spice Monkey Bread is a fantastic base for all sorts of autumnal additions. For some added texture, you can sprinkle a cup of chopped pecans or walnuts in between the layers of cinnamon roll pieces. For a more intense pumpkin flavor, you can whisk a half cup of pumpkin puree into the melted butter and brown sugar mixture before pouring it over the rolls. A handful of caramel bits scattered throughout would also be a deliciously gooey addition.
FAQs
Can I make this without a bundt pan?
Yes! If you don’t have a bundt pan, you can make this in a 9×13-inch baking dish or even in a muffin tin for individual “monkey bread muffins”. Just be sure to adjust the baking time accordingly; a 9×13 pan may cook a bit faster, and muffins will cook much more quickly.
How do I know when the monkey bread is done?
The best way to check for doneness is to look for a deep golden-brown color on top and to ensure the center is not doughy. You can gently pull apart a piece from the center to check if it’s cooked through.
How do I store and reheat leftovers?
Store any leftover monkey bread in an airtight container at room temperature for up to 2 days. To reheat, you can microwave individual portions for 15-20 seconds, or wrap the bread in foil and warm it in a 350°F (175°C) oven for about 10 minutes.
Pumpkin Spice Monkey Bread
- Total Time: 60
- Yield: 8-10 servings 1x
Description
This Pumpkin Spice Monkey Bread is a brilliant and delicious breakfast shortcut. Using canned cinnamon rolls, this recipe creates a warm, gooey, pull-apart bread bursting with the cozy flavors of pumpkin spice and brown sugar. Topped with a spiced icing, it’s a fun, interactive, and crowd-pleasing treat perfect for a holiday brunch or a lazy weekend morning.
Ingredients
2 cans Pillsbury Grands! Cinnamon Rolls
¼ cup (50g) granulated sugar
1 ½ teaspoons pumpkin pie spice, divided
½ cup (100g) packed brown sugar
½ cup (113g) unsalted butter, melted
Instructions
Prepare the Cinnamon Roll Pieces:
Preheat your oven to 350°F (175°C) and generously spray a 12-cup bundt pan with nonstick cooking spray. Separate the cinnamon rolls and set the icing aside. Cut each cinnamon roll into 4 equal pieces.
Coat the Pieces in Pumpkin Spice Sugar:
In a large, gallon-sized resealable bag, combine the granulated sugar and 1 teaspoon of the pumpkin pie spice. Add the cut cinnamon roll pieces, seal the bag, and shake until every piece is evenly coated.
Assemble the Monkey Bread:
Arrange the sugar-coated cinnamon roll pieces evenly in the prepared bundt pan. In a small bowl, stir together the packed brown sugar and melted butter. Pour this mixture evenly over the cinnamon roll pieces.
Bake, Glaze, and Serve:
Bake for 40-50 minutes, until the top is a deep golden brown and the rolls are cooked through. Let the monkey bread cool in the pan for 5 minutes, then invert it onto a large serving plate. Stir the remaining ½ teaspoon of pumpkin pie spice into the reserved icing and drizzle it over the warm monkey bread.
Notes
Nutty Variation:
For added texture, sprinkle a cup of chopped pecans or walnuts in between the layers of cinnamon roll pieces before baking.
No Bundt Pan?
If you don’t have a bundt pan, you can make this recipe in a 9×13-inch baking dish. Be sure to adjust the baking time, as it may cook a bit faster.
Storage:
Store leftover monkey bread in an airtight container at room temperature for up to 2 days. Reheat individual portions in the microwave for 15-20 seconds.
- Prep Time: 15
- Cook Time: 45
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 30g
- Sodium: 600mg
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: pumpkin spice monkey bread, easy monkey bread, cinnamon roll hack, fall breakfast, pull-apart bread, holiday brunch
