Description
This Homemade Pumpkin Spice Monkey Bread is the ultimate fall breakfast treat featuring soft, pillowy dough balls coated in cinnamon-sugar and warm pumpkin spices, all drenched in a gooey brown sugar caramel sauce. Perfect for autumn mornings, holiday brunches, or anytime you want to fill your kitchen with the irresistible aroma of pumpkin spice. Pull-apart perfection that disappears within minutes!
Ingredients
2 cans (16.3 oz each) refrigerated biscuit dough
1/2 cup pumpkin puree (not pie filling)
1/4 cup warm milk (110°F)
2 tablespoons melted butter
1 large egg
2 tablespoons granulated sugar
3/4 cup granulated sugar (for coating)
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3/4 cup brown sugar (light or dark)
1/2 cup unsalted butter (for caramel)
1/4 cup pumpkin puree (for caramel)
2 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 350°F and generously grease a 10-12 cup bundt pan with butter.
2. Cut each biscuit into quarters, creating approximately 64 small pieces.
3. In a medium bowl, whisk together 1/2 cup pumpkin puree, warm milk, melted butter, egg, and 2 tablespoons sugar until smooth.
4. In a shallow bowl, combine 3/4 cup granulated sugar, cinnamon, pumpkin pie spice, nutmeg, and ginger.
5. Working in batches, dip 4-5 dough pieces into the pumpkin mixture, coating lightly.
6. Immediately roll dampened pieces in the cinnamon-sugar spice mixture until completely coated.
7. Layer coated dough balls evenly in the prepared bundt pan. Repeat with remaining dough.
8. In a small saucepan over medium heat, combine 1/2 cup butter and brown sugar. Stir constantly until butter melts and sugar dissolves, 2-3 minutes.
9. Add 1/4 cup pumpkin puree, heavy cream, vanilla extract, and salt. Stir until smooth and slightly thickened, another 2 minutes.
10. Pour warm caramel sauce evenly over layered dough balls in the bundt pan.
11. Place bundt pan on a baking sheet and bake for 35-40 minutes until deep golden brown and internal temperature reaches 190°F.
12. Remove from oven and cool for exactly 5 minutes on a wire rack.
13. Place a large serving plate upside down over the bundt pan and quickly flip both together.
14. Carefully lift off the bundt pan and serve warm while caramel is still gooey.
Notes
Don’t over-dip dough pieces in pumpkin mixture—a light coating prevents dense, soggy bread.
Flip the monkey bread within 5 minutes of baking to prevent caramel from hardening and sticking.
For make-ahead convenience, assemble completely, cover, and refrigerate up to 24 hours before baking.
Store leftovers at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, wrap in damp paper towel and microwave 20-30 seconds, or warm in 300°F oven for 10-15 minutes.
Homemade sweet roll dough can replace refrigerated biscuits for superior flavor and texture.
- Prep Time: 20
- Cook Time: 40
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (approximately 1/10 of bread)
- Calories: 385
- Sugar: 42g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: pumpkin spice monkey bread, fall breakfast, pull apart bread, pumpkin bread, autumn baking, holiday brunch