When autumn mornings roll in with their crisp air and golden leaves, there’s nothing quite like the smell of cinnamon and sugar wafting through the house. And this Pumpkin Spice Monkey Bread? It’s the kind of warm, gooey, pull-apart magic that makes everyone come running to the kitchen—pajamas and all.
This easy monkey bread takes your favorite store-bought cinnamon rolls, adds a touch of pumpkin spice flair, and turns them into a glorious, sticky, shareable treat. Whether you’re hosting brunch, having a lazy Sunday breakfast, or needing a comforting pumpkin spice dessert, this recipe brings the fall vibes in full force.
Why You’ll Love Pumpkin Spice Monkey Bread
- It’s quick and easy—thank you, refrigerated dough!
- Packed with warm pumpkin pie spice and buttery caramel flavor.
- Perfect for sharing with family and friends.
- Doubles as both a fall breakfast and a dessert.
Ingredients
- 2 cans (about 16.3 oz / 462 g each) Pillsbury Grands! Cinnamon Rolls
- 1/4 cup (50 g) granulated sugar
- 1 1/2 tsp pumpkin pie spice, divided
- 1/2 cup (100 g) packed brown sugar
- 1/2 cup (113 g) unsalted butter, melted
How to Make It
- Prep the pan & oven: Preheat your oven to 350°F (175°C). Generously spray a 12-cup bundt pan with nonstick spray.
- Cut the dough: Open both cans of cinnamon rolls, set the icing aside, and cut each roll into 4 pieces.
- Coat with spiced sugar: In a large zip-top bag, mix granulated sugar and 1 tsp pumpkin pie spice. Add cinnamon roll pieces, seal, and shake until coated.
- Make the gooey mix: In a small bowl, combine brown sugar and melted butter. Stir until smooth.
- Layer & pour: Layer the sugar-coated dough pieces in the bundt pan. Pour the butter-sugar mixture evenly over the top.
- Bake: Bake for 40–50 minutes or until the top is deep golden brown and set.
- Cool & invert: Let cool in the pan for 5 minutes, then carefully invert onto a serving plate.
- Add icing: Mix the reserved icing with the remaining 1/2 tsp of pumpkin pie spice. Drizzle over the warm bread. Serve immediately and enjoy the oohs and aahs.
Tips for Sweet Success
- Don’t skip spraying the pan—it makes unmolding a breeze.
- Add chopped pecans or walnuts between layers for a nutty crunch.
- For extra indulgence, serve with a side of maple syrup or whipped cream.
- Leftovers (if any!) can be gently reheated the next day.
Monkey Bread Memories
This recipe takes me back to chilly Saturday mornings when I’d make cinnamon rolls while the kids watched cartoons. One year, I decided to shake things up and made this monkey bread with a little pumpkin spice twist. It was an instant hit—messy fingers, happy faces, and not a crumb left behind. Now, it’s our go-to whenever we want something easy and festive without much fuss.
What to Serve with Pumpkin Spice Monkey Bread
Round out your breakfast spread with scrambled eggs, crispy bacon, or fresh fruit to balance the sweetness. Or serve this as a pumpkin spice dessert with a scoop of vanilla ice cream or warm apple cider. Either way, you’ll be winning brunch.
How to Store It
Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4. Reheat slices in the microwave for about 10–15 seconds. You can also prep it the night before and bake fresh in the morning for effortless hosting.
FAQs
Can I use a different brand of cinnamon rolls?
Absolutely! Just make sure the rolls are large and fluffy for best results.
Can I make it ahead of time?
Yes—assemble the night before, cover tightly, and refrigerate. Let sit at room temp for 15 minutes before baking.
Can I add pumpkin puree?
You can, but it’ll change the texture. Stick with pumpkin spice for the easiest, tastiest results.
Pumpkin Spice Monkey Bread: The Fall Treat Everyone Will Love
Whether you’re looking for an effortless brunch centerpiece or a sweet way to celebrate the season, Pumpkin Spice Monkey Bread delivers all the autumn feels. It’s warm, sticky, spiced just right, and guaranteed to become a family favorite. So go ahead, make it once—and just try not to make it again tomorrow.
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Pumpkin Spice Monkey Bread
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Pumpkin Spice Monkey Bread is a warm, gooey, pull-apart treat made with cinnamon roll dough, pumpkin pie spice, and a buttery brown sugar glaze. It’s the ultimate easy fall breakfast or dessert that fills your home with cozy autumn aromas. Perfect for sharing at brunch or enjoying with your favorite seasonal drink.
Ingredients
-
2 cans (about 16.3 oz / 462 g each) Pillsbury Grands! Cinnamon Rolls
-
1/4 cup (50 g) granulated sugar
-
1 1/2 tsp pumpkin pie spice, divided
-
1/2 cup (100 g) packed brown sugar
-
1/2 cup (113 g) unsalted butter, melted
Instructions
-
Preheat oven: Set oven to 350°F (175°C) and spray a 12-cup bundt pan generously with nonstick spray.
-
Cut dough: Open cinnamon roll cans, set icing aside, and cut each roll into 4 pieces.
-
Coat with sugar: In a zip-top bag, combine granulated sugar and 1 tsp pumpkin pie spice. Add dough pieces, seal, and shake to coat.
-
Prepare sauce: In a small bowl, mix melted butter with brown sugar until smooth.
-
Assemble: Layer sugar-coated dough pieces in the bundt pan. Pour brown sugar mixture evenly over top.
-
Bake: Bake for 40–50 minutes until the top is golden and the center is set.
-
Cool and invert: Let cool in the pan for 5 minutes. Carefully invert onto a serving plate.
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Add icing: Mix reserved icing with remaining 1/2 tsp pumpkin pie spice. Drizzle over warm monkey bread. Serve immediately.
Notes
Grease the pan thoroughly to ensure easy release.
Add chopped nuts for texture between dough layers.
For extra sweetness, drizzle with maple syrup or serve with whipped cream.
Can be made ahead and baked fresh the next morning.
Reheat leftovers in microwave for 10–15 seconds.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American