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
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2 cans (about 16.3 oz / 462 g each) Pillsbury Grands! Cinnamon Rolls
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1/4 cup (50 g) granulated sugar
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1 1/2 tsp pumpkin pie spice, divided
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1/2 cup (100 g) packed brown sugar
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1/2 cup (113 g) unsalted butter, melted
Instructions
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Preheat oven: Set oven to 350°F (175°C) and spray a 12-cup bundt pan generously with nonstick spray.
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Cut dough: Open cinnamon roll cans, set icing aside, and cut each roll into 4 pieces.
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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.
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Prepare sauce: In a small bowl, mix melted butter with brown sugar until smooth.
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Assemble: Layer sugar-coated dough pieces in the bundt pan. Pour brown sugar mixture evenly over top.
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Bake: Bake for 40–50 minutes until the top is golden and the center is set.
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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