Pumpkin Spice Gooey Monkey Bread Recipe

Our fall Monkey Bread recipe consists of delicious biscuits coated in brown sugar and pumpkin pie spice and baked with a sticky sweet glaze. It’s the perfect Fall breakfast or dessert.

Monkey Bread around our house never lasts long. Now that Full is in full swing, I want to share with you my favorite Monkey Bread Recipe.

I’m all about anything pumpkin this time of year, and this Pumpkin Monkey Bread makes a great breakfast or dessert. I mean, who wouldn’t want to eat this whenever they can?

Honestly, I’m the person that will graze this monkey bread all day long just because it tastes so darn good. This really is a pumpkin recipe that you do not want to pass up.

I mean, who doesn’t love a sweet treat? This delicious monkey bread is seriously hard to walk away from. You can’t blame me if I eat the entire thing. Ha!

Also, it takes minimal prep because we are starting off with refrigerated biscuits! I know that some may think that is a shortcut, but sometimes shortcuts make the best treats.

In the case of this bubble bread, it does. Coated in cinnamon, sugar, and pumpkin spice mixture and then glazed with a delicious caramel-like syrup, you just cannot go wrong in any way, shape, or form.

Looking to spice up your breakfast routine or have something tasty for dessert? You absolutely must make my Monkey Bread Recipe ASAP.

1. Easily available and simple ingredients helps this come together in no time.
2. You can customize your flavor for this recipe, its a great base!
3. This can be doubled as a breakfast or dessert. Great for holiday mornings too!

• Refrigerated buttermilk biscuits
• Light brown sugar
• Pumpkin pie spice
• Ground cinnamon
• Unsalted butter

1. Preheat the oven to 350°F. Spray a 10-inch bundt pan with cooking spray, set aside.
2. Separate the biscuits and cut them into 4ths. 
3. Place the pieces in a large plastic bag.
4. Add the brown sugar, pumpkin pie spice, and cinnamon to the bag. 
5. Seal and toss the bag around until the biscuit pieces are coated. 
6. Layer the small pieces into the greased bundt pan, and separate any biscuits that may have stuck together.
7. In a small saucepan over medium-low heat, melt the brown sugar and butter for the glaze. Stir constantly and bring to a low boil.
8. As soon as the mixture starts to bubble, take it off the heat and pour over the biscuits in the bundt pan.
9. Bake for 45-55 minutes until dark golden brown. 
10. Let the pan sit on the counter for 10 minutes before inverting it onto your serving platter. 

WHAT KIND OF BISCUITS ARE BEST TO USE?

We like to use refrigerated buttermilk biscuits for this delicious treat.

Homestyle biscuits work well too.

Flaky biscuits are an option, but they are our least preferred. Avoid using jumbo biscuits for this recipe.

If you have a homemade biscuit recipe, feel free to use it, just make sure you have enough biscuit dough for the recipe.

Using pre-made dough makes this easy recipe even quicker to put together.

I’M NOT A FAN OF PUMPKIN SPICE, CAN I USE SOMETHING ELSE?

Absolutely! While this is technically a “Pumpkin Monkey Bread,” you can easily make it with all cinnamon instead.

This creates a delicious cinnamon monkey bread.

You can also experiment with other spices like ground nutmeg, ground clove, and ground allspice.

This recipe offers endless variations to suit your taste.

Want more recipes? Follow us on Pinterest!

WHAT SIZE BUNDT PAN DO I NEED?

You’ll need a standard 10-12 cup bundt pan for this recipe.

Using anything smaller may cause it to overflow.

If you want to use a smaller bundt pan, you can halve the recipe to fit.

Make sure your pan is well-greased to prevent sticking.

The warm oven will do the rest, baking the biscuit quarters into a delightful pull-apart bread.

ANY ADDITIONS?

Try a few of these, and your end result might just be your favorite thing ever.

It’s one the entire family will love.

All these little dough pieces just have so much flavor!

• Chopped Nuts: Add chopped pecans or walnuts for a crunchy texture to the coated dough balls.
• Powdered Sugar Glaze: Drizzle a simple powdered sugar glaze over the top for extra sweetness.
• Cream Cheese Glaze: A tangy cream cheese glaze pairs perfectly with the pumpkin spice.
• Caramel Sauce: Drizzle warm caramel sauce over the top for a decadent treat.
• Vanilla Sauce: Add a vanilla sauce for a rich flavor boost.
• Chocolate Chips: Mix in chocolate chips for a chocolatey surprise in the bite-size pieces of dough.
• Dried Cranberries: Add dried cranberries for a tart contrast.
• Raisins: Mix in raisins for added texture and sweetness.
• Shredded Coconut: Sprinkle shredded coconut on top for a tropical twist.
• Pumpkin Seeds: Garnish with pumpkin seeds for extra pumpkin flavor and crunch.

ANY SUBSTITUTIONS?

YUP! For me, this easy monkey bread recipe is way better than cinnamon rolls.

What do you think?

• Crescent Rolls: Use crescent rolls instead of buttermilk biscuits for a different texture in your pull-apart monkey bread.
• Pizza Dough: Substitute pizza dough for a chewier texture in this fun recipe.
• Homemade Dough: Make your own homemade dough with active dry yeast for a from-scratch version.
• Extra Cinnamon: If you don’t like pumpkin spice, use an extra 2-3 teaspoons of cinnamon instead.
• Maple Syrup: Substitute brown sugar in the glaze with maple syrup for a rich flavor.
• Yeast Dough: Use yeast dough for a more traditional, rich dough experience.

This can be stored covered in the refrigerator, where it will keep for up to 5 days.

You can also freeze this recipe, let cool and then wrap in plastic wrap and then foil. Place in the freezer and it will keep for up to 3 months.

To defrost, remove from the freezer into the refrigerator overnight until thawed. Reheat in the microwave or oven until heated through.

Love yourself some good old pumpkin but also want a treat that can be served for breakfast or dessert?

Then this Monkey Bread Recipe is the best way to go!

If you’ve tried this MONKEY BREAD RECIPE, let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

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5 from 4 votes

Pumpkin Spice Gooey Monkey Bread Recipe

Prep: 20 minutes mins

Cook: 55 minutes mins

Total: 1 hour hr 15 minutes mins

Our fall Monkey Bread recipe consists of delicious biscuits coated in brown sugar and pumpkin pie spice and baked with a sticky sweet glaze. It’s the perfect Fall breakfast or dessert.

Servings 12 servings

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Ingredients

  

1x2x3x

• ▢ 36 ounces (3-12 ounce cans) refrigerated buttermilk biscuits
• ▢ 1 cup light brown sugar packed
• ▢ 2 teaspoons pumpkin pie spice
• ▢ 1 teaspoon ground cinnamon

For the Glaze:

• ▢ 1 cup light brown sugar packed
• ▢ ½ cup unsalted butter

Instructions

• Preheat the oven to 350°F. Spray a 10-inch bundt pan with cooking spray, set aside.
• Separate the biscuits and cut them into 4ths.
  36 ounces (3-12 ounce cans) refrigerated buttermilk biscuits
• Place the pieces in a large plastic bag.
• Add the brown sugar, pumpkin pie spice, and cinnamon to the bag.
  1 cup light brown sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon
• Seal and toss the bag around until the biscuit pieces are coated.
• Layer the pieces into the prepared bundt pan, and separate any biscuits that may have stuck together.
• In a small saucepan over medium-low heat, melt the brown sugar and butter for the glaze. Stir constantly and bring to a low boil.
  1 cup light brown sugar, ½ cup unsalted butter
• As soon as the mixture starts to bubble, take it off the heat and pour over the biscuits in the bundt pan.
• Bake for 45-55 minutes until dark golden brown.
• Let the pan sit on the counter for 10 minutes before inverting it onto your serving platter.

Notes

1. Other toppings can be added, some that we enjoy are powdered sugar, powdered sugar glaze, cream cheese glaze, caramel, or vanilla sauce.
2. If you do not like pumpkin spice you can substitute it all for cinnamon, see other spice suggestions above.
3. Make sure you are using a standard 10-12 cup bundt pan.
4. Let this cool in the pan for about 10 minutes to set up before inverting it onto your serving platter.
5. You can make your own homemade biscuits if you’d like, just make sure there is enough for this recipe.

Nutrition

Calories: 519kcal | Carbohydrates: 78g | Protein: 5g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 813mg | Potassium: 244mg | Fiber: 1g | Sugar: 39g | Vitamin A: 239IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 3mg

Nutrition Disclaimer

Course Baked Good, Breakfast, Dessert

Cuisine American

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