Feastical

Pumpkin Spice Monkey Bread: Your New Favorite Fall Tradition

Hey friends, Beau here! Can you smell that? That crisp, cool air carrying the unmistakable scent of cinnamon, nutmeg, and everything nice? That’s the sound of fall knocking on our kitchen doors, and I don’t know about you, but I am always ready to answer with something warm, gooey, and downright magical. Today, we’re not just baking; we’re creating a centerpiece, a conversation starter, and the ultimate edible hug. We’re making my legendary Pumpkin Spice Monkey Bread.

Imagine this: if a soft, fluffy cinnamon roll and a rich, spiced pumpkin pie fell madly in love and had a baby, this would be it. It’s a pull-apart masterpiece, a tower of tender dough pieces, each one coated in a crunchy cinnamon-sugar shell and soaked in a buttery, pumpkin-spiced syrup. It’s ridiculously fun to make, absolutely irresistible to eat, and it fills your home with an aroma that basically defines cozy. Whether you’re serving it for a festive brunch, as a show-stopping dessert, or just because it’s Tuesday, this monkey bread is a guaranteed crowd-pleaser. So, grab your favorite mug of coffee, put on that apron, and let’s turn simple ingredients into pure autumn joy.

A Sticky-Fingered Memory: Where My Love for Monkey Bread Began

This recipe always takes me right back to my grandma’s kitchen. It wasn’t Thanksgiving or Christmas—it was just a regular, chilly Saturday morning. I’d spent the night, and I woke up to the most incredible smell wafting up the stairs. It was buttery, sugary, and spicy all at once. I followed my nose, still in my pajamas, to find her pulling this glorious, bubbling, golden-brown tower out of the oven.

She’d call me her “little monkey” and warn me it was hot, but we could never wait. We’d stand right there at the counter, burning our fingertips a little as we pulled apart steamy pieces, laughing as the gooey strings of caramel stretched between them. We’d make a huge mess, and it was perfect. It wasn’t about a fancy technique or a complicated recipe; it was about the sheer, unadulterated joy of sharing something delicious. That’s the spirit I try to bring into every recipe I create here at Feastical. This Pumpkin Spice Monkey Bread is my nostalgic twist on her classic—a warm, welcoming taste of memory that I’m so excited to share with you and your family.

Gathering Your Monkey Business Crew: The Ingredients

Here’s the beautiful part: this recipe is all about ease and big flavor. We’re using a brilliant shortcut to create something that tastes like you spent all day in the kitchen. Let’s break down the cast of characters.

• 4 cans Pillsbury Grands! Cinnamon Rolls: This is our superstar shortcut! The dough is already perfectly soft, sweet, and spiced. Chef’s Insight: Don’t skimp and get the smaller ones—the “Grands!” size gives us those fantastic, pillowy chunks we’re after. And whatever you do, SAVE those icing packets! They’re liquid gold for later.
• 1 cup (200g) packed brown sugar: This is the deep, molasses-rich heart of our gooey caramel sauce. It creates that signature sticky, rich coating that makes monkey bread so addictive.
• 1 cup (226g) unsalted butter, melted: The rich, velvety base that binds our sugar and spices into a luxurious sauce. Using unsalted lets us control the salt level perfectly.
• ½ cup (100g) granulated sugar: This teams up with the spice to create the initial crunchy, sparkly coating on each dough piece.
• 3 teaspoons pumpkin pie spice, divided: The flavor MVP! This blend of cinnamon, ginger, nutmeg, allspice, and cloves is what gives our bread that warm, autumnal soul. We’re dividing it to layer the flavor both on the dough and in the sauce.

Optional, But Highly Encouraged Twists:

• 1 cup chopped pecans or walnuts: For a wonderful toasted, crunchy texture that contrasts beautifully with the soft bread.
• ½ cup mini white chocolate chips or butterscotch chips: Little pockets of melty, sweet surprise. Butterscotch is a dream pairing with pumpkin spice!
• Maple Glaze or Cream Cheese Icing: Because more icing is never a bad thing. A drizzle of either right at the end takes this over the top.

Let’s Get Building: Your Step-by-Step Guide to Monkey Bread Magic

Ready to create some magic? Follow these steps, and you’ll be a monkey bread master in no time. I’ve sprinkled in my best chef hacks to make sure your result is perfect.

1. Prep Your Stage: Preheat your oven to 350°F (175°C). Now, take your Bundt pan and generously grease it with butter or non-stick spray. I’m talking every nook and cranny, friends. This is non-negotiable for a clean release later. Do it like you mean it!
2. Unleash the Dough: Open all four cans of cinnamon rolls. Pop that dough out and separate them. Here’s the fun part: take each roll and cut it into quarters. You’ll end up with a big bowl of perfect, bite-sized dough pieces. Chef’s Hack: Use kitchen shears for this—it’s faster and less messy than a knife! Place those precious icing packets to the side. We’ll come back to those.
3. The Coating Station: In a large bowl, toss your dough pieces with the ½ cup of granulated sugar and 2 teaspoons of the pumpkin pie spice. Get your hands in there and make sure every single piece is evenly coated. This creates that delicious, slightly crunchy exterior on each bite.
4. Layer with Love: Time to build our tower! Place half of the coated dough pieces into the bottom of your prepared Bundt pan. Now, sprinkle half of the brown sugar evenly over the top. Follow that with half of the melted butter, drizzling it all over. If you’re using nuts or chips, this is the time to sprinkle on your first layer. Repeat the entire process with the remaining dough, brown sugar, butter, and the last 1 teaspoon of pumpkin pie spice. This layering ensures every single bite is infused with flavor.
5. Bake to Perfection: Slide that beautiful pan into your preheated oven and bake for 45-50 minutes. You’re looking for a deep golden-brown top and a center that is fully cooked through. Chef’s Tip: If the top is browning too quickly, you can tent it loosely with a piece of aluminum foil for the last 10-15 minutes of baking.
6. The All-Important Rest: This is the hardest part—I promise! When it comes out of the oven, let it cool in the pan on a wire rack for 10-15 minutes, absolutely no less. This allows the molten sugar sauce to slightly set. If you try to invert it too soon, it might fall apart. If you wait too long, it will stick. 15 minutes is the sweet spot!
7. The Grand Reveal: Place your serving plate upside-down on top of the Bundt pan. Using oven mitts (that pan is still hot!), confidently flip the whole thing over. Give the pan a gentle shake, and slowly lift it off to reveal your gorgeous, golden monkey bread masterpiece.
8. The Icing on the Cake (Bread!): Take those reserved icing packets, warm them up for a few seconds in the microwave to make them drizzle-able, and artfully pour it all over the warm bread. Add an extra drizzle of maple glaze or cream cheese icing if you’re feeling fancy. Serve immediately and watch the magic happen.

How to Serve This Pull-Apart Masterpiece

Presentation is part of the fun! This isn’t a slice-and-serve situation; it’s an interactive experience. Place the whole Bundt pan-shaped bread right in the middle of the table on a heat-safe trivet. Let everyone gather around and pull off their own pieces. It’s a fantastic icebreaker and just pure, unscripted fun.

For the ultimate fall experience, serve this warm alongside big mugs of strong coffee, hot chocolate, or a cold glass of milk. It’s rich, so you don’t need much else, but if you’re serving it for brunch, it pairs beautifully with savory dishes like scrambled eggs or crispy bacon to balance out the sweetness. For dessert, a scoop of vanilla bean ice cream slowly melting over a warm piece is basically heaven on a plate.

Make It Your Own: Delicious Recipe Variations

The beauty of this recipe is how easily you can customize it. Here are a few of my favorite twists:

• Apple Cinnamon Twist: Add ¾ cup of finely chopped apples (like Granny Smith) tossed with a tablespoon of flour to the layers. The little bursts of tart apple are incredible.
• Chocolate Lover’s Dream: Swap the pumpkin pie spice in the coating for 1 tablespoon of cocoa powder. Use chocolate chip cinnamon rolls if you can find them, and toss in ½ cup of semi-sweet chocolate chips with the dough.
• From-Scratch Pride: Feel like channeling your inner baker? Use your favorite homemade yeast dough or pizza dough instead of the canned rolls. Just let the dough rise once before cutting it into pieces.
• Gluten-Free & Vegan Friendly: Use a gluten-free cinnamon roll dough (many brands now make them!). For vegan, use plant-based butter and ensure your cinnamon roll dough and icing are vegan-friendly. The method remains exactly the same!
• Bourbon Caramel Drizzle: For an adults-only version, stir a tablespoon of bourbon into the melted butter before layering. Then, add a pinch of sea salt to the icing drizzle. Trust me on this one.

Beau’s Chef Notes & Kitchen Stories

This recipe has evolved from my grandma’s classic version over many years of testing (and eating!). I found that adding the spice to both the coating AND the layers made the pumpkin flavor pop so much more. One time, in a rush for a friendsgiving, I forgot to grease the pan properly. Let’s just say we had “Pumpkin Spice Monkey Bread *Puzzle*” instead of bread. It still tasted amazing, but we ate it with spoons! So learn from my mistake—grease that pan like it’s your job.

The best part about this dish is that it’s meant to be messy. Embrace the sticky fingers and the happy smiles around the table. That’s the real goal here.

Your Questions, Answered: FAQs & Troubleshooting

Q: My monkey bread stuck to the pan! What did I do wrong?
A: Oh, I’ve been there! The two most common culprits are not greasing the pan enough or not letting it rest for the full 10-15 minutes after baking. That resting time is crucial for the caramel to firm up just enough to let go. Next time, be extra generous with the butter or spray.

Q: Can I make this ahead of time?
A: You can! Assemble the entire thing in the Bundt pan the night before. Just cover it tightly with plastic wrap and keep it in the fridge. In the morning, take it out while you preheat the oven, and then bake it. You might need to add 5-10 minutes to the baking time since it’s starting from cold.

Q: The center seems undercooked. How can I prevent this?
A: This usually happens if the oven is too hot, causing the outside to brown before the inside is done. Make sure your oven is properly calibrated. If you see it browning too fast, tent it with foil. Also, ensure your Bundt pan isn’t overly crowded—if it’s a smaller pan, the dense layers will take longer to cook through.

Q: Can I use a different pan?
A> Absolutely. A 9×13 inch baking dish or a tube pan will work just fine. The baking time might vary slightly, so keep an eye on it. The signature Bundt shape is classic, but the taste is what truly matters!

Pumpkin Spice Monkey Bread

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• Author: BeauCollier

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Description

Cozy, gooey, and utterly irresistible—this Pumpkin Spice Monkey Bread is the ultimate fall treat. Soft cinnamon roll pieces, coated in pumpkin-spiced sugar and baked in a buttery, sticky caramel sauce, make for the perfect centerpiece for brunch or dessert. Pull apart, drizzle with icing, and enjoy the warm, fragrant magic of autumn in every bite.

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Ingredients

• 4 cans Pillsbury Grands! Cinnamon Rolls (with icing packets reserved)

• 1 cup (200g) packed brown sugar

• 1 cup (226g) unsalted butter, melted

• ½ cup (100g) granulated sugar

• 3 tsp pumpkin pie spice, divided

• Optional add-ins:

  • 1 cup chopped pecans or walnuts

  • ½ cup mini white chocolate or butterscotch chips

  • Maple glaze or cream cheese icing

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Instructions

Step 1: Preheat & Prep

1. Preheat oven to 350°F (175°C).

2. Generously grease a Bundt pan with butter or non-stick spray.

Step 2: Prepare the Dough

1. Open cinnamon roll cans, separate rolls, and cut each into quarters.

2. In a large bowl, toss dough pieces with ½ cup granulated sugar and 2 tsp pumpkin pie spice until evenly coated.

Step 3: Layer the Monkey Bread

1. Place half of the coated dough pieces in the bottom of the Bundt pan.

2. Sprinkle ½ cup brown sugar over the dough, drizzle with ½ cup melted butter, and optionally add nuts or chocolate chips.

3. Repeat with the remaining dough, brown sugar, butter, and 1 tsp pumpkin pie spice.

Step 4: Bake

1. Bake for 45–50 minutes, until golden brown and cooked through.

2. If the top browns too quickly, tent with foil for the last 10–15 minutes.

Step 5: Cool & Serve

1. Let cool in the pan for 10–15 minutes.

2. Invert onto a serving plate and remove pan gently.

3. Drizzle reserved icing over warm monkey bread, plus optional maple glaze or cream cheese icing.

Notes

• Apple Cinnamon Twist: Add ¾ cup finely chopped apples tossed with 1 tbsp flour to layers.

• Chocolate Lover’s Version: Swap pumpkin pie spice for 1 tbsp cocoa powder and add ½ cup chocolate chips.

• From-Scratch Dough: Use homemade yeast or pizza dough; let rise before cutting.

• Gluten-Free / Vegan: Use gluten-free dough and plant-based butter.

• Bourbon Caramel Drizzle: Stir 1 tbsp bourbon into melted butter and add sea salt to icing for an adult twist.

Nutrition

• Calories: 280 Cal per serving
• Fat: 14g
• Saturated Fat: 6g
• Carbohydrates: 36g

Nutritional Information (Because Knowledge is Power!)

Okay, let’s be real: this is a celebratory treat, a dessert, a special occasion kind of food. It’s meant to be enjoyed wholly and happily. But I believe in transparency, so here’s a rough estimate per serving (based on 20 servings, without optional add-ons). Remember, these are estimates and can vary based on specific brands you use.

Per Serving: Calories: ~280 | Fat: 14g | Saturated Fat: 6g | Carbohydrates: 36g | Sugar: 20g | Protein: 3g | Fiber: 1g

The main contributors are the dough, butter, and sugar. If you’re looking to lighten it up slightly, you can use a light butter alternative and reduce the sugar coating by a quarter. But my personal philosophy? Enjoy the real deal in moderation as part of a balanced life filled with delicious food and joy.

Final Thoughts from My Kitchen to Yours

Well, friends, there you have it—my heart and soul in a Pumpkin Spice Monkey Bread recipe. This isn’t just about following steps; it’s about creating a moment. It’s about the laughter that comes from pulling apart a sticky piece of bread with the people you love. It’s about filling your home with the scents of the season and making memories around the table.

I hope this recipe becomes a new tradition in your home, just like it is in mine. It’s simple, soulful, and deeply satisfying. If you make it (and I really hope you do!), tag me @Feastical on social media so I can see your beautiful creations! Now, go forth and bake something legendary.

With a full heart and an even fuller plate,

Beau