Pumpkin Spice Monkey Bread
A delightful twist on a classic comfort food, this Pumpkin Spice Monkey Bread combines gooey cinnamon roll pieces with rich brown sugar and aromatic pumpkin spice, perfect for cozy gatherings in autumn.
Ingredients
Main Ingredients
- 2 cans Pillsbury Grands! Cinnamon Rolls Soft, fluffy rolls that form the base of the treat.
- 1/4 cup granulated sugar Coats the dough pieces for a sugary crunch.
- 1 1/2 teaspoons pumpkin pie spice Traditional fall spice blend for aromatic warmth.
- 1/2 cup packed brown sugar Melts into syrupy mixture that seeps into the dough.
- 1/2 cup unsalted butter (melted) Brings moisture and richness to the bread.
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C). Spray a 12-cup bundt pan with nonstick cooking spray.
- Open each can of cinnamon rolls and reserve the icing for later. Cut each roll into four equal pieces.
- In a gallon-sized resealable bag, combine the granulated sugar and 1 teaspoon of pumpkin pie spice. Toss the cut cinnamon roll pieces into the bag and shake until evenly coated.
- In a large mixing bowl, stir together the packed brown sugar and melted butter until well combined.
- Layer the coated dough pieces in the bundt pan, then drizzle the brown sugar butter mixture evenly over the layers.
Baking
- Bake at 350 degrees F for approximately 40 to 50 minutes, or until the top is dark golden brown.
- Allow the monkey bread to cool for about five minutes before inverting it onto a serving plate.
- Stir the remaining 1/2 teaspoon of pumpkin pie spice into the reserved icing and drizzle over the warm monkey bread before serving.
Notes
For added texture, consider incorporating chopped nuts like pecans or walnuts. Store leftovers in an airtight container at room temperature for up to 3 days. You can freeze the baked bread, wrapping it tightly for storage.