Kids and adults alike will love to pull apart this gooey pumpkin monkey bread drizzled with caramel. It's a fall twist on the classic monkey bread that is quick and easy to whip up with refrigerated biscuits. It's a fall breakfast favorite your whole family will love.
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Tasty breakfast recipes
I love breakfast! It's my favorite meal of the day and I love making delicious ones that my family will come running for. This fall-inspired pumpkin spice monkey bread with gooey caramel sauce is one of my seasonal go-tos and, best of all, is so easy to whip up.
Since breakfast can get pretty hectic, I like to make treats I can bake ahead of time, freeze them, then take them out when needed. My family faves range from Pancake Muffins, to Breakfast Kolaches, to Ham and Egg Cups.
Why you'll love this recipe
This Pumpkin Monkey Bread is all about indulgence! Soft biscuit dough is coated in a spiced sugar mixture, drizzled with homemade pumpkin caramel sauce, and baked until golden brown. It's sticky, sweet, and bursting with fall flavors like cinnamon, nutmeg, and cloves.
Plus, you don't need any special tools or ingredients-just a bundt pan or tube pan (or one of the other options below!) and some simple ingredients.
Why are they called monkey rolls?
Well, it is said they were given the name because monkeys love pulling at anything including their food. This is the same reason the kids love them - they have loads of fun pulling them apart and savoring each sweet little section. I know because it never fails to put a smile on their faces.
Ingredients: Simple and flavorful
This Pumpkin Monkey Bread comes together with just a few basic ingredients, perfect for a sweet and sticky fall treat. Here's what you'll need:
For the Pumpkin Caramel Sauce:
- Brown Sugar: Adds sweetness and caramel-like flavor to the sauce.
- Butter: Provides richness and creates the smooth caramel base.
- Pumpkin Puree: Gives the sauce a seasonal twist with a subtle pumpkin flavor.
For the Pumpkin Spice Monkey Rolls:
- Sugar: Coats the biscuit pieces, helping them caramelize as they bake.
- Cinnamon, Nutmeg, Allspice, and Ground Cloves: These warm spices create the perfect pumpkin spice flavor for the monkey bread.
- Pillsbury Grands Flaky Biscuits: The soft, pillowy refrigerated biscuit dough forms the base of the monkey bread, making it easy and quick to prepare.
How to make pumpkin monkey bread: Step-by-step
Making this pumpkin monkey bread recipe is easy, and your kitchen will smell amazing as it bakes. You'll find the exact measurements in the recipe card below.
- Mix granulated sugar and spices in a large resealable plastic bag.
- Cut each biscuit into quarters. Using scissors makes it super easy!
- Place the biscuit quarters in the spiced sugar and shake to coat.
- Place brown sugar, butter, and pumpkin puree in a small saucepan.
- Bring to a boil over medium heat and cook for 1 minute, stirring constantly.
- Lay the sugar coated pieces evenly in the prepared bundt pan. Pour the caramel syrup over them evenly.
- Ready to bake.
- Bake at 350°F for 35-40 minutes or until golden brown on top. The biscuits should have risen slightly above the height of the pan.
- Remove the baked monkey bread from the oven to a wire rack and let it cool for 10 minutes. The pan will be very hot so, using pot holders, carefully invert onto a serving plate.
Serve this perfect pull-apart bread warm and watch everyone dive in to pull off piece after piece. It's so good it just might disappear within minutes! It's the perfect breakfast or brunch treat for fall and the holidays. Enjoy!
How to make monkey bread without a bundt pan
No bundt pan? No problem! You can still enjoy this gooey treat with some simple changes. Here are a few ways to make monkey bread without a bundt pan:
Baking Dish: Use a standard 9x9-inch or 9x13-inch baking dish. Simply follow the recipe as written, spreading the biscuit pieces evenly in the dish. Bake for 15-20 minutes.
Cake Pan: A 9-inch round cake pan works well too. Place the biscuit pieces evenly in the pan, and you'll get a slightly flatter monkey bread, but it'll still be deliciously gooey and caramelized! Bake for 15 to 20 minutes.
Loaf Pan: Divide the biscuit pieces and pumpkin caramel sauce between two loaf pans (8x4-inch or 9x5-inch pans). This is a great option if you want to make two smaller loaves for easier serving or gifting. Bake for 25 to 30 minutes.
Monkey Bread Muffins: For a fun, individual-sized version, use a muffin tin! Place four pieces of biscuit dough into each cup of a 12-cup muffin pan, then drizzle with the pumpkin caramel sauce. Bake for 12 to 15 minutes, checking to make sure they are golden brown and cooked through. This is perfect for grab-and-go treats or portion control!
No matter which option you choose, the result will be soft, gooey pumpkin goodness!
Recipe variations: Customize it in tasty ways
This Pumpkin Monkey Bread is already amazing, but if you're feeling creative, here are a few fun variations to try:
Pillsbury Grands Pumpkin Spice Cinnamon Rolls: Want to double up on the pumpkin spice flavor? Try using cinnamon roll dough instead of the flaky biscuits. Cut the cinnamon rolls into quarters and coat them in the spiced sugar mixture, then follow the rest of the recipe as usual. The extra cinnamon and pumpkin spice flavors will make this monkey bread even more fallish.
Pumpkin Pecan Monkey Bread: For a nutty crunch, sprinkle chopped pecans between the layers of biscuit dough. They'll toast up beautifully as the monkey bread bakes, adding a delicious contrast to the soft, sweet dough.
Pumpkin Apple Monkey Bread: Add small pieces of diced apple (about ½ cup) along with the biscuit dough. The apples will bake down and become soft, adding an extra layer of sweetness to the monkey bread.
Pumpkin Raisin Monkey Bread: For a more traditional monkey bread feel, fold in a handful of raisins (about ¼ cup) into the biscuit pieces. The raisins will plump up as the monkey bread bakes, adding little bursts of sweetness.
Premade Pumpkin Pie Spice: If you don't have all the individual spices (cinnamon, nutmeg, allspice, cloves), you can use store-bought pumpkin pie spice instead! Substitute 2 ¾ teaspoons pumpkin pie spice for the spices listed in the recipe, and you'll still get all those warm, cozy flavors.
How to Store and Reheat Leftovers
If you have any leftovers (though it's hard to imagine!), store the monkey bread in an airtight container at room temperature for up to 2 days.
To reheat, simply pop a piece in the microwave for about 10-15 seconds, and it'll be warm and gooey again.
More pumpkin recipes for breakfast
- Baked Pumpkin Donuts
- Chocolate Chip Pumpkin Muffins
- Maple Pumpkin Bread
- Pumpkin Pie Overnight Oats
- Pumpkin Scones
- Pumpkin Nutella Muffins
Find lots of easy breakfast recipes right here on 2CM!
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Pumpkin Monkey Bread
Ingredients
- ½ cup sugar
- 1 ½ teaspoons cinnamon
- ¾ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon ground cloves
- 2 cans Pillsbury Grands Flaky Biscuits (total 32 oz)
- 1 cup brown sugar
- ½ cup butter
- ½ cup pumpkin puree
Instructions
- Heat oven to 350 degrees. Heavily butter a bundt pan.
- In a large resealable bag, mix together sugar, cinnamon, nutmeg, allspice and cloves.
- Open the cans of biscuits and separate each into 8 biscuits. Using scissors, cut each biscuit into quarters. Drop into the bag of spiced sugar and shake to coat.
- Place the pieces evenly around the bundt pan making several layers.
- In a small sauce pan, mix brown sugar, butter and pumpkin puree together and bring to boil. Cook for 1 minute, stirring constantly.
- Pour the caramel sauce over the rolls. Place in the oven and cook for 35-40 minutes or until nicely browned.
- Remove to wire rack and let cool for 10 minutes. Invert the bread onto a large plate. Tap the top to make sure all the bread comes loose. Serve warm.
- Note: You can make half again as much pumpkin caramel sauce and drizzle over the warm bread. Or opt for an easy vanilla icing using 1 ½ cups powdered sugar mixed with1 teaspoon vanilla extract and 3-4 Tablespoons half and half .
Notes
Nutrition
This post has been updated with a new improved recipe, new photos, and step-by-step instructions. It was first published on October 24, 2014.
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