This post may contain affiliate links. For more information, read my disclosure policy.
This Pumpkin Spice Monkey Bread is made with refrigerated cinnamon rolls, so it’s quick and easy to make. Each roll is coated in pumpkin spice and then baked with that classic monkey bread sauce – this is the perfect fall version of our favorite breakfast.
What is Pumpkin Spice Monkey Bread?
I absolutely love monkey bread! We make it every Christmas (and usually on holidays and birthdays too). When my daughter comes downstairs and sees the cans of cinnamon rolls she knows what’s coming and she gets so excited!
- Monkey bread is a fun, decadent breakfast treat. It gets its name because small balls of dough are stacked in a pan and baked. Then, you can pull off pieces of those delicious rolls with your fingers.
- There are about a gazillion variations, and one of my favorites is monkey bread with cinnamon rolls and pumpkin spice. It’s just the best cozy treat for breakfast. Your house will smell amazing when you bake it, and everyone will go nuts when they try it. It’s so good.
- Just five ingredients! The secret is to use refrigerated cinnamon rolls – it makes this recipe a breeze to make.
Ingredients
- Pillsbury Grands! Cinnamon Rolls: You can use any kind of canned biscuits, but I like using the cinnamon rolls for extra flavor. In fall they often have pumpkin cinnamon rolls so you could even use those!
- Granulated Sugar: For coating the rolls.
- Pumpkin Spice: You can buy the mix, make your own Homemade Pumpkin Pie Spice or check out the notes section for how to substitute spices.
- Brown Sugar: This is for the caramel-like topping.
- Butter: Melted unsalted butter is what is mixed with the brown sugar for that gooey monkey bread topping.
How to Make Pumpkin Monkey Bread
- Open the cinnamon rolls and set the icing aside. You will use it after the pumpkin monkey bread is baked. Cut each roll into 4-6 pieces.
- Place the sugar, one teaspoon of the pumpkin spice, and the cut-up cinnamon rolls in a gallon-size resealable bag. Seal the bag and shake to coat the pieces with cinnamon sugar. Place the coated pieces in the bundt pan.
- Combine the butter and brown sugar in a bowl and then drizzle it over the rolls in the pan.
- Bake the monkey bread until the top is a dark golden brown and the rolls are cooked through.
- Cool the monkey bread for 5 minutes in the pan, then turn it out onto your serving plate. Do this carefully because the pan is hot!
- Combine the rest of the pumpkin spice with the icing that came with the cinnamon rolls. Drizzle the icing over the top of the monkey bread and serve it warm.
Expert Tips
- You can also use refrigerated biscuits for this recipe if you want to switch it up. They work great!
- Sometimes it can be a challenge to know when the monkey bread is done baking. The top should be puffed up and a little crispy. You can also check the center by inserting a cake tester or skewer into the center. It should come out clean without resistance.
- Want more of a baking project? Try my homemade monkey bread and use pumpkin spice to give it a fall twist.
Pumpkin Spice Monkey Bread Recipe
This Pumpkin Spice Monkey Bread is the perfect breakfast or treat to make this fall season. Your house will smell amazing when you bake it, and everyone will go nuts when they try it.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Ingredients
- 2 cans Pillsbury Grands! Cinnamon Rolls
- ¼ cup (50g) granulated sugar
- 1 ½ teaspoons pumpkin pie spice divided
- ½ cup (100g) packed brown sugar
- ½ cup (113g) unsalted butter melted
Instructions
- Spray a 12-cup bundt pan with nonstick cooking spray.
- Open each can of cinnamon rolls. Reserve the icing for later. Cut each roll into 4 pieces.
- Place the granulated sugar and 1 teaspoon pumpkin spice in a gallon size resealable bag. Add the cut-up cinnamon rolls (the pieces will fall apart a little) to the bag. Seal and shake to coat the pieces with cinnamon sugar.
- Stir together the brown sugar and melted butter.
- Place rolls in pan and drizzle with melted butter mixture.
- Bake at 350°F for 40-50 minutes or until the top is a dark golden brown and the rolls are cooked through.
- Cool 5 minutes then invert the monkey bread onto your serving plate. Do this carefully: the pan is hot!
- Stir remaining ½ teaspoon pumpkin spice into the icing that came with the cinnamon rolls. Drizzle icing over the top of the monkey bread and serve warm.
Recipe Video
Recipe Nutrition
Serving: 1serving | Calories: 144kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 6mg | Potassium: 19mg | Fiber: 1g | Sugar: 16g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Easy make ahead Pumpkin Spice Monkey Bread starts with cinnamon rolls and is the perfect holiday brunch or breakfast!
My three grandkids and I made this recipe. It was fun to make and eat…and was delicious!!!
This looks amazingly delicious. My question is. If I wanted to make and give this as a gift to someone. Can i place this on a 10 inch round cake board? Would that be big enough? Then place in a cake box
Sometimes the gooey topping drips out a bit – so you might want something with sides or at least to flip it over the sink. A 10″ board should be fine!
Featured In
Rate This Recipe
Recipe Ratings without Comment