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.

monkey bread on a grey plate with icing dripped over the top.

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.

Make-Ahead Monkey Bread

It’s so easy to make I don’t usually make it ahead unless I’m hosting a big family brunch or holiday breakfast. When that happens, it saves time in the morning to prep it the night before.

You can prep the whole thing the night before you want to serve it. Coat the rolls, stack them in the pan and drizzle them with the sugar-butter (hold off on the icing – you can keep that in the fridge until you’re ready to use it).

Cover the pan with plastic wrap and keep it in the refrigerator overnight. The following day, preheat your oven, and in it goes! It may need a few extra minutes since it goes into the oven cold.

Once baked, drizzle the icing over the top and serve!

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.