Cinnamon Sugar Pumpkin Monkey Bread – 5 Easy Steps to a Perfect Fall Treat

Name: Cinnamon Sugar Pumpkin Monkey Bread
Prep time: 30 min
Cook time: PT-488200H1M18S
Total time: 1 h
Cuisine: American
Ingredients: 2 cans of refrigerated biscuit dough (8-count); 1 cup pumpkin puree (not pumpkin pie filling); ½ cup granulated sugar; ½ teaspoon vanilla extract; ½ teaspoon baking powder; ½ teaspoon salt; ½ cup granulated sugar (for coating); 2 teaspoons ground cinnamon; ½ cup unsalted butter, melted

Posted on July 29, 2025

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Imagine walking into a kitchen filled with the warm, inviting aroma of cinnamon and pumpkin. That’s exactly what you get with this amazing cinnamon sugar pumpkin monkey bread! It’s the epitome of comfort food, perfectly suited for crisp autumn mornings or cozy family gatherings. I first made this delightful treat just last year, and let me tell you, it quickly became a favorite around here. You just can’t beat the combination of soft, tender dough coated in cinnamon sugar and the rich flavor of pumpkin, all baked to golden perfection.

Why should you give this recipe a try? First off, it’s incredibly easy to whip up, taking just about 30 minutes of prep time. Plus, the ingredients are likely already in your pantry, making it a hassle-free baking adventure. Whether you’re serving it at brunch, for a special occasion, or as a treat for your kids, this monkey bread is bound to impress. Not to mention, it’s a fun recipe to make with little ones—who doesn’t love pulling apart gooey pieces of sugary goodness? And trust me, once you sink your teeth into this cinnamon sugar pumpkin monkey bread, you’ll be hooked!

Why You’ll Love This Recipe

Let me share a few reasons why this cinnamon sugar pumpkin monkey bread is a must-bake:

Quick & Easy: Comes together in under 30 minutes, perfect for busy fall mornings or last-minute cravings.
Simple Ingredients: You likely have everything in your kitchen already, making it a breeze to prepare.
Perfect for Any Occasion: Great for brunch, potlucks, cozy family dinners, or holiday gatherings.
Crowd-Pleaser: Always gets rave reviews from kids and adults alike—everyone loves pulling apart this delicious treat!
Unbelievably Delicious: The texture and flavor combo is simply next-level comfort food.

This isn’t just another monkey bread recipe; it’s the best version! The secret lies in the creamy pumpkin puree blended with the warm spices. Plus, the gooey cinnamon sugar coating makes every bite a heavenly experience. It’s comfort food reimagined—healthier but still soul-soothing. And if you’re aiming to impress guests, this recipe is stress-free yet stunning!

Ingredients Needed

For this incredible cinnamon sugar pumpkin monkey bread, you’ll need some simple, wholesome ingredients that come together to create bold flavors and a satisfying texture:

For the dough:

2 cans of refrigerated biscuit dough (8-count)
1 cup pumpkin puree (not pumpkin pie filling)
½ cup granulated sugar
½ teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon salt

For the cinnamon sugar coating:

½ cup granulated sugar
2 teaspoons ground cinnamon
½ cup unsalted butter, melted

These ingredients are easy to find, and if you want to make this even more special, you can add a touch of nutmeg or ginger to the cinnamon sugar for an extra flavor kick! I personally love using fresh pumpkin puree, but canned works perfectly and saves time.

Equipment Needed

Before you get started, gather these kitchen essentials:

Oven
Baking pan (a bundt pan works best)
Mixing bowls
Whisk
Pastry brush (optional, for butter)
Measuring cups and spoons

If you don’t have a bundt pan, you can use a regular cake pan or a muffin tin. Just remember to adjust the baking time as needed. And hey, if you’re on a budget, check out your local thrift store for some great deals on baking pans!

Preparation Method

Preheat the oven: Preheat your oven to 350°F (175°C).
Prepare the dough: In a large mixing bowl, combine the pumpkin puree, sugar, vanilla extract, baking powder, and salt. Stir until well mixed.
Cut the biscuit dough: Open the biscuit dough cans and separate the biscuits. Cut each biscuit into quarters.
Coat the dough pieces: In another bowl, mix the sugar and cinnamon for the coating. Dip each quartered biscuit piece into melted butter, then roll them in the cinnamon sugar mixture until fully coated.
Layer the dough in the pan: Start layering the coated biscuit pieces into your prepared bundt pan, adding any leftover cinnamon sugar between layers for extra flavor.
Bake: Bake in the preheated oven for 30-35 minutes, or until golden brown. A toothpick inserted should come out clean.
Cool and serve: Let the monkey bread cool for about 10 minutes before inverting it onto a serving plate. Serve warm and enjoy!

Make sure to watch it closely towards the end of baking, as ovens can vary. You’ll know it’s ready when the top is golden and the sweet aroma fills your kitchen!

Cooking Tips & Techniques

Here are some helpful tips to ensure your cinnamon sugar pumpkin monkey bread turns out perfectly:

Don’t rush the cooling: Allowing it to cool slightly helps the bread hold its shape when you flip it over.
Mix it up: Feel free to add nuts, chocolate chips, or dried fruits to the layers for added texture and flavor.
Watch for doneness: If the top is browning too quickly, you can cover it loosely with foil to prevent burning.

And honestly, don’t sweat it if some pieces stick together—it’s all part of the fun! Just pull apart the gooey goodness, and it’ll taste just as delicious.

Variations & Adaptations

If you want to get creative, here are some variations to try:

Maple Glaze: Drizzle a simple maple glaze over the top once cooled for a sweet finish.
Vegan Option: Substitute the biscuit dough with a vegan alternative and replace the butter with coconut oil.
Spice it up: Add a pinch of cayenne pepper to the cinnamon sugar for a little kick!

These adaptations not only change the flavor profile but also allow you to cater to different dietary preferences. I once tried adding chopped pecans, and it was a game changer!

Serving & Storage Suggestions

Serve your cinnamon sugar pumpkin monkey bread warm, and watch everyone dig in! It pairs beautifully with a hot cup of coffee or a cozy chai latte. For storage:

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: You can freeze it for up to a month—just wrap it tightly in plastic wrap.
Reheating: Warm individual pieces in the microwave for about 15-20 seconds or in the oven at 350°F (175°C) for about 10 minutes.

As it sits, the flavors meld together beautifully, making it even more delicious the next day!

Nutritional Information & Benefits

This cinnamon sugar pumpkin monkey bread is not only a tasty treat but also has some nutritional benefits:

Approximately 220 calories per serving
Rich in vitamins A and C from the pumpkin
Contains healthy fats from the butter (or coconut oil if you go vegan)

While it’s not a health food, it does offer some wholesome ingredients that can be enjoyed in moderation. Just remember to savor every bite!

Conclusion

This cinnamon sugar pumpkin monkey bread is truly a delightful fall treat worth trying. I love how easy it is to make and how it brings everyone together around the table. Feel free to customize it to your liking, whether that’s adding some nuts or drizzling with glaze. I’d love to hear how your version turns out! Please leave a comment below with your thoughts, any variations you tried, or simply to share your love for this recipe. Happy baking, and may your kitchen be filled with warmth and laughter!

FAQs

Can I use homemade pumpkin puree? Absolutely! Fresh pumpkin puree works great, just ensure it’s well-drained.
What if I can’t find biscuit dough? You can make your own dough or use a similar bread dough as a substitute.
How do I prevent sticking? Make sure to grease your bundt pan thoroughly before adding the dough.
Can I make this ahead of time? Yes, you can prepare it the night before and bake it in the morning!
What’s the best way to reheat leftovers? The microwave works well for individual pieces, or you can warm it in the oven.

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