Pumpkin Monkey Bread

Get the recipe for the most delicious pumpkin monkey bread with cream cheese glaze! Such a perfectly simple fall dessert that is easy for anyone to make.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 35

Cool Time 10

Total Time 55

Servings servings

Calories 381kcal

Equipment

1 Bundt pan

Ingredients

For the Monkey Bread

2 cans cinnamon roll dough
1 cup granulated sugar
½ cup brown sugar packed
2 teaspoons pumpkin pie spice
1/2 cup pure pumpkin puree
1 teaspoon cinnamon
1/2 stick butter melted

For the Glaze

16 ounces cream cheese
1 cup powdered sugar
2 tablespoons heavy cream

Instructions

Preheat your oven to 350º. Spray a bundt pan or casserole dish well with non stick cooking spray.
Combine sugar, brown sugar, pumpkin spice, and cinnamon in a small bowl. Set aside.
Cut cinnamon rolls into quarters.
Melt the butter in a pan. Remove from heat, add the canned pumpkin and stir.
Dip half the cinnamon roll dough chunks into the melted butter mixture, then into sugar mixture. Place into the prepared pan.
In another small bowl, combine cream cheese, powdered sugar, and heavy cream. Whip until creamy.
Drizzle half the glaze over the dough in the pan, then finish dipping the other dough chunks and add those to the pan.
Bake 35 minutes or until golden brown on top. Poke the dough pieces to make sure they are finishing baking on the inside.
Allow to cool in pan for 10 minutes. Turn over on cookie sheet or in cast iron skillet. Cover with remaining frosting. Let cool before serving.

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