We’ve packed all those cozy, warm flavors of fall into a pull-apart monkey bread that will have everyone reaching for more. The bread itself is made with pumpkin and the comforting flavors of cinnamon, nutmeg, and cloves. It’s topped with a heavenly cinnamon cream cheese frosting that makes this bread impossible to resist. Easy to make and even easier to eat, this pumpkin pull-apart monkey bread is great to take to a party or to share with your family on a cozy night in! This no-fuss recipe is your ticket to fall baking bliss.
If you want more pumpkin recipes, try out our Super Moist Pumpkin Bread or our Easy Pumpkin Bars.
Why Our Recipe
- All that pumpkin goodness with flavors that just screams fall! It just tastes like autumn!
- Cinnamon cream cheese frosting takes it to a whole new level of deliciousness.
- A no-fuss dough that’s so soft, you’ll want to turn it into a loaf.
A lot of monkey bread recipes use premade dough, but we love the flavor and texture that comes from making your own dough! If that sounds intimidating, don’t worry at all—we have simple steps that will make the process seem like a piece of cake, and it will be well worth the effort for the amazing flavor and texture you’ll get in return. And if your kids like to bake, this is a great one to let them help you out with! Making the dough balls and dipping them in the butter mixture is a fun activity that everyone can join in on.
Ingredient Notes
- Yeast: We recommend using instant dry yeast because it’s a little quicker, but you can also use active dry yeast if you need. The difference is that active dry yeast will require proofing in warm water, but instant dry yeast won’t.
- Warm Water: When making bread dough, it’s always important to use warm water to help the yeast grow, but be sure it doesn’t get too hot. Our rule of thumb is that it should feel like bath water.
- Warm Milk: Same thing as the warm water. For the best results, heat the milk to between 100-110°F.
- Pumpkin Puree: You’ll be able to find cans of pumpkin puree in your local grocery store, and you’ll probably be able to find it even if it’s out of season! Most grocery stores still usually keep cans in stock in the baking aisle all year long.
- Brown Sugar: Light or dark brown sugar will work here—dark will give you a deeper molasses flavor.
- Spices (cinnamon, nutmeg, cloves): These spices are key to giving this bread its signature fall flavor.
- Butter: Both softened and melted butter are used in different parts of this recipe. Make sure to soften the butter for the dough and frosting, as this will ensure everything mixes smoothly.
- Cream Cheese: For the frosting, you’ll want to use softened cream cheese. If it’s too cold, it won’t mix well, and you’ll end up with lumps in your frosting. Leave it out at room temperature for about 30 minutes before using.
Making the Dough by Hand
Don’t have a stand mixer? No problem! Making bread dough by hand is absolutely doable and can be a fun, hands-on experience. Start by mixing all your ingredients in a large bowl with a sturdy wooden spoon. Once the dough becomes too difficult to stir, it’s time to get your hands involved.
Lightly flour your work surface, then turn out the dough and begin kneading. Fold the dough in half, press it down, and rotate—repeating this motion for about 8-10 minutes. The dough will start off a little sticky, but as you knead, it should become smooth and elastic. You’re aiming for a soft, tacky dough that springs back when pressed, but doesn’t stick to your hands. That will get you that perfectly pillowy texture that makes this monkey bread so delicious!
Bundt Pan vs Loaf Pans
If you’re using a bundt pan, you’ll get that classic, pull-apart monkey bread shape with its beautiful ring presentation. A 10-12 cup bundt pan is the perfect size for this recipe, allowing the dough balls to bake evenly.
Don’t have a bundt pan? This recipe also works in two standard 9×5-inch loaf pans, perfect for sharing or freezing one for later! Divide the dough evenly between the two pans, and bake at 350°F for 25-30 minutes. Keep an eye on the loaves—they’re done when they turn a deep golden brown and the internal temperature reaches 190°F. The loaf pans give you that same soft, pull-apart texture, without having to have a special pan Plus, having two loaves means you can share one or save one for later!
Frosting Variations
The cinnamon cream cheese frosting in this recipe is rich, creamy, and oh-so-delicious, but you can always switch things up! If you want an extra layer of fall flavor, try adding a tablespoon or two of maple syrup to the frosting, or even a little maple extract.
Looking for something lighter? A simple powdered sugar glaze is another fantastic option. Just mix 1 cup of powdered sugar with 2 tablespoons of milk or heavy cream until smooth, and drizzle it over the warm bread. And if you’re a fan of extra cinnamon, you can sprinkle a little on top for that final touch.
Storage Instructions
Refrigerate leftovers in an airtight container for up to five days. Because of the cream cheese frosting, you want to keep this in the fridge!
Freeze leftover portions by wrapping them tightly in plastic wrap followed by a layer of aluminum foil. Store the wrapped bread in a resealable freezer bag for up to 3 months. For best results, freeze the frosting separately in a freezer-safe container. Thaw the bread at room temperature or in the fridge overnight.
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