Description
Pumpkin Monkey Bread is a delightful fall-inspired treat featuring soft, pillowy dough balls coated in a cinnamon-spiced brown sugar mixture and baked until golden and sticky. This pull-apart bread is flavored with pumpkin extract and topped with a creamy pumpkin cream cheese glaze, making it a perfect dessert or breakfast option for the cozy season.
Ingredients
Scale
Dough
- 1/3 cup warm water
- 2 envelopes dry yeast (1/4 ounce each)
- 1 teaspoon granulated sugar
- 3 1/2 cups all-purpose flour
- 3/4 cup warm milk
- 1 large egg, at room temperature
- 1/3 cup granulated sugar
- 2 tablespoons melted butter
- 3/4 teaspoon pumpkin extract
Coating
- 2/3 cup butter, melted
- 1 1/2 cups packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground pumpkin spice
Glaze
- 1/2 cup softened butter
- 8 ounces softened cream cheese
- 3/4 teaspoon pumpkin or vanilla extract
- 2 cups powdered sugar
Instructions
- Prepare the yeast mixture: In a small bowl, combine warm water, dry yeast, and 1 teaspoon granulated sugar. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy, indicating that the yeast is activated.
- Make the dough: In a large mixing bowl, combine the all-purpose flour, warm milk, egg, 1/3 cup granulated sugar, melted butter, activated yeast mixture, and pumpkin extract. Mix well until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a bundt pan or a similar deep baking dish for the monkey bread.
- Shape dough balls: Punch down the risen dough and divide it into small, bite-sized pieces, approximately 1-inch in diameter. Roll each piece into a smooth ball.
- Make the coating mixture: In a bowl, combine brown sugar, ground cinnamon, and ground pumpkin spice. Set aside melted butter separately.
- Coat the dough balls: Dip each dough ball into the melted butter, then roll it in the brown sugar and spice mixture to coat thoroughly. Layer the coated dough balls evenly into the prepared bundt pan.
- Bake the monkey bread: Place the bundt pan in the preheated oven and bake for about 30 minutes, until the bread is golden brown and cooked through. A skewer inserted into the center should come out clean.
- Prepare the glaze: While the bread is baking, beat together softened butter and cream cheese until smooth. Add in pumpkin or vanilla extract and gradually blend in the powdered sugar until the glaze is creamy and well combined.
- Cool and serve: Remove the monkey bread from the oven and allow it to cool for 10-15 minutes in the pan. Carefully invert onto a serving plate. Drizzle the pumpkin cream cheese glaze over the warm bread before serving for a decadent finish.
Notes
- Ensure the water and milk are warm but not hot to activate the yeast without killing it.
- You can substitute pumpkin extract with pure pumpkin puree for added moisture and flavor, but reduce the milk slightly to maintain dough consistency.
- This recipe is best enjoyed warm and fresh but can be reheated gently before serving.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 4 days.
