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pumpkin monkey bread
Bakeanna

pumpkin monkey bread

This pumpkin monkey bread is soft, gooey, and drizzled with rich homemade caramel. Use these 7 secrets to bake a stunning pull-apart fall loaf for any occasion.
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Prep Time 25 minutes
Cook Time 30 minutes
Rise Time 1 hour 10 minutes
Total Time 2 hours 5 minutes
Servings: 8 SERVINGS
Course: Breads
Calories: 420
Ingredients Method Video

Ingredients
  

For the Dough
  • 2 ½ cups all-purpose flour
  • 1 packet 2 ¼ tsp active dry yeast
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger optional
  • 1/3 cup granulated sugar
  • 1/2 cup pumpkin puree not pumpkin pie filling
  • 1/3 cup warm milk
  • 1/4 cup unsalted butter melted
  • 1 large egg
For the Coating
  • 1 cup granulated sugar
  • 1 tbsp cinnamon
For the Caramel Sauce
  • 1 cup brown sugar packed
  • 1/2 cup unsalted butter
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • Chopped pecans optional

Method
 

Make the Dough
  1. Combine warm milk and yeast. Let sit 5–10 minutes until frothy.
  2. In a bowl, whisk flour, sugar, salt, and spices.
  3. Add pumpkin purée, melted butter, egg, and yeast mixture.
  4. Knead 5–7 minutes until smooth and elastic.
  5. Cover and let rise 1–1.5 hours until doubled.
Prepare the Coating
  1. Mix granulated sugar and cinnamon.
  2. Cut dough into 1–1.5 inch pieces and roll into balls.
  3. Coat each ball in cinnamon sugar.
Make the Caramel Sauce
  1. Melt butter in a saucepan over medium heat.
  2. Stir in brown sugar until smooth.
  3. Slowly whisk in heavy cream.
  4. Let bubble gently 2 minutes.
  5. Remove from heat and stir in vanilla.
Assemble
  1. Preheat oven to 350°F (175°C).
  2. Grease a Bundt pan or baking dish.
  3. Layer dough balls in the pan, pouring caramel between layers.
  4. Add chopped pecans if desired.
Bake & Serve
  1. Bake 30–35 minutes until golden and cooked through.
  2. Cool 10 minutes.
  3. Invert onto a plate and serve warm.

Video