The first time I made this pumpkin spice monkey bread was on a chilly October morning when unexpected guests were coming for brunch. I needed something impressive but didn’t have time for complicated from-scratch baking. This recipe saved the day—and honestly, people thought I’d been up since dawn working on it. The secret? Store-bought cinnamon rolls transformed into something that looks and tastes like you spent hours in the kitchen.
There’s something inherently fun about monkey bread. Everyone pulling off their own gooey, cinnamon-sugar-coated piece creates a communal eating experience that brings people together. Add the warm, cozy flavors of pumpkin spice, and you have the ultimate fall breakfast treat that’s as delicious as it is entertaining to eat.
Total Time: 1 hour 5 minutes
Yield: 10 servings
Course: Breakfast, Dessert, Brunch
Difficulty: Easy
Why You’ll Love This Recipe
Let’s be honest—traditional monkey bread from scratch requires making yeast dough, waiting for it to rise, and lots of hands-on time. This shortcut version uses refrigerated cinnamon rolls as the base, cutting your prep time down to just 15 minutes while still delivering that irresistible pull-apart texture everyone loves.
The pumpkin spice addition elevates this beyond regular monkey bread, making it feel special and seasonal. You’re not just making a quick breakfast; you’re creating a cozy fall experience that fills your home with the most incredible aroma. Friends and family will be drawn to the kitchen by the scent alone, eager to dive in before it’s even finished cooling.
Perfect for Entertaining
This recipe shines when you’re hosting. It looks absolutely stunning when you invert it onto a serving platter—all those golden-brown pieces glistening with butter and sugar, topped with creamy icing. The dramatic presentation makes it perfect for holiday brunches, weekend gatherings, or even Thanksgiving morning.
Despite its impressive appearance, the hands-off baking time means you can prepare other dishes or spend time with your guests while it’s in the oven. There’s no complicated timing or technique to worry about, making it ideal even for novice bakers.
Kid-Friendly and Customizable
Children absolutely love the interactive nature of monkey bread. Pulling apart the gooey pieces is half the fun, and the sweet, cinnamon-spiced flavor appeals to even picky eaters. Getting kids involved in the coating process—shaking those dough pieces in the sugar mixture—turns breakfast prep into a fun activity.
The recipe is also easily customizable. You can adjust the spice level, add mix-ins like pecans or chocolate chips, or even change up the flavor profile entirely while keeping the same basic method.
Ingredients
- 2 cans Pillsbury Grands! Cinnamon Rolls (with icing)
- ¼ cup (50g) granulated sugar
- 1½ teaspoons pumpkin pie spice, divided
- ½ cup (100g) packed brown sugar
- ½ cup (113g) unsalted butter, melted
Step-by-Step Instructions
Preparing Your Bundt Pan
Start by thoroughly spraying a 12-cup bundt pan with nonstick cooking spray. Don’t skimp here—make sure you get into all the grooves and crevices of the pan. The intricate shape of a bundt pan has lots of places where sticky dough can grab, and proper greasing ensures your monkey bread will release cleanly when you invert it.
If you don’t have nonstick spray, you can brush the pan with melted butter and dust it lightly with flour, but spray is easier and more effective for this purpose. Set your prepared pan aside while you work on the dough.
Cutting the Cinnamon Rolls
Open both cans of cinnamon rolls, being careful when they pop open. Separate the individual rolls and set aside the containers of icing that come with them—you’ll need those later for the finishing touch.
Using kitchen shears or a sharp knife, cut each cinnamon roll into four equal pieces. Don’t worry if they start to unroll or fall apart a bit as you cut—this is actually fine and even helps them coat better with the sugar mixture. You should end up with about 64 pieces total from both cans.
The pieces don’t need to be perfectly uniform. Slight variations in size actually create nice textural interest in the finished monkey bread, with smaller pieces becoming extra crispy and larger ones staying soft and pillowy.
Creating the Coating
In a gallon-size resealable plastic bag, combine the granulated sugar with 1 teaspoon of the pumpkin pie spice. Seal the bag and shake it vigorously for about 10 seconds to thoroughly mix the sugar and spice together. You want the pumpkin spice evenly distributed so every piece of dough gets consistent flavor.
Add all the cut-up cinnamon roll pieces to the bag with the pumpkin spice sugar. Press out most of the air, seal the bag securely, and then shake enthusiastically for 30-45 seconds. Make sure every piece gets coated—you can even massage the bag gently to help distribute the coating into all the nooks and crannies.
This is a great step to let kids help with if you’re baking with little ones. They love shaking the bag and watching the dough pieces transform with their coating of spiced sugar.
Making the Butter-Sugar Mixture
In a medium bowl, stir together the packed brown sugar and melted butter until well combined. The mixture should be smooth and pourable, with the brown sugar mostly dissolved into the butter. This creates the caramel-like sauce that soaks into the monkey bread as it bakes, creating those incredibly gooey layers.
Make sure your butter is fully melted but not piping hot—you don’t want it so hot that it starts cooking the sugar into hard candy. Room temperature or just slightly warm is perfect.
Assembling the Monkey Bread
Transfer the coated dough pieces from the bag into your prepared bundt pan. Try to distribute them relatively evenly, though they don’t need to be perfectly arranged. The dough will expand and fill in gaps as it bakes, creating that characteristic pull-apart texture.
Once all the pieces are in the pan, drizzle the brown sugar and butter mixture evenly over the top. Use a spoon to drizzle it in a circular motion, trying to get some of the liquid down into the spaces between the dough pieces. This ensures every layer gets some of that sweet, buttery goodness.
Don’t pour it all in one spot—you want to distribute it as evenly as possible so that every piece of monkey bread will be moist and flavorful. Use a spoon to gently press down on the dough slightly if needed to help the butter mixture seep into the lower layers.
Baking to Golden Perfection
Place the bundt pan on the center rack of your preheated 350°F oven. Bake for 40-50 minutes, checking at the 40-minute mark. You’re looking for a deep golden-brown color on top and cooked-through dough in the center.
The top should look caramelized and slightly crispy, not pale or doughy. Because bundt pans vary in material and color (darker pans cook faster), your timing might differ slightly. If you’re unsure, you can insert a toothpick deep into the center—it should come out with just a few moist crumbs, not raw dough.
The monkey bread will bubble enthusiastically as it bakes, and your kitchen will smell absolutely incredible. That combination of cinnamon, butter, and pumpkin spice is pure autumn magic. Try not to open the oven door during the first 30 minutes of baking, as temperature fluctuations can affect the rise.
The Critical Flip
This step requires a bit of confidence, but it’s easier than it seems. Let the monkey bread cool in the pan for exactly 5 minutes after removing it from the oven. This brief cooling period allows the structure to set just enough to hold together when inverted, but not so long that the caramelized sugar hardens and glues the bread to the pan.
Place your serving platter upside down over the top of the bundt pan. Using oven mitts (the pan is still very hot!), hold the plate and pan together firmly and flip them over in one smooth, confident motion. Set the plate down and carefully lift the bundt pan straight up. The monkey bread should release cleanly onto the platter.
If any pieces stick to the pan, simply use a fork to gently remove them and place them back where they belong on the monkey bread. The icing will cover any imperfections, so don’t stress if it’s not perfect.
Adding the Finishing Touch
Remember those containers of icing you set aside? It’s time to put them to use. Empty both containers into a small bowl. Add the remaining ½ teaspoon of pumpkin pie spice to the icing and stir until fully incorporated and smooth.
Drizzle this pumpkin-spiced icing generously over the warm monkey bread. The heat from the bread will make the icing slightly runny, allowing it to drip down into all the crevices and coat the individual pieces. This not only adds sweetness but also reinforces that pumpkin spice flavor throughout.
Serve the monkey bread while it’s still warm for the best experience. The combination of warm, gooey dough and sweet icing is absolutely irresistible.
Serving Suggestions
Monkey bread is inherently a finger food, meant to be pulled apart piece by piece. Serve it on a large platter in the center of your table and let everyone help themselves, pulling off sticky, sweet pieces to their heart’s content.
Breakfast and Brunch Service
This monkey bread makes a fantastic centerpiece for a fall brunch spread. Pair it with savory items like scrambled eggs, crispy bacon, or breakfast sausage to balance the sweetness. Fresh fruit—especially sliced apples or pears—provides a refreshing contrast and plays into the autumn theme.
Coffee is a natural pairing, as the slight bitterness cuts through the sweet, rich monkey bread. Hot apple cider creates a full-on fall experience, while pumpkin spice lattes echo the flavors in the bread itself. Even hot chocolate works beautifully, especially for a kid-friendly brunch.
Dessert Presentation
While typically served at breakfast, this monkey bread also works wonderfully as a dessert. Serve smaller portions with a scoop of vanilla ice cream on the side—the cold, creamy ice cream against the warm, gooey bread is heavenly. A drizzle of caramel sauce over the top adds extra indulgence.
For a truly decadent presentation, serve it with sweetened whipped cream flavored with a touch of cinnamon and vanilla. The light, airy cream provides textural contrast to the dense, sticky bread.
Special Occasion Ideas
This recipe is perfect for holiday mornings, especially Thanksgiving and Christmas. Assemble it the night before (see make-ahead tips), then pop it in the oven first thing in the morning. Your house will fill with incredible aromas while everyone wakes up, and you’ll have a special breakfast ready with minimal morning effort.
For Halloween brunches or fall gatherings, consider serving it on a rustic wooden board surrounded by small pumpkins and fall leaves for an Instagram-worthy presentation.
Recipe Variations
Nutty Addition
Fold ½ cup of chopped pecans or walnuts into the coated dough pieces before placing them in the pan. The nuts add crunch and earthy flavor that complements the pumpkin spice beautifully. Toasted nuts work even better—spread them on a baking sheet and toast at 350°F for 5-7 minutes before adding to intensify their flavor.
For an extra-special version, use candied pecans. The sweet, crunchy coating on the nuts creates amazing texture contrast and adds another layer of sweetness.
Apple Cinnamon Version
Add ½ cup of finely diced apple (Granny Smith or Honeycrisp work well) to the monkey bread. Toss the apple pieces with a little lemon juice first to prevent browning, then mix them in with the coated dough pieces. The apple adds moisture and fruity flavor that pairs wonderfully with the pumpkin spice.
You could also add ¼ cup of raisins or dried cranberries for chewy texture and concentrated sweetness.
Cream Cheese Filling
For an ultra-indulgent version, create a cream cheese filling. Beat together 4 ounces of softened cream cheese with 2 tablespoons of powdered sugar and ½ teaspoon of vanilla. Place half the coated dough pieces in the pan, dollop the cream cheese mixture over them, then add the remaining dough pieces and proceed with the butter mixture.
The cream cheese creates pockets of tangy richness throughout the monkey bread that contrast beautifully with the sweet coating.
Chocolate Lover’s Twist
Add ½ cup of chocolate chips to the coated dough pieces before arranging them in the pan. Semi-sweet or dark chocolate works best, as the monkey bread is already quite sweet. The chocolate melts into gooey pockets throughout the bread, creating a dessert-like version that’s absolutely addictive.
For even more chocolate impact, drizzle melted chocolate over the top in addition to or instead of the icing.
Maple Glaze Alternative
Replace the pumpkin-spiced icing with a maple glaze. Whisk together 1 cup of powdered sugar with 2-3 tablespoons of pure maple syrup and 1 tablespoon of milk until smooth and pourable. The maple flavor creates a different but equally delicious fall flavor profile.
This variation is especially good if you’ve added pecans to the monkey bread, as maple and pecan are a classic combination.
Make-Ahead Tips
The beauty of this recipe is that it can be prepped the night before, making morning baking stress-free. This is especially valuable for holiday mornings when you want something special but don’t want to wake up at dawn to prepare it.
Night-Before Preparation
Follow all the steps through assembling the monkey bread in the bundt pan, including drizzling with the butter mixture. Instead of baking immediately, cover the pan tightly with plastic wrap and refrigerate overnight. The cold temperature will slow down any rising, keeping the dough fresh.
In the morning, remove the pan from the refrigerator and let it sit at room temperature while you preheat the oven—about 15-20 minutes. This takes the chill off so the center bakes evenly. You may need to add 5-10 minutes to the baking time since the dough starts cold, so check at 50 minutes and bake longer if needed.
Freezing for Later
You can also freeze the assembled, unbaked monkey bread for up to 2 weeks. Wrap the assembled pan tightly in plastic wrap, then again in aluminum foil to prevent freezer burn. Freeze until solid.
When ready to bake, you don’t need to thaw it first. Simply remove the wrapping, cover loosely with foil, and bake at 350°F for about 60-70 minutes. Remove the foil during the last 15 minutes to allow the top to brown. Check that the center is fully cooked before removing from the oven.
Storing Baked Monkey Bread
Leftover monkey bread (if there is any!) can be stored at room temperature in an airtight container or covered with plastic wrap for up to 2 days. The texture changes slightly as it sits—it becomes denser and less gooey—but it’s still delicious.
Reheat individual portions in the microwave for 15-20 seconds to restore that fresh-baked warmth and gooeyness. You can also reheat the entire monkey bread in a 300°F oven for 10-15 minutes, covered with foil to prevent over-browning.
Notes
The type of cinnamon rolls you use matters for best results. Pillsbury Grands! are specifically recommended because they’re larger and have a better texture for monkey bread. Regular-sized cinnamon rolls will work but create a denser, less impressive result. The Grands! version has more layers and creates better pull-apart pieces.
Don’t substitute margarine for butter in this recipe. Real butter is essential for the proper flavor and texture of the caramelized coating. Margarine has too much water content and won’t create the same rich, golden result.
If you don’t have pumpkin pie spice, make your own by combining ¾ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg, and ⅛ teaspoon allspice. This homemade blend will be fresher and more flavorful than many store-bought versions.
Bundt pan size is important. A 12-cup pan is ideal—smaller pans will overflow, while larger ones will produce monkey bread that’s too flat and sparse. If you only have a 10-cup pan, consider using just 1½ cans of cinnamon rolls and reducing the butter mixture proportionally.
The 5-minute cooling time before flipping is crucial. Any less and the monkey bread might fall apart when inverted; any more and it might stick to the pan as the caramelized sugar hardens. Set a timer so you don’t forget in the excitement of the moment.
FAQ
Can I use homemade cinnamon roll dough instead of store-bought?
Absolutely! If you have a favorite homemade cinnamon roll recipe, you can use that dough cut into pieces and proceed with the same coating and baking method. You’ll need about 2 pounds of dough total. Keep in mind that homemade dough may require different baking times, so check for doneness starting at 35 minutes.
What if I don’t have a bundt pan?
You can use a 9×13-inch baking dish, though the presentation won’t be as dramatic. Arrange the coated pieces in the dish, drizzle with the butter mixture, and bake as directed. You won’t flip it; simply serve it directly from the pan. A tube pan also works if you have one.
Why did my monkey bread stick to the pan?
Insufficient greasing is the most common culprit. Make sure you thoroughly coat every surface of the bundt pan, including all the grooves. Also, ensure you flip the monkey bread after exactly 5 minutes of cooling—waiting too long allows the caramelized sugar to harden and act as glue.
Can I make this without the icing?
Yes, the monkey bread is delicious even without the icing. The butter and sugar coating provides plenty of sweetness. You could also substitute a simple powdered sugar glaze (powdered sugar mixed with milk) or dust the top with additional powdered sugar instead.
Is there a way to make this healthier?
This is definitely an indulgent treat rather than health food, but you can make small adjustments. Use reduced-fat cinnamon rolls if available, reduce the brown sugar in the butter mixture by a few tablespoons, and go light on the icing. That said, this is a special occasion recipe meant to be enjoyed in moderation rather than made into an everyday healthy option.
Can I add other spices to enhance the pumpkin flavor?
Certainly! Add ¼ teaspoon of ground ginger or ⅛ teaspoon of nutmeg to the pumpkin spice sugar mixture for more complexity. A tiny pinch of ground cloves adds warmth but can be overpowering, so use sparingly. You could also add ½ teaspoon of vanilla extract to the butter mixture.
How do I know when it’s fully cooked?
The top should be deep golden brown—not pale, but not burned either. Insert a toothpick deep into the center; it should come out with a few moist crumbs but no raw dough. The monkey bread should feel firm when you gently press the top, not squishy or jiggly. If you’re still unsure, an instant-read thermometer inserted into the center should read about 190°F.
Can I double this recipe for a crowd?
While you can make two pans, I don’t recommend doubling the recipe in one larger pan—it won’t bake evenly. Make two separate monkey breads in two 12-cup bundt pans. You can bake them on different racks in the oven simultaneously, rotating them halfway through for even baking.
What’s the best way to reheat leftover monkey bread?
Individual portions reheat beautifully in the microwave for 15-20 seconds, which brings back that gooey texture. For the entire monkey bread, wrap it in foil and warm it in a 300°F oven for 10-15 minutes. Adding a light drizzle of melted butter before reheating can restore some of the original moisture.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 10 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Difficulty: Easy
Method: Baking
Nutrition (per serving):
- Serving Size: 1 serving (1/10 of recipe)
- Calories: 144kcal
- Carbohydrates: 16g
- Protein: 1g
- Fat: 9g
- Saturated Fat: 6g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Trans Fat: 1g
- Cholesterol: 24mg
- Sodium: 6mg
- Potassium: 19mg
- Fiber: 1g
- Sugar: 16g
- Vitamin A: 284IU
- Vitamin C: 1mg
- Calcium: 14mg
- Iron: 1mg
Note: Nutrition information is based on the cinnamon rolls alone and may vary depending on the specific brand used.