Pumpkin Monkey Bread with Cream Cheese Glaze
Pumpkin Monkey Bread with Cream Cheese Glaze
Ingredients
For the Pumpkin Sauce
- 4 ounces cream cheese, softened
- 1 cup light brown sugar, packed
- 1/2 cup unsalted butter, 1 stick
- 1 teaspoon vanilla extract
- 1 can 100% pure pumpkin, 15 ounces
For the Monkey Bread
- 3 canned cinnamon rolls, standard-sized, with icing packets reserved
- 1/2 cup granulated sugar
- 2 tablespoons pumpkin pie spice
For the Cream Cheese Glaze
- 3 packets cream cheese icing, reserved from canned cinnamon rolls
Instructions
- 1
Preheat your oven to 350°F. Generously grease a Bundt pan with non-stick spray, shortening, or butter, ensuring all crevices are coated.
⏱️ 1 min•🌡️ 350
- 2
In a medium saucepan, combine the softened cream cheese, light brown sugar, unsalted butter, vanilla extract, and 100% pure pumpkin.
⏱️ 2 min
- 3
Place the saucepan over medium-high heat. Whisk continuously until the mixture is smooth, the cream cheese is fully broken down, and all ingredients are well combined and melted. Remove from heat.
⏱️ 5 min
- 4
Open the cans of cinnamon rolls and separate them. Reserve the cream cheese icing packets for later. Cut each cinnamon roll into quarters or smaller pieces.
⏱️ 3 min
- 5
Place the cut cinnamon roll pieces into a large plastic bag (a clean bread bag works well). Add the granulated sugar and pumpkin pie spice to the bag. Seal the bag and shake vigorously until all the cinnamon roll pieces are evenly coated with the sugar and spice mixture.
⏱️ 2 min
- 6
Arrange approximately half of the sugar-and-spice-coated cinnamon roll pieces evenly in the bottom of the prepared Bundt pan.
⏱️ 1 min
- 7
Pour about half of the warm pumpkin sauce mixture evenly over the first layer of cinnamon rolls in the pan.
⏱️ 1 min
- 8
Add the remaining half of the cinnamon roll pieces on top of the pumpkin sauce layer, spreading them out as evenly as possible.
⏱️ 1 min
- 9
Pour the rest of the pumpkin sauce over the top of the second layer of cinnamon rolls, ensuring good distribution.
⏱️ 1 min
- 10
Place the Bundt pan into the preheated oven and bake for approximately 35 minutes, or until the dough is fully cooked through and golden brown. A toothpick inserted into a roll should come out clean.
⏱️ 35 min•🌡️ 350
- 11
Once baked, carefully remove the monkey bread from the oven and allow it to cool in the pan for 10-15 minutes. This allows the sauce to set slightly and prevents sticking.
⏱️ 10 min
- 12
After cooling, place a large cutting board or serving plate over the top of the Bundt pan and carefully invert it to release the monkey bread onto the board.
⏱️ 1 min
- 13
Snip a corner off each reserved cream cheese icing packet and drizzle the glaze generously over the top of the warm pumpkin monkey bread.
⏱️ 2 min
- 14
Serve immediately, allowing guests to pull apart individual pieces or slicing with a knife.
Kitchen Tools
Nutrition Facts (per serving)
Pumpkin Monkey Bread with Cream Cheese Glaze
Ingredients
For the Pumpkin Sauce
- 4 ounces cream cheese, softened
- 1 cup light brown sugar, packed
- 1/2 cup unsalted butter, 1 stick
- 1 teaspoon vanilla extract
- 1 can 100% pure pumpkin, 15 ounces
For the Monkey Bread
- 3 canned cinnamon rolls, standard-sized, with icing packets reserved
- 1/2 cup granulated sugar
- 2 tablespoons pumpkin pie spice
For the Cream Cheese Glaze
- 3 packets cream cheese icing, reserved from canned cinnamon rolls
Instructions
- 1
Preheat your oven to 350°F. Generously grease a Bundt pan with non-stick spray, shortening, or butter, ensuring all crevices are coated.
⏱️ 1 min•🌡️ 350 - 2
In a medium saucepan, combine the softened cream cheese, light brown sugar, unsalted butter, vanilla extract, and 100% pure pumpkin.
⏱️ 2 min - 3
Place the saucepan over medium-high heat. Whisk continuously until the mixture is smooth, the cream cheese is fully broken down, and all ingredients are well combined and melted. Remove from heat.
⏱️ 5 min - 4
Open the cans of cinnamon rolls and separate them. Reserve the cream cheese icing packets for later. Cut each cinnamon roll into quarters or smaller pieces.
⏱️ 3 min - 5
Place the cut cinnamon roll pieces into a large plastic bag (a clean bread bag works well). Add the granulated sugar and pumpkin pie spice to the bag. Seal the bag and shake vigorously until all the cinnamon roll pieces are evenly coated with the sugar and spice mixture.
⏱️ 2 min - 6
Arrange approximately half of the sugar-and-spice-coated cinnamon roll pieces evenly in the bottom of the prepared Bundt pan.
⏱️ 1 min - 7
Pour about half of the warm pumpkin sauce mixture evenly over the first layer of cinnamon rolls in the pan.
⏱️ 1 min - 8
Add the remaining half of the cinnamon roll pieces on top of the pumpkin sauce layer, spreading them out as evenly as possible.
⏱️ 1 min - 9
Pour the rest of the pumpkin sauce over the top of the second layer of cinnamon rolls, ensuring good distribution.
⏱️ 1 min - 10
Place the Bundt pan into the preheated oven and bake for approximately 35 minutes, or until the dough is fully cooked through and golden brown. A toothpick inserted into a roll should come out clean.
⏱️ 35 min•🌡️ 350 - 11
Once baked, carefully remove the monkey bread from the oven and allow it to cool in the pan for 10-15 minutes. This allows the sauce to set slightly and prevents sticking.
⏱️ 10 min - 12
After cooling, place a large cutting board or serving plate over the top of the Bundt pan and carefully invert it to release the monkey bread onto the board.
⏱️ 1 min - 13
Snip a corner off each reserved cream cheese icing packet and drizzle the glaze generously over the top of the warm pumpkin monkey bread.
⏱️ 2 min - 14
Serve immediately, allowing guests to pull apart individual pieces or slicing with a knife.