Glazed Pumpkin Spice Monkey Bread
As we all know, fall is pumpkin spice season. There’s just something about that cinnamon-ginger-nutmeg combo that seems like as much a part of fall as the changing leaves.
So naturally, when I felt that nip in the air, I just had to jump on the pumpkin spice bandwagon too. But with pumpkin spice in so many different things, I wasn’t sure what I could really do with it that hadn’t been done before. I let my mind wander over all the different desserts I knew, and when I got to monkey bread, I went, “Oh snap!”
A monkey bread is kind of like a dessert and a toy all in one. It looks like one solid loaf or cake, but it’s really made up of lots of little individual balls of dough – so you eat it by pulling it apart with your hands. It’s a perfect, fun dessert to go with this fun fall flavor.
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To make this easier, I started with Pillsbury Pumpkin Spice Biscuits. I amped up the spicy-sweet vibe by tossing them with cinnamon sugar, then layered them in a Bundt pan with walnuts and doused the whole thing in a sweet, maple-buttery syrup before baking it. And to make the whole thing extra decadent, I coated it in a sticky-sweet, delicious maple glaze.
Hey, if you’re going to be eating with your fingers anyway, you might as well have something to lick off them, right?
Glazed Pumpkin Spice Monkey Bread
Monkey Bread Ingredients:
2 16oz cans of Pillsbury Pumpkin Spice Biscuits, quartered
½ cup of white sugar
2 teaspoons of ground cinnamon
½ cup of walnuts, more for topping
1 cup of light brown sugar
¾ cup of salted butter, melted
3 tablespoons of pure maple syrup
Maple Glaze Ingredients:
¼ cup of unsalted butter
½ cup of pure maple syrup
1 ½ cups of confectioners sugar
1 teaspoon of maple extract, if desired
Directions:
1. Preheat oven to 350 degrees Fahrenheit. Spray a bundt pan with non stick cooking spray. In a large bag or bowl, add white sugar and cinnamon, mix together.
2. Lay out biscuits and cut each one into fourths.
3. Toss a few biscuits and shake or stir to coat. Tap off excess sugar. Line biscuits evenly to coat bottom of bundt pan, repeat the process until half of the biscuits have been coated and added into the bundt pan. Toss in the walnuts. Continue process with biscuits, layering over the walnuts until all biscuits have been added. In a small pot over medium, melt butter and sugar together. Once melted, turn off heat, add in syrup stir gently and pour over the monkey bread.
3. Bake monkey bread for 35-40 minutes or until dough has cooked through.
4. Remove monkey bread and allow it to cool in pan for 10 minutes only before inverting it into a serving dish.
5. Once monkey bread has been inverted start on maple glaze. To make the glaze, place a small pot over low heat, melt butter and maple syrup together, about 2-3 minutes while whisking occasionally. Once butter and syrup have melted together, remove pan from heat and slowly whisk in confectioners sugar until desired thickness has been achieved. Monkey bread should now be closer to room temperature, slowly pour glaze over the monkey bread and serve.
Note:
There may be excess glaze left, it’s perfect for dunking the monkey bread from the bottom into.
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Corey, Darryl, Big D & Little D
Glazed Pumpkin Monkey Bread
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Ingredients
- Monkey Bread Ingredients:
- 2 16 oz cans of Pillsbury Pumpkin Spice Biscuits quartered
- ½ cup of white sugar
- 2 teaspoons of ground cinnamon
- ½ cup of walnuts more for topping
- 1 cup of light brown sugar
- ¾ cup of salted butter melted
- 3 tablespoons of pure maple syrup
- Maple Glaze Ingredients:
- ¼ cup of unsalted butter
- ½ cup of pure maple syrup
- 1 ½ cups of confectioners sugar
- 1 teaspoon of maple extract if desired
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a bundt pan with non stick cooking spray. In a large bag or bowl, add white sugar and cinnamon, mix together.
- Lay out biscuits and cut each one into fourths.
- Toss a few biscuits and shake or stir to coat. Tap off excess sugar. Line biscuits evenly to coat bottom of bundt pan, repeat the process until half of the biscuits have been coated and added into the bundt pan. Toss in the walnuts. Continue process with biscuits, layering over the walnuts until all biscuits have been added. In a small pot over medium, melt butter and sugar together. Once melted, turn off heat, add in syrup stir gently and pour over the monkey bread.
- Bake monkey bread for 35-40 minutes or until dough has cooked through.
- Remove monkey bread and allow it to cool in pan for 10 minutes only before inverting it into a serving dish.
- Once monkey bread has been inverted start on maple glaze. To make the glaze, place a small pot over low heat, melt butter and maple syrup together, about 2-3 minutes while whisking occasionally. Once butter and syrup have melted together, remove pan from heat and slowly whisk in confectioners sugar until desired thickness has been achieved. Monkey bread should now be closer to room temperature, slowly pour glaze over the monkey bread and serve.
- Note:
- There may be excess glaze left, it's perfect for dunking the monkey bread from the bottom into.
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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I love fun variations of monkey bread and this one looks incredible!