This recipe for Pumpkin Spice Monkey Bread has been compensated by Collective Bias, Inc. and its advertiser. The recipe and opinions shared are mine alone.
Good Monday morning to you! I hope you had a great weekend. I don’t know about you, but I am sooooo excited for fall! I realize that I will probably be eating these words come January, but I am ready for some relief from the extreme heat. There are many other reasons that I eagerly anticipate fall every year… the changing leaves, fall home decor, Buckeye football and of course Pumpkin Season! (That’s a thing, right?)
The flavors of fall are just as warm and comforting as the color palette of the changing leaves. As I write this in 90º weather (I’ve always been a fan of irony), I can tell you that I can hardly wait to cozy up in the fall with a chunky sweater, a good book, a Chocolate Hazelnut coffee (out of my favorite owl mug, of course) and a nibble of this Pumpkin Spice Monkey Bread with Cream Cheese Glaze.
My Pumpkin Spice Monkey Bread shares some of the characteristics of its traditional monkey bread cousin, but is infused with layers of pumpkin-y pumpkin-ness (I know that isn’t a thing, but I think it should be). The pumpkin-y pumpkin-ness (I’m going with it) starts with dunking the monkey bread into Pumpkin Pie Spice Coffee Creamer infused butter and continues with Pumpkin Pie Spice in the dough coating…
And back to the Pumpkin Pie Spice creamer mixed into the cream cheese glaze.
Ok, let’s do this!
Pumpkin Spice Monkey Bread with Cream Cheese Glaze
Pumpkin Spice Monkey Bread with Cream Cheese Glaze
Ingredients
- 3 cans regular sized cinnamon roll dough
- ¼ cup International Delight Pumpkin Pie Spice Coffee Creamer
- ¾ cup cup sugar
- ¼ cup brown sugar
- 2 teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ¾ cup butter melted
For cream cheese glaze
- 1 16 oz. container cream cheese frosting
- ¼ cup International Delight Pumpkin Pie Spice Coffee Creamer
Instructions
- Preheat oven to 350º.
- Spray bundt pan with non stick spray or lightly grease.
- Separate cinnamon rolls and cut into quarters (about 1" pieces).
- In medium bowl, combine sugar, brown sugar, pumpkin pie spice and cinnamon; set aside.
- In small bowl, combine cream cheese frosting and ¼ cup Pumpkin Pie Spice Creamer until blended; set aside.
- Pour ¼ cup International Delight Pumpkin Pie Spice Coffee Creamer into melted butter.
- Dip cinnamon roll dough pieces into melted butter mixture followed by coating dough in sugar mixture.
- Stack dough balls in prepared pan, drizzling with half of cream cheese glaze at halfway point.
- Bake 35 - 45 minutes or until golden brown and no longer doughy (will vary based on oven).
- Allow to cool in pan for 15 minutes.
- Invert pan onto serving plate and tap the top to release.
- Drizzle with remaining Pumpkin Pie Spice Cream Cheese Glaze.
Is it too soon to say Happy Almost Fall to you? 😉
suzanneholt says
September 13, 2018 at 2:35 pmThis looks so good! It would be great for a fall brunch with company or to bring along for a potluck!
Lydia says
September 26, 2018 at 11:37 amThanks so much Suzanne! Great ideas!
Kari says
September 25, 2017 at 3:42 pmI made this exactly as it stated and I even put foil over the top when I cooked it, and the inner ring was really doughy and didn’t cook hardly at all The outer ring was done nicely – so I would add more cook time – I did 40 minutes and even that wasn’t enough. Also, I had a TON of glaze left over. And, I was confused on how to cut up the rolls – not sure if i was to unroll the cinnamon rolls completely and then cut in 1″ pieces (which is what I did and the cinnamon all fell all over) or just separate the rolls from each other (about 6 per can) and then cut in quarters (that would’ve been better, I think). I ran out of the sugar/cinnamon/pie spice mixture to coat the dough with, so I had to mix up more for the second can/top half of the Bundt pan. I will try this again with some modifcations in bake time and preparation.
Lydia says
September 29, 2017 at 9:56 amHi Kari, I’m so sorry that they didn’t work out well for you… I will add to the recipe to specify to just separate the cinnamon rolls and cut them in quarters and make a note about the time range for various ovens. Thanks for letting me know and I hope the next round will be a success, I’d love to hear how you like them. 🙂 Have a great weekend, Lydi
Emily says
September 22, 2017 at 5:27 pmThis sounds divine! I wish I had some to enjoy with my coffee tomorrow morning! Thanks for linking up with Merry Monday. I’ll be featuring your monkey bread at our upcoming party 🙂
Lydia says
September 26, 2017 at 8:22 pmThank you so much Emily, I’m honored! 🙂
Kat (The Baking Explorer) says
September 18, 2017 at 10:01 amI need this in my life!
Lydia says
September 19, 2017 at 10:58 amHahaha yes you do Kat! 😉
Melissa says
November 12, 2016 at 7:59 pmI would recommend NOT using Jiffy mix, it comes out like one big crumbly biscuit, not a pull apart bread. You would need to use more of a dough like grands or something like that.
Lydia says
November 14, 2016 at 9:19 pmThanks for the suggestion Melissa!
Becky says
October 12, 2016 at 5:12 pmHello! Does this usually bake evenly? I am planning to bring it to a potluck at work tomorrow and I don’t want the dough to be undercooked in the middle. Thank you!
Lydia says
October 12, 2016 at 5:34 pmHi Becky! Yes, it has for me every time I’ve made it. I hope you and your co-workers enjoy it! 🙂
Connie U. says
October 9, 2016 at 6:54 pmUnfortunately this was way too sweet for my family. The dough was also so sticky I had to add extra bisquick to the mix. And the recipe made too much glaze for us. I would suggest you tweak the directions to say the creamer is divided into 1 cup and 1/4 cups so that folks don’t add all of into the baking mix accidentally.
Lydia says
October 9, 2016 at 10:10 pmHi Connie, I’m so sorry to hear that you didn’t enjoy it. I appreciate the feedback and agree with your suggestion on the creamer, I will adjust that now. Thank you, Lydi
Cat says
October 22, 2016 at 12:03 pmI agree. It’s not worth the time and effort to make. Maybe you can turn it into a coffee cake using the pumpkin spice creamer and less glaze.
Linda says
September 9, 2016 at 6:51 pmHow much of the glaze do you put in before you bake it? Do you layer it with the dough? And how much do you drizzle at the end?
Lydia says
September 9, 2016 at 9:28 pmHi Linda! I drizzle half of the cream cheese glaze over the dough at about the half way point in stacking (once you have stacked about half of the dough in the pan). The remaining glaze I hold onto until the baking is done and drizzle the rest of it on top. I hope you enjoy. Have a great weekend!
Helen says
September 4, 2016 at 1:22 pmWhat is baking mix?
Lydia says
September 6, 2016 at 10:20 amHi Helen! Baking mix is a base for muffins, biscuits, pancakes etc. There are recipes for homemade on Pinterest or Jiffy works great! 😉
P R says
October 17, 2016 at 2:26 pmThank you to Helen for asking the same question I was going to ask. Any chance to clear that up in future recipes? I was about decided to skip trying this recipe (and more from your site) because of the confusion.
Lydia says
October 17, 2016 at 3:32 pmHi P R, thank you for that feedback. I will certainly apply it to future recipes and am grateful that you let me know so that I can adjust the recipe.
Melissa @ Made by Melissa Lee says
August 31, 2016 at 9:37 pmThis looks absolutely fabulous! I will definitely be adding this one to my fall “must make” recipes list!!
Lydia says
September 6, 2016 at 10:27 amThat’s awesome Melissa! I hope you love it! Thanks! xo
Karin Dodge says
August 31, 2016 at 7:15 amOh my gosh I have to try this pumpkin-y recipe Lydia! I wish this could magically appear for breakfast this morning! If have it with a cup of Harney & Sons Hot Cinnamon Spice Tea, my other fall favorite!
Lydia says
September 6, 2016 at 10:27 amThat sounds soooo good Karin! I wish I could make it RE-appear! 😉
David @ Spiced says
August 30, 2016 at 10:38 amOh yes, bring on the college football! Aside from football, I think the cooler temperatures are my favorite thing about Fall. And I’m thinking this pumpkin spice monkey bread might just need to make an appearance in my kitchen for the upcoming long weekend….it sounds incredible! Perfect for Fall! #client
Lydia says
September 6, 2016 at 10:27 amI’m with you on that too David! I hope you enjoyed it and had a great holiday weekend!
Xiedra says
August 29, 2016 at 9:14 pmI luv everything about this dish! I luv pumpkins, I luv spice, I luv monkeys, I luv cream, I luv cheese, I luv glaze and when you put them all together you have just created my dream dish haha! Can’t wait to indulge!
whitney says
August 29, 2016 at 10:52 amThis looks delish.