This Pumpkin Spice Monkey Bread recipe with Cream Cheese Glaze is a perfect introduction to one of the favorite flavors of the fall season!
This recipe is sponsored by International Delight. All ideas and opinions shared are my own.
Happy weekend, friends! 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 hot cup of coffee (out of my favorite owl mug, of course) and a nibble of this Pumpkin Spice Cinnamon Roll Monkey Bread with Cream Cheese Glaze.
My Pumpkin Spice version of the beloved 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).
What is monkey bread?
Monkey bread is basically like a pull-apart loaf. The way I describe it is like getting the middle, most delicious and gooey bite of the cinnamon roll in every bite. But this isn’t just cinnamon roll monkey bread. 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 are you ready?! 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 for about 30 - 40 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.
If you’re excited for fall like me, what is your favorite thing about the season? What is your favorite fall flavor? I’d love to hear in the comments below. And you can find all things pumpkin spice here!
Is it too soon to say happy almost fall? 😉 Have a wonderful rest of the weekend, friends!
Athenia says
Fred me some please!
Skip says
Can I say AHH-mazingly yummylishous!!
Lydia says
Haha thanks so much Skip! 🙂
suzanneholt says
This looks so good! It would be great for a fall brunch with company or to bring along for a potluck!
Lydia says
Thanks so much Suzanne! Great ideas!
Kari says
I 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
Hi 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
This 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
Thank you so much Emily, I’m honored! 🙂
Kat (The Baking Explorer) says
I need this in my life!
Lydia says
Hahaha yes you do Kat! 😉
Melissa says
I 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
Thanks for the suggestion Melissa!
Everette says
This recipe doesn’t call for baking mix. Why is there any discussion about Jiffy?
Lydia says
Hi Everette, I’ve updated the recipe since I originally made it.
Becky says
Hello! 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
Hi Becky! Yes, it has for me every time I’ve made it. I hope you and your co-workers enjoy it! 🙂
Connie U. says
Unfortunately 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
Hi 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
I 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
How 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
Hi 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
What is baking mix?
Lydia says
Hi 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
Thank 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
Hi 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
This looks absolutely fabulous! I will definitely be adding this one to my fall “must make” recipes list!!
Lydia says
That’s awesome Melissa! I hope you love it! Thanks! xo
Karin Dodge says
Oh 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
That sounds soooo good Karin! I wish I could make it RE-appear! 😉
David @ Spiced says
Oh 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
I’m with you on that too David! I hope you enjoyed it and had a great holiday weekend!
Xiedra says
I 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
This looks delish.