Pumpkin Pull Apart Monkey Bread is amazingly soft and sweet dough with the perfect amount of pumpkin flavor and a cinnamon cream cheese frosting. It is a favorite Fall treat that you are going to love!
Welcome October! It’s nice to see you again! Sure, we’ve been seeing Halloween stuff in the stores for a while now, but it’s nice for you to actually get here. Though we’re afraid that means that your usual decor will disappear and quickly be replaced by Christmas. Oh wait, the Christmas stuff is already out too? Well, it’s still nice to see you, though the pre-celebration may have worn out your welcome.
It’s time for pumpkins and baking and enjoying the warm, comforting flavors of cinnamon, nutmeg, and cloves. We made some monkey bread to celebrate October’s arrival, made with pumpkin of course. The danger of pull-apart breads is that you keep telling yourself that you’ll just have one more piece and then the whole thing is gone! Don’t worry, we don’t judge. Who can resist pumpkin pull apart monkey bread?!
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Instant Dry Yeast vs. Active Dry Yeast:
Either can be used in this recipe, active dry yeast simply requires proofing time in warm water, while instant dry yeast does not.
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Do I need to use a stand mixer for Pumpkin Pull Apart Monkey Bread?
A stand mixer is a bit easier, and doesn’t require the arm strength as mixing by hand, but you definitely can do this all by hand. Simply use a wooden spoon to mix everything together, and switch to using your hands once that gets too difficult. You will then knead the dough by hand.
Alternatively, you can also use a bread maker on the dough setting to mix and knead your dough for you. After kneading, remove and proceed with the rest of the recipe.
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Storage Instructions:
You will want to store this in an airtight container for up to 5 days. Due to the cream cheese frosting, it needs to be stored in the refrigerator
If you like this recipe, you may be interested in these other delicious sweet bread recipes:
- Ultimate Guide to British Scones
- Homemade Cronuts
- The Best Homemade Cinnamon Rolls Ever
- Caramel Apple Cinnamon Rolls
Pumpkin Pull Apart Monkey Bread
Pumpkin Bread:
- 2 1/2 teaspoons instant dry yeast
- 2 tablespoons warm water
- 1 cup pumpkin puree
- 1/3 cup warm milk
- 1/4 cup butter softened
- 1 large egg
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 pinch ground cloves
- 1/4 teaspoon salt
- 3 1/2 – 4 cups all-purpose flour
- 1 egg lightly beaten
Dipping Mixture:
- 1 cup butter melted
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 pinch ground cloves
Cinnamon Cream Cheese Frosting:
- 8 ounces cream cheese softened
- 1/2 cup butter softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- Dissolve the yeast into the water in a large mixing bowl or bowl of a stand mixer.
- Add in the pumpkin puree, milk, butter, egg, brown sugar, cinnamon, nutmeg, cloves and salt. Mix it until it is well combined.
- Add flour 1/2 cup at a time until a nice, soft dough forms. The dough should be tacky and soft, but not sticky.
- Knead the dough for 5 minutes or so until is smooth and elastic. Place in a lightly greased bowl, cover, and let rise until double in size, about 1 hour.
- After the dough rises, in a small mixing bowl whisk together the melted butter with the brown sugar, cinnamon, nutmeg, and cloves.
- Break off walnut sized pieces of dough, dip them into the melted butter mixture, and place in a lightly greased 10-12 cup bundt pan (or use two bread loaf pans).
- Cover and let rise 30 minutes. Bake in a preheated 350 degree oven for 30 to 35 minutes.
- While the bread is baking, make the cinnamon cream cheese butter. In a mixing bowl, use a hand mixer to whip together cream cheese, butter, and vanilla extract for 2 minutes until light and fluffy. Then add in powdered sugar and cinnamon and beat until smooth.
- Let bread cool in pan for 10 minutes. Then invert pan onto a large plate or serving platter. While the bread is still warm, drizzle with cinnamon cream cheese butter to frost. Serve warm, or let cool and serve when completely cooled.
