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!
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.