Ready for a bread that will really wow your Thanksgiving guests? This easy Pumpkin Monkey Bread recipe is quick and delicious. I tried a few versions to perfect it and this one… my family was fighting over who got the last piece. This is sure to be a hit on Thanksgiving – whether you serve it for breakfast or dessert!

It’s a pumpkin recipe so really it’s the perfect recipe for fall, not just Thanksgiving. During the crazy fall sports months my kids eat breakfast in the morning and then come home starving before we change for the next games. This is a fun treat to throw in the oven on those busy mornings too.

You make this pumpkin monkey bread using pre-packaged cinnamon buns so there’s no waiting for dough to rise. You also use the frosting that comes in the pre-packaged cinnamon buns so no need to make frosting after. Although I will say… if you have some extra time to make your own, it will be even more delicious.

This pumpkin monkey bread is best served warm and eaten right away. I have heard people sometimes make monkey bread the night before and just bake it in the morning but I have never tried that with this recipe.

Don’t worry if it’s falling apart a bit when you take it out of the pan. Monkey breads are supposed to be pull apart breads and using the diced pieces of cinnamon rolls makes it really easy to pull apart.

Easy Pumpkin Monkey Bread Recipe

Ingredients:

2 cans of cinnamon rolls
1/4 cup sugar
1 teaspoon pumpkin pie spice
1/2 cup pumpkin puree
1 egg
1 cup brown sugar
1/2 cup butter
2 ounces cream cheese

Directions: Preheat oven to 350°F. Grease the pan: use a Bundt pan or a tube pan. Start by mixing the sugar and pumpkin pie spice. Open the cans of cinnamon buns and slice them into pieces. Put all of the sliced pieces into a large zip lock and dump the sugar/pumpkin pie spice mix into the zip lock. Seal it and shake to coat.

Take the dough pieces out of the bag and arrange them in the greased Bundt pan.

Heat a pan over medium-low heat on the stove top. Put the brown sugar, butter, pumpkin & cream cheese in the pan and stir until melted. Last add in the egg and continue to stir for another minute. Pour mixture over dough pieces in the bundt pan.

Bake for 45 minutes. Let cool for about 3 minutes and then carefully remove by loosening the edges and then flipping it over. Last, top with the icing that came in the 2 cinnamon roll packages. You can also make your own icing for an added touch (homemade icing is always better!!). Serve warm and pull apart. Enjoy!