Pumpkin Pull-Apart Monkey Bread with Maple Glaze

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First off, THANK YOU to everyone who has been voting for me! If you don’t know what I’m talking about, see this post HERE. The voting period ends in a few days, and I need to make it into the top 10, so if you have 12 seconds to spare, I’d appreciate the vote! :) Click HERE to VOTE!  THANK YOU!!

Now, I know we haven’t even hit October yet, but I couldn’t resist creating new pumpkin recipes! {I cracked open a costco size can of pureed pumpkin last week and haven’t stop baking since!} These pumpkin pull aparts pretty much made my life last week. That’s how good they were! It was a definite culinary win! Everyone loved these and they were gone in a matter of minutes! I pulled them out of the oven and people just started showing up out of the blue! They must of sensed I was baking…
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These rolls are similar to my Pumpkin Maple Rolls, but takes exactly 34 times less effort. Instead of rolling dough out, you just cut it into small pieces, dip in butter, roll in cinnamon sugar and leave ‘em alone to rise. Perfect for the lazy busy Mom {like me}!  After 20 minutes in the oven, your house will smell amazing and you will have the tastiest most delicious sweet and spicy breakfast….or dessert….or snack. Of course you drizzle over top obscene amounts of maple glaze to just take it over the top.

Why do we take it over the top?

Because we can!

Also, why not? Pumpkin and maple go hand in hand. And everything could benefit from a glaze.

So, incase the Pumpkin Cream Oreo Tarts weren’t reason enough to open up your first can of pumpkin, maybe this Pumpkin Pull-Apart Monkey Bread will do the trick! Have a great Monday!
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Pumpkin Pull-Apart Monkey Bread with Maple Glaze
yield: 6 servings
Print This Recipe Print This Recipe

Ingredients:

for the dough-
1/4 cup warm water
1/4 cup warm milk
1 1/2 teaspoons active dry yeast
1/4 cup granulated sugar
1/2 teaspoon salt
1 egg, beaten
2 tablespoons melted butter, cooled
2/3 cup pumpkin puree
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 2/3-3 1/3 cups bread flour

for the coating-
1/3 cup melted butter
3/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon

for the glaze-
1 cup powdered sugar
2 tablespoons maple syrup
2 tablespoons half & half {or milk}
1/8 teaspoon vanilla extract

Directions:

In large stand mixer fitted with the dough hook attachment, stir milk, water, yeast and sugar together. Let it sit for 5-10 minutes to proof yeast. If mixture is foamy, then you can continue. {If nothing happens, then odds are your yeast is no good, or you killed it with hot water and milk! Try to get your water and milk to be warm to the touch, like baby bath water.}

Stir in salt, egg, butter, pumpkin puree, cinnamon, nutmeg, and half the flour and mix. With mixer on, pour in remaining flour bit by bit until dough pulls away from the sides and is sticky but when touched doesn’t really stick to your hands. {For me, that was 2 tablespoons shy of 3 cups of flour.} Once you reach this stage, turn mixer on for 4-5 minutes to knead. Lightly grease dough and bowl and cover to rise for 1 hour. Stick it somewhere warm and draft-free.

Lightly grease a bundt or angel food cake* pan with non stick cooking spray and set aside. Create a coating station by placing sugar and cinnamon together in a small bowl and melting the butter in another bowl. Punch down dough and remove from bowl. Cut dough into small pieces about 1 tablespoon in size. Roll in butter, coat in cinnamon sugar and place into prepared pan. Repeat until no dough remains. If there is extra butter or sugar, pour over the top of the dough pieces in the pan. Cover pan with plastic wrap and let rise another hour in a warm spot in your kitchen.

Preheat oven to 350 degrees. Bake monkey bread for 25 minutes or until the top begins to brown slightly. Remove from oven and cool 20 minutes.

While monkey bread is cooling, prepare glaze by mixing powdered sugar, maple syrup, half & half and vanilla together in a small bowl until smooth.

Remove warm pull aparts onto serving dish and drizzle with glaze. Serve warm.

*I used an angel food cake pan that had a removable bottom and some of the butter and sugar mixture leaked out of the bottom and made a mess of my oven! If you are going to use a similar pan, make sure to place on a baking sheet, or wrap the bottom of the pan with foil.

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53 Responses to “Pumpkin Pull-Apart Monkey Bread with Maple Glaze”

  1. #
    1
    Maria — September 19, 2011 at 1:50 pm

    I love everything pumpkin and this monkey bread looks amazing!

    Reply

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    Sommer@ASpicyPerspective — September 19, 2011 at 2:13 pm

    Oh honey, that sounds sensational! I perfect fall recipe.

    Reply

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    Erin — September 19, 2011 at 2:25 pm

    I am so excited for all the pumpkin recipes! This one is great.

    Reply

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    Deborah — September 19, 2011 at 3:41 pm

    Love this take on monkey bread!! All I’ve been able to find are big cans of pumpkin, so I’m bookmarking all the pumpkin recipes I can find so none of it goes to waste!!

    Reply

    • Lauren — September 19th, 2011 @ 7:31 pm

      I am going to be posting lots of pumpkin recipes over the next few weeks, so keep that huge can of pumpkin puree handy!

      Reply

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    Amanda — September 19, 2011 at 3:42 pm

    That looks delish!

    Reply

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    Rachel @ The Avid Appetite — September 19, 2011 at 5:24 pm

    This looks like pure pumpkin perfection! I love it!

    Reply

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    Laurie @SimplyScratch — September 19, 2011 at 6:48 pm

    I love this! I could totally make this and send it up north with my husband this fall when he hunts… wait. What am I saying? Let’s start over. I could make this when my husbands away for hunting and keep it all for myself! YUM-O Lauren!

    Reply

    • Lauren — September 19th, 2011 @ 7:31 pm

      Hahaha! Or just make two batches! I didn’t know you have hunters in your family! How cool!

      Reply

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    Terri @ that's some good cookin' — September 19, 2011 at 7:20 pm

    This looks perfect. I think you nailed this one. I had just gotten out my mixer and a can of pumpkin to develop a recipe for pumpkin monkey bread. Thanks for saving me the trouble! Now I can get right down to baking and eating!

    Reply

    • Lauren — September 19th, 2011 @ 7:32 pm

      Eating is the best part! :)

      Reply

  9. #
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    Lauren at Keep It Sweet — September 19, 2011 at 7:27 pm

    This looks absolutely amazing! I would go crazy over this version of monkey bread!

    Reply

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    Amy | She Wears Many Hats — September 19, 2011 at 8:09 pm

    This does look amazing. Great idea!

    Reply

  11. #
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    Bev Weidner — September 19, 2011 at 10:02 pm

    Seriously, I’m putting on my hiking boots and climbing up to the top of that pumpkin monkey bread and camping out at the top.

    Reply

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    Katrina — September 20, 2011 at 12:24 am

    Oh my! This looks and sounds beyond tasty. You’ve done it again!

    Reply

  13. #
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    Kathryn — September 20, 2011 at 9:12 am

    This bread looks awesome and it’s so pretty with that glaze. Yum!

    Reply

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    Joanne — September 20, 2011 at 11:26 am

    Alright so this is absolutely how I’m going to get fat this winter…by eating loaf after loaf of this!

    Reply

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    carly {carlyklock} — September 20, 2011 at 2:36 pm

    This is such a great idea, Lauren! Does it travel well? ;)

    Reply

  16. #
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    Allison — September 20, 2011 at 2:41 pm

    Mmm yum! I can’t get enough pumpkin recipes this time of year. Put this on pinterest – hope you don’t mind?

    Reply

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    Shari — September 20, 2011 at 3:12 pm

    Oh my, that looks and sounds amazing! I have been wanting to make monkey bread, but pumpkin monkey bread sounds even better!

    Reply

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    Barbara @ Barbara Bakes — September 20, 2011 at 3:24 pm

    What a perfect fall recipe! Great combination of flavors.

    Reply

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    Sanjeeta kk — September 20, 2011 at 3:26 pm

    Pumpkin..cinnamon..and a loaf! Love the whole idea of this monkey bread.

    Reply

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    Sweet Peas and Bumblebees — September 20, 2011 at 11:44 pm

    This looks SO SO good! I am your newest follower!

    I would love it if you would come and check out my blog!

    Alisa
    sweetpeasandbb.blogspot.com

    Reply

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    megan @ whatmegansmaking — September 21, 2011 at 1:35 am

    oh my goodness…I want to make this! It looks amazing. Beautiful pictures too :)

    Reply

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    Julie — September 22, 2011 at 6:41 pm

    I love the sound of this recipe. Is there any portion of it that can be done ahead, say the night before, and finished in the morning? I’m wanting to take it for Sunday School breakfast and don’t want to wake up at 5 am to start it. Thanks!

    Reply

    • Lauren — September 22nd, 2011 @ 11:56 pm

      After you let the dough rise, punch it down, cut the dough into small bites and then dip them into the butter and sugar, then you can refrigerate the dough in the pan until you’re ready to bake. The next morning, pull the dough out an hour or two before baking to rise. Hope that helps!

      Reply

      • Julie — September 27th, 2011 @ 7:38 pm

        Thank you so much for your reply. That is a huge help, and I’m looking forward to making it this weekend!

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    marla — September 23, 2011 at 4:26 am

    This is the ultimate monkey bread & I love the pumpkin!!

    Reply

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    Vanilla Lemonade — September 29, 2011 at 12:10 am

    Ummmm, that looks Re-Donk-U-Lous! Yum!!

    My butt thanks you in advance!

    Reply

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    Rainbowcreek — October 1, 2011 at 8:47 am

    I mixed this in my bread machine tonight, covered and placed in the microwave to rise. I must say your directions are spot on, took exactly the amount of flour you said and it rose beautifully, the dough was smooth and soft and nice to work with. I did use bread flour. I used a tube pan and wrapped it with foil to catch the leakage (thanks for the suggestion!) My suggestion: don’t poke it with your finger to test if it’s done, sugar is hot and sticky and burns! I made this to take to football in the morning, so I wrapped it in foil to reheat and will glaze in the morning. We cheated and pulled a piece off to taste, it was heavenly, beautiful texture and pumpkin and spice is just right. I can’t wait to try it with the maple glaze! I bet I’ll be making again tomorrow because it is going to go fast at the game. Looking forward to trying more of your recipes, this one is a keeper.

    Reply

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    Anna — October 4, 2011 at 3:41 am

    YUM …this has indeed convinced me to open my first can of pumpkin for the season! Beautiful pictures and description, making me hungry as always!

    Reply

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    Erin — October 4, 2011 at 9:46 pm

    If you are SUPER SUPER lazy like me, would this recipe work if I used canned biscuits instead of making my own dough?

    Reply

    • Lauren — October 4th, 2011 @ 10:45 pm

      You could, but it wouldn’t be pumpkin!

      Reply

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    Lauren — October 25, 2011 at 12:02 pm

    Hi Lauren, I just recently discovered your blog, love it! This recipe looks amazing! I love monkey bread, and I love the pumpkin twist!! So here’s my question… I don’t have a stand up mixer. Can I still make it mixing by hand? Or a hand mixer?

    Reply

    • Lauren — October 25th, 2011 @ 2:24 pm

      Yes, you can mix these by hand or if your hand mixer has a dough attachment. If you’re kneading by hand, add 2 more minutes to the knead time.

      Reply

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    marla — September 15, 2012 at 6:03 am

    Love this! Linking back to this post in an upcoming FFC post :)

    Reply

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    candy — September 23, 2012 at 9:20 am

    Are we supposed to be stirring /mixing while it is proofing?? mine is not getting foamy

    Reply

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    Kirsti — October 10, 2012 at 7:16 am

    Have you ever made these at night and then cooked them in the morning? Thought these would be nice for Thanksgiving morning breakfast, but wanted to make them the night before and bake them in the morning!

    Reply

    • Lauren — October 11th, 2012 @ 6:07 am

      Nope never done that, but it should work just fine!

      Reply

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    KT — September 28, 2013 at 8:37 am

    Can you let this rise overnight?

    Reply

    • Lauren — September 29th, 2013 @ 7:42 pm

      You can, but it might over rise. I’d recommend refrigerating and then getting up early to let it come to room temp and rise.

      Reply

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    Emily — December 3, 2013 at 1:08 pm

    Should I freeze this after rising but before baking? Or cook it a little then freeze?

    Reply

    • Lauren — December 7th, 2013 @ 2:10 pm

      Freeze before you let them rise.

      Reply

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