Pumpkin Spice Monkey Bread in a Loaf Pan
Pumpkin Spice Monkey Bread in a Loaf Pan
Fall is in the air, y’all, and that means it’s officially pumpkin spice season! 🍂 Recently, I decided to give a fall twist to a family favorite by making Pumpkin Spice Monkey Bread. Also known as pull-apart bread, this sweet treat is perfect for breakfast, brunch, or even dessert!
One of my favorite things about this recipe is how quickly it comes together. We’re talking simple ingredients, minimal prep, and hardly any hands-on time. Of course, once it comes out of the oven smelling like cinnamon, butter, and pumpkin spice. The hardest part is waiting for it to cool enough to eat!
This is a semi-homemade recipe that takes a couple of shortcuts with refrigerated biscuits and cinnamon rolls. The result? A soft, gooey, cinnamon-sugar treat with all the cozy flavors of fall. And the best part? You don’t need to fuss with making dough from scratch!
No pumpkin pie spice? No problem! If you don’t have pumpkin pie spice in your pantry, you can easily substitute ground cinnamon. You’ll still get that warm, cozy flavor that makes this monkey bread so delicious. It’s an easy swap using a spice you probably already have on hand.
Ingredients You’ll Need
You only need a handful of simple ingredients to make this Pumpkin Spice Monkey Bread. Grab these items on your next grocery run, and you’ll be ready to whip up a delicious fall treat in no time!
● 1 (16.3-ounce) can Grands! biscuits: Be sure to use the regular biscuits, not the flaky variety.
● 1 (12.4-ounce) can Pillsbury cinnamon rolls: You’ll cut these into quarters, and don’t forget to save the icing!
● ½ cup granulated sugar: This creates that delicious, sweet coating on every bite.
● 1 teaspoon pumpkin pie spice: The secret to giving this monkey bread its cozy fall flavor.
● ¼ cup butter, melted: Because a little extra butter makes everything better!
How to Make Pumpkin Spice Monkey Bread
Step 1: Cut the Biscuits and Cinnamon Rolls
Start by opening your cans of biscuits and cinnamon rolls. Cut each biscuit and cinnamon roll into four equal pieces. Set the pieces aside while you prepare the pumpkin spice sugar mixture.
Step 2: Make the Pumpkin Spice Sugar
In a gallon-size zip-top bag, combine the granulated sugar and pumpkin pie spice. Seal the bag and give it a little shake to mix everything together.
Step 3: Coat the Dough Pieces
Add the quartered biscuits and cinnamon rolls to the bag. Seal it up and shake until all the pieces are evenly coated in that delicious pumpkin spice sugar. This is such an easy way to coat everything without making a mess in your kitchen!
Step 4: Assemble the Loaf
Preheat your oven to 325°F.
Spray a loaf pan with cooking spray, then line it with parchment paper, leaving about 2 inches of overhang on each side. This makes removing the monkey bread from the pan so much easier!
Arrange the sugar-coated biscuit and cinnamon roll pieces in the loaf pan, alternating between the two as you go. There’s no need to make them perfect. Just tuck the pieces in until they’re evenly distributed throughout the pan.
Pour the melted butter evenly over the top. Trust me, you’ll be glad you didn’t skip this step!
Step 5: Bake Until Golden
Bake for 40–50 minutes, or until the dough is cooked through. Keep an eye on the top as it bakes, and loosely cover it with aluminum foil if it starts getting too brown before the center is done.
Let the monkey bread cool slightly before carefully lifting it out of the pan using the parchment paper overhang.
Step 6: Add the Icing (The Best Part!)
Now for the finishing touch! You can drizzle the reserved cinnamon roll icing over the top, or take things up a notch with homemade cream cheese frosting.
If I have a little extra time, I love making homemade cream cheese frosting. It adds a deliciously creamy finish that pairs perfectly with the pumpkin spice flavors. But don’t worry if you’re short on time! The icing that comes with the cinnamon rolls is delicious, too.
Serve warm, pull apart a piece, and enjoy!
Optional Step: Homemade Cream Cheese Frosting
Want to take your Pumpkin Spice Monkey Bread up a notch? If you have a few extra minutes, try making this easy homemade cream cheese frosting! It’s creamy, sweet, and the perfect finishing touch for your warm, gooey monkey bread. Of course, the canned cinnamon roll icing works just fine, too, if you’re short on time!
Ingredients:
● 4 tablespoons cream cheese, softened
● 4 tablespoons butter, softened
● Pinch of kosher salt
● 1½ cups confectioners’ sugar, sifted
● ¼ teaspoon vanilla extract
● 2 tablespoons milk
Instructions:
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted confectioners’ sugar, pinch of kosher salt, and vanilla extract, mixing until well combined. Gradually add the milk and beat until the frosting reaches your desired consistency. If you prefer a thinner drizzle, add a little more milk, one teaspoon at a time.
Drizzle the frosting over your slightly cooled monkey bread and get ready to dig in!
A Few Tips for the Best Monkey Bread
● Skip the flaky biscuits. Regular refrigerated biscuits work best for this recipe.
● Don’t skip the parchment paper. The overhanging edges make it much easier to lift the loaf out of the pan.
● Keep an eye on the top. If it starts browning too quickly, loosely tent the loaf with foil while the center finishes baking.
● Make it your own! Use the included cinnamon roll icing for a quick finish or homemade cream cheese frosting if you’re feeling fancy.
Whether you’re serving this for a cozy fall breakfast, a weekend brunch, or a sweet afternoon treat, this Pumpkin Spice Monkey Bread is an easy way to bring a little fall flavor to your table.
Happy baking, y’all! 🍂💕
-XOXO-
Sally
YOU CAN GRAB THE PRINTABLE RECIPE BELOW!
Pumpkin Spice Monkey Bread in a Loaf Pan
This Pumpkin Spice Monkey Bread is full of sugar and spice and everything nice! Baking this semi-homemade bread at home will have your home filled with all the cozy fall baking scents. This recipe can be served at breakfast, brunch, or for dessert!
Ingredients
- 1 (16.3-oz) can Grands! biscuits (not flaky), cut into quarters
- 1 (12.4-oz) can Pillsbury cinnamon rolls, icing reserved, cut into quarters
- ½ cup granulated sugar
- 1 tsp pumpkin pie spice
- 1/4 cup butter, melted
- 4T cream cheese, softened
- 4T butter, softened
- pinch of kosher salt
- 1.5 cups confectioners sugar
- 1/4 tsp vanilla extract
- 2T milk
Instructions
- Preheat oven to 325°F and generously grease a loaf pan. Line loaf pan with parchment paper leaving 2” overhang on each side.
- Mix granulated sugar and pumpkin pie spice in a gallon size freezer bag or a bowl.
- Cut biscuits and cinnamon rolls into quarters, then toss in the pumpkin spice sugar mixture until coated.
- Layer the coated dough pieces into the prepared loaf pan. Drizzle melted butter evenly over the top of the pan.
- Bake for approximately 40–50 minutes, or until golden brown and cooked through in the center. If the top browns too quickly, loosely cover with foil. Check the center before removing from the oven.
- Let cool for 5–10 minutes, then drizzle with the reserved cinnamon roll icing or homemade cream cheese frosting and serve warm!
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted confectioners’ sugar, pinch of kosher salt, and vanilla extract, mixing until well combined. Gradually add the milk and beat until the frosting reaches your desired consistency. If you prefer a thinner drizzle, add a little more milk, one teaspoon at a time.
- Drizzle the frosting over your slightly cooled monkey bread and get ready to dig in!
Notes
A Few Tips for the Best Monkey Bread
● Skip the flaky biscuits. Regular refrigerated biscuits work best for this recipe.
● Don’t skip the parchment paper. The overhanging edges make it much easier to lift the loaf out of the pan.
● Keep an eye on the top. If it starts browning too quickly, loosely tent the loaf with foil while the center finishes baking.
● Make it your own! Use the included cinnamon roll icing for a quick finish or homemade cream cheese frosting if you’re feeling fancy.
No pumpkin pie spice? No problem! If you don’t have pumpkin pie spice in your pantry, you can easily substitute ground cinnamon. You’ll still get that warm, cozy flavor that makes this monkey bread so delicious. It’s an easy swap using a spice you probably already have on hand!