Say no to those dried-out canned cinnamon rolls or biscuits.
This made-from-scratch Monkey Bread is worth the little extra time and effort; Chef Ryan Wiebe uses our popular Pumpkin Spice blend on this sweet, cinnamon-y and gooey pull-apart bread.
And make this your own! Feel free to throw nuts, dried fruits or whatever you want into this sweet breakfast treat.
Pumpkin Spice Monkey Bread
- Prep Time: 90 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 2–4 servings 1x
Ingredients
Scale
- 1/2 cup of warm milk
- 2 1/2 Tbsp / 40 ml warm water
- 1/4 cup / 25 g sugar
- 1 tbsp butter, melted
- 1 tsp instant yeast
- 1 1/4 cup / 200 g all-purpose flour, plus more for dusting
- 1 tsp salt
For the Sugar coating
- 1/2 cup brown sugar
- 2 Tbsp Spiceology Pumpkin Spice
- 1/4 cup melted butter
For Glaze
- 1/2 cup icing (powdered) sugar
- 1 Tbsp milk
Instructions
- Mix milk, water and yeast in a bowl, let yeast dissolve.
- Mix together your flour, butter and salt in a stand mixer. Add in your yeast mixture to your bowl and mix on medium speed for 5-7 minutes. Put your finished dough onto a floured work surface and roll out until in a nice smooth ball. Either place in a warm area for 1.5 hours to proof or proof overnight in your fridge.
- Mix together your brown sugar and Spiceology Pumpkin Spice seasoning together, and set aside.
- Once proofed roll out into a square roughly 1-inch thick, cut dough into 1-inch by 1-inch squares and roll into balls.
- Melt your butter and roll each dough ball into the butter then your Pumpkin Spice sugar and into your greased baking pan.
- Let proof again until doubled in size.
- Preheat your oven to 350°F.
- Bake your bread for 28-32 minutes or until your sugars are bubbling on the side.
- Mix your icing sugar and milk together to make the glaze and drizzle on while still hot.
- Let cool and enjoy this amazingly flavorful breakfast!
Notes
Double the recipe to fit a traditional bunt pan.
