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Spiceology Pumpkin Spice Monkey Bread Recipe

Pumpkin Spice Monkey Bread

  • Author: Chef Ryan Wiebe
  • Prep Time: 90 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 2-4 servings 1x


  • 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

For Glaze

  • 1/2 cup icing (powdered) sugar 
  • 1 Tbsp milk


  1. Mix milk, water and yeast in a bowl, let yeast dissolve. 
  2. 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. 
  3. Mix together your brown sugar and Spiceology Pumpkin Spice seasoning together, and set aside. 
  4. Once proofed roll out into a square roughly 1-inch thick, cut dough into 1-inch by 1-inch squares and roll into balls. 
  5. Melt your butter and roll each dough ball into the butter then your Pumpkin Spice sugar and into your greased baking pan. 
  6. Let proof again until doubled in size. 
  7. Preheat your oven to 350°F. 
  8. Bake your bread for 28-32 minutes or until your sugars are bubbling on the side. 
  9. Mix your icing sugar and milk together to make the glaze and drizzle on while still hot. 
  10. Let cool and enjoy this amazingly flavorful breakfast! 


Double the recipe to fit a traditional bunt pan.