Holiday Pumpkin Monkey Bread
Holiday Pumpkin Monkey Bread baked in a bundt pan, then inverted onto a plate to enjoy–the perfect conversation starter for a holiday breakfast or brunch!
I love holiday breakfasts! Communing for what feels like endless hours around the table, bringing us closer as people, accepting each other for who we are. Eating and creating memories to cherish forever.
The breakfast table in the winter, I so love!
Do you?
When we have guests from out of town come to visit, I love to plan ahead. Normally during the week, we don’t eat like kings and queens, but when company arrives, I love to pull out all the stops. Here’s a few of my favorite breakfast casseroles: Baguette Ham Overnight Breakfast Casserole, Make-Ahead Breakfast Casserole (my fave, my Dad’s wife, Ginny’s recipe), Baked Egg Nog Pumpkin French Toast.
I remember my mom making monkey bread while growing up, except we called it Pull Aparts, a little different than this Holiday Pumpkin Monkey Bread recipe. Mom had a Bundt pan, like all moms had in the 60’s. I actually looked up its history.
The Bundt pan was created in 1950 by H. David Dahlquist, the founder of Nordic Ware! If you love this champagne color, you can get your own pan, here. Also, if you love MacKenzie-Childs, like I do, here’s a Courtly Check serving platter for the holidays!
Mom’s recipe was in the church cookbook, and it included a box of butterscotch pudding, but everyone seems to have their own spin on it.
This time, for Halloween, Thanksgiving, and Christmas, it’s all about the pumpkin!
Holiday Pumpkin Monkey Bread
I used Trader Joe’s Pumpkin Butter, and they turned out delicious!
Melt the butter in with the pumpkin butter.
Roll the dough in dark brown sugar and cinnamon, then in the pumpkin butter mixture.
Bake and serve!
What’s your spin on monkey bread?
Get the Recipe:
Holiday Pumpkin Monkey Bread
Ingredients
Instructions
- Prepare a Bundt pan with cooking spray.
- Thaw rolls until soft (about 1 hour at room temperature). Cut each roll in half.
- In a medium bowl, melt the butter. Mix in and stir the dark brown sugar and cinnamon.
- Dip each piece of dough in pumpkin butter mixture, then roll lightly in cinnamon/sugar mixture.
- Lay and stack the pieces on the bottom of the Bundt pan. Cover with sprayed plastic wrap. Let rise until double in size (2-3 hours).
- Remove wrap. Bake at 350°F for 35 minutes. Cover with foil the last 15 minutes of baking. Immediately after removing from oven, carefully release edges and center tube with a knife. Invert onto a serving plate.
More breakfast ideas: Slow Cooker Cinnamon Monkey Bread [Crazy For Crust], Pumpkin Pie Monkey Bread [The Cookie Rookie], Holiday 50 Best BRUNCH recipes [RE].
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Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Totally making this! Thank you!
Yum. Need to try this. It sounds so so good!