Description
This Glazed Pumpkin Monkey Bread is a delightful fall treat featuring soft pumpkin spice biscuit dough coated in cinnamon sugar, layered with crunchy walnuts, and baked to golden perfection. Finished with a luscious maple glaze, this monkey bread is perfect for sharing at brunch or holiday gatherings and brings warm autumn flavors with every pull-apart bite.
Ingredients
Scale
Monkey Bread Ingredients:
- 2 (16 oz) cans of Pillsbury Pumpkin Spice Biscuits, quartered
- ½ cup white sugar
- 2 teaspoons ground cinnamon
- ½ cup walnuts, chopped (plus more for topping if desired)
- 1 cup light brown sugar
- ¾ cup salted butter, melted
- 3 tablespoons pure maple syrup
Maple Glaze Ingredients:
- ¼ cup unsalted butter
- ½ cup pure maple syrup
- 1 ½ cups confectioners sugar
- 1 teaspoon maple extract (optional)
Instructions
- Preheat and Prepare Bundt Pan: Preheat your oven to 350°F (175°C). Spray a bundt pan generously with non-stick cooking spray to ensure easy removal of the monkey bread after baking.
- Cut the Biscuits: Open the pumpkin spice biscuit cans and cut each biscuit into fourths to create bite-sized pieces of dough ready for coating.
- Coat Biscuits with Cinnamon Sugar and Layer: In a large bowl or resealable bag, mix white sugar and ground cinnamon. Toss a portion of the biscuit pieces in the cinnamon sugar mixture until well coated, shaking off excess. Place a layer of coated biscuits evenly in the bottom of the bundt pan. Sprinkle half of the chopped walnuts over the biscuits. Repeat with the remaining biscuits, layering over the walnuts until all dough pieces are used.
- Prepare Sugar Butter Syrup and Pour Over Dough: In a small pot over medium heat, melt the salted butter and light brown sugar together, stirring until smooth and fully combined. Remove from heat and stir in the pure maple syrup. Pour this warm syrup mixture evenly over the layered biscuit dough and walnuts in the bundt pan.
- Bake the Monkey Bread: Place the bundt pan in the preheated oven and bake for 35-40 minutes, or until the dough is cooked through and the top is golden brown.
- Cool and Invert: Remove the monkey bread from the oven and allow it to cool in the pan for about 10 minutes. Then carefully invert the monkey bread onto a serving plate.
- Prepare the Maple Glaze: In a small pot over low heat, melt the unsalted butter and pure maple syrup together, whisking occasionally until combined, about 2-3 minutes. Remove from heat and gradually whisk in the confectioners sugar and maple extract (if using) until a smooth glaze forms.
- Glaze and Serve: When the monkey bread has cooled closer to room temperature, slowly pour the maple glaze over the top to coat. Serve warm, allowing guests to pull apart the sticky, glazed monkey bread.
Notes
- Ensure not to let the monkey bread cool too long before glazing to allow the glaze to soak properly.
- Extra glaze can be served on the side for dipping the monkey bread pieces.
- Use a bundt pan with a removable bottom if possible to make inversion easier.
- Store leftovers covered at room temperature for up to 2 days or refrigerate to keep longer.
