Irresistible Pumpkin Cinnamon Monkey Bread Recipe for Fall Favorites

There’s something about the smell of warm pumpkin and cinnamon swirling through the kitchen that instantly takes me back to those crisp autumn afternoons on the porch swing at Mama Lu’s farmhouse. This Pumpkin Cinnamon Monkey Bread isn’t just a treat—it’s a memory made edible, a way to bring that same cozy feeling into your home. Raised in the Blue Ridge Mountains, I learned early that food was never just about feeding the body; it was about wrapping yourself in comfort and family stories. This recipe is my way of sharing a little of that magic with you.

Why You’ll Love This Pumpkin Cinnamon Monkey Bread

Monkey bread has always been one of those nostalgic dishes that feels like a warm hug. But add pumpkin and cinnamon, and you get a fall-inspired twist that elevates it from sweet snack to a centerpiece for any Sunday morning or holiday gathering. When I first made this, I was reminded of Mama Lu’s gentle hands kneading dough while humming softly, the kitchen filled with laughter and the scent of spices. This bread pulls together that spirit—soft, tender bites coated in a buttery cinnamon glaze, with the subtle earthiness of pumpkin that keeps it moist and rich.

It’s perfect for sharing, whether you’re pulling pieces apart with family or surprising guests with something homemade and heartfelt. Plus, it’s surprisingly simple to make, which is a gift in itself. No measuring cups needed if you’re feeling like Mama Lu—just your intuition and a pinch of soul.

Ingredients You’ll Need for This Pumpkin Cinnamon Monkey Bread

• 3 cups all-purpose flour (or whole wheat pastry flour for a nuttier flavor)
• 2 1/4 teaspoons active dry yeast (one packet)
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 3/4 cup warm milk (about 110°F)
• 1/2 cup pumpkin puree (fresh or canned—Mama Lu always said fresh is best, but canned works fine!)
• 1/4 cup unsalted butter, melted, plus 4 tablespoons for dipping dough pieces
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon ground cinnamon
• 1/2 cup brown sugar (light or dark, depending on your preference)
• Optional: 1/4 cup chopped pecans or walnuts for a little crunch

If you’d like to make this dairy-free, swap the milk for almond or oat milk and use a plant-based butter. For a gluten-free version, I recommend experimenting with a cup-for-cup blend, but keep in mind the texture will shift slightly. Mama Lu was never one for fussing over substitutions, but I know times change!

Nutrition Facts

• Calories: Approximately 380 per serving (based on 12 servings)
• Protein: 7g
• Fat: 12g (mostly from butter)
• Carbohydrates: 58g
• Fiber: 3g
• Sugar: 18g
• Sodium: 250mg

These numbers will vary depending on your exact ingredients and portion sizes. While this isn’t a low-calorie treat, it’s one that brings joy and warmth, which I’d argue feeds the soul as much as the body.

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Steps to Create Your Pumpkin Cinnamon Monkey Bread

1. Start by warming your milk until it’s just about 110°F—warm to the touch but not hot. Stir in the yeast and a pinch of sugar, then let it sit for about 5-10 minutes until it’s bubbly and alive. This little miracle reminds me of the mornings when Mama Lu would let the dough rise by the sunlit window.
2. In a large bowl, combine the flour, remaining sugar, salt, cinnamon, and any nuts you’ve chosen. Mix these dry ingredients well.
3. Make a well in the center and add the pumpkin puree, melted butter, egg, vanilla, and the yeast mixture. Stir until the dough starts to come together. It will be soft and slightly sticky.
4. Turn the dough out onto a floured surface and knead gently for about 6-8 minutes until it’s smooth and elastic. If it sticks too much, sprinkle a little flour, but don’t overdo it. Kneading dough always felt like a meditation to me, a moment to slow down and connect with what I’m making.
5. Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for about 1 to 1 1/2 hours, or until doubled in size.
6. While the dough rises, prepare your cinnamon sugar coating by mixing the brown sugar and cinnamon in a shallow bowl.
7. Once risen, punch down the dough and tear it into small pieces—about the size of a walnut. Dip each piece first into the melted butter, then roll it in the cinnamon sugar mixture, layering them in a greased bundt pan or a deep cake pan as you go.
8. Cover the assembled dough and let it rise again for 30-45 minutes until puffy.
9. Preheat your oven to 350°F. Bake the monkey bread for 30-35 minutes, or until golden brown and cooked through. You’ll know it’s ready when the top is firm and a toothpick inserted into the middle comes out clean.
10. Let it cool in the pan for about 10 minutes, then invert onto a plate. Serve warm, pulling apart the sticky, sweet bites just like Mama Lu’s family did on those long-ago Sunday mornings.

Tips for Making the Best Pumpkin Cinnamon Monkey Bread

Growing up in the Blue Ridge Mountains, cooking was as much about feeling as following. Here are a few tips I’ve picked up from those years spent with Mama Lu and my own kitchen experiments: Learn more: Irresistible Caramel Apple Croissant Bake Recipe You Need to Try

• Don’t rush the rise: Patience is key for fluffy, tender bread. If your kitchen is chilly, try placing the dough near a warm stove or in an oven set to 100°F (then turned off).
• Use fresh pumpkin puree: If you have the time, roasting fresh pumpkin adds a depth of flavor you just can’t get from canned.
• Butter matters: The richer the butter, the better the flavor. I’ve found that unsalted butter lets the cinnamon sugar shine without being too salty.
• Go easy on flour during kneading: Too much flour dries the bread out. I always trust the dough to feel right rather than sticking rigidly to measurements.
• Experiment with nuts or dried fruit: Chopped pecans or even dried cranberries add layers of texture and surprise that make this monkey bread uniquely yours.

Serving Suggestions and Pairings

This Monkey Bread shines on its own, but if you want to turn your morning or snack time into a real celebration, here are some ideas inspired by those slow mornings on the porch back home:

• A drizzle of warm maple syrup or honey for a touch of extra sweetness
• A dollop of whipped cream or a smear of cream cheese frosting for decadence
• A hot cup of spiced chai or rich coffee—both bring out the warm cinnamon notes
• A side of fresh fruit, like sliced apples or pears, to balance the richness

When I bring this to friends’ homes here in Portland, it’s always the first thing to disappear—proving that a little mountain magic goes a long way.

Storage and Reheating Tips

Like family stories, this bread is best enjoyed fresh, but I understand life doesn’t always work that way. Here’s how to keep your Pumpkin Cinnamon Monkey Bread tasting just right:

• Store leftovers in an airtight container at room temperature for up to 2 days.
• For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge.
• Reheat gently in a 325°F oven for 10-15 minutes, or microwave individual servings for 20-30 seconds. The goal is to warm without drying out.
• If the glaze has hardened, a quick brush of melted butter before reheating brings it back to life.

In my experience, reheating this bread evokes that same feeling of morning sun on the porch, comforting and familiar.

Frequently Asked Questions

What are the main ingredients for Pumpkin Cinnamon Monkey Bread?

The main ingredients for Pumpkin Cinnamon Monkey Bread include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Pumpkin Cinnamon Monkey Bread?

The total time to make Pumpkin Cinnamon Monkey Bread includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Pumpkin Cinnamon Monkey Bread ahead of time?

Yes, Pumpkin Cinnamon Monkey Bread can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Pumpkin Cinnamon Monkey Bread?

Pumpkin Cinnamon Monkey Bread pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Pumpkin Cinnamon Monkey Bread suitable for special diets?

Depending on the ingredients used, Pumpkin Cinnamon Monkey Bread may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Making this Pumpkin Cinnamon Monkey Bread always feels like coming home. It’s a recipe that carries more than just ingredients—it carries the spirit of a farmhouse kitchen where food was love, patience, and a slow dance with time. Whether you’re sharing it with family, friends, or indulging solo with a cup of tea, I hope it wraps you in the same warmth I felt growing up beside Mama Lu.

“Recipes weren’t written,” Mama Lu used to say. “They were remembered. Shared by heart, with a pinch of salt and a whole lot of soul.”

So go ahead, pull apart those sticky, tender bites, and add your own story to this little tradition. Because food like this, well, it’s meant to be shared.