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Irresistible Pumpkin Cinnamon Monkey Bread Recipe for Fall Favorites

Irresistible Pumpkin Cinnamon Monkey Bread Recipe for Fall Favorites - Featured Image
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Learn how to make delicious Pumpkin Cinnamon Monkey Bread. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 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!

Instructions

  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.

Find it online: https://claracooking.com/pumpkin-cinnamon-monkey-bread/