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Pumpkin Monkey Bread Recipe

Pumpkin roll, meet monkey bread. If you love both treats, there's no need to enjoy them separately anymore thanks to this stuffed pumpkin monkey bread recipe!
Course Breakfast
Cuisine Dessert
Keyword , breakfast recipe, pumpkin monkey bread, stuffed monkey bread
Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 3 hours
Calories 327kcal
Author Jenn


  • Batter
  • 3 ¼ cups all-purpose flour
  • ½ tsp salt
  • 1 tsp pumpkin pie spice
  • 2 Tbsp melted butter
  • ½ cup warm milk
  • ¼ cup warm water
  • cup pumpkin puree
  • ¼ cup sugar
  • 2 ¼ tsp active dry yeast
  • Coating/Layering:
  • 1 cup sugar
  • 2 tsp cinnamon
  • 1 stick butter melted
  • 1 block cream cheese not softened
  • 12 oz pecan pieces
  • Topping optional
  • Powdered sugar


  • Whisk together the flour, salt, and pumpkin pie spice.
  • In a separate bowl, whisk together the milk, water, pumpkin, melted butter, sugar, and yeast.
  • Add wet ingredients to the dry and mix together.
  • Turn the dough onto a floured surface and knead by hand until elastic
  • Once the dough is elastic, transfer to a bowl sprayed with cooking spray. Flip the dough over so that the top is coated and won't dry out. Cover with a towel and allow to rise until double in size or about an hour.
  • Once the dough is doubled, pinch into 2" balls
  • Cut a block of refrigerated cream cheese into tiny cubes. (You'll need to get 40-45 cubes out of one block so slice small.)
  • Tuck a cube of cream cheese into each dough ball to stuff them
  • Melt a stick of butter and set it aside
  • In a medium bowl, mix together the cinnamon and sugar for rolling the dough balls.
  • Dip each stuffed dough ball in the melted butter then roll in sugar/cinnamon mixture
  • Place one layer of balls in a Bundt pan that has been sprayed with cooking spray. Sprinkle pecans on top then add another layer of balls. Repeat dough ball/pecan layers until the Bundt pan is a little over half full.
  • After layering is complete, sprinkle any leftover butter and cinnamon/sugar mixture on top, cover, and allow to rise again for about an hour.
  • Once the dough has risen for the second time, bake for 30-35 minutes in a 350 degree oven.
  • After baking, let the monkey bread cool in the pan for about 10 minutes (but no longer or it will get stuck!) then flip onto a serving platter.
  • Sprinkle the top with powdered sugar before serving



A tighter packed pan makes cake-like, sliceable monkey bread whereas a lightly packed pan (ie just laying the balls in the pan) makes for pull-apart monkey bread.


Serving: 1serving | Calories: 327kcal | Carbohydrates: 38g | Protein: 4g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Cholesterol: 17mg | Sodium: 113mg | Fiber: 3g | Sugar: 19g