Yes, you read that right! It’s officially Fall, so you know what that means?!?!? Pumpkin EVERYTHINGGGG. I wanted to add a little fall flavor to one of my favorite breakfast pastries, Monkey Bread. I find it hard to imagine that some people have never had monkey bread!
It’s okay I will not judge, but just get ready to have your life changed. I am sure everyone has had at least one cinnamon roll in their lifetime. Well, monkey bread is like a giant cinnamon roll. Why is it called Monkey bread I have no clue. Maybe because people go crazy over it everytime they have it? Monkey bread is a very decadent dessert, but you can have 1 little ball or 5..it’s up to you to decide how you would like to indulge. I’m sure I’m not alone on this, but my favorite part of a cinnamon roll is the center. Now you don’t have to wait to get to the heart of the cinnamon bun because monkey bread has all the best pieces rolled up into little balls. I am not going to lie this recipe is a labor of love, but it is so worth it in the end. I know you have probably seen recipes that mention use canned biscuits, but don’t do it! It just won’t taste the same. Honestly, the hardest part of this recipe is waiting. You have to wait 8+ hours for the dough to rise, and it’s torture. So please plan extra time when you are making this recipe you need at least two days minimum. Another hack I have found is the type of yeast you will use. I have not been able to find it in stores, so it doesn’t save me much time. If you can find Red Star Platinum, it will save you about 45 minutes. You can also top this off with a pumpkin glaze, but I didn’t put on a glaze because it ends up being too sweet. So how are you celebrating the first day of Fall today? I know I will be eating some more of this delicious monkey bread I made…take a look at this delicious photos, and I bet you will be making up your own batch!
Pumpkin Spice Monkey Bread
a fall twist on a classic kitchen pastry! Everyone's favorite part of the cinnamon bun
- 1 package dry yeast
- 1/4 cup water Room temp
- 1 1/4 cup milk
- 1/3 cup butter
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp salt
- 5 cups flour
- 3/4 cup unsalted butter
- 1/4 cup granulated sugar
- 1 tbsp pumpkin spice
- 2/3 cup brown sugar packed
- 1 tsp vanilla extract
- 1 cup confectioners' sugar
- 3 tbsp heavy cream
- 1/2 tsp pumpkin pie spice
In a large mixing bowl add the yeast and dissolve in warm water. Stir the mixture and let sit for 2-3 minutes. Next, add, dissolve yeast in warm water. Next add the milk, melted butter, eggs, and sugar. Also, add in 3 cups of flour. Insert the dough hook and mix on high for 3 minutes. Next, add the remaining flour to the dough this should total 5 cups.
Place Turn the dough onto a floured surface. You want to knead your dough until it is smooth. This should take about 5 months. You want to make sure not to over-knead, or this will give you a tough dough! You will know when your dough is ready when you pike it, and it springs back! Next, you want to form the dough into a ball and place in a large greased bowl. I used cooking spray, but you can quickly put some oil on a napkin and grease the bowl. Turn the dough over once and cover tightly with plastic wrap. Refrigerate the dough overnight or for at least 8 hours. (this is the hard part I was referring to)
Prepare the coating: add 1/2 cup of butter in a small bowl and melt. Mix the granulated sugar and cinnamon in another small bowl.
Spray your bundt pan with cooking spray. Remove your dough from the fridge and poke a hole in it allowing the air bubbles to be released. You want to make about 40-50 balls total so keep that in mind when you're rolling the balls. Dip your ball in butter, and then the pumpkin sugar mixes one by one. Arrange the balls in the bundt pan stacking as you go. Cover the dough with plastic wrap and let rise for about 45 minutes. If you can find the Platimum yeast, lucky duck, you can move onto the next step.
Preheat your oven to 350F. You want to melt the remaining butter which should be about 1/4 cup and whisk in brown sugar and the pumpkin pie extract. Pour this mixture over the balls in the bundt pan. Bake for about 35 minutes or until the tops are golden brown. Keep a close eye on this as it may tend to burn quickly. Cool for about 10 minutes before flipping onto a plate.
Mix all ingredients for the glaze until smooth. Pour over the top or over each individual slice. You can serve in slices or just pick at it! Enjoy!
COOKING UP THAT WORK VOL. 12
It’s been a while since I gave you guys a playlist. I know today is the first day of Fall, but in this, below playlist, these are songs that have been released over the summer that I’m still obsessing over!
Until next time!