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Pumpkin Spice Monkey Bread

a fall twist on a classic kitchen pastry! Everyone's favorite part of the cinnamon bun

Course Breakfast, Dessert
Cuisine American

Ingredients

Dough:

  • 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

Coating:

  • 3/4 cup unsalted butter
  • 1/4 cup granulated sugar
  • 1 tbsp pumpkin spice
  • 2/3 cup brown sugar packed
  • 1 tsp vanilla extract

Pumpkin Glaze

  • 1 cup confectioners' sugar
  • 3 tbsp heavy cream
  • 1/2 tsp pumpkin pie spice

Instructions

  1. 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. 

  2. 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) 

  3. 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. 

  4. 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. 

  5. 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.



  6. 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!