Pumpkin Spice Monkey Bread

This quick and easy Pumpkin Spice Monkey Bread is made with refrigerated cinnamon rolls, brown sugar, butter, and pumpkin pie spice, then finished with sweet icing! Ready for the oven in just 10 minutes, this pumpkin monkey bread recipe is a fun fall twist on my Cinnamon Roll Monkey Bread and perfect for breakfast, brunch, holidays, or dessert!

I don't know about you, but I'm a year-round pumpkin lover. Once fall arrives, though, I'm fully in my element, and it's rare not to find something pumpkin on my counter, whether it's my Pumpkin Bread or Pumpkin Cream Cheese Muffins. Since my family also loves monkey bread, I decided to give it a fall spin with pumpkin pie spice. The combination of fluffy cinnamon rolls, warm spices, buttery brown sugar, and sweet icing was an instant family favorite!

Quick Look: Pumpkin Spice Monkey Bread

• Prep Time: 10 minutes
• Bake Time: 45-50 minutes
• Total Time: About 1 hour
• Servings: 8
• Main Ingredients: Cinnamon rolls, pumpkin pie spice, brown sugar, butter
• Perfect For: Fall breakfast, brunch, holidays, or dessert

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Ingredient NOTES

For exact ingredient amounts and step-by-step directions, see the printable recipe card below.

• Cinnamon Rolls: I use Pillsbury Grands Cinnamon Rolls for this pumpkin monkey bread because they bake up fluffy and make the recipe incredibly easy. Other refrigerated cinnamon rolls work too. Canned refrigerated biscuits can also be used, although the texture and flavor will be slightly different.
• Pumpkin Pie Spice: This is what gives the monkey bread its warm fall flavor. You’ll use it to coat the cinnamon roll pieces and also mix some into the icing for even more pumpkin spice flavor.
• Brown Sugar: When combined with the melted butter, brown sugar creates the sweet, buttery caramel-like mixture that coats the cinnamon roll pieces as they bake.

How to make Pumpkin Spice Monkey Bread

Step 1. Preheat oven to 350°F and generously coat a Bundt pan with nonstick cooking spray. Open the cinnamon roll containers and set the icing aside for later. Cut each cinnamon roll into quarters.

Step 2. Add the granulated sugar and 1 teaspoon pumpkin pie spice to a large resealable bag. Add the quartered cinnamon roll pieces, seal the bag, and shake until evenly coated. Transfer the coated pieces to the prepared Bundt pan.

Step 3. In a small bowl, whisk together the brown sugar and melted butter until well combined.

Step 4. Pour the brown sugar butter mixture evenly over the coated cinnamon roll pieces in the Bundt pan.

Step 5. Bake in the preheated oven for 45-50 minutes, or until the top is dark golden brown and the cinnamon rolls in the center are cooked through. Remove from the oven and let the monkey bread cool in the Bundt pan for 5-10 minutes, then carefully invert onto a serving plate.

Step 6. Stir the remaining pumpkin pie spice into the reserved cinnamon roll icing. If needed, microwave the icing for about 10 seconds to make it easier to drizzle. Drizzle evenly over the warm Pumpkin Spice Monkey Bread, then pull apart or cut into pieces and serve.

Expert Tips

• Grease the pan well: Be generous with the nonstick cooking spray, making sure to coat all the grooves of the Bundt pan. This helps the monkey bread release cleanly when inverted.
• Cut evenly: Quarter the cinnamon rolls into similar-sized pieces so they bake evenly. A pizza cutter or sharp knife makes this quick and easy.
• Check the center: The top should be dark golden brown, but be sure the cinnamon roll pieces in the center are fully baked and no longer doughy. If needed, add a few extra minutes to the bake time.
• Don’t wait too long to invert: Let the monkey bread cool in the pan for about 5-10 minutes before carefully inverting it onto a serving plate. Waiting too long can cause the buttery brown sugar mixture to stick as it cools.
• Swap the dough: No cinnamon rolls on hand? Refrigerated biscuit dough works too, or try my Fluffy Buttermilk Biscuits for a homemade option. Keep in mind, the finished texture and flavor will be slightly different.

Storage & Make-Ahead

• Refrigerator: Allow leftover Pumpkin Spice Monkey Bread to cool completely, then store in an airtight container in the refrigerator for up to 4 days.
• Freezer: Place cooled leftovers in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Microwave individual pieces in 15-30 second increments until warmed through. This helps bring back that soft, gooey texture without overheating the cinnamon rolls.
• Make Ahead: Assemble the monkey bread as directed, but don’t bake it. Cover the Bundt pan tightly with plastic wrap and refrigerate overnight. When ready to bake, remove it from the refrigerator while the oven preheats, remove the plastic wrap, and bake as directed. You may need to add a few extra minutes to the bake time.

Looking for another easy fall breakfast? My Pumpkin Cinnamon Roll Bake is another family favorite made with refrigerated cinnamon rolls.

Pumpkin Spice Monkey Bread Recipe FAQs

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