Pumpkin Spice Monkey Bread

5 from 11 votes

This easy Pumpkin Spice Monkey Bread uses refrigerated cinnamon rolls, pumpkin pie spice, brown sugar, and butter for a sweet pull-apart fall breakfast or dessert ready in about one hour!

Prep Time10

Cook Time45

Total Time55

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 505kcal

Author: Kristin Hayes

Equipment

Ingredients

2 cans Pillsbury Grands Cinnamon Rolls icing reserved
¼ cup granulated sugar
2 teaspoon pumpkin pie spice divided
½ cup brown sugar
½ cup unsalted butter melted

Instructions

Preheat oven to 350°F. Generously coat a Bundt pan with nonstick cooking spray.
Open the cinnamon roll containers and set the icing aside. Cut each cinnamon roll into quarters.
Add the granulated sugar and 1 teaspoon pumpkin pie spice to a large resealable bag. Add the cinnamon roll pieces, seal, and shake until evenly coated.
Arrange the coated cinnamon roll pieces evenly in the prepared Bundt pan.
In a small bowl, whisk together the melted butter and brown sugar until well combined. Pour evenly over the cinnamon roll pieces.
Bake for 45-50 minutes, or until the top is dark golden brown and the cinnamon roll pieces in the center are fully cooked through.
Remove from the oven and allow the monkey bread to cool in the Bundt pan for 5-10 minutes. Carefully invert onto a serving plate.
Stir the remaining 1 teaspoon 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 over the warm monkey bread and serve.

Notes

Generously grease all the grooves of the Bundt pan to help prevent sticking.
Be sure the cinnamon roll pieces in the center are fully baked before removing from the oven.
Let the monkey bread cool for 5–10 minutes before inverting. Waiting too long may cause the brown sugar mixture to stick to the pan.
Store leftovers covered in the refrigerator for up to 4 days. Reheat individual pieces in the microwave until warmed through.

Nutrition