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Best Idea Ever: Pumpkin-Cinnamon Roll Monkey Bread

Pumpkin-Cinnamon Roll Monkey Bread
Give traditional monkey bread a tasty pumpkin twist with Pillsbury refrigerated pumpkin cinnamon rolls!
By Roxana Yawgel

Whether you serve it for breakfast or as a treat in the afternoon, this irresistible pumpkin-cinnamon roll monkey bread will be an instant household favorite. I mean, sweet pumpkin dough with swirls of cinnamon baked in butter and brown sugar? This recipe can do no wrong.

Pumpkin-Cinnamon Roll Monkey Bread

Preheat the oven to 350°F. Grease a 15-cup bundt pan with butter and set aside.

Pumpkin cinnamon rolls, sugar, brown sugar, pecans, caramels

In a food-storage plastic bag, add the granulated sugar. Remove the pumpkin-cinnamon rolls from the can and separate them, cutting into quarters. Add the pumpkin-cinnamon roll pieces to the bag in four batches. Shake each batch to coat with sugar.

Arrange the pumpkin-cinnamon roll pieces into the prepared pan adding pecans and caramels.

Chopped cinnamon rolls, caramels and pecans in a fluted tube cake pan

In a microwave-safe bowl, melt the butter and then mix with the brown sugar. Pour the mixture over the pumpkin cinnamon roll pieces.

Pouring caramel over cinnamon rolls in a fluted tube cake pan

Bake the bread for about 40 to 45 minutes. Let it cool in the pan for 15-20 minutes before turning upside down onto a wire rack.

Heat the cinnamon roll icing for few seconds and pour over the monkey bread. Pull apart pieces of the bread to serve.



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