Pumpkin Monkey Bread – the perfect easy make-ahead fall recipe for breakfast, brunch or dessert. Best of all, can be made in the slow cooker or oven and it’s loaded with cozy fall spices using your favorite refrigerated cinnamon roll dough. Plus recipe video.
Do you call it monkey bread, bubble bread, or pull apart bread? There are so many fun names but no matter what you call it, it’s basically an irresistibly gooey cinnamon sugar dough covered with a sticky coating.
This Pumpkin Monkey Bread is a fall favorite (along with this Pumpkin Pudding Cake, Pumpkin Breakfast Cookies and Pumpkin Icebox Cake) and the ultimate make-ahead dish for special occasions and gatherings.
What you need to make this Pumpkin Monkey Bread:
- refrigerated cinnamon roll dough (or use homemade dough if you prefer)
- pumpkin pie spice
- melted butter
- brown sugar
- cream cheese
- pure pumpkin puree (canned or homemade)
The best part about this is Pumpkin Monkey Bread recipe is that there are instructions to make it in the slow cooker and the oven.
This Pumpkin Monkey Bread took about 1 hour and 45 minutes in my slow cooker. Be sure to check yours if your machine runs on the hotter side.
Top with some chopped roasted pecans, syrup or a cream cheese glaze and you’ve got a killer breakfast perfect for any occasion.
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