Monkey Bread may be my all time favorite dessert. Whenever it is served at brunch, I go crazy for it! Monkey bread is sooo buttery, sticky, and DELICIOUS. I had the idea to make monkey bread using pumpkin cinnamon rolls and it may just be my best idea of all time.

Using a can of ready-made pumpkin cinnamon rolls keeps this decadent dessert or brunch dish super simple and easy to whip up. The whole family will love helping out. Make this monkey bread the day of, or ahead of time, and just pop it in the oven when you’re ready to bake. It is best served warm and gooey.

Make sure to save the icing the cinnamon rolls come with to drizzle on at the end over your warm, delicious Pumpkin Cinnamon Roll Monkey Bread.

Kelsey Lynch

Pumpkin Cinnamon Roll Monkey Bread

3 from 47 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Servings: 5 people

Course: Breakfast, Dessert

Ingredients Method

Ingredients

  

1x2x3x?

• 1 can Pumpkin Cinnamon Rolls
• 1 cup sugar
• 1 tbsp pumpkin pie spice
• 5 tbsp butter melted

Method

 

1. Preheat oven to 350.
2. Take the cinnamon rolls out of their tube and cut each cinnamon roll in thirds horizontally and then thirds vertically making 9 pieces out of each cinnamon roll.
3. In a small bowl, whisk together the sugar and pumpkin pie seasoning.
4. In a bowl, melt the butter.
5. In a buttered loaf pan or bundt pan, arrange a single layer of cinnamon roll pieces. Brush with butter and then sprinkle on the pumpkin pie sugar.
6. Repeat this step until the loaf pan is full.
7. Bake at 350 for 20 minutes.
8. Allow to cool before flipping out your monkey bread onto a serving plate.
9. Top with the pumpkin icing the pumpkin cinnamon rolls comes with.

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If you like this recipe and want more fall recipes, check out my New Fall Cookbook!