This Pumpkin Spice Pecan Monkey Bread is a quick and easy pull apart breakfast or dessert made with cinnamon rolls, pumpkin spice, pumpkin puree, butter, pecans, and topped with icing!
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I feel like I've been adding a container of refrigerated cinnamon rolls to our grocery list just about every week. They're simple to make, they're an easy weekend breakfast, and they're pretty darn delicious! Because I am who I am as a foodie, I started thinking of different ways I could turn our weekend cinnamon rolls into something new.
I remembered my Mardi Gras King Cake Monkey Bread recipe (oh, how I love a good monkey bread recipe!). The base of the bread is made with refrigerated cinnamon rolls. So I decided to use that recipe as my inspiration to make a Pumpkin Spice Pecan Monkey Bread.
I've shared a few monkey bread recipes, but I have to say - this one might be one of my top favorites! And not just because I'm a pumpkin spice lover. It's just so darn tasty made with warm cinnamon rolls and spices, buttery pecans, and a gooey pumpkin icing on top!
Pumpkin Spice Pecan Monkey Bread
If you're still embracing every bit that's left of pumpkin season, this is a recipe that I totally recommend adding to your list! This Pumpkin Spice Pecan Monkey Bread would make a perfect fall breakfast or dessert!
The first thing we need to do is preheat the oven to 350 and generously grease a bundt pan. Then, we're going to cut each cinnamon roll dough portion in half and roll it into a ball. Place the dough balls into a large mixing bowl and set aside.
Now, we're going to mix the melted butter, pumpkin spice, pumpkin puree, and pecans together. Pour the mixture over the cinnamon roll dough balls and gently mix to coat completely.
Start to place the dough balls into the bundt pan, layering them on top of one another. Gently press the last layer down so it sits evenly in the pan.
Bake the monkey bread for 30 minutes, or until golden brown. Then, allow the monkey bread to cool completely before carefully removing it from the pan and onto a plate.
Once the bread is cool, we're going to mix up the icing. In a small bowl, mix the icing from the cinnamon rolls tube, milk, and pumpkin spice together until smooth.
Pour the icing over the top of the monkey bread and sprinkle with extra chopped pecans, if desired. Then, serve.
Pumpkin Spice Pecan Monkey Bread
Ingredients
For the monkey bread:
- 2 - 12.4 oz 8 count cinnamon rolls containers, icing set aside
- 2/3 cups pecan halves chopped
- 1/2 tsp. pumpkin pie spice
- 1/4 cup pumpkin puree
- 1 stick butter melted
For the icing:
- 2 icing cups from cinnamon rolls containers
- 1 tbsp. milk
- 1/4 tsp. pumpkin pie spice
Instructions
For the monkey bread:
- Preheat oven to 350 degrees and generously grease a bundt pan.
- Cut the cinnamon roll dough in halve and roll into balls. Set aside in a large bowl.
- In a mixing bowl, mix the pecans, pumpkin pie spice, pumpkin puree, and melted butter together. Pour over the dough balls and mix to coat evenly.
- Place the dough balls into the bundt pan and pour in any extra butter or pecans from the mixing bowl. Gently press down the last layer of dough balls so the layer sits evenly in the pan.
- Bake for 30 minutes or until golden brown.
- Allow the monkey bread to cool completely before turning it over onto a plate.
- Once the monkey bread is cool, prepare the icing.
For the icing:
- Spoon the icing cups into a small mixing bowl.
- Stir in the milk and pumpkin pie spice.
- Pour the icing over the cooled monkey bread and serve.
If you're looking for an easy Thanksgiving dessert or something to nibble on the weekend after the big feast, try this monkey bread recipe! It's warm, cozy, and full of seasonal fall flavors!
Did you make this Pumpkin Spice Pecan Monkey Bread recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
