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Monkey Bread, also known as Bubble Bread or Pull Apart Bread, is not only a sinfully delicious breakfast, it’s also fun to eat. This version is dressed up for the holidays with pumpkin, holiday spices and a luscious maple icing.
This Overnight Pumpkin Monkey Bread with Maple Icing is the perfect breakfast treat for the holidays. You do all the work the day before and then your family and guests can wake up to the sweet, spicy smell of this bread baking.
When I make yeast breads, I almost always add the yeast to the flour in my mixing bowl. Then I can use warmer water, which helps the yeast rise faster. But you do have to be careful that your water isn’t too hot, or it could kill the yeast.
That’s why I always use an instant read thermometer to check the temperature of the water. My favorite instant read thermometer is the Thermoworks Thermapen Mk4. It’s super fast, accurate, the display automatically rotates so you can read it in any position, and I love that it has a motion sensor so that it wakes up any time you move it.
Once you’ve made the dough, you need to let it double in size before you shape the dough. Sweet doughs take a longer time to rise than doughs made without sugar. So it can take 90 minutes for the dough to double.
If you’re making the overnight version, you’ll need to let the monkey bread come to room temperature and rise before baking it. Depending on how warm your house is, it can take a couple of hours to rise. You can speed up the rising by using one of these proofing methods.
Giveaway has ended! Thermoworks has generously offered to give two prize packages each containing a Thermapen Mk4, Thermoworks Apron, Silicon Spoonula, and a Magnetic Meat Temperature Guide to two lucky Barbara Bakes readers. You must use the rafflecopter widget below to enter. Sometimes it takes a while to load, so you may need to be patient.
I’ve also teamed up with 25 other bloggers who are sharing great Thanksgiving recipes and also hosting fun giveaways on their site, so you have lots more chances to win.
- Homemade Orange Cider Cranberry Sauce via The Snappy Gourmet
- Cheesy Garlic Herb Potatoes and Squash via Sugar Dish Me
- 5-Ingredient Pecan Pie Fudge via Texanerin Baking
- Brussels Sprouts and Farro Salad via Lemons for Lulu
- Sweet Potato Cheesecake via Cookie Dough and Oven Mitt
- Roasted Butternut Squash and Cranberry Side Dish via Cooking on the Front Burner
- Fig and Goat Cheese Ball via Eat. Drink. Love
- Overnight Pumpkin Monkey Bread via Barbara Bakes
- Classic Apple Pie via Comfortable Domestic
- Acorn Squash Puree via Daily Appetite
- Pumpkin Banana Bread via Java Cupcake
- Green Beans with Almonds and Bacon via From Valerie’s Kitchen
- Classic Pecan Pie via That Skinny Chick Can Bake
- Turkey Tenderloins with Mushroom Shallot Tarragon Gravy via All Roads Lead to the Kitchen
- Sweet Potato Casserole Donut Holes via Cupcake Project
- Maple Mashed Sweet Potatoes via Chocolate Slopes
- Triple Spice Pumpkin Buttermilk Pie via Frugal Foodie Mama
- Homemade Cranberry Sauce via The Adventure Bite
- Twice Baked Potatoes via My Gluten Free Kitchen
- Green Bean Quinoa Casserole via Lauren Kelly Nutrition
- Warm Sweet Potato, Bacon, and Leek Salad with Cheddar Biscuit Breadcrumbs via Sarcastic Cooking
- Pumpkin Slab Pie via The Kitchen is My Playground
- Prosciutto Wrapped Parmesan Pears & Greens via The Complete Savorist
- Cranberry Apple Charlotte via The Redhead Baker
- Pumpkin Ricotta Chocolate Chip Bread via Ari’s Menu
Each site has chosen the items for their giveaway, so be sure and stop by each site to enter to win. There are lots of $50 Amazon gift cards, a bundle of OXO tools, mini food processor, $50 Sur la Table gift card, $50 Williams Sonoma gift card, and so much more.
Good luck!
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Overnight Pumpkin Monkey Bread with Maple Icing
Ingredients
- 3 – 4 cups bread flour
- 1 package active dry yeast
- 2 teaspoons salt
- 1 teaspoon pumpkin pie spice
- ½ cup water
- 4 tablespoons unsalted butter
- 1 cup unsweetened canned pumpkin puree
- ¼ cup granulated sugar
- 1 large egg
- 1 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 8 tablespoons unsalted butter 1 stick, melted
- ½ cup powdered sugar
- 2 teaspoons milk
- ½ teaspoon vanilla
- ⅛ teaspoon maple flavoring
Instructions
- Butter a 12-cup bundt pan generously with softened butter. Set aside.
- In the bowl of a stand mixer, using the paddle attachment, combine 1 cup flour, yeast, salt, and pumpkin pie spice.
- In saucepan or microwave safe dish, heat water and butter until melted and warm (120° – 130°).
- Add liquids to flour mixture. Blend at low speed until moistened. Add pumpkin, sugar, egg and beat 3 minutes at medium speed.
- Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough, add more or less flour as needed. Knead the dough for 5 minutes until smooth and elastic.
- Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and allow to rise in a warm, draft free place until dough doubles in size, 60 to 90 minutes.
- While dough is rising, mix brown sugar and spices together in bowl. Place melted butter in second bowl. Set aside for the sugar coating.
- Remove dough from bowl, and pat into rough 8-inch square. Using bench scraper or knife, cut dough into 64 pieces.
- Roll each dough piece into a ball. Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then layer balls in bundt pan, staggering seams where dough balls meet as you build layers.
- Cover bundt pan tightly with plastic wrap and place in refrigerator overnight. (If you want to bake it immediately, let rise for 30 – 45 minutes in a warm, draft-free place before baking.)
- Approximately one hour before you want to bake your Monkey Bread, remove it from the refrigerator and let the dough come to room temperature and the dough will begin to rise. (It will have risen some in the refrigerator overnight.)
- Heat oven to 350 degrees. Unwrap pan and bake until top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 minutes.
- For the icing: In a mixing bowl, whisk together powdered sugar,milk, vanilla, and maple flavoring until smooth. Add more milk of powdered sugar until the icing is the desired consistency.
- Drizzle icing over warm monkey bread, letting it run down the sides of the bread. Serve warm.
I originally posted this recipe three years ago as part of The Secret Recipe Club, but it was in need of an update with some better pictures and an updated recipe. Baking And Boys was my blog to pick a recipe from for that month. I combine Katrina’s Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing recipe with my Overnight Monkey Bread recipe to create this Overnight Pumpkin Monkey Bread recipe.
Paula
Never made a monkey bread but it sure looks like a fun treat to eat!
Lisa~~
Great job combining recipes, looks totally delish!
If you haven’t already, I’d love for you to check out my SRC recipe this month: Pork Belly Soup with Collard Greens.
Lisa~~
Cook Lisa Cook
Sweet as Sugar Cookies
Oh my gosh, not just a monkey bread but a PUMPKIN version of it. That’s the way to my heart.
Libby
The Maple mixed with the cream cheese is darned interesting. Going to definitely give that a try.
I recently saw a version of the Monkey Bread where they stuffed each dough ball with cream cheese. Now that’s not exactly no fuss baking LOL. I think it was pumpkin too.
Good golly they’re playing xmas commercials already — too soon. You have a great day! I’m going back o yet another experimental rye bread 😉
Cheah
This looks yummy. I like how you decorated it. Made something like this before, but it’s called Hungarian coffee cake.
http://cheah2009.blogspot.com/2010/02/hungarian-coffee-cake.html
The Food Hunter
I didn’t think it was possible to make Monkey Bread any better…but I think you just did.
Becky at Vintage Mixer
I still have yet to make your first monkey bread recipe! I need to catch up. This looks amazing and perfect for the holidays!
Danielle
Holy cow this looks amazing! My mouth is seriously watering right now.
Anne
That looks amazing and sounds so tasty!
Becca @ Crumbs and Chaos
Looks incredible! Can’t wait to try this – I love that it’s overnight and you totally had me at Maple Cream Cheese Icing!
susie
This does look yummy! I had your blog this month and had a great time creeping about! This would be nice for all that company coming for Thanksgiving!
Rachel @ Baked by Rachel
I’ve never made monkey bread. I think one of these days I really should. I’m positive the kids would love it! 🙂
Deborah
Love this!! I especially love the overnight aspect of it – definitely adding it to my “to make” list!
Renata
Monkey bread is always so much fun! It looks delicious!
The Secret Recipe Club sounds so much fun too, I’ve read the rules but I’m not sure I qualify, gotta try that!
Micha @ Cookin' Mimi
Oh yum. That looks delicious. I love pumpkin and monkey bread so this is a match made in kitchen heaven.
Melanie
I really need to get a bundt pan so that I can make Monkey Bread. I’ve wanted to try it for a long while. I love the idea of an added flavor twist of using pumpkin in the monkey bread. Probably makes the dough that much more moist having the pureed pumpkin in it. I’m sure this will be a hit on Thanksgiving!
Ilke
Have never made Monkey Bread but it is something my husband always says “we should”. This one seems like the perfect recipe for holiday breakfasts… Perfect way to add some pounds 🙂
Kitchen Belleicious
Like sarah said, monkey bread always makes me smile. It reminds me of growing up because we always got a treat for holidays of the best monkey bread on earth by my aunt rhonda. Seriously, she has a talent when it comes to monkey bread- although I must say yours is looking just as good as hers ever did and I am loving the idea of the maple cream cheese icing! Delish!
Rosa
It looks heavenly! That is a speciality I have been meaning to try since a while…
Cheers,
Rosa
Sarah, Maison Cupcake
Monkey bread always makes me smile, I must get a tin like that to make a big one. xx