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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.
Lisa
I last made Monkey Bread when I was in my early 20’s, from a Good Housekeeping cookbook,and it was incredible! NO idea why I haven’t made it since, but your gorgeous Pumpkin Monkey Bread with Maple Cream Cheese Icing (OMG) is just..just..wow, and has renewed my interest and brought back memories of how much I loved it. If I’m going to make it again, I’m making this one! What an amazing SRC pick! I would have gone there too 🙂
Valérie ( France )
Une autre façon de présenter cette belle gourmandise
Je te souhaite un bon mardi
Valérie.
Angie's Recipes
Even if it didn’t turn out as great as you had expected, the monkey bread rolls still look gorgeous, so cute with the drizzled icing.
Foodblogging is pretty tough, eh?
Lynda
I love anything pumkin, so your monkey bread looks delicious to me! Can’t wait to try this.
Hotly Spiced
Great photo. What a fabulous looking breakfast. Would love some right about now.
Laura Rees
Oh Barbara. I can’t keep up with all this goodness. I want to make everything you post!
Jodie
These look fantastic! I’ll have to try this!
Claire @ Claire K Creations
Yum! I’ve only made Monkey bread once but I’d love to give it another go. When you say you froze the dough, do you freeze it in one big ball or in the little balls (probably a silly question!)?
Barbara
Hi Claire – Not a silly question at all. I’ll freeze the dough after the first rise and after it’s formed in to balls. I’ll thaw the balls, then dip it the butter and sugar. Stack it in the bundt pan and put it in the fridge overnight. Then in the morning bring it to room temperature and then bake it. You could freeze it as one big ball, but it will thaw quicker in little balls. Thanks!
Amy
I’ve always wanted to make Monkey bread but haven’t done it yet. With pumpkin and maple cream cheese icing??? That’s enough to motivate me to get into the kitchen tonight! 🙂 Thanks for sharing this scrumptious recipe.
Lorraine @ Not Quite Nigella
That looks amazing mum and I like how you combined the two recipes to make a super recipe! xxx
teresa
good golly miss molly! WOW, this looks just divine. i’d hop out of bed first thing if i knew this was waiting for me 🙂
Tracey
I have to struggle to imagine a more delicious treat than this – pumpkin and maple? Sounds heavenly!
BreAna {Sugar & Spice & All Things Iced}
AMAZING! I am definitely going to try this for Thanksgiving morning!! It looks and sounds absolutely delicious!
Kim of Mo'Betta
monkey bread is a favorite around here and this version sounds delicious!
sue
I have never actually seen monkey bread but have read about it, this looks so good and really something the kid would love to help make, cannot wait!
Katrina
Hi! How fun for you to make a delicious looking pumpkin monkey bread from the pumpkin cinnamon rolls I posted last year! After scanning all the link photos and recipe titles, I didn’t see one I’d have thought was mine, so I actually emailed Amanda and asked her! Sneaky! 😉
We need to plan a Utah bloggers thing or something, because it IS silly that we haven’t met and I haven’t met Holly (Phemom) yet and we need to all get Maria in on it so we can all see her and that baby! (I met her very briefly at BlogHer Food ’09). I know there are others, too.
Thanks for doing a fun recipe from my blog!
Sandi
No kidding…yours is one of those sites that when that first picture pops up, I hear myself say, “Ohhhh!”
Agree. Oooey, gooey middle, the best part 😉
sara
Yum! These looks perfect for fall…fantastic flavors! 🙂
Julia
Oh wow, wowie wowie WOWZA. I just had a vision of making this Christmas morning. Thanksgiving is a bust this year, Ill be outta town relying on others to cook, boooooo! But Christmas, it’s ON!!!!
Nutmeg Nanny
Oh my! This is beyond amazing looking! Plus the addition of pumpkin is really up my alley. Especially since I have been eating pumpkin like crazy!