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 cream cheese glaze.
Baking And Boys is my Secret Recipe Club blog this month. I couldn’t have been happier to receive Katrina’s blog to bake from this month. We have so much in common. We’re both bakers, both have a family of hungry boys, and we only live about 20 miles apart. (Although we’re blogging friends, we haven’t met yet face to face. Something we need to remedy!)
I headed to Katrina’s Blog Archive to see what she was baking up last November and fell in love with her Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing – such a delicious, fun and festive recipe.
My favorite part of a cinnamon roll is the ooey, gooey middle, so I decided to combine Katrina’s Pumpkin Cinnamon Roll recipe with my Overnight Monkey Bread recipe to create this Overnight Pumpkin Monkey Bread recipe that will be the perfect breakfast Thanksgiving morning.
I decided to photograph the monkey bread outside because it was a cold, rainy day and the light inside the house wasn’t good. I took the pan of monkey bread outside as soon I took it out of the oven. The dramatic change in temperature and leaving it in the pan too long while I was getting organized and snapping pictures, caused the sugar to set up too quickly. It didn’t unmold as pretty as I would have liked, so be sure and unmold it five minutes after it comes out of the oven.
I’m going to make the dough again this week and freeze it so it will be even easier to make Wednesday night and bake and serve Thanksgiving morning. I added more glaze after I took the pictures, because the glaze is fabulous and a great contrast to the beautiful orange color of the monkey bread.
- 4 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 2 teaspoons table salt
- 1 cup unsweetened canned pumpkin puree
- 1 large egg
- 1 package quick rise yeast
- 1/2 cup water, warm (about 120 degrees)
- 2 cups whole wheat pastry flour
- 1 tablespoon vital wheat gluten, optional
- 1 3/4 cups all-purpose flour (I used bread flour)
- 1 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 8 tablespoons unsalted butter (1 stick), melted
- 3 ounces 1/3 less fat cream cheese, room temperature
- 1/8 teaspoon maple flavoring
- 1/8 teaspoon salt
- 1 cup confectioners’ sugar
- 1 or 2 tablespoons milk
Butter a 12-cup Bundt pan generously with softened butter. Set aside.
In small bowl, whisk together the warm water, yeast and 1 tablespoon sugar. Let sit for 5 minutes until the yeast is frothy.
In a medium sized bowl, whisk together the butter, sugar, salt, pumpkin and egg for the dough and set aside.
Mix whole wheat pastry flour and wheat gluten in stand mixer fitted with a beater blade. Add the pumpkin and yeast mixtures and mix on low until the liquids are incorporated. Switch to the dough hook, increase the speed to medium and gradually add the remaining flour (add more or less as necessary) until dough clings to the hook and almost cleans the sides. Knead with dough hook on medium speed for five minutes.
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: While bread cools, in a mixing bowl, beat cream cheese until smooth. Add maple flavoring and salt and beat until incorporated. Add powdered sugar and beat until smooth. Add the milk slowly, a little at a time until the icing is the desired consistency.
Drizzle icing over warm monkey bread, letting it run down the sides of the bread. Serve warm.
Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.
Overnight method: I made the overnight pumpkin bread for Thanksgiving morning. I made the dough about two weeks ahead of time. After the first rise, I shaped the dough in to balls and froze them spread out on a cookie sheet covered with plastic wrap. Once they were frozen, I put them in a Freezer Ziploc. Then the afternoon before Thanksgiving I let them thaw in the bag on the counter, it took about an hour, then dipped them in butter and the sugar mixture and put them in the greased bundt pan. I put it in the fridge overnight and in the morning proceeded with the recipe as written.