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    Home » Recipes » Breads » Sweet Rolls

    Overnight Pumpkin Monkey Bread with Maple Icing

    Published by Melissa on November 9, 2015 | Updated June 10, 2022 | 86 Comments

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    Featured Image for post Overnight Pumpkin Monkey Bread with Maple Icing

    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.

    My favorite instant read thermometer is the new Thermoworks Thermapen Mk4

    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.

    Collage of making Overnight Pumpkin Monkey Bread

    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.

    Overnight Pumpkin Monkey Bread with Maple Icing

    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.

    Thermoworks Thermapen Mk4 Giveaway Package

    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.

    a Rafflecopter giveaway

    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.

    Thanksgiving-Giveaway-Collage-Image-Map

    Overnight Pumpkin Monkey Bread Fig and Goat Cheese Ball Roasted Butternut Squash and Cranberry Side Dish Homemade Orange Cider Cranberry Sauce Cheesy Garlic Herb Potatoes and Squash 5-Ingredient Pecan Pie Fudge Brussels Sprouts and Farro Salad Classic Apple Pie Turkey Tenderloins with Mushroom Shallot Tarragon Gravy Classic Pecan Pie Green Beans with Almonds and Bacon Sweet Potato Cheesecake Acorn Squash Puree Sweet Potato Casserole Donut Holes Green Bean Quinoa Casserole Twice Baked Potatoes Homemade Cranberry Sauce Triple Spice Pumpkin Buttermilk Pie Maple Mashed Sweet Potatoes Pumpkin Banana Bread Warm Sweet Potato, Bacon, and Leek Salad Pumpkin Ricotta Chocolate Chip Bread Prosciutto Wrapped Parmesan Pears & Greens Cranberry Apple Charlotte Pumpkin Slab Pie

    • 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!

    Featured Image for post Overnight Pumpkin Monkey Bread with Maple Icing
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    Overnight Pumpkin Monkey Bread with Maple Icing

    Cook Time35 mins
    Total Time35 mins
    Course: Breads
    Keyword: Breakfast, cooking, food, recipe
    Servings: 8 Servings
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    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.

    Overnight-Pumpkin-Monkey-Bread-with-Maple-Icing-Collage-2-Barbara-Bakes
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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Jane

      November 07, 2017 at 7:33 am

      Yummyyy! Gonna try this recipe tomorrow these are looking delicious. Thank you for this great recipe

      Reply
    2. Nagi@RecipeTinEats

      January 19, 2016 at 5:50 pm

      Another dish to add on my list, Monkey Bread. Wow! This is absolutely stunning! Can I have a taste of it? 😀

      Reply
    3. Bonnie

      November 29, 2015 at 6:19 pm

      I need to try this recipe Barbara. It looks so fun!

      Reply
      • Barbara Schieving

        November 30, 2015 at 7:59 pm

        Thanks Bonnie! I’m sure it would be a hit with your crowd.

        Reply
    4. Mary

      November 20, 2015 at 7:53 am

      The monkey bread looks divine, would go really well with my morning cup of coffee too!

      Reply
    5. Annamaria @ Bakewell Junction

      November 18, 2015 at 6:41 pm

      Barbara,
      I love monkey bread and I made a few different varieties but my hubby got tired of them and I had to hold off for a while. I think it’s time to start up again with yours.
      Annamaria

      Reply
    6. Nicole

      November 18, 2015 at 12:07 pm

      Will you just make my breakfast for me every morning? Pretty please 🙂

      Reply
    7. Lorraine @ Not Quite Nigella

      November 13, 2015 at 2:48 am

      What a great prize! Thermometers are fantastic and take all the guess work out of it. Hubby is obsessed with our infrared gun. I think he’s more excited about playing with it than actually cooking with it though! 😛 xxx

      Reply
    8. Emily

      November 12, 2015 at 11:17 pm

      This looks so yummy! I love monkey bread but haven’t made a pumpkin-flavored one. YUM!

      Reply
    9. Adri

      November 12, 2015 at 1:14 pm

      I love Monkey Bread, and this sounds absolutely divine, decadent, and delicious!

      Reply
    10. Ansh

      November 09, 2015 at 9:44 pm

      I was going to search your blog for an overnight bread recipe and so so thrilled you posted this. I will be making it soon! And I LOVE the giveaway!

      Reply
      • Barbara Schieving

        November 10, 2015 at 5:37 pm

        Thanks Ansh – hope you love it!

        Reply
    11. Liz

      November 09, 2015 at 5:19 pm

      My family loves monkey bread, but I usually cheat and buy frozen roll dough. Your version sounds so much better!!! Perfect holiday treat (and your giveaway is spectacular)!

      Reply
      • Barbara Schieving

        November 09, 2015 at 9:27 pm

        Thanks Liz! Sometimes cheating and using frozen roll dough is the best option too. But you really can’t go wrong with homemade.

        Reply
    12. My Inner Chick

      November 09, 2015 at 4:27 pm

      Yum.
      Delish.
      And MORE)))
      I Looove Pumpkin))))) xx

      Reply
      • Barbara Schieving

        November 09, 2015 at 9:28 pm

        Thanks Kim – So much to love!

        Reply
    13. Erin R.

      November 09, 2015 at 11:32 am

      THERMAPEN! Holy moly, those things are world class, industrial grade miracles. I got to use one once and was able to time the baking of my loaf to the minute. Not even a tiny bit over baked. Plus, you could use it for candy making, checking the temperature of your pot roast, heating milk to make yogurt, etc. Wow. Excellent giveaway!

      Reply
      • Barbara Schieving

        November 09, 2015 at 9:28 pm

        Thanks Erin – the Thermapen really is the best! Good luck!

        Reply
    14. Carol

      November 09, 2015 at 10:43 am

      What a beautiful treat….I would be very happy if that was sitting in front of me. It would be tough to stop “nibbling”. I do believe there would be a sizable hole in that ring of deliciousness. 🙂

      Reply
    15. Katie

      September 13, 2012 at 5:24 am

      We enjoyed these this morning! Thanks for a great recipe.

      Reply
      • Barbara

        September 15, 2012 at 5:36 pm

        Hi Katie – so glad you enjoyed the monkey bread. With fall in the air, it’s the perfect time to bake them.

        Reply
    16. angela@spinachtiger

      August 31, 2012 at 8:02 pm

      I just pinned this getting ready for the Fall. I love the do ahead part.

      Reply
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