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!
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.
Sarah
Is there a way to make this a peach monkey bread?
Barbara
Hi Sarah,
That’s a fun idea. My best guess for making a peach monkey bread would be to use peach puree instead of the pumpkin puree. You may need to add a different amount of flour to get the proper dough consistency.
In order for the peach flavor to shine, I might substitute white sugar, omit the pumpkin pie spice and use only 1 teaspoon cinnamon in the coating. Omit the maple flavoring and substitute peach juice for the milk in the icing, which you could get if you strained your peach puree just a bit.
If you give it a try, please let me know. If I find time, I might give it a try too. Thanks!
Hannah
I’m obsessed with all things maple right now. Last time I tried a maple cream cheese icing it didn’t work so well but yours looks perfect!
C&T
This looks so delicious :)!
Katherine Martinelli
This looks absolutely amazing and combines so many of my favorite things! Great pick for src and amazing adaptation!!
Heavenly Housewife
How delicious! I find the words “monkey bread” irresistible! HOw could it not be anything but fun and incredibly delicious. I need to make it myself one day.
*kisses* HH
The Cilantropist
I can’t tell you how long I have had monkey bread on my ‘to make’ list (it just keeps growing!). This is perfect for fall, and I think the maple icing sounds so indulgent.
Rocky Mountain Woman
The maple icing is what got me….
wowsa…
sandie
Well, that certainly does look sinfully delicious! I just was watching America’s Test Kitchen this past weekend and they did monkey bread AND stressed the point about only letting it sit for a bit before unmolding so the sugars don’t set up. Ahh, what we do for good lighting!
Best, Sandie
Cookin' Canuck
What a great combination of two wonderful recipes (and bloggers). That maple cream cheese icing is begging to be picked off and eaten.
Jackie
Wow, I’ve seen monkey Bread and now I’ve SEEN monkey bread. What a delicious look bread. Putting this recipe on my to do list. Tnk you for sharing.
Jackie
Ruchi
Looks amazing!!!! Wow….
Becki's Whole Life
Pumpkin, cinnamon rolls and Monkey bread are three of my favorite morning treats….this sounds delish! I love the drizzle as well – the cream cheese is perfect for the pumpkin bread. This is definitely a keeper.
Hezzi-D
This looks amazing! I love monkey bread and your pumpkin version looks so good!
Carolyn
Baking and boys is a great blog and you picked a winner of a recipe! So yummy.
angela@spinachtiger
Barbara I’m starting to worry about coming to your site. I’m gaining weight just looking, glazing, staring at your yummy food This is a month’s worth of calories for me, but come Christmas morning, it might be waiting for me.
Juliana
I never made monkey bread…yours look awesome with pumpkin and maple icing, absolutely perfect for next morning after Thanksgiving or any morning to be honest with you 🙂
Hope you are having a nice week Barbara, and thanks for this great recipe!
gloria
This look absolutely delicious!! gloria
Margaret
Katrina does have some great recipes on her blog. I use her ice creams all the time.
I haven’t made this bread in YEARS. With your changes I will have to make it again real soon.
Barbara
I wish I’d seen this recipe in time for my Garden Club meeting. They would have adored it. Copying now so I have it in my “fall” file for next year!
Astrid
I’ve always wanted to make Monkey Bread. this only looks particularly yummy!