Pumpkin Pie Spice Mix: This warming blend, typically featuring cinnamon, nutmeg, ginger, and cloves, is the heart of our pumpkin flavor. While readily available in stores, creating your own homemade pumpkin pie spice mix from individual spices can offer a fresher, more customized aroma and taste. It’s used both in the dough and the sugar coating for maximum impact.

Cream Cheese: For the most luxurious and creamy filling, opt for full-fat, brick-style cream cheese. Its firm texture when chilled makes it much easier to work with, and it melts beautifully without becoming watery. While full-fat is recommended for optimal richness, a low-fat cream cheese can be substituted if preferred, as its setting properties aren’t as critical in this recipe compared to a cheesecake.

Sour Cream: A small but mighty addition to our cream cheese filling, sour cream is key to ensuring the filling remains incredibly gooey and luscious even after baking. It adds a subtle tang that balances the sweetness and enhances the overall creaminess, preventing the filling from drying out in the oven.

Active Dry Yeast: This is the leavening agent for our fluffy dough. If you’re using active dry yeast, remember to activate it first by dissolving it in warm water with a touch of sugar. Look for a foamy layer to appear on top after 5-10 minutes—this is your sign it’s alive and ready to make your bread rise! If using instant yeast, you can mix it directly into the dry ingredients, but ensure your water is still warm enough (but not too hot) when added to the dough.

Pumpkin Puree: Not to be confused with pumpkin pie filling, pure pumpkin puree is vital for both the beautiful orange hue and the authentic, earthy pumpkin flavor of the dough. It adds moisture and tenderness, contributing to the bread’s soft texture. Make sure to use plain puree, not sweetened or spiced versions.

All-Purpose Flour: Precision is important for a perfect dough. For the most accurate results, we highly recommend weighing your flour with a kitchen scale (360g for 3 cups). If you don’t have a scale, properly measure by stirring the flour in its bag to aerate it, then gently spoon it into a measuring cup, leveling the top with the flat edge of a knife without packing it down. This prevents adding too much flour, which can lead to a dense, dry monkey bread.

Butter: Unsalted butter plays a dual role here. Softened butter is incorporated into the dough to enhance its richness, tenderness, and buttery flavor. Additionally, melted butter is used to coat each dough ball before rolling them in the sugar mixture, which not only creates a wonderfully crisp, caramelized exterior but also helps prevent the pieces from sticking together and adds to the overall gooeyness.

Heavy Whipping Cream (35%): This is our secret weapon for an ultra-gooey monkey bread, borrowed from the best cinnamon roll techniques. Pouring cold heavy cream over the monkey bread just before baking creates steam in the oven, ensuring the dough stays incredibly soft and fluffy. As it bakes, the cream beautifully blends with the sugar and butter, transforming into a rich, sticky toffee-caramel sauce that blankets every piece.

Salted Caramel Sauce: For an extra layer of decadence, a drizzle of salted caramel sauce after baking is highly recommended. You can use your favorite store-bought brand for convenience, or try your hand at making a homemade caramel sauce for a truly gourmet touch. While optional, it elevates the flavor profile and visual appeal, though the monkey bread is wonderfully gooey and delicious even without it.

Brown Sugar: This provides deep, caramelized, and warm molasses notes to our monkey bread coating. We combine it with granulated sugar; when tested with only brown sugar, the coating tended to become too dark and less gooey. The combination achieves the perfect balance of flavor and texture for that signature sticky exterior.

Granulated Sugar: Used in both the cream cheese filling, a small amount to activate the yeast, and as part of the coating for the monkey bread balls. It provides sweetness and helps create that desirable crisp, sugary crust when combined with butter and brown sugar.

Step 1: Prepare the Cream Cheese Filling (Can be done in advance)
In a medium bowl, combine softened cream cheese, granulated sugar, pure vanilla extract, and sour cream. Using an electric mixer, briefly mix until well combined and smooth. Transfer this creamy mixture into a piping bag or a sturdy Ziploc bag with the corner snipped off. Line a baking sheet with parchment paper and pipe out approximately 32 dollops, each about two teaspoons in size. Place the baking sheet flat into the freezer and freeze until the dollops are completely solid. This crucial step prevents the filling from oozing out during assembly and baking. You can easily prepare this the day or night before you plan to bake the monkey bread.

Step 2: Activate the Yeast
In a small bowl, combine the warm water (ensure it’s between 105-115°F or 40-46°C), ½ teaspoon of granulated sugar, and the active dry yeast. Stir gently to dissolve the yeast completely. Let this mixture sit undisturbed for about 5-10 minutes. You’re looking for a foamy layer to appear on the surface, which indicates the yeast is active and ready to use. If no foam forms, your yeast may be expired, and you should start again with a fresh packet.

Step 3: Prepare the Pumpkin Dough
In a large mixing bowl, measure and pour in the all-purpose flour. Create a generous well in the center of the flour. Into this well, add the brown sugar, softened butter, large egg (at room temperature), pumpkin puree, sea salt, pure vanilla extract, and warm milk. Finally, pour in the activated yeast mixture from Step 2. Use a Danish dough whisk or a sturdy large spoon to gently mix the ingredients together. Begin by breaking up the wet ingredients in the middle, then gradually incorporate the flour from the sides until a shaggy, cohesive dough forms. Avoid overmixing; just enough to combine everything.

Step 4: First Rise of the Dough
Once your dough is mixed, cover the bowl tightly with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free spot to rise until it has visibly doubled in size. A sunny windowsill is ideal, or you can use your oven as a proofing box: preheat it to its lowest setting for just one minute, then turn it off and place the covered dough inside. Be very careful not to let the temperature exceed 113°F (45°C), as higher temperatures will kill the yeast. This process typically takes between 20-30 minutes, depending on the warmth of your environment.

Step 5: Deflate and Strengthen the Dough
After the dough has doubled, gently deflate it. To do this, use your fingers to lift the edges of the dough from the bowl and fold them over towards the center. Repeat this folding process about 6 times, or as many times as needed, until the dough releases most of its air and appears smoother. This step helps to strengthen the dough’s structure and makes it easier to handle.

Step 6: Portion the Dough
Lightly flour your work surface, then gently turn the dough out onto it. Using a sharp knife or a bench scraper, cut the dough in half. Then, cut each half into approximately sixteen equal pieces. A good technique is to cut each half in half again, and then each of those quarters into eight pieces. This should give you a total of 32 small, manageable pieces, perfect for stuffing.

Step 7: Stuff the Dough Balls with Cream Cheese
Retrieve the frozen cream cheese filling dollops from the freezer. Take one piece of dough and flatten it gently into a small disc. Place one frozen cream cheese dollop into the center of the flattened dough. Carefully bring the edges of the dough up and over the filling, pinching the seams tightly to completely seal the cream cheese inside, forming a neat ball. Repeat this process for all remaining dough pieces and cream cheese dollops. Working with frozen filling is key to a clean and easy stuffing process.

Step 8: Prepare the Coating and Bundt Pan
In a separate medium bowl, combine the brown sugar, granulated sugar, and pumpkin spice mix, stirring them thoroughly. In another medium bowl, melt the unsalted butter until smooth. Generously butter the entire inside surface of a standard non-stick bundt pan (12-cup capacity) to prevent sticking. Sprinkle about two teaspoons of your sugar mixture evenly over the buttered interior of the bundt pan. This initial layer will form a delicious, caramelized crust.

Step 9: Coat and Arrange Dough Balls
Take each cream cheese-stuffed dough ball. First, dip it thoroughly into the bowl of melted butter, ensuring it’s completely coated. Then, transfer the buttered ball to the sugar mixture and roll it around until it’s evenly coated on all sides. Place the coated dough ball into the prepared bundt pan. Continue this process, arranging the balls somewhat loosely in the pan, until all the dough pieces have been coated and placed in the bundt pan. Try to distribute them evenly.

Step 10: Final Prep and Second Rise (or Overnight Chill)
Pour any remaining melted butter evenly over the dough balls arranged in the bundt pan. At this stage, you have two options:

• For immediate baking: Preheat your oven to 355°F (180°C). While the oven preheats, let the bundt pan with the dough balls sit at room temperature for about 20-30 minutes for a quick second rise.
• For overnight monkey bread: If you plan to bake in the morning, wrap the bundt pan tightly with plastic wrap and refrigerate it for up to 10 hours. In the morning, remove it from the fridge and allow it to sit at room temperature for 30-60 minutes while your oven preheats to 355°F (180°C).

Step 11: Bake to Perfection
Once the oven is preheated and the dough has had its second rise, pour the heavy whipping cream evenly over the top of the dough in the bundt pan. This is the “cinnamon roll technique” that ensures maximum gooeyness! Place the bundt pan in the preheated oven and bake for approximately 25 minutes. The monkey bread is ready when the top is golden brown, you see sticky syrup bubbling vigorously around the edges of the pan, and when you gently press down on a piece of monkey bread, it springs back lightly.

Step 12: Invert and Cool Slightly
Immediately after removing from the oven, let the pumpkin monkey bread cool in the bundt pan for exactly 10 minutes. This crucial resting period allows the sticky caramel sauce to set slightly and prevents the bread from sticking to the pan when inverted. After 10 minutes, carefully place a large serving plate upside down on top of the bundt pan. Using oven mitts for safety, confidently flip the bundt pan over with the plate. This maneuver should transfer the monkey bread seamlessly onto your serving dish.

Step 13: Release from the Pan
If the monkey bread doesn’t immediately release, gently tap the top and sides of the bundt pan a few times. The combination of buttering the pan well and the 10-minute cooling period usually ensures a clean release, leaving you with a beautifully shaped, caramel-coated treat.

Step 14: Drizzle and Serve
For an extra touch of indulgence, generously drizzle the top of your warm pumpkin monkey bread with salted caramel sauce. Allow it to cool for a few more minutes until it’s warm enough to handle comfortably without burning your fingers. Then, gather your family and friends, and pull apart the individual, gooey pieces with your fingers to enjoy this delightful creation! It’s truly best served warm, allowing the cream cheese filling to remain perfectly molten.

✔️ Expert Tips for Monkey Bread Success

• Always Freeze the Cream Cheese Filling Solid: This is perhaps the most critical tip for easy assembly. Attempting to work with even slightly defrosted cream cheese filling can be incredibly messy and frustrating, as it will be too soft to handle. By keeping your dollops fully frozen, they maintain their shape, making it simple to encase them within the dough. If you’re working in a warm kitchen, consider keeping half of your frozen dollops in the freezer and retrieving them only as you’re ready to stuff them into the dough pieces.
• Precision with Flour: Weigh It! Too much flour is the arch-nemesis of a soft, fluffy monkey bread. When measuring, always opt for a kitchen scale to get the most accurate weight (360g for 3 cups). If a scale isn’t available, use the spoon-and-level method: stir your flour, then gently spoon it into your measuring cup without packing, and level off with a straight edge. Also, use a very minimal amount of flour for dusting your work surface—just enough to prevent sticking, but not so much that it’s incorporated into the dough.
• Mix Just Until Combined – Avoid Overworking the Dough: Remember, this is a “no-knead” pumpkin dough recipe! The goal is to mix the ingredients only until they come together into a cohesive, shaggy dough. Unlike traditional bread, you don’t need to knead it until it’s smooth and elastic. Overworking the dough will develop too much gluten, resulting in a tough, dense, and potentially dry monkey bread, which is the opposite of the soft, pillowy texture we’re aiming for.
• The 10-Minute Rule for Cooling Before Inverting: Patience is a virtue, but too much patience here can lead to disaster! Just like a delicate bundt cake, monkey bread needs to be inverted from its pan while still warm, but not immediately after baking. Cooling for precisely 10 minutes in the bundt pan allows the sticky caramel sauce to firm up just enough to release cleanly from the intricate grooves of the pan without sticking, yet it’s still warm enough to unmold effortlessly. Any longer, and the sugars might harden and glue the bread to the pan.

Can I make gluten-free pumpkin monkey bread using this recipe?

While this particular recipe is not designed to be gluten-free, modifying yeasted dough to be gluten-free can be quite challenging and often requires specific ingredient ratios and techniques. For the best results, we highly recommend seeking out a dedicated gluten-free monkey bread recipe that has been specifically developed and tested for gluten-free flours. However, if you find such a recipe and wish to incorporate our delicious creamy filling, you can certainly adapt our cream cheese filling recipe to stuff your gluten-free monkey bread balls!

What’s the best place to let my dough rise?

Finding the right warm spot is crucial for successful yeast activation and dough rising. An ideal location is a warm, sunny windowsill in your kitchen, or any area that is naturally warm and free from drafts. If natural warmth isn’t available, a clever trick is to create a makeshift proofing box in your oven: turn your oven on to its lowest heat setting for just one minute (and set a timer so you don’t forget!), then immediately turn it off. Place your covered bowl of dough inside the slightly warmed oven. It’s vital to ensure the oven temperature doesn’t exceed 113°F (45°C), as yeast can die at higher temperatures. If it feels too hot, crack the oven door for a minute to let some heat escape before placing your dough inside. This method creates a perfectly warm and consistent environment for your dough to rise beautifully.

Can I bake monkey bread in a different pan if I don’t have a bundt pan?

Absolutely! While a bundt pan is traditional and helps create that iconic shape and even baking due to its central hole (which allows for better heat distribution), you can certainly use other baking dishes. A 9×13 inch baking pan or even two loaf pans can work well. If using a different pan, you might need to adjust the baking time slightly; usually, this means adding a few extra minutes, so keep an eye on it for golden-brown edges and bubbling syrup. Just ensure you still butter and sugar the pan generously to prevent sticking.

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Cream Cheese Stuffing

• 8 oz cream cheese (1 block, softened)
• 6 tablespoons granulated sugar
• 1 tablespoon pure vanilla extract
• ¼ cup sour cream

Pumpkin Monkey Bread Dough

• ¼ cup warm water
• ½ teaspoon granulated sugar
• 1 teaspoon active dry yeast (4 grams)
• 3 cups all purpose flour (360g)
• 3 tablespoons brown sugar (packed)
• ¼ cup butter (softened)
• 1 large egg (room temperature)
• ½ cup pumpkin puree
• ¼ teaspoon sea salt
• 1 teaspoon pure vanilla extract
• ¼ cup milk (warm)

Cinnamon Sugar Mixture

• ½ cup brown sugar (packed)
• ½ cup granulated sugar
• 2 tablespoons pumpkin spice mix
• ½ cup unsalted butter
• ½ cup heavy whipping cream
• ¼ cup salted caramel sauce (for drizzling on top)

Monkey Bread Cream Cheese Filling

1. In a medium bowl, combine softened cream cheese, granulated sugar, vanilla, and sour cream. Mix together with an electric mixer briefly until combined.

   Ingredients: 8 oz cream cheese, 6 tablespoons granulated sugar, 1 tablespoon pure vanilla extract, ¼ cup sour cream

2. Transfer the mixture into a piping bag or a ziploc bag with the tip cut off. Line a cookie sheet with parchment paper and pipe two teaspoon sized dollops of cream cheese onto the parchment paper. Make sure that you have around 32 dollops. Place the baking sheet flat into the freezer to freeze solid while you make the dough. You can also do this the day or night before.

Pumpkin Monkey Bread Dough

3. In a small bowl, combine warm water, ½ teaspoon granulated sugar, and active dry yeast. Stir to dissolve the yeast and let it sit for 10 minutes. If it foams on top, then it is good to use. If it doesn’t foam, then it expired and you should try a different packet of yeast.

   Ingredients: ¼ cup warm water, ½ teaspoon granulated sugar, 1 teaspoon active dry yeast

4. Pour the flour into a large bowl. Make a well in the center. Add the brown sugar, butter, egg, pumpkin puree, salt, vanilla extract, and warm milk. Then add the dissolved yeast mixture.

   Ingredients: 3 cups all purpose flour, 3 tablespoons brown sugar, ¼ cup butter, 1 large egg, ½ cup pumpkin puree, ¼ teaspoon sea salt, 1 teaspoon pure vanilla extract, ¼ cup milk

5. Use a Danish whisk or a large spoon to mix the dough together, starting with breaking up the wet ingredients in the middle. Mix together until a dough forms.

6. Cover the dough with a towel and place it in a warm spot to rise. A sunny windowsill works great! I like turning on my oven to the lowest setting for 1 minute then turning it off and placing the dough inside. Make sure that you don’t exceed 113°F (45°C) because that is the temperature at which yeast starts to die off. You want the dough to rise for about 20-30 minutes, until it doubles in size.

7. Once doubled, use your fingers to lift up the edges of the dough and fold it over the rest of the dough. Do this about 6 times, or as many times as needed until the dough is deflated and looks smoother.

8. Dump the dough onto a lightly floured surface and cut it in half. Cut each half into approximately sixteen pieces. To achieve this, I cut each half in half again, and cut each half into eight pieces.

9. Remove the cream cheese filling from the freezer. Flatten a piece of dough and place a cream cheese filling into the center. Carefully pull the dough over and pinch the seams to seal the filling inside. Do this until you run out of dough.

Cinnamon Sugar Mixture

10. In a medium bowl, combine brown sugar, granulated sugar, and pumpkin spice mixture. Melt the butter in a separate medium bowl.

    Ingredients: ½ cup brown sugar, ½ cup granulated sugar, 2 tablespoons pumpkin spice mix, ½ cup unsalted butter

11. Butter the inside of a bundt pan. Sprinkle the inside with about two teaspoons of the sugar mixture.

12. Dip each monkey bread ball into the melted butter and then roll it around in the sugar mixture. Place each piece into the bundt pan. Repeat until you don’t have any more dough left.

13. Pour the remaining butter onto the dough inside the bundt pan. If you’re making this overnight to bake the next morning, wrap the bundt pan tightly and refrigerate for up to 10 hours.

14. Preheat the oven to 355°F (180°C). Let the dough rise at room temperature inside the bundt pan while the oven preheats.

15. Once the oven is preheated, pour the cream over the dough and bake for 25 minutes. The monkey bread is ready when you see syrup bubbling on the edges of the pan and when you push down on a piece of monkey bread, it springs back up. It will also be golden brown on top.

    Ingredients: ½ cup heavy whipping cream

16. Let the pumpkin monkey bread cool for 10 minutes inside the pan. Then, place a large plate upside down on top and flip the bundt pan over with the plate. Give the top of the pan a few taps to release.

17. Drizzle the top with caramel sauce and let it cool until it is cool enough to touch so that you don’t burn your fingers. Pull the monkey bread pieces apart with your fingers and enjoy!

    Ingredients: ¼ cup salted caramel sauce

Overnight monkey bread: Monkey bread is best served warm. To make it ahead of time, once all of the pieces are covered in sugar and inside the bundt pan, you can wrap it tightly and refrigerate it overnight (for up to 10 hours). Then remove it from the fridge while you preheat the oven, pour the cream over the top, and bake as usual.

Storage: If you have any leftovers, place them in an airtight bag or container and refrigerate for up to 4 days. Reheat the leftovers before eating so that the monkey bread becomes soft and gooey again.

Tips for success:

1. Freeze the cream cheese filling for easier filling.
2. Weigh the flour and use a tiny amount of flour for dusting your work surface to ensure a soft, moist dough.
3. Stop mixing as soon as the dough comes together, this is a no-knead recipe.
4. Cool the monkey bread for only 10 minutes before flipping it over to prevent it from sticking to the pan.

Calories: 411kcal
Carbohydrates: 57g
Protein: 8g
Fat: 17g
Saturated Fat: 11g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Trans Fat: 0.5g
Cholesterol: 61mg
Sodium: 245mg
Potassium: 169mg
Fiber: 1g
Sugar: 31g
Vitamin A: 2164IU
Vitamin C: 1mg
Calcium: 116mg
Iron: 2mg

Tried this recipe? Let us know how it was!