Pumpkin Cinnamon Roll Monkey Bread
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This Pumpkin Cinnamon Roll Monkey Bread might just be the easiest way to impress anyone who wanders into your kitchen this fall. This recipe combines the convenience of store-bought cinnamon rolls with the cozy flavors of pure pumpkin, butter, and brown sugar for the ultimate gooey shortcut to a delicious treat.
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I love serving it warm, right out of the pan. It's cozy, comforting, and guaranteed to make your whole house smell like a cozy bakery - and trust me, you'll want seconds.
Looking for more Pumpkin Desserts? Try my Pumpkin Bread Pudding next!
Why You'll Love This
This sticky, spiced, shareable dessert is easy to assemble and guaranteed to impress.
- Quick and Convenient: With refrigerated canned cinnamon rolls as the base, you can have this delicious dessert ready in no time.
- Seasonal Flavor: Pumpkin puree, brown sugar, and pumpkin pie spice give every bite that classic fall flavor without being overpowering.
- Great for sharing (or not, ha ha): This can easily serve 12 or more, making it great for holidays and gatherings.... or hoard it for yourself. I won't tell.
- Beginner-Friendly: Minimal steps and no special baking skills required. Open, cut, shake, pour, and bake - that's the whole process
Video Tutorial
Video Description
Watch how to make this Pumpkin Cinnamon Roll Monkey Bread step-by-step! In this short video, Amy Lynn's Kitchen shows how to turn canned cinnamon rolls, pumpkin puree, and brown sugar into a warm, gooey, pull-apart treat that's perfect for fall breakfasts, brunches, or Thanksgiving dessert. It's quick, easy, and absolutely delicious! Watch, save, and Pin This Recipe
Ingredients You Will Need
- 2/3 cup sugar - to coat the cinnamon roll dough pieces. You'll shake it up with spice.
- 2 tablespoons pumpkin pie spice - because it's not fall without it. You can use store-bought or mix your own (cinnamon, ginger, nutmeg, cloves).
- 3 cans (12.4 oz each) refrigerated cinnamon rolls - any brand you love works! Save the icing for drizzling later.
- 1 cup brown sugar - for that deep caramel flavor.
- 1/2 cup butter - salted or unsalted, melted.
- 2/3 cup canned pure pumpkin - not pie filling; pure pumpkin only!
- PRO TIP: If you want an extra flavor kick, sprinkle in a little vanilla extract when melting the butter.
Tools
The right tools can make all the difference!
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disclosure policy for more information.)
- Bundt Pan: Gives it that classic monkey bread shape. I used a 12-cup capacity bundt pan.
- Non-Stick Cooking Spray: Stop your monkey bread from sticking with a generous spray of Pam.
- Spoon or Spurtle: For stirring and pouring. I love my Silicone Spurtles from Mad Hungry.
- Measuring Cups: My favorite Pyrex measuring cup set! Perfect for measuring, melting, and mixing - plus they're microwave, freezer, and dishwasher safe.
Topping Ideas
Try one (or a few!) of these easy toppings:
- Cream Cheese Glaze: If your store-bought cinnamon rolls did not come with icing or if you just want extra, or homemade, combine cream cheese, powdered sugar, and milk for a thick, tangy topping.
- Toasted Pecans or Walnuts: Adds crunch and balances the sweetness.
- Powdered Sugar Dusting: A simple finish that makes it look like it came from a bakery.
- Maple Glaze Drizzle: Mix powdered sugar with maple syrup and a splash of milk for a decadent topping.
- Vanilla Ice Cream: As a topping or on the side, this Hot + Cold = magic!
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Variations
Here are some easy ways to switch this up:
- Chocolate Pumpkin Monkey Bread: Add 1/2 cup of mini chocolate chips for a sweet surprise.
- Cream Cheese Treat: Tuck spoonfuls of sweetened cream cheese between layers for creamy bites.
- Apple Pumpkin Monkey Bread: Add 1 cup of finely chopped apples between the layers before baking for a fruity twist.
- Mini Monkey Muffins: (try saying that 3 times in a row, ha ha) Use a muffin tin instead of a bundt pan for individual servings.
How to Serve
This monkey bread is best served warm, when the sauce is sticky and the cinnamon rolls are soft and pull-aparty. Flip it onto a pretty plate or platter and either pull apart portions by hand or cut into slices using a serrated knife.
It's perfect for brunches, holiday tables, cozy gatherings, a sweet breakfast treat, or just you and a fork on a quiet afternoon. Bonus points if you serve it with hot cider, coffee or a mug of something frothy.
Storage
Room Temperature
Store in an airtight container for up to 2 days. Reheat individual portions in the microwave for 20 - 30 seconds.
Refrigerator
Store in an airtight container for 4 - 5 days.
Freezer
Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
PRO TIP: If you're freezing it, skip the icing until after reheating.Frequently Asked Questions
Can I use homemade cinnamon roll dough?
Absolutely. Just make sure it's a soft, sweet dough and cut it into small pieces before coating with sugar and spice. Adjust bake time as needed.
Is canned pumpkin the same as pumpkin pie filling?
Nope! You want pure canned pumpkin - no added sugar or spices.
Can I add raisins, nuts or other mix-ins?
Totally. Add about 1/2 cup of raisins, chopped nuts or dried cranberries between the layers for extra texture and flavor.
Can I bake this in a different pan?
Yep! A 9x13-inch pan works too... the shape will differ, but the flavor remains the same. Just watch the bake time (it may be closer to 30-35 minutes).
Can I make this ahead of time?
Yes. Assemble the bread up to one day ahead, cover, and refrigerate. Bake just before serving. If baking directly from the refrigerator, you may need to add 5-10 minutes to the bake time.
What's the best way to prevent sticking?
Coat the bundt pan generously with non-stick spray, including around the center tube. Letting the monkey bread cool for 15-20 minutes before flipping onto a serving plate or platter also helps release it cleanly.
Photo Tutorial: How To Make It
Time to assemble and bake! I'll show you step-by-step how this delicious treat comes together!
Step 1: Preheat and Combine the Sugar and Spice
Set your oven to 350ºF (175ºC). Add your sugar and pumpkin pie spice to a large plastic bag. Close, shake and set it aside - this mixture will lightly coat the cinnamon roll dough pieces and give them a golden, flavorful crust.
Step 2: Cut Cinnamon Rolls
Open all three cans of refrigerated cinnamon rolls and separate each one. Cut each one into four equal pieces (I like to line up the pieces on a cutting board and then run a pizza cutter through them to save time!).
Step 3: Prepare Pan
Spray your bundt pan generously with non-stick spray, making sure to coat all the crevices.
Step 4: Coat Dough Pieces
Add a handful of pieces to the sugar-spice bag, close, and shake until evenly coated. Place the coated pieces into the prepared bundt pan. Repeat with the remaining dough until all pieces are coated and layered in the pan.
PRO TIP: For even baking, distribute the pieces loosely - avoid pressing them down too firmly.
Step 5: Prepare Pumpkin Sauce
In a microwave-safe cup or bowl, add brown sugar, butter, and canned pumpkin. Microwave in 30-second intervals, stirring each time, until melted. Stir until well combined.
Step 6: Pour
Pour the pumpkin sauce evenly over the cinnamon roll pieces in the pan. Tap the pan gently on the counter to help the sauce settle between layers. It'll look messy. That's good. Messy is delicious!
Step 7: Bake
Pop the pan into the preheated oven and bake for 35-40 minutes. The top should be golden brown and the center cooked through.
Step 8: Cool and Flip
Remove from oven and place on a wire rack. Let cool in the pan for 15-20 minutes. Then place a serving plate over the pan, flip it over like a pro and gently lift the pan off.
Step 9: Optional Drizzle
If your cinnamon rolls came with icing, warm it slightly and drizzle it over the top while still slightly warm. You can also use a cream cheese glaze or a light dusting of powdered sugar for a more elegant finish.
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Final Thoughts:
This Pumpkin Cinnamon Roll Monkey Bread is everything I love about fall baking - warm, sticky, spiced just right, and wonderfully simple to make. It's one of my most-loved fall recipes because it brings big flavor without any fuss, and it always disappears fast at the table.
Whether you're serving it for a cozy weekend treat, a holiday brunch, or a Thanksgiving dessert everyone will rave about, this pull-apart pumpkin cinnamon roll monkey bread is guaranteed to bring smiles (and a little bit of happy sticky-finger chaos). It's the perfect shortcut recipe when you want something festive, comforting, and impossible to resist.
Pumpkin Cinnamon Roll Monkey Bread
This Pumpkin Cinnamon Roll Monkey Bread is soft, gooey, and bursting with pumpkin flavor! Made with canned cinnamon rolls and a sweet brown sugar-pumpkin sauce, it's an easy fall favorite you'll love for breakfast, brunch, or dessert.
Ingredients
- 2/3 cup sugar
- 2 tablespoons pumpkin pie spice
- 3, 12.4 ounce cans refrigerated cinnamon rolls
- 1 cup brown sugar
- 1/2 cup butter
- 2/3 cup canned pure pumpkin
Instructions
- Preheat your oven to 350 degrees.
- Take a large plastic bag and add sugar and pumpkin pie spice.
- Close bag and shake together well. Set aside.
- Open 3 cans of refrigerated cinnamon rolls.
- Separate the rolls and cut each one into 4 pieces.
- Place some of the cut cinnamon roll pieces into the bag and shake to evenly coat.
- Spray a bundt pan with non-stick cooking spray.
- Place the coated cinnamon roll pieces into the bottom of the prepared pan.
- Repeat until you have used all of your cinnamon roll pieces.
- In a microwave-safe cup or bowl, add brown sugar, butter and pumpkin.
- Melt in the microwave and stir together until well combined.
- Evenly pour the sauce over the cinnamon roll pieces in the pan.
- Bake in the oven for 35 to 40 minutes.
- Remove from oven and place onto a wire rack to cool for 15 to 20 minutes.
- Place a serving plate over the pan.
- Turn the plate and pan over.
- Remove the pan and let the monkey bread cool completely.
- If your canned cinnamon rolls came with icing, if you like, you can drizzle it over your monkey bread.
Video
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