Pumpkin Monkey Bread is the perfect breakfast to make ahead to serve on Thanksgiving morning. Each ball of dough is filled with a spoonful of pumpkin filling, and a bit of cream cheese. These balls of dough are stacked together and then topped with walnuts and a maple glaze. The glaze adds a touch of sweetness and compliments the flavors of the pumpkin and cream cheese. It’s an easy recipe loaded with fall flavors that uses store-bought dough to save you time.
The challenge on Thanksgiving morning can be feeding a house full of guests without interrupting the dinner preparation happening in the kitchen, and without making a mess. That’s why I created this easy to prepare recipe; you can fill a platter with this mini Pumpkin Monkey Bread and place it next to a television showing the Macy’s Thanksgiving Day Parade and it will pretty much guarantee that no one will bug you in the kitchen.
The great thing about this recipe that it utilizes store-bought dough, and it calls for just a few ingredients. The only real work involved is making the maple glaze, but even that comes together quickly. I used a mini bundt pan, which resulted in perfect individual portions of monkey bread. You can opt to use a full sized bundt pan, just double this recipe and extend the baking time.
Sidenote: Does anyone else think of My Big Fat Greek Wedding when they think of a bundt cake? That scene when they say the cake has a hole in it and then put a plant in the center is hysterical.
Pumpkin Monkey Bread
- 1 Package Pillsbury Original Grands
- 1 can Pumpkin Filling
- Cream Cheese
- 1/4 cup Chopped Walnuts
- 1/4 cup Maple Syrup
- 1 tablespoon Brown Sugar
Heat your own to 350 degrees, and grease your pan. Then place a few of the walnuts in the bundt pan, this way they will be on the top of your monkey bread.
Then open the Grands package. This startles me every time. Then you want to separate each individual biscuit into three layers. Grands are made out of stacked layers of dough, and with a little effort you can separate them.
Now take the separated layers of dough and place a small spoonful of pumpkin filling and an equal amount of cream cheese in the center of the dough. Then close up the dough around the pumpkin and cream cheese creating a small ball.
Continue making the pumpkin and cream cheese filled balls of dough, placing three of the balls into each compartment in a mini bundt pan, or stacking them in a standard size bundt pan.
Then mix up the maple glaze. Heat the maple syrup in a saucepan over medium heat, and stir in the brown sugar. Heat until the mixture is bubbling and let it bubble and reduce for one minute. Add the walnuts, and then pour the walnuts and the glaze over the top of the monkey bread.
Place in the oven and let bake for 15-20 minutes, until the monkey bread is golden brown.