Pumpkin Monkey Bread with Maple Glaze

October 10th, 2011 by amanda

I opened my 2nd large can of pumpkin this past weekend. I’ve been putting it off because I don’t want to go through my stash too quickly but I just couldn’t resist any longer. I needed this monkey bread in my life immediately.

I made a Caramel Pecan Monkey Bread a few months back and my kids went crazy over it so I knew this one would also be a hit. But, dare I say, this one is even better than that one. The bread is soft, oh-so-soft and has a slight pumpkin flavor that just goes perfectly with the maple glaze. I cannot get enough of it.

The only downside to something like this is that you have to get up really flippin’ early if you want to have it for breakfast. You should be able to make the dough the night before, let it rise once, and then stick it in the fridge until morning. I didn’t try it for myself but it should be fine. It just might take a little longer to rise in the morning. (Sticking it in a cold oven with the light on will help speed it up.)

Pumpkin Monkey Bread with Maple Glaze

adapted from Lauren's Latest

Ingredients

For the dough:
¼ cup warm water
¼ cup warm milk
1½ teaspoons active dry yeast
¼ cup granulated sugar
½ teaspoon salt
1 egg, beaten
2 tablespoons melted butter, cooled
⅔ cup pumpkin puree
¼ teaspoon ground cinnamon
3 cups all-purpose flour
For the coating:
½ cup melted butter
1 cup granulated sugar
2 teaspoons cinnamon
For the glaze:
1 cup powdered sugar
2 tablespoons maple syrup
2 tablespoons milk
¼ teaspoon vanilla extract

Instructions

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