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.)
- 1/4 cup warm water
- 1/4 cup warm milk
- 1 1/2 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 egg beaten
- 2 tablespoons melted butter cooled
- 2/3 cup pumpkin puree
- 1/4 teaspoon ground cinnamon
- 3 cups all-purpose flour
- 1/2 cup melted butter
- 1 cup granulated sugar
- 2 teaspoons cinnamon
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
In large stand mixer fitted with the dough hook attachment, stir milk, water, yeast and sugar together. Let it sit for 5-10 minutes to proof yeast. If mixture is foamy, then you can continue.
Stir in salt, egg, butter, pumpkin puree, cinnamon, and half the flour and mix. With mixer on, pour in remaining flour bit by bit until dough pulls away from the sides and is sticky but when touched doesn't really stick to your hands. Once you reach this stage, turn mixer on for 4-5 minutes to knead. Lightly spray a large mixing bowl. Put dough in the bowl and turn to make sure the dough is oiled. Let rise in a warm, draft-free place for about an hour, or until doubled in size.
Lightly grease a bundt or angel food cake pan with non stick cooking spray and set aside. Create a coating station by placing sugar and cinnamon together in a small bowl and melting the butter in another bowl. Punch down dough and remove from bowl. Cut dough into small pieces about 1 tablespoon in size. Roll in butter, coat in cinnamon sugar and place into prepared pan. Repeat until no dough remains. If there is extra butter or sugar, pour over the top of the dough pieces in the pan. Cover pan with a kitchen towel and let rise in a warm, draft-free area until doubled in size, about 45 minutes.
Preheat oven to 350 degrees. Bake monkey bread for 25 minutes or until the top begins to brown slightly. Remove from oven and cool about 10 minutes before turning onto a serving platter.
While monkey bread is cooling, prepare glaze by mixing powdered sugar, maple syrup, milk and vanilla together in a small bowl until smooth.
Remove warm pull aparts onto serving dish and drizzle with glaze. Serve warm.