Can I make this Easy Cinnamon Pumpkin Monkey Bread Recipe vegan?

You can absolutely make it vegan by swapping out the butter for a dairy-free alternative and using a plant-based biscuit dough if you can find one. Also, check the sugar you use is vegan-friendly. The texture may be slightly different but still delicious!

What’s the best biscuit dough to use for monkey bread?

The best biscuit dough is a fluffy, buttermilk biscuit like Pillsbury Grand’s Buttermilk Biscuits (not the flaky layered kind). They hold their shape well and bake into soft, pillowy bites that pull apart easily.

Can I prepare this recipe the night before?

You can assemble the monkey bread in the pan the night before and cover it tightly in plastic wrap. Then refrigerate overnight and bake it fresh in the morning—just add about 5-10 extra minutes to the baking time.

How do I avoid the caramel sticking to the pan?

Greasing your Bundt pan thoroughly with softened butter and making sure you coat every nook and cranny is essential. Using a pastry brush or wax paper to spread the butter evenly prevents the caramel from sticking and makes it easier to unmold your monkey bread perfectly.

Cinnamon Pumpkin Monkey Bread

Description

This easy Monkey Bread recipe features fluffy biscuit dough coated in a spiced cinnamon-sugar mixture, layered with pecans, and drizzled with a buttery caramel-like sauce. Baked in a Bundt pan until golden and gooey, it's a perfect shareable treat for breakfast or dessert.

Ingredients

Scale

Pan and Dough

1 1/2 tablespoons butter for greasing
2 16 oz. packages refrigerated biscuit dough (Pillsbury Grand's Buttermilk Biscuits, not flaky ones)

Spice Coating

1 cup granulated sugar
1 tablespoon ground cinnamon
1/2 teaspoon cardamom
1 cup chopped pecans (optional)

Caramel Sauce

16 tablespoons unsalted butter (or salted butter and omit the salt)
1/2 cup light brown sugar, packed
1/4 teaspoon salt
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Grease the Pan: Preheat the oven to 350°F. Heavily grease a 12-cup capacity Bundt pan with softened butter using a pastry brush or crumpled wax/parchment paper to cover all nooks and crannies to prevent sticking. Sprinkle the bottom of the pan with 1/2 cup of chopped pecans and set aside.
Prep the Biscuits: Cut each biscuit into 4 quarters using a pizza wheel or knife. Roll each quarter into a ball if desired to make the pieces fluffier and more uniform in shape.
Coating and Layering: In a freezer-size plastic bag, whisk together granulated sugar, ground cinnamon, and cardamom. Working with about 12 dough balls at a time, add them to the bag and shake to evenly coat. Line the coated dough balls in the Bundt pan, layering pecans between some of the balls. Offset the pieces so they are not stacked directly on top of each other. Reserve leftover cinnamon-sugar mixture.
Make the Caramel-Like Sauce: In a small saucepan, combine half a cup of the reserved cinnamon-sugar mixture, brown sugar, butter, and salt. Cook over medium heat, stirring occasionally until the butter melts and mixture boils. Remove immediately from heat and stir in vanilla extract. Continue stirring until sugars dissolve fully.
Drizzle the Sauce: Pour the caramel sauce evenly over the dough balls in the Bundt pan, tilting and shaking the pan occasionally to ensure even distribution so the sauce also reaches the bottom of the pan.
Bake: Place the pan in the center of the oven and bake at 350°F for 35 minutes until the dough is cooked through and an instant-read thermometer inserted into the biscuits reads 190°F to 200°F.
Cool and Invert: Allow the monkey bread to cool in the pan for 10 minutes. Then invert it onto a large plate to remove from the pan. If there is any remaining sauce in the pan, brush or spoon it over the top of the monkey bread. Serve warm for best flavor and texture.

Notes

Use the traditional Pillsbury Grand's Buttermilk Biscuits that are fluffy, not the flaky layers variety, as flaky ones won't hold together well.
This recipe yields approximately 8 servings.
If pecans are not preferred, they can be omitted or substituted with walnuts or other nuts.
For easier cleanup, greasing all nooks and crannies of the Bundt pan thoroughly is crucial to prevent sticking of the caramel sauce.
Rolling biscuit quarters into balls is optional but gives a prettier, fluffier monkey bread texture.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 30 g
Sodium: 400 mg
Fat: 25 g
Saturated Fat: 14 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: fifty five g
Fiber: 2 g
Protein: 6 g
Cholesterol: 50 mg