Pumpkin Spice Monkey Bread

There’s nothing cozier than waking up to the smell of warm cinnamon rolls in the oven, but add pumpkin spice into the mix and it becomes pure fall magic. This Pumpkin Spice Cinnamon Roll Monkey Bread is the kind of recipe that brings everyone to the kitchen before the coffee even brews. Made with soft pumpkin spice cinnamon rolls, rich brown sugar, and a touch of cream that turns into an irresistible caramel as it bakes, it’s gooey, buttery, and insanely delicious.

Whether you’re hosting brunch, planning Thanksgiving morning breakfast, or simply craving something sweet on a crisp fall weekend, this easy pull-apart bread delivers all the autumn comfort you could ask for. Each bite tastes like a cozy morning wrapped in a blanket, and it’s sure to become a new seasonal favorite.

Why You’ll Love It

If you’re all about cozy fall breakfasts and effortless recipes that still feel special, this Pumpkin Spice Cinnamon Roll Monkey Bread is going to be your new go to. Made with only four ingredients every piece pulls apart into gooey, caramel coated bites that are full of pumpkin spice flavor and sweet cinnamon.

You’ll love this recipe because it’s:

• Easy to make: Just four ingredients and no mixer required.
• Perfect for sharing: Serve it warm and watch it disappear fast.
• Ideal for the holidays: A great make-ahead breakfast for Thanksgiving or Christmas morning.
• Full of cozy flavor: Pumpkin spice, cinnamon, and buttery caramel make each bite melt in your mouth delicious.

Pair it with coffee, hot cocoa, or even a fall cocktail for the ultimate seasonal treat that everyone will remember.

When to Make This Recipe

This Pumpkin Spice Cinnamon Roll Monkey Bread fits just about any fall occasion. It’s easy enough for a lazy weekend breakfast yet special enough for holidays and gatherings. The aroma alone will fill your home with that perfect pumpkin spice scent everyone loves.

Make it for:

• Thanksgiving morning: The perfect sweet start before the big feast.
• Fall brunch with friends: Pair with coffee or mimosas for a cozy spread.
• Weekend family breakfast: Serve warm while everyone’s still in pajamas.
• Sleepovers: Nostalgic canned cinnamon rolls with a fun pumpkin spice twist.
• Christmas morning: A festive spin that’s just as magical as cinnamon rolls, only easier.

You can even prep it the night before and bake it fresh in the morning for an effortless, stress-free treat that feels homemade and heartfelt.

Tips for Best Pumpkin Spice Monkey Bread Results

• Use heavy cream instead of milk for that rich, caramel like texture.
• Don’t skip the cooling time, it helps the caramel set before flipping.
• Drizzle frosting while warm so it melts slightly into every bite.
• Serve with coffee, breakfast sausage, and eggs for a full meal.

If you love easy, cozy fall treats, try my Apple Cider Donut Cake next! It’s another crowd pleaser that fills your kitchen with the best fall aroma while it bakes in a slow cooker!

This Pumpkin Spice Monkey Bread starts with store bought pumpkin spice cinnamon rolls, covered in a buttery brown sugar and cream mixture that bakes into soft, caramel like layers. Once it’s flipped out of the pan, warm frosting drizzles over the top, melting into every bite for a gooey, sweet finish that tastes just like fall.

Print Pin

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings 10

Ingredients  

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• 2 (17.5 oz) cans pumpkin spice cinnamon rolls (with frosting)
• 1/4 cup butter melted
• 1 cup brown sugar
• 1 cup heavy whipping cream

Method 

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• Preheat oven to 350°F and butter a bundt pan.
• Cut each cinnamon roll into quarters. Add the cut cinnamon roll pieces into the bundt pan, layering them evenly.
• In a bowl, whisk together melted butter, brown sugar, and heavy cream until smooth. Pour the butter mixture over the rolls.
• Bake for 30 minutes or until golden and bubbly. Let rest for 15 minutes on a cooling rack.
• Place a serving platter over the pan and carefully flip to release the monkey bread. Drizzle the included cinnamon roll frosting on top and serve warm.

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