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Easy Pumpkin Pecan Pie Monkey Bread

This Easy Pumpkin Pecan Pie Monkey Bread is a delicious, flavorful Southern staple pull apart bread made from ready-made cinnamon rolls. How easy is that? This monkey bread is a killer combo of pumpkin pie spice + pecans, when together creates the most amazing bite. This recipe is the perfect family treat for the Holidays and makes for the best baking to-do on any given day! Make ahead + Overnight options.
Course Breakfast, Brunch, Dessert
Keyword baked, bites, bread, breakfast, brioche, brown sugar, brunch, bundt cake, christmas, cinnamon, cinnamon rolls, classic, dessert, easy, fall recipe, fluffy, holidays, homemade, indulge, monkey bread, pecans, plant-based, pumpkin spice, recipe, soft, southern, sweet, thanksgiving, traditional, vegetarian
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12 servings


  • 4 (17.5 oz) cans store-bought deluxe cinnamon rolls (I use Pillsbury)
  • 1 cup organic brown sugar (I use Sugar int he Raw)
  • 2 Tbsps ground cinnamon 
  • 1 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 tsp allspice
  • 1/2 tsp ground cloves


  • 1/2 cup unsalted butter (I use Land O'Lakes)
  • 1/3 cup organic brown sugar (I use Sugar int he Raw)
  • 1 cup pumpkin puree (Not Pie Filling)
  • 1 cup pecans, halved (I use Diamond Nuts)
  • 1/2 cup pure maple syrup (I use the Coombs Family Farm)


  • Prepare Bundt pan by generously greasing it with butter and Preheat oven to 350° F.
  • Remove cinnamon rolls from packaging and tear each piece apart. With each single roll, cut into four equal bite-sized pieces. Cut until all rolls within each can is in bite-sized pieces.
  • Combine brown sugar, cinnamon, nutmeg, ginger, allspice, and cloves together, whisking until combined well.
  • Drop each bite-sized piece into the sugar mixture and roll the pieces of dough until fully covered.
  • Add halved pecans all around at the bottom of the Bundt pan. Then, gently arrange each piece into the prepared Bundt pan, stacking them tightly until pan is ¾ filled. NOTE: DO NOT fill all the way to the top!
  • In a small sauce pan over medium-high heat, combine brown sugar, pumpkin puree, maple syrup, and butter, whisking everything together until mixture begins to boil, about 2-3 minutes. Remove from heat and continue to stir until sugar has fully dissolved.
  • Carefully pour the mixture over the dough balls in the Bundt pan, until entire dough is covered. Bake for 35-40 minutes or until tops are golden brown and the centers are cooked through once tested with a kitchen knife or toothpick which comes out clean.  
  • Remove from oven and allow monkey bread to cool for about 15-20 minutes before covering it with a large plate and inverting out the bread.
  • To serve, pull apart desired amount with your fingers (or cut with a knife if preferred) and enjoy!


  • STORAGE: Monkey Bread is best if eaten within the same day. However, leftovers can be kept fresh at room temperature when tightly wrapped or sealed for up to 1 day. Fresh for up to 3-4 days in the Refrigerator. 
  • OVERNIGHT PREP FOR HOMEMADE DOUGH: If you don’t want to make your Monkey Bread on the same day, you can simply follow all steps leading up to the 1st initial rise. just cover prepped dough ball tightly (using foil paper of plastic wrap) and refrigerate it overnight or for 8-12 hours instead. In the morning, simply remove the dough and let sit at room temperature for at least an hour and continue step 6. Before adding bread to oven, let everything sit at room temperature for the dough to rise AGAIN for 20 minutes.
  • MAKE AHEAD: To make your monkey bread ahead using store-bought dough, simply follow all steps leading and stopping after Step 5 has been completed. Refrigerate the prepared dough overnight in the Bundt pan, covering the top with plastic wrap. When ready to make, remove from the refrigerator and let sit at room temperature for at least an hour and just continue to step 6.