Pumpkin Spice Monkey Bread Recipe – just hearing those words evokes images of crisp autumn mornings, cozy gatherings, and the irresistible aroma of cinnamon and pumpkin wafting through your home. Prepare yourself for a truly decadent treat that perfectly captures the essence of the fall season. This isn’t just a simple bread; it’s a delightful, pull-apart sensation, each golden, tender piece coated in a luscious, spiced glaze that promises pure bliss with every bite.
Historically, monkey bread, with its fun, communal eating style, has graced American breakfast tables and holiday brunches for decades, often made with humble biscuit dough. Its charm lies in its interactive nature – no cutting required, just pull and enjoy! Adding the universally adored pumpkin spice blend elevates this classic to a seasonal masterpiece, transforming it into an autumn staple. I find that it’s the ultimate expression of comfort food, bringing together the nostalgic warmth of pumpkin pie spices with the playful, sticky goodness of monkey bread.
People absolutely adore this dish not only for its incredible taste – a harmonious blend of sweet, cinnamon-sugar, and creamy pumpkin notes – but also for its wonderfully soft, gooey, and irresistible texture. The joy of pulling apart the warm, tender pieces creates an experience that’s both satisfying and incredibly comforting. Whether you’re looking for the perfect centerpiece for a holiday brunch or simply a delightful treat to share with loved ones on a chilly evening, this Pumpkin Spice Monkey Bread Recipe is guaranteed to be a spectacular crowd-pleaser and a new family favorite.
Ingredients:
Gathering your ingredients is the first exciting step towards making this incredibly delicious and comforting Pumpkin Spice Monkey Bread Recipe. Each component plays a vital role in creating that perfect sticky, sweet, and spiced pull-apart goodness we all crave.
- For the Dough:
- Two (2) cans (16.3 oz each) refrigerated flaky layer biscuits (such as Pillsbury Grands! Flaky Layers). I personally find the flaky layers absorb the sauce and spice mixture exceptionally well, contributing to a more tender and flavorful finished product. Make sure they are the larger “Grands” size, as standard biscuits might be too small for the robust texture we’re aiming for.
- For the Pumpkin Spice Coating:
- 1 cup granulated sugar. This will provide the primary sweetness and the texture for the spiced coating.
- 2 tablespoons pumpkin pie spice. This blend of cinnamon, nutmeg, ginger, and cloves is the heart of our pumpkin spice flavor, delivering warmth and seasonal cheer.
- For the Rich Brown Sugar Pumpkin Butter Sauce:
- ½ cup (1 stick) unsalted butter. Using unsalted butter allows us to control the salt content in the final dish, ensuring it’s perfectly balanced.
- ¾ cup packed light brown sugar. Packing the brown sugar into the measuring cup ensures you get the right amount for that deep, molasses-rich sweetness and creates the luscious, sticky caramel.
- ½ cup pumpkin puree (ensure it’s 100% pumpkin puree, not pumpkin pie filling! Pumpkin pie filling contains added sugars and spices that would alter the flavor profile we’re carefully building).
- 1 teaspoon vanilla extract. A good quality vanilla extract enhances all the sweet and spicy notes.
- 1 teaspoon ground cinnamon. To boost that classic warm spice.
- ½ teaspoon ground nutmeg. Adds a subtly sweet and robust aroma.
- ¼ teaspoon ground ginger. Provides a gentle warmth and a slight zing.
- Pinch of ground cloves (optional, but highly recommended for an extra depth of spice).
- For the Creamy Vanilla Glaze:
- 1 ½ cups powdered sugar (also known as confectioners’ sugar). This finely milled sugar is essential for a smooth, lump-free glaze.
- 2-3 tablespoons milk or heavy cream (plus more if needed). Using milk will give you a slightly thinner glaze, while heavy cream will result in a richer, thicker, and more decadent drizzle. Choose based on your preference!
- ½ teaspoon vanilla extract. For that classic, comforting vanilla flavor in our glaze.
- Optional: a tiny pinch of pumpkin pie spice or ground cinnamon for an extra touch of seasonal flavor in the glaze.
Equipment You’ll Need:
Having the right tools ready before you begin will make the entire baking process smooth and enjoyable. Here’s what I recommend having on hand:
- A 10-12 cup Bundt pan (fluted tube pan). This specific pan shape is crucial for creating the signature monkey bread look and for baking evenly.
- A large zip-top gallon bag or a very large mixing bowl. This will be used for coating our biscuit pieces efficiently.
- A small to medium saucepan. For melting butter and creating our irresistible brown sugar pumpkin butter sauce.
- A whisk. Essential for combining ingredients smoothly, especially for the sauce and the glaze.
- Measuring cups and spoons. Accuracy is key in baking!
- A small mixing bowl. Dedicated for preparing the vanilla glaze.
- A spatula or butter knife. Useful for generously greasing your Bundt pan.
- A wire cooling rack. For allowing the monkey bread to cool properly after baking.
- A large serving plate or platter. For the grand reveal and serving.
Getting Started: Preparing Your Workspace and Dough Pieces
This initial phase sets the stage for success. Taking the time to properly prepare your pan and dough ensures a smooth baking experience and a perfect Pumpkin Spice Monkey Bread Recipe.
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Preheat Your Oven and Prepare the Bundt Pan: Let’s get our oven to the right temperature first. Preheat your oven to 350°F (175°C). While the oven is warming up, grab your 10-12 cup Bundt pan. This next step is absolutely critical for the success of your monkey bread: you need to grease the pan very generously. I mean every single crevice, nook, and cranny of that beautiful fluted pan. I prefer using a baking spray with flour, or you can use softened butter or solid vegetable shortening, applying it with your fingers or a pastry brush. A thorough coating ensures that the sticky caramel sauce and the baked dough pieces will release easily once it’s time to invert the monkey bread. Trust me, there’s nothing more frustrating than having your gorgeous creation stick to the pan!
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Prepare the Biscuit Dough Pieces: Now, let’s get our dough ready. Carefully open your two cans of refrigerated flaky layer biscuits. The “flaky layer” variety is my personal favorite for this recipe because they tend to separate easily and have a wonderful texture that absorbs all the delicious sauce. On a clean cutting board or work surface, take each individual biscuit and cut it into four roughly equal pieces. You can achieve this by simply cutting the biscuit in half, and then cutting each half in half again. Some bakers find kitchen shears to be particularly effective for this task, as they minimize squishing the dough. The goal is to create bite-sized pieces that are easy to handle and will form the pull-apart nature of our monkey bread. As you cut them, you can place them directly into your large zip-top gallon bag or a very large mixing bowl; this will be the container for coating them with our delightful pumpkin spice mixture.
Crafting the Irresistible Pumpkin Spice Coating
This dry coating is where the iconic “pumpkin spice” flavor truly begins, ensuring every piece of dough is infused with warmth and sweetness.
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Mix the Dry Coating Ingredients: In your large zip-top bag (or in a separate medium-sized mixing bowl if you opted not to use the bag method for coating), combine the 1 cup of granulated sugar with the 2 tablespoons of pumpkin pie spice. Give these two ingredients a good whisk or stir with a spoon until they are thoroughly combined. You’ll see the granulated sugar taking on a lovely, warm, speckled appearance from the spices. This is the simple yet incredibly aromatic mixture that will generously coat our biscuit pieces, setting the foundation for the classic pumpkin spice flavor profile.
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Coat the Biscuit Pieces: Now for the fun part! Carefully add all of your prepared cut biscuit pieces into the bag with the pumpkin spice sugar mixture. If you’re using a large mixing bowl instead of a bag, add the biscuit pieces to the bowl with the sugar and spice.
- If Using a Zip-Top Bag: Seal the bag securely, making sure there’s enough air inside to allow for movement. Then, gently but vigorously shake the bag, tossing the biscuit pieces until each and every piece is thoroughly and evenly coated with the pumpkin spice sugar. Make sure there are no bare or inadequately coated pieces left behind; we want maximum flavor! The shaking action is very effective in ensuring uniform coverage.
- If Using a Mixing Bowl: If you’re using a bowl, use a clean hand or a silicone spatula to gently toss and stir the biscuit pieces, ensuring that they are all uniformly coated with the sugar and spice mixture. Be mindful not to press or mash the dough, as we want to keep them as distinct, individual pieces.
Once all the biscuit pieces are beautifully coated, set them aside momentarily while we prepare the sauce.
The Rich Brown Sugar Pumpkin Butter Sauce
This luscious sauce is what transforms the simple biscuit pieces into a sticky, caramelized, and utterly irresistible Pumpkin Spice Monkey Bread. It’s truly the “glue” that holds all the amazing flavors together.
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Melt the Butter: In a small saucepan, melt your ½ cup (which is equivalent to one stick) of unsalted butter over medium-low heat. Keep an eye on it to ensure it melts completely but doesn’t begin to brown or burn. Using unsalted butter is a baking best practice, as it gives you precise control over the overall saltiness of your dish, ensuring a perfectly balanced flavor.
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Combine Sauce Ingredients: Once the butter is fully melted, remove the saucepan from the heat to prevent scorching. Now, add the ¾ cup of packed light brown sugar. Remember to truly pack it into your measuring cup for accuracy; this ensures you get the right amount of that deep, caramel-like sweetness. Next, stir in the ½ cup of pumpkin puree – please double-check that your can clearly states “100% pumpkin puree” and not “pumpkin pie filling,” as pie filling has added sugars and spices we don’t need here. Follow with 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of ground ginger. If you’re inclined to add a deeper, more complex spice note, a tiny pinch of ground cloves can also be incorporated at this stage.
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Whisk Until Smooth: Using your whisk, vigorously stir and whisk all these glorious ingredients together until the brown sugar has completely dissolved and the sauce is wonderfully smooth and free of any lumps. It should transform into a beautiful, fragrant, and glistening caramel-like sauce with a lovely, subtle pumpkin hue. This is the magical elixir that will seep into every crevice of our monkey bread, creating those irresistible sticky, chewy layers. Feel free to taste a tiny bit—it should be a perfect balance of sweet, spicy, and wonderfully pumpkin-y.
Assembling Your Pumpkin Spice Monkey Bread
The assembly process is where our individually coated biscuit pieces and rich sauce come together, building the structure of our pull-apart masterpiece.
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Layering the Foundation: Let’s start building our monkey bread. Pour approximately one-third of your freshly prepared, rich brown sugar pumpkin butter sauce into the bottom of your already generously greased Bundt pan. Use a rubber spatula or the back of a spoon to help spread this initial layer of sauce evenly across the entire bottom surface of the pan. This bottom layer is super important because it will become the glorious, sticky, and deeply caramelized topping once we invert our baked monkey bread, so ensure good coverage.
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Arranging the First Layer of Dough: Now, carefully begin placing about half of your pumpkin spice-coated biscuit pieces into the Bundt pan. Arrange them in an even layer over the initial sauce. Try to distribute them as uniformly as possible around the entire pan. There’s no need to press them down too hard; we want some natural gaps and air pockets to allow for even baking and to maintain that light, fluffy, pull-apart texture. These pieces will puff up beautifully in the oven!
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Adding More Sauce and Remaining Dough: Once your first layer of biscuit pieces is in place, drizzle another third of the brown sugar pumpkin butter sauce evenly over this layer. Again, aim for good, consistent coverage. Following this, add the remaining half of your pumpkin spice-coated biscuit pieces on top, spreading them out to fill the Bundt pan. Try to fill any noticeable gaps, creating a nice, full dome of dough.
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The Grand Pour: For the final touch of the assembly, pour the remaining brown sugar pumpkin butter sauce evenly over the very top layer of biscuit pieces. Make sure to scrape out every last drop of that delectable sauce from your saucepan; we don’t want to waste a single bit of that sticky, spiced goodness! This final pour ensures that every part of the monkey bread will be thoroughly infused with that incredible flavor and develop that signature sticky, chewy texture. At this point, your Bundt pan will be quite full and will look absolutely irresistible even before it enters the oven.
Baking Your Golden-Brown Masterpiece
This is where the magic truly happens, as your raw ingredients transform into a fragrant, golden-brown, and utterly delicious Pumpkin Spice Monkey Bread.
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Into the Oven: Carefully place your filled Bundt pan into your preheated 350°F (175°C) oven. As a little safety measure, I always recommend placing a baking sheet on the rack directly below the Bundt pan. This is just in case any of that wonderfully bubbling brown sugar pumpkin butter sauce decides to overflow during baking. It makes for a much easier cleanup, and it’s always better to be prepared!
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Bake to Perfection: Bake your pumpkin spice monkey bread for approximately 35 to 45 minutes. The exact baking time can vary slightly depending on your oven, so keep an eye on it. You’re looking for the monkey bread to be deeply golden brown on top, beautifully puffed up, and cooked thoroughly through to the center. To test for doneness, you can gently insert a thin wooden skewer or a long toothpick into the center of the monkey bread (making sure it goes through one of the biscuit pieces, not just an empty space between them); if it comes out clean, your monkey bread is likely done. Another reliable indicator is the wonderful aroma of warm pumpkin and spices filling your kitchen – a sure sign of deliciousness nearing completion! The internal temperature, if you have a thermometer, should register between 200-210°F (93-99°C).
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Crucial Cooling Period: Once your monkey bread is baked to perfection, carefully remove the Bundt pan from the oven. Now, here’s a very important step: do not immediately attempt to invert it! This is a common mistake that can lead to pieces sticking or the bread breaking apart. Instead, allow the monkey bread to cool in the pan, resting on a wire rack, for at least 10 to 15 minutes. This cooling period is absolutely vital. It allows the incredibly sticky brown sugar pumpkin butter sauce to set up slightly and to naturally detach itself from the sides and the flutes of the pan. This crucial bit of patience ensures a much cleaner and more successful release when you finally invert your beautiful creation. Trust the process; good things come to those who wait!
Whipping Up the Creamy Vanilla Glaze
While your monkey bread is cooling, let’s prepare the final flourish: a smooth, sweet, and creamy vanilla glaze that will crown our Pumpkin Spice Monkey Bread Recipe.
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Prepare Glaze Ingredients: While your warm monkey bread is undergoing its necessary cooling period, let’s get started on that luscious vanilla glaze. In a medium-sized mixing bowl, combine 1 ½ cups of powdered sugar (also known as confectioners’ sugar), ½ teaspoon of vanilla extract, and start with 2 tablespoons of your chosen liquid—either milk or heavy cream. Using powdered sugar is key here, as its fine texture ensures a perfectly smooth, lump-free glaze.
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Achieve Perfect Consistency: Using a whisk, stir these ingredients together vigorously until they are completely smooth and all the powdered sugar has dissolved. The goal here is a pourable, yet still thick, glaze. If you find your glaze is too thick to drizzle beautifully, add more milk or cream, but do so very gradually—I recommend adding it half a teaspoon at a time, whisking well after each addition. This allows you to precisely control the consistency until you reach your desired pourable thickness. Conversely, if by chance your glaze becomes too thin, you can easily correct it by whisking in a little more powdered sugar. For an extra touch of seasonal delight, you could also whisk in a tiny pinch of pumpkin pie spice or ground cinnamon into the glaze at this point; it beautifully complements the flavors of the monkey bread.
The Grand Finale: Glazing and Serving
The moment has arrived! Invert, glaze, and prepare to delight in your homemade Pumpkin Spice Monkey Bread Recipe.
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The Grand Inversion: After the essential 10-15 minute cooling period, it’s time for the big reveal! Carefully place a large serving plate or platter upside down directly over the top of the Bundt pan. Holding both the pan and the plate together firmly and securely (using oven mitts if the pan is still quite warm), swiftly and confidently invert the Bundt pan and plate together. Give the pan a gentle but firm shake to encourage release. Then, with great anticipation, slowly and steadily lift the Bundt pan away. Your magnificent pumpkin spice monkey bread should gracefully slide out onto the plate, revealing its stunning, caramelized, sticky top. Don’t panic if a few rogue pieces of caramel or biscuit stick to the pan; gently coax them out with a small spatula or spoon and place them back onto the monkey bread. Sometimes, a glorious pool of caramel sauce might remain in the pan; scrape it out and drizzle it over the bread for an extra layer of sticky goodness. This is the moment your hard work truly pays off!
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Drizzle and Serve: Immediately or just before you’re ready to serve, generously drizzle your creamy, smooth vanilla glaze all over the warm pumpkin spice monkey bread. Let it cascade artistically down the sides, coating the individual pieces, and pooling invitingly in the center. The residual warmth from the monkey bread will slightly melt the glaze, allowing it to gently seep into all the wonderful nooks and crannies, adding another layer of sweetness and visual appeal. This step makes your monkey bread not only taste incredible but look absolutely picture-perfect.
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Enjoy Your Creation! Your homemade Pumpkin Spice Monkey Bread Recipe is now complete and ready to be devoured! This truly is a delightful pull-apart treat that is best served warm, allowing everyone to easily grab their own sticky, sweet, and perfectly spiced piece. It makes a fantastic and impressive addition to any brunch spread, a comforting autumn dessert after a family meal, or simply a wonderful, indulgent snack on a cozy afternoon. Gather your loved ones, pull apart those sticky pieces, and enjoy every glorious, pumpkin-spiced bite of this seasonal sensation!
Conclusion:
And so, as we reach the culmination of our culinary adventure, I truly hope you’re feeling as inspired and eager as I am about this magnificent creation. This isn’t just another recipe; it’s an invitation to experience pure, unadulterated comfort and joy, especially as the seasons shift and we crave those familiar, warming spices. I truly believe that our Pumpkin Spice Monkey Bread Recipe is destined to become a staple in your kitchen, a go-to treat that brings smiles and satisfaction with every single pull-apart bite. The magic lies in its irresistible combination of fluffy, tender dough, generously coated in that glorious pumpkin spice mixture, all brought together by a decadent, sticky glaze that perfectly caramelizes as it bakes. It’s a sensory masterpiece – the aroma alone will transport you, filling your home with an intoxicating fragrance that promises something truly special is on its way.
What makes this particular Monkey Bread a must-try is its remarkable balance of texture and flavor. The bread itself is incredibly soft, light, and airy, making each piece a cloud-like delight. Then comes that perfectly spiced coating – not too overpowering, but just enough to evoke all the cozy feelings of autumn. And the glaze? Oh, the glaze is what truly elevates it, providing that signature sticky, sweet, and slightly spiced finish that is absolutely addictive. It’s surprisingly simple to prepare, yet yields results that look and taste like they came straight from a gourmet bakery. This recipe is more than just food; it’s an experience, a delightful morning treat, an impressive brunch centerpiece, or even a comforting dessert to share with loved ones. Imagine the collective ‘oohs’ and ‘aahs’ as it emerges from the oven, glistening and golden, ready to be devoured.
Now, let’s talk about enhancing this already perfect treat. While it’s utterly divine on its own, I have a few suggestions to take your experience to the next level. For a cozy morning, serve warm slices alongside a steaming mug of strong coffee or a fragrant cup of chai tea. The slight bitterness of the coffee or the additional spices in the chai will beautifully complement the sweetness of the Monkey Bread. For an indulgent dessert, consider a scoop of vanilla bean ice cream melting slowly over a warm piece – the contrast of hot and cold, and the creamy richness, is simply divine. A dollop of freshly whipped cream, perhaps infused with a hint of maple syrup, also makes for a luxurious topping. If you’re feeling extra festive, a sprinkle of toasted pecans or walnuts over the finished glaze adds a lovely crunch and nutty depth that is truly irresistible. Don’t be afraid to experiment with these simple additions; they can transform your Monkey Bread into an even grander feast.
And for those who love to put their own spin on things, this recipe is wonderfully versatile. While the pumpkin spice blend is central to its charm, you could certainly play with additional spices if you wish – a pinch more ginger or a dash of cardamom can add an interesting twist. If you’re making it for a special occasion, consider adding a handful of chocolate chips or dried cranberries to the dough before baking for bursts of flavor and texture. For a truly decadent variation, you could even try drizzling a cream cheese glaze over the top instead of the standard caramel one, offering a tangy counterpoint to the sweetness. This Monkey Bread also holds up surprisingly well; if you manage to have any leftovers (a rare occurrence in my house!), simply warm it slightly in the oven or microwave for a few seconds to revive that fresh-baked goodness. It’s perfect for making ahead for a special breakfast or brunch, allowing you to enjoy your guests without fussing in the kitchen.
So, what are you waiting for? I sincerely encourage you to roll up your sleeves, gather your ingredients, and dive into the wonderful world of this easy-to-make, utterly delightful recipe. Trust me, the aroma alone will be your first reward, and the first bite will confirm that you’ve created something truly special. This isn’t just about following instructions; it’s about creating memories, sharing warmth, and indulging in a moment of pure culinary bliss. Once you’ve experienced the magic of this Monkey Bread, I would absolutely love to hear all about it. Please don’t hesitate to share your experiences, your successes, and even your creative variations. Did you serve it with ice cream? Did you add extra nuts? Your insights and photos inspire me and our entire community of home bakers. Let’s make our kitchens a little cozier, and our tables a little sweeter, one glorious pull-apart piece at a time. Happy baking, my friends!
Pumpkin Spice Monkey Bread
Prepare yourself for a truly decadent treat that perfectly captures the essence of the fall season. This isn’t just a simple bread; it’s a delightful, pull-apart sensation, each golden, tender piece coated in a luscious, spiced glaze that promises pure bliss with every bite. The ultimate expression of comfort food, bringing together the nostalgic warmth of pumpkin pie spices with the playful, sticky goodness of monkey bread.
Ingredients
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3 (16.3-oz.) cans refrigerated buttermilk biscuits
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3/4 cup granulated sugar
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1 Tbsp. pumpkin pie spice
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1 stick salted butter
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1 cup packed light brown sugar
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1/2 cup heavy cream
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1/2 cup pure pumpkin puree
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1 ½ cups powdered sugar
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2-3 tablespoons milk or heavy cream
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½ teaspoon vanilla extract
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Optional: pinch of pumpkin pie spice or ground cinnamon
Instructions
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Step 1
Preheat oven to 350°F (175°C). Generously grease a 10-12 cup Bundt pan, ensuring every crevice is coated to prevent sticking. -
Step 2
Open the 3 cans of refrigerated buttermilk biscuits. On a clean surface, cut each biscuit into 4 roughly equal pieces. Place the cut pieces into a large zip-top gallon bag or a very large mixing bowl. -
Step 3
In the bag or bowl with the biscuit pieces, combine 3/4 cup granulated sugar and 1 Tbsp. pumpkin pie spice. Seal the bag securely (if using) and shake gently but vigorously until all biscuit pieces are thoroughly and evenly coated. If using a bowl, toss gently with a spatula. -
Step 4
In a small saucepan, melt 1 stick of salted butter over medium-low heat. Remove from heat and stir in 1 cup packed light brown sugar, 1/2 cup heavy cream, and 1/2 cup pure pumpkin puree. Whisk vigorously until the brown sugar has completely dissolved and the sauce is wonderfully smooth and free of lumps, forming a beautiful caramel-like consistency. -
Step 5
Pour approximately one-third of the prepared brown sugar pumpkin butter sauce into the bottom of your generously greased Bundt pan, spreading it evenly. Arrange about half of the pumpkin spice-coated biscuit pieces in an even layer over the sauce. Drizzle another third of the sauce over this layer of biscuits. Add the remaining half of the coated biscuit pieces, spreading them out to fill the pan. Finally, pour the remaining brown sugar pumpkin butter sauce evenly over the very top layer of biscuit pieces, scraping out every last drop from the saucepan. -
Step 6
Carefully place the filled Bundt pan into your preheated 350°F (175°C) oven. For easier cleanup, place a baking sheet on the rack directly below the Bundt pan. Bake for approximately 35 to 45 minutes, or until the monkey bread is deeply golden brown on top, beautifully puffed, and cooked thoroughly through to the center. (A thin wooden skewer inserted into a biscuit piece should come out clean). -
Step 7
Once baked, carefully remove the Bundt pan from the oven. Allow the monkey bread to cool in the pan, resting on a wire rack, for at least 10 to 15 minutes. This cooling period is vital for the sticky caramel sauce to set slightly and detach from the pan, ensuring a clean release. -
Step 8
While the monkey bread cools, prepare the glaze. In a medium-sized mixing bowl, combine 1 ½ cups powdered sugar, ½ teaspoon vanilla extract, and start with 2 tablespoons of milk or heavy cream. Whisk vigorously until completely smooth and lump-free. Gradually add more milk or cream, half a teaspoon at a time, until your desired pourable yet thick consistency is achieved. (Optional: whisk in a tiny pinch of pumpkin pie spice or ground cinnamon for extra seasonal flavor). -
Step 9
After the cooling period, place a large serving plate or platter upside down directly over the Bundt pan. Holding both firmly, swiftly and confidently invert the pan and plate together. Gently lift the Bundt pan away. Your magnificent pumpkin spice monkey bread should slide out onto the plate. Generously drizzle your creamy vanilla glaze all over the warm monkey bread, letting it cascade down the sides and pool in the center. Serve immediately while warm, allowing everyone to easily pull apart the sticky, sweet, and perfectly spiced pieces.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
