Pumpkin Monkey Bread

Prep Time
15 min.
Cook Time
45 min.
Recipe by:

Here's a Thanksgiving take on an old favorite: Monkey Bread. Now your favorite pull apart bread can have the festive fall taste of pumpkin with this easy recipe.

Make This Recipe


2 cans of refrigerated cinnamon rolls

1/4 cup of sugar

1 teaspoon of pumpkin pie spice

1/2 cup of pumpkin puree

1 Eggland's Best Large Egg

1 cup of brown sugar

1/2 cup of butter

2 ounces of cream cheese

Save the icing pack from the cans of cinnamon rolls or make your own


  1. Preheat oven to 350°F. Grease the pan: use a Bundt pan or a tube pan.
  2. Start by mixing the sugar and pumpkin pie spice. Open the cans of cinnamon buns and slice them into pieces. Put all of the sliced pieces into a large zip lock and dump the sugar/pumpkin pie spice mix into the zip lock. Seal it and shake to coat.Take the dough pieces out of the bag and arrange them in the greased Bundt pan.
  3. Heat a pan over medium-low heat on the stove top. Put the brown sugar, butter, pumpkin & cream cheese in the pan and stir until melted. Last add in the egg and continue to stir for another minute. Pour mixture over dough pieces in the bundt pan.
  4. Bake for 45 minutes. Let cool for about 3 minutes and then carefully remove by loosening the edges and then flipping it over.
  5. Top with the icing that came in the 2 cinnamon roll packages. Serve warm and pull apart.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 135
Fat 8.1g
Saturated Fat 4.9g
Cholesterol 31mg
Sodium 85g
Carbohydrates 15.2g
Dietary Fiber 0.3g
Protein 1g