I’m sort of in a weird mood tonight. Almost cranky. And, really, I’d say that I actually was cranky if I could figure out any logical explanation for my crankiness.
But I can’t. So we’ll go with feeling weird.
And maybe a little overwhelmed. That’s probably a more accurate word. Overwhelmed.
As I was sitting here, trying to decide what I wanted to write about today, all I could think of were complaints. I’m tired. I’m out of dove chocolates. I feel fat because I ate all the dove chocolates. Ugh. I have to exercise tomorrow to work off like 2 of the dove chocolates.
I wish I had more dove chocolates.
You know. Those types of things.
Which is just ridiculous. Yes, like everyone else, my life is crazy, and hectic, and overwhelming sometimes. But unlike everyone else, all of those crazy, hectic, overwhelming things are really, really, good things. And they’re things that make me happy.
So I’ve decided to hop this blog onto the November-Gratitude bandwagon and write each post this month about something I’m grateful for.
And since I’ve already spent half the post telling you why I’ve made this impromptu decision, and I don’t have much room left to tell you what I’m grateful for today, I’m going to pick something little and easy. So it won’t take up too much space 
Today, I’m grateful for… Clorox Wipes.
My little munchkin started potty training a couple of weeks ago. And she’s doing really well. Really, she is. But we’re still having our fair share of accidents one or two days a week. It’s like some days she gets it, and some days… she just doesn’t.
Today was one of those “doesn’t” days. And twice today there were two very large pee puddles and a trail down the hallway to the bathroom.
And I was so grateful for clorox wipes.
So, so grateful.
This monkey bread is also pretty effective in wiping away (pun intended, get it?) the potty-training mommy-blues. It’s a pumpkin yeast bread, so it’s super soft and melts in your mouth when it’s warm and fresh. All ooey and gooey and drizzled in cream cheese frosting.
By the way, is it just me, or could you straight up drink cream cheese frosting out of a water bottle? Please say it’s not just me.
Ingredients
- 1/3 cup milk
- 2 Tablespoons butter
- 1/2 cup pure pumpkin (not pumpkin pie filling)
- 2 Tablespoons granulated white sugar
- 1/2 teaspoon salt
- 1 large egg
- 1 Tbsp. active dry yeast
- 2 cups flour
- optional: 2 heaping Tbsp. vital wheat gluten
- optional: 1/4 cup dough enhancer
- 1 c. sugar
- 1 tsp. cinnamon
- 1/2 c. butter
- 1/2 c. brown sugar
- 2 tbsp. honey
- 6 tbsp. butter
- 4 oz. cream cheese, softened
- 2 cups powdered sugar
- 1 tbsp. vanilla
Instructions
- Place the butter and milk into a small bowl and microwave for 30 seconds until warmed through and butter starts to melt. Whisk for about 30 seconds. If the butter melts into the milk, it's warm enough. If it doesn't, microwave for another 10-15 seconds until it does.
- Sprinkle the yeast over the warm milk. Sprinkle the sugar over the yeast. If the sugar and yeast don't fall under the surface, swirl gently until they are submerged in the milk/butter mixture. Let sit until foamy.
- Meanwhile, add the flour, pumpkin, salt, sugar, and egg into the bowl of a stand mixer (or into your bread machine on the dough setting-- that's how I like to do it). Mix ingredients well.
- Add the yeast mixture into the dry ingredients and mix with the bread hook attachment. Use a rubber spatula to scrape down the edges as needed.
- Once a dough ball has formed in the center of the bowl on the bread hook, continue to knead on the hook for 5 more minutes. Cover with plastic wrap and let rest in a warm place.
- Optional: knead the dough for 5 more minutes. Cover in plastic wrap and let rest.
- In a zip top bag, mix the sugar and cinnamon.
- When the dough has doubled in size, remove from bowl. Break off golf ball-sized pieces of dough. Place 5-6 dough balls at a time in the bag with the cinnamon sugar, and shake to coat.
- Place coated dough balls into a well greased bundt pan.
- Cover and let rise in a warm place until doubled in size.
- Whisk together the brown sugar and butter for the filling. Once the dough has risen, pour the brown sugar mixture over the dough, letting it seep in through the cracks, especially around the edges. Don't worry if a lot of it sits on top, it will soak in during baking.
- Bake at 375ยบ for 30 minutes. Remove and cover with foil. Return to oven for 10 more minutes.
- Remove and let cool for about 10 minutes in the pan.
- Meanwhile, use a hand mixer to blend together the cream cheese and butter. Mix in powdered sugar one cup at a time, then add vanilla.
- Pour frosting into a zip top bag, set aside.
- Invert the Monkey Bread onto a large plate. Snip off a corner of the frosting bag and drizzle over the monkey bread. Serve warm!
Bread Recipe Source: Recipe Girl
Want more Monkey Bread? Check out these posts:
- Easy Cinnabon Monkey Bread | Something Swanky
- 7 Delicious Monkey Bread Recipes | Crazy For Crust
I’m so, like, impressed you made this from scratch. LOVE the pumpkin! And the gratitude. What did we do before Clorox wipes? Use sponges? That was so, like, last century.
Dorothy @ Crazy for Crust recently posted..Crazy Sweet Tuesday
My kids love Monkey Buns so adding some pumpkin would change it up a bit! I’ll pin and try later! Thanks
Liz recently posted..Salted Caramel Apple Crumb Bars
Not only could I “drink” cream cheese icing out of a squeeze bottle, I could drink sweetened condensed milk right fom the can! Sickingly sweet, but does it ever cure a sugar craving . . LOLOL
paula recently posted..Breakfast Pizza Muffins
I love that not only is it pumpkin monkey bread but it has caramel and cream cheese frosting! Over-the-top amazing, I can’t wait to make this!
I love monkey bread and the fact that this is pumpkin I am going to have to make it soon! I would love if you could come share at my new linky party FriDays Made Sweet! at CupcakesWithSprinkles.blogspot.com
Meghan recently posted..Monster Cookie Bars
Oh. My. These look DELICIOUS!! Definitely have to pin!
ahumblebumble.blogspot.com
I love that you have a caramel filling and cream cheese frosting. Pumpkin monkey bread sounds delicious enough, but a caramel filling and cream cheese frosting is making my mouth water!!
Elaine @ Cooking to Perfection recently posted..Buffalo Chicken Chili
This looks Amazing! I can’t wait to try it and I get a case of the weirds every now again, ok more than that, but rest assured it’s ok. Just drink more cream cheese frosting.
Luckily my little boy just got past the ‘frequent accident toilet training’ phase. I heart Clorox wipes too! They are a life saver. The Pumpkin Monkey Bread looks amazing…I will definitely give it a try.
I want to make this for a Thanksgiving morning breakfast. Can you please tell me how long it takes to make from start to finish? Thank you!
I made the dough in my bread machine which takes about an hour and a half. After that, about 15 minutes of prep. And then about 30 minutes of rising again, and 30 to bake. Even if you don’t use the bread machine, I would imagine it takes the same amount of time. You could also do everything the night before and let it do that last bit of rising in the fridge overnight. (you don’t have to, but in the morning I’d give it 10 minutes on a heating pad to rise just a bit more in some warmth). Then bake it in the morning for about 30 minutes (maybe a little longer if it goes straight from the refrigerator to oven).
Totally not just you. Cream cheese frosting is pretty much the bomb. And so are Clorox wipes (I’ve been there with the potty training). And also? This pumpkin monkey bread. Eek! It looks sooo good!
Ashley @ Kitchen Meets Girl recently posted..Bananas Foster Bread
I made a pumpkin pull apart loaf a few weeks back that I was going to remake over the holidays but your photos make me want to make this instead. Drooling!! Yes, I could drink cream cheese frosting, I think I always somehow have some in my fridge. haha
Soon you will forget the days of accidents and she will be a potty pro.
Meg @ Sweet Twist recently posted..Banana Lentil Muffins
I’m addicted to carbs – so this is almost too much to look at right now
SO much goodness in one little dish:)
Heather @French Press recently posted..Oatmeal Chia Seed Cookies with Dark Chocolate Covered Pomegranate Seeds
Pumpkin monkey bread sounds like a great way to wipe away those troubles–although I would be a tad wary if the pun is intended in a literal sense. Not sure how well they’d stand up to the task of wiping away the potty training messes…but that’s a totally different story. Talk about being in a weird mood today. Thanks for sharing at any rate!
Ala recently posted..Owl Pumpkin Cupcakes with Choco-Orange Frosting
Mmmmmm sounds so good! Instantly pinned!
wow! adding pumpkin to the bread mix sounds like a great idea! i’m going to give it a go in the bread machine, thanks for the recipe : )
I made this today and it is turning out fabulous.
We love pumpkin !
Cream cheese frosting is where it is at!
Thank you for the share.
I had to pin it too…lol
So glad you like it so far!!
Hey Ashton,
I’m wondering about your thoughts on making Monkey Bread the night before you are going to serve it. Like getting it to the point where it would bake and then throwing it in the fridge ’til the next morning when you then pop it in the oven . . . ?
Lisa recently posted..It’s Friday! Cheers!! {Bloggy Love Edition}
It should be just fine. I’d maybe give it 5 minutes on the counter first, but it should be totally fine!
Thanks!
Lisa recently posted..It’s Friday! Cheers!! {Bloggy Love Edition}
It turned out awesome! How did you keep yours . . . . uneaten long enough for such gorgeous photos??
This looks amazing!! I can’t wait to give it a try- thank you for sharing.
Sophia recently posted..Courgette Muffins