Pumpkin Monkey Bread
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.
- 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 375º 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:
Ashton is the owner and author ofSomething Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador.Her focus is in food styling, food photography and recipe development.
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