Something Swanky

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.

Pumpkin Monkey Bread

Ingredients

    For the Dough:
  • 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
  • For Rolling the Dough:
  • 1 c. sugar
  • 1 tsp. cinnamon
  • For the Caramel Filling:
  • 1/2 c. butter
  • 1/2 c. brown sugar
  • 2 tbsp. honey
  • For the Cream Cheese Frosting
  • 6 tbsp. butter
  • 4 oz. cream cheese, softened
  • 2 cups powdered sugar
  • 1 tbsp. vanilla

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Optional: knead the dough for 5 more minutes. Cover in plastic wrap and let rest.
  7. In a zip top bag, mix the sugar and cinnamon.
  8. 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.
  9. Place coated dough balls into a well greased bundt pan.
  10. Cover and let rise in a warm place until doubled in size.
  11. 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.
  12. Bake at 375º for 30 minutes. Remove and cover with foil. Return to oven for 10 more minutes.
  13. Remove and let cool for about 10 minutes in the pan.
  14. 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.
  15. Pour frosting into a zip top bag, set aside.
  16. Invert the Monkey Bread onto a large plate. Snip off a corner of the frosting bag and drizzle over the monkey bread. Serve warm!
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Bread Recipe Source: Recipe Girl

Want more Monkey Bread? Check out these posts:

 

Follw me!

Ashton

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.
Follw me!

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33 Responses to “Pumpkin Monkey Bread”

  1. Dorothy @ Crazy for Crust posted on November 5, 2012 at 11:02 pm (#)

    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.

  2. Liz posted on November 6, 2012 at 10:42 am (#)

    My kids love Monkey Buns so adding some pumpkin would change it up a bit! I’ll pin and try later! Thanks :)

  3. paula posted on November 6, 2012 at 12:46 pm (#)

    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

  4. Mercedes posted on November 6, 2012 at 1:29 pm (#)

    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!

  5. Meghan posted on November 6, 2012 at 1:52 pm (#)

    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

  6. Becca posted on November 6, 2012 at 3:31 pm (#)

    Oh. My. These look DELICIOUS!! Definitely have to pin!

    ahumblebumble.blogspot.com

  7. Elaine @ Cooking to Perfection posted on November 6, 2012 at 4:19 pm (#)

    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!!

  8. Dawn posted on November 6, 2012 at 5:35 pm (#)

    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.

  9. Elle posted on November 6, 2012 at 10:27 pm (#)

    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.

  10. andrea posted on November 6, 2012 at 10:47 pm (#)

    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!

    • Ashton replied: — November 8th, 2012 @ 9:23 pm

      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).

  11. Ashley @ Kitchen Meets Girl posted on November 6, 2012 at 11:18 pm (#)

    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!

  12. Meg @ Sweet Twist posted on November 6, 2012 at 11:25 pm (#)

    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. :-)

  13. Heather @French Press posted on November 7, 2012 at 12:07 am (#)

    I’m addicted to carbs – so this is almost too much to look at right now
    SO much goodness in one little dish:)

  14. Ala posted on November 7, 2012 at 2:54 pm (#)

    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!

  15. Dani posted on November 10, 2012 at 11:54 pm (#)

    Mmmmmm sounds so good! Instantly pinned! :)

  16. Cathy posted on November 12, 2012 at 10:10 pm (#)

    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 : )

  17. Louisa posted on January 9, 2013 at 3:18 pm (#)

    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

    • Ashton replied: — January 9th, 2013 @ 5:14 pm

      So glad you like it so far!!

  18. Lisa posted on January 12, 2013 at 10:54 am (#)

    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 . . . ?

    • Ashton replied: — January 12th, 2013 @ 10:32 pm

      It should be just fine. I’d maybe give it 5 minutes on the counter first, but it should be totally fine!

      • Lisa replied: — January 13th, 2013 @ 10:31 am

        Thanks!

        • Lisa replied: — January 14th, 2013 @ 8:25 am

          It turned out awesome! How did you keep yours . . . . uneaten long enough for such gorgeous photos??

  19. Sophia posted on February 4, 2013 at 5:43 pm (#)

    This looks amazing!! I can’t wait to give it a try- thank you for sharing.

  20. Carolyn posted on September 26, 2013 at 6:08 pm (#)

    Making this now! But you say to add the sugar in with the flour pumpkin mixture when the sugar has already been added to the yeast. Also, you don’t mention any honey in the directions when talking about the caramel filling. When do I add that? Looks great!

  21. Carolyn posted on September 26, 2013 at 6:15 pm (#)

    Also, how do I heat the caramel filling? Should I let it come to a boil over the stove? Should I just microwave the butter then add the sugar?

  22. Ang posted on September 27, 2013 at 6:00 pm (#)

    I’m trying to make your recipe and am having a hard time following with how much sugar to add in step three. Unfortunately I’m doing this now, however you may need to re-write it so it doesn’t lead to confusion and questioning.

    • Ashton replied: — September 27th, 2013 @ 6:03 pm

      So sorry, that’s an edit that hasn’t been fully fixed! There is no sugar in step three.

  23. Debi posted on October 3, 2013 at 11:18 am (#)

    I usually read blogs and blah, blah, blah but with your witty, fun and tasty food I find my self laughing and so enjoy your blog. Makes the Carrie Bradshaw of mommies. Thanks so much!

    • Ashton replied: — October 12th, 2013 @ 10:29 pm

      You are so sweet! Thank you!

  24. Linda posted on November 10, 2013 at 12:36 pm (#)

    Love all things pumpkin and I can’t wait to make this. And yes I think I could drink cream cheese frosting out of the bottle…lol

  25. Rachel posted on September 11, 2014 at 2:32 pm (#)

    Sorry but can you make the dough the night before you bake it? Any suggestions about how to prepare it beforehand so I could just pop it in the oven ?

    • Ashton replied: — September 15th, 2014 @ 3:52 pm

      I don’t have any experiencing refrigerating the dough for this particular recipe, but in GENERAL based on other dough-making experience– it seems like it would be okay to prep and refrigerate ahead of time, as long as you can pull it out with enough time to sit on the counter and rise a little at room temp before baking. Do the first rise in the bowl, like the recipe directs. Then roll into balls and place in bundt pan to refrigerate overnight. It should rise some in the fridge, then allow it to rise just a bit more on the counter in the morning before you bake. Hope that helps some :)

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