Skillet Pumpkin Monkey Bread (Pull-Apart Bread!)

skillet pumpkin monkey bread on marble surface with yellow leaves, white pumpkin, and white flowers around.

Skillet Pumpkin Monkey Bread (Pull-Apart Bread!)

Sweet, gooey, extra sticky, and extra delicious! This Skillet Pumpkin Monkey Bread is the perfect Fall breakfast/brunch treat to bake all season long. Bonus? It's so much easier to make than you might think! So. GOOD.

Course: Dessert

Cuisine: American

Prep Time: 1

Cook Time: 1

Total Time: 2

Servings: servings

Calories: 566kcal

Ingredients

Dough

4 cups all purpose flour
½ cup granulated sugar
1 Tablespoon instant yeast
½ teaspoon salt
½ cup salted butter
1 cup whole milk
1 large egg
¾ cup pumpkin purée

Spiced Sugar Coating

1½ cups granulated sugar
1½ Tablespoons pumpkin pie spice
¾ cup salted butter melted

Syrup

2 cups brown sugar  firmly packed
1 cup dark corn syrup
2 teaspoons pumpkin pie spice
¾ cup water
1 cup pecans finely chopped

Instructions

Dough

Combine flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with the dough hook.
In a small saucepan, heat butter and milk until butter melts.
Remove from heat and cool to 115℉/46℃.
Add to flour mixture.
Mix until mostly combined, about 1-2 minutes.
Add pumpkin.
Mix until combined, about 1-2 minutes.
Add egg.
Knead on low speed until mixed.
Increase speed to medium.
Knead until dough is smooth and developed, about 8-10 minutes. (Dough will still be sticky.)
Turn dough into a covered container that has been sprayed with cooking spray, or leave it uncovered if using a proofing box with a water tray.
Allow to rise at warm room temperature (78℉/26℃ if using a proofing box) for 1½-2 hours, or until doubled in bulk.

Coating

In a small bowl, whisk sugar and pumpkin pie spice together. Set aside.

Syrup

Combine brown sugar, corn syrup, pumpkin pie spice, and water in a medium saucepan.
Heat over medium low heat, stirring frequently, until sugar has melted.
Remove from heat.

Assembly

Pour half the syrup into the bottom of a 12 inch non-stick skillet.
Sprinkle half the pecans on top.
Pinch off a ½ ounce portion of dough (about the size of a walnut).
Roll it into a ball.
Dip dough ball in melted butter.
Roll in spiced sugar.
Place in skillet on top of syrup and nuts. (Start on the outside of the pan and work toward the middle.)
Repeat with remaining dough.
Once the first layer is filled in, top with rest of syrup and nuts.
Start second layer in the middle and work outward, stopping when you reach the outer circle.
Cover lightly with plastic wrap.
Heat oven to 325℉/165℃. (Once oven is hot (20-30 minutes), the dough should be done proofing.)
Bake for 55-60 minutes, or until internal temperature is 195℉/91℃, covering loosely with foil if needed to prevent over browning.
Cool slightly before carefully inverting onto serving platter.

Notes

Expert Tips:

Check your yeast and make sure it’s in-date and active.
You need pumpkin purée for this recipe and NOT pumpkin pie filling.
A properly kneaded dough should be smooth and shiny.
Do NOT boil the brown sugar sauce. Cook over low heat just until the sugar is dissolved.
Make sure the nuts are well chopped.
When baking, you may need to cover it with foil to keep the dough from getting too brown.
If you would like your monkey bread to be a little less sticky, cut the syrup recipe and nuts in half and only put it in the bottom of the pan.

Nutrition