Skillet Pumpkin Monkey Bread (Pull-Apart Bread!)

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This Skillet Pumpkin Monkey Bread is the perfect pull-apart bread to bake on repeat this Fall! Soft and fluffy pumpkin dough, rolled in cinnamon sugar, and drenched in a rich brown sugar syrup with chopped pecans. Serve when warm, while the syrup is still sticky and gooey, alongside your favorite cup of coffee for a decadent breakfast/brunch treat.

About The Recipe

Oh my gosh, you guys! October is right around the corner and we might just have made the perfect Fall recipe.

Honestly, I wish I had words for just how delicious this pumpkin monkey bread is. It’s one of those recipes that, after one bite, you’re sure to crave on all the chilly fall mornings ahead… or at least we do!

This bread is all things sweet, gooey, pumpkin-y, cinnamony, a little nutty, and just SO. GOOD. Especially when served warm, right out of the oven! Between you and me, it’s become our new go-to pull-apart recipe when we have family over or just needing something sweet to bake up on a chilly Fall weekend.

Unlike most monkey breads, this recipe is made with double the syrup and in a cast iron skillet for ease of use!

But, why all the extra syrup? Well, since this recipe is two layers of bread, we thought it would be more fun (and tasty!) to have some extra gooey goodness.

Because, let’s be honest, that’s what monkey bread is all about!

Though, all of the flavor isn’t just in the syrup. The bread has just the right amount of pumpkin flavor, while being oh-so tender and melt-in-your-mouth delicious. Every bite literally leaves you wanting more!

The best part? This recipe is perfect for parties, get-togethers, or just whenever you want an extra special treat this Fall!

What is Monkey Bread?

Monkey bread is a type of sweet dough that is made to pull-apart. You pick it apart like…well, a monkey!

It’s a sweet and buttery dough, coated in cinnamon sugar, with a brown sugar sauce generally poured over it before cooking. In our case, we put the sauce in the bottom and middle of the pan so, when you turn it out, you have all this wonderful gooey and sticky sauce dripping through every part of this monkey bread.

In my opinion, it might just be the best way to make it! Especially with the addition of pecans.

Reasons You Will Love This Pumpkin Monkey Bread

• Made in a skillet so no specialty pans are needed!
• Every bite is pumpkin-y, sweet, and perfectly spiced.
• Double the amount of syrup.
• Perfect for the holidays!
• A real crowd pleaser.

Equipment Needed

• Small Saucepan
• Stand Mixer
• Instant Read Thermometer
• Dough Rising Bucket
• Proofing Box (optional)
• Mixing Bowls
• Whisk
• Medium Saucepan
• Wooden Spoon
• 12 Inch Skillet
• Digital Scale

Ingredients

Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.

For The Dough:

• All-Purpose Flour – has just the right amount of protein to add strength to the dough by absorbing moisture and forming gluten.
• Granulated Sugar – lightly sweetens and helps with the structure and texture of the dough. It also helps to feed the yeast.
• Instant Yeast – creates lift and gives this dough its beautiful structure.
• Salt – cuts some of the sweetness while enhancing the flavor.
• Salted Butter – adds a buttery richness to this dough.
• Whole Milk – has the perfect fat level to ensure that you have a super soft, fluffy, melt in your mouth delicious dough.
• Large Egg – is a binder that also adds moisture and structure.
• Pumpkin Purée – adds a delicious pumpkin-y flavor to every bite.

For The Coating:

• Granulated Sugar – adds sweetness.
• Ground Cinnamon – gives the dough a subtle spice flavor.
• Salted Butter – is what keeps the cinnamon sugar on the dough!

For The Sauce:

• Brown Sugar – adds a sweet molasses flavor to the syrup.
• Dark Corn Syrup – adds a molasses-tinged sweetness.
• Pumpkin Pie Spice – adds a hint of spice to every bite.
• Water – keeps the sugar from turning into hard candy!
• Pecans – We like to use pecans because they have a buttery flavor, but you can really use whatever nut you like.

How To Make Pumpkin Monkey Bread

Step 1: Prepare 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 between 120℉ and 130℉.

Add milk mixture to flour. Mix until mostly combined, about 1-2 minutes.

Add pumpkin. Mix until mostly combined.

Add egg. Knead on low speed until mixed. Increase speed to medium. Knead until dough is smooth and developed, about 8-10 minutes.

Step 2: Proof and mix coating

Turn dough into a covered container that has been sprayed with cooking spray. Allow to rise at warm room temperature for 1½-2 hours, or until doubled in bulk.

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

Step 3: Make 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.

Step 4:Assemble

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. 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.

Step 5: Proof and bake

Cover lightly with plastic wrap. Let prove for 20-30 minutes while oven is heating. Bake for 55-60 minutes, or until internal temperature is 195℉, covering loosely with foil if needed to prevent over browning.

FAQ’s and Troubleshooting

How To Store

While this monkey bread is best enjoyed the day you make it, it can be stored! Cover the leftovers in a cloche or airtight container and refrigerate for 4-5 days.

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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. If you have an instant read thermometer, it will read 75-78 degrees F.
• 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.

When you make this Skillet Pumpkin Monkey Bread (Pull-Apart Bread!), leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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