Pumpkin Chai-Spiced Monkey Bread

updated Dec 18, 2020
Pumpkin Chai-Spiced Monkey Bread

This sweet and gooey monkey bread comes loaded with pumpkin and chai flavors, and is sure to be loved by the entire family.


Prep15 minutes

Cook40 minutes

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pumpkin chai monkey bread sits on a plate near a light blue napkin with two pieces pulled off and on the side
Credit: Photo: Shanika from Orchids + Sweet Tea

This sticky-sweet monkey bread is the ultimate celebration of fall and winter flavors. Each sweet and gooey bite comes loaded with pumpkin and warm chai spices and is sure to be loved by the entire family. Best of all, you’ll be digging into it in no time, thanks to a brilliant store-bought shortcut: canned cinnamon rolls!

Here’s how it works: Quarter the cinnamon rolls, toss them in a chai-spiced brown sugar mixture, then stack them tightly in a Bundt pan. Warm more brown sugar, butter, and pumpkin purée on the stove until combined, then pour the mixture all over the dough balls. Bake until golden-brown and your house smells incredible, then grab yourself a piece before it gets devoured by your housemates.

Credit: Photo: Shanika from Orchids + Sweet Tea

Pumpkin Chai-Spiced Monkey Bread

This sweet and gooey monkey bread comes loaded with pumpkin and chai flavors, and is sure to be loved by the entire family.

Prep time 15 minutes

Cook time 40 minutes

Serves 8

Nutritional Info


  • 4 (17.5-ounce) cans

    large cinnamon rolls, such as Pillsbury Grands

  • 1 1/2 cups

    packed light brown sugar, divided

  • 2 tablespoons

    ground cinnamon

  • 1 teaspoon

    ground nutmeg

  • 1 teaspoon

    ground ginger

  • 1 teaspoon

    ground allspice

  • 1 teaspoon

    ground cardamom

  • 1/2 teaspoon

    ground cloves

  • 2 sticks

    (1 cup) unsalted butter, plus more for the pan

  • 1 cup

    pumpkin purée


  1. Arrange a rack in the middle of the oven and heat the oven to 350ºF. Coat a 10-inch bundt pan (10 to 12 cups), including the tube, generously with butter.

  2. Remove the packaging from 1 can large cinnamon rolls and separate each roll. Cut each roll into 4 pieces. Repeat with the remaining 3 cans.

  3. Place 1 packed cup of the light brown sugar, 2 tablespoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground ginger, 1 teaspoon ground allspice, 1 teaspoon ground cardamom, and 1/2 teaspoon ground cloves in a medium bowl and whisk to combine. Drop each piece of dough into the sugar mixture and roll until coated. Transfer to the bundt pan, stacking them tightly.

  4. Place the remaining 1/2 cup packed light brown sugar, 2 sticks unsalted butter, and 1 cup pumpkin purée in a medium saucepan and cook over medium-high heat until the butter is melted and the mixture begins to boil, 2 to 3 minutes. Remove from the heat and continue to stir until the sugar is fully dissolved. Carefully pour the mixture evenly over the dough balls.

  5. Bake until the top of the bread is golden-brown and a knife inserted into the center comes out clean, 35 to 40 minutes.

  6. Let the monkey bread cool on a wire rack 15 to 20 minutes. Invert a large plate over the bundt pan. Grasping both the pan and the plate, quickly flip both over, then remove the bundt pan. To serve, pull apart with your fingers (or cut with a knife if preferred) and enjoy!

Recipe Notes

Make ahead: The monkey bread can prepared up through Step 3, covered, and refrigerated overnight. Let sit at room temperature for 1 hour before making the pumpkin mixture and proceeding with the recipe.

Storage: The monkey bread is best if eaten within the same day. However, leftovers can be tightly wrapped or sealed and stored at room temperature up to 1 day or refrigerated 3 to 4 days.