Angela Gray Recipe

Overnight Pumpkin Spice Monkey Bread

By Angela Gray angiemath


Recipe Rating:
Serves:
8 - 10
Prep Time:
Cook Time:

Angela's Story

My son James loves Monkey Bread and in honor of his 14th Birthday I decided to come up with a new variation. Pumpkin and spice are a perfect marriage combined with the bread dough. While baking it fills your house up with the smell of warm spices and just wait until you pull this ooey gooey bread from the oven, your family will love you for it!

Ingredients

1
bag of frozen roll dough
1/3 c
canned pumpkin
1 box
cook and serve butterscotch pudding
1/2 c
brown sugar, firmly packed
1 stick
melted butter
2 tsp
pumpkin pie spices
1 c
chopped pecans

Directions Step-By-Step

1
Spray a bundt pan with non-stick cooking spray
2
Line bottom with chopped pecans and arrange bread dough over top of pecans.
3
Sprinkle the dough with the cook and serve pudding, spices and brown sugar.
4
Melted stick of butter and add 1/3 Cup of pumpkin, pour over bread and pudding mixture.
5
Cover and let sit in refrigerator overnight.
6
Next morning Pre-Heat oven to 350 degrees and bake for 30- 40 min or until middle is not doughy.
7
Immediately flip out onto a serving plate and serve .

About this Recipe

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49 Comments

user
Leah Stacey CookingMaven
Oct 22, 2013
Angela this sounds and looks soooo good!
user
Doug Smith Doug682
Oct 20, 2013
have you ever used instant pudding cant find the cook and serve wondering how much different it would be
user
Angela Gray angiemath
Sep 30, 2013
Holly, DOn't worry about thawing the dough. It takes care of itself, very easy !
user
holly prze Prze
Sep 25, 2013
Do you thaw the dough before putting it in the pan or does it thaw in the pan overnight?