Cinnamon roll pumpkin pie monkey bread is a mash up between the full body flavors of pumpkin pie and the sweet cinnamon roll. This is the one “pie” you shouldn’t be afraid to eat for breakfast.
If it was acceptable to eat pie for breakfast, this would be the one recipe that would allow you to do so. The amount of cinnamon flavor in this fluffy, creamy pull apart bread is just insane. One bite and you’ll be hooked {and that’s not an exaggeration}.
Surprisingly, with Thanksgiving taking place last week, I never did have any pumpkin pie. Is that a sin for Thanksgiving? Or are you a pumpkin pie hater and can totally live without it on the “sweatpants holiday” of the year? Whichever way you lean {I lean to the cool, creamy treat side}, it seems that pumpkin pie is a must for this holiday.
So even though I’m a bit late to the game with this recipe, I wanted to get my pumpkin pie on in a bit more creative way. Enter cinnamon roll pumpkin pie monkey bread.
Why this tasty treat that’s made in a bundt pan to rise and bubble up was ever called monkey bread in the first place is beyond me. But to whoever created this fun-to-pull-apart bread, thank you! You are a genius.
The first time I tested this recipe I used a can of honey butter biscuits. And while that was still delicious, I felt like the pumpkin pie portion of this breakfast/dessert deserved more. Because pumpkin pie already has a cinnamon-y flavor profile, cinnamon rolls seemed like the perfect alternative. And were they ever!
Starting with the cinnamon rolls {two cans of Pillsbury 8 count cinnamon rolls…you know, the ones where the cinnamon ‘chips’ are stuck to the top}. Cut them into fourths and place half of them into the bottom of a greased bundt pan. DO NOT forget to grease the bundt pan beforehand. If you do forget this, you could end up with a not so gorgeous monkey bread loaf. That’s usually not a problem, but this cinnamon-y, pie-y monstrosity is just too gorgeous to ruin by not spraying the pan ahead of time.
Next is the pumpkin pie portion. Soften cream cheese and mix with pumpkin pie puree {not pumpkin pie filling}. Add pure maple syrup, eggs, a bit of Truvia brown sugar blend, and all of your pumpkin pie spices. I love using Truvia brown sugar blend because you can use so much less than regular brown sugar. It still has that rich flavor you know and love from brown sugar, but with 75% fewer calories. If you can’t find it at the store {either in the health aisle or your regular baking aisle}, then sub in 1/2 cup packed regular brown sugar.
Pour half of the pumpkin pie goodness over the cinnamon rolls, top with the remaining cinnamon rolls, and then the good part. Using one can of frosting that comes with the cinnamon rolls {microwave to soften if necessary}, drizzle half over the top of the cut cinnamon rolls.
Top with the remaining pumpkin pie mixture and bake. Let the whole bundt pan of monkey bread deliciousness cool. Then, place a large plate over the top and carefully flip the entire thing upside down.
This is where you’ll be extremely happy you generously sprayed your pan. Then the beauty that is cinnamon roll pumpkin pie monkey bread releases in all its glory onto the plate.
Drizzle with the remaining 1/2 container of frosting and gobble up! Don’t be afraid to eat this for breakfast, or dessert, anytime during the holiday season, not just Thanksgiving.
- 2 (12.4 oz) cans cinnamon rolls
- 8 oz cream cheese, softened
- 1 15 oz can pumpkin puree
- 2 eggs
- 1/4 cup packed Truvia brown sugar baking blend*
- 1/2 cup pure maple syrup
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1 Tbsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. cardamom
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Preheat oven to 350°F and grease a bundt pan.
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Cut the each cinnamon roll into fourths and place half in the bottom of the prepared pan.
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In a large bowl, mix together the cream cheese and pumpkin puree until smooth.
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Add the eggs, brown sugar, pure maple syrup and vanilla and mix until smooth.
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Add the salt, cinnamon, nutmeg and cardamom. Mix until combined.
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Pour half of the mixture over the cinnamon rolls. Place the remaining cinnamon rolls over top and drizzle with half of one frosting container {soften if necessary to pour}.
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Pour the remaining batter over the top of the cinnamon rolls.
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Bake for 45 minutes until cinnamon rolls have puffed up and pumpkin mixture is set.
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Remove and place on a wire rack to cool. Once cooled, place a plate over the top of the bundt pan and invert.
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The monkey bread should loosen from the pan and sit on the plate.
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Drizzle with the remaining frosting and enjoy.
Note: if you can’t find Truvia brown sugar baking blend, use a 1/2 cup packed regular brown sugar.
