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Saturday 10 October 2026 23:19:21 GMT
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🎃🍯 Pumpkin Toffee Monkey Bread! Soft, fluffy pumpkin dough rolled in cinnamon sugar, layered with homemade brown butter pumpkin toffee sauce, and baked until golden and gooey. 🤎 This is the ultimate fall treat, especially served warm with a scoop of vanilla ice cream and extra toffee sauce drizzled on top! Ingredients Pumpkin Dough: * ½ cup milk (120 ml), warmed * ¼ cup unsalted butter (56 g), melted * ¼ cup granulated sugar (50 g) * 1 packet active dry yeast (about 2¼ tsp) * ½ cup pumpkin purée (120 g) * 1 large egg * ½ tsp pumpkin pie spice * ¼ tsp cinnamon * 1 tsp vanilla extract * 3–3½ cups all-purpose flour (375–440 g) Pumpkin Toffee Sauce: * ½ cup unsalted butter (113 g) * ¾ cup brown sugar (150 g) * ⅓ cup heavy cream (80 ml) * ¼ cup pumpkin purée (60 g) * 1 tsp vanilla extract * 1 tsp pumpkin pie spice * ⅛ tsp salt Cinnamon Sugar Coating: * ⅓ cup butter (75 g), melted * ¾ cup granulated sugar (150 g) * 1½ tsp cinnamon Directions 1. Combine warm milk, sugar, and yeast. Let sit for 5 minutes until foamy. 2. Add melted butter, pumpkin purée, egg, spices, vanilla, and flour gradually. Mix until a soft, slightly sticky dough forms. 3. Knead on a floured surface for 5–8 minutes. Place in a greased bowl, cover, and let rise for 1 hour. 4. Brown the butter for the toffee sauce over medium heat, about 8 minutes. Stir in the remaining sauce ingredients and simmer for 5 minutes. 5. Grease a Bundt pan and spread a thin layer of toffee sauce on the bottom. Roll the dough into 2-inch balls, dip in melted butter, then cinnamon sugar, and layer in the pan. 6. Cover and let rise for another 45 minutes. Pour more toffee sauce over the dough, reserving about ¼ cup for serving. 7. Bake at 350°F (175°C) for 30–35 minutes. Let cool briefly before turning out, then drizzle with the reserved sauce. Serve warm with vanilla ice cream, extra toffee sauce, or enjoy it all on its own! Save this one for your fall baking list. 🍂 #PumpkinMonkeyBread #PumpkinRecipes #MonkeyBread #FallBaking #DessertRecipes
🎃🍯 Pumpkin Toffee Monkey Bread! Soft, fluffy pumpkin dough rolled in cinnamon sugar, layered with homemade brown butter pumpkin toffee sauce, and baked until golden and gooey. 🤎 This is the ultimate fall treat, especially served warm with a scoop of vanilla ice cream and extra toffee sauce drizzled on top! Ingredients Pumpkin Dough: * ½ cup milk (120 ml), warmed * ¼ cup unsalted butter (56 g), melted * ¼ cup granulated sugar (50 g) * 1 packet active dry yeast (about 2¼ tsp) * ½ cup pumpkin purée (120 g) * 1 large egg * ½ tsp pumpkin pie spice * ¼ tsp cinnamon * 1 tsp vanilla extract * 3–3½ cups all-purpose flour (375–440 g) Pumpkin Toffee Sauce: * ½ cup unsalted butter (113 g) * ¾ cup brown sugar (150 g) * ⅓ cup heavy cream (80 ml) * ¼ cup pumpkin purée (60 g) * 1 tsp vanilla extract * 1 tsp pumpkin pie spice * ⅛ tsp salt Cinnamon Sugar Coating: * ⅓ cup butter (75 g), melted * ¾ cup granulated sugar (150 g) * 1½ tsp cinnamon Directions 1. Combine warm milk, sugar, and yeast. Let sit for 5 minutes until foamy. 2. Add melted butter, pumpkin purée, egg, spices, vanilla, and flour gradually. Mix until a soft, slightly sticky dough forms. 3. Knead on a floured surface for 5–8 minutes. Place in a greased bowl, cover, and let rise for 1 hour. 4. Brown the butter for the toffee sauce over medium heat, about 8 minutes. Stir in the remaining sauce ingredients and simmer for 5 minutes. 5. Grease a Bundt pan and spread a thin layer of toffee sauce on the bottom. Roll the dough into 2-inch balls, dip in melted butter, then cinnamon sugar, and layer in the pan. 6. Cover and let rise for another 45 minutes. Pour more toffee sauce over the dough, reserving about ¼ cup for serving. 7. Bake at 350°F (175°C) for 30–35 minutes. Let cool briefly before turning out, then drizzle with the reserved sauce. Serve warm with vanilla ice cream, extra toffee sauce, or enjoy it all on its own! Save this one for your fall baking list. 🍂 #PumpkinMonkeyBread #PumpkinRecipes #MonkeyBread #FallBaking #DessertRecipes


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