Pumpkin Monkey Bread [made From Scratch!]

Spray your pan with non-stick cooking spray.

Dough:

Pour the warm water into a large bowl and add the yeast and 1 tsp of sugar.

Give the mixture a quick stir and let it rest for about 5-7 minutes or until frothy.

After it bubbles up, you can add the flour, milk, egg, ⅓ cup sugar, 2 tbsp. butter. And pumpkin extract.

Mix completely until the dough forms into a ball. This process is a whole lot easier in a stand mixer that’ll do all the work for you!

Place the dough into a large greased bowl and cover it with plastic wrap.

Allow the dough to rise for about 40-minutes or until it doubles in size.

After it’s finished rising, punch the dough down and turn it out onto a lightly floured surface.

Cut off small pieces of dough, about the size of a walnut, and form each into a dough ball. Set them aside.

Coating:

Now you can make your coating! First, melt your butter in a microwave-safe dish.

In a small bowl, combine the brown sugar, cinnamon, and pumpkin spice.

Dip each dough ball into the melted butter, then roll them in the sugar mixture until they are well coated.

Place the sugar-covered dough balls into the prepared pan, stacking them as needed.

Cover the pan with plastic wrap and let the monkey bread rise for another 40-minutes until it doubles in size.

Bake the bread in a 350-degree oven for about 30 minutes or until lightly browned.

When the pan comes out, turn it upside down over a serving platter to remove the bread.

Let it cool for about 10-15 minutes.

Icing:

While your pumpkin monkey bread cools, make your icing by adding the butter, cream cheese, and extract to a medium-sized bowl.

Beat the mixture with an electric mixer until it’s smooth and creamy.

Add 1 ½ cups of the powdered sugar and mix thoroughly.

Add the remaining powdered sugar until you get the right consistency.

Drizzle the icing over the cooled monkey bread and serve warm!