Tuesday, April 16, 2024


We can all fall in love with recipes that have a touch of unexpected flavor. Well, this amazing pumpkin and monkey bread is what I’m talking about. This spicy monkey bread can become a favorite to share with your friends and family on any occasion.


Monkey Bread
⅓ c hot water
2 sachets of dry yeast ¼ oz. sachets
1 teaspoon of granulated sugar
3½ c all-purpose flour
¾ c hot milk
1 lg of egg at room temperature
⅓ c granulated sugar
2 tablespoons of melted butter
¾ teaspoon pumpkin extract
⅔ c melted butter
1½ c packed brown sugar
1 teaspoon of ground cinnamon
¼ tsp. of ground pumpkin spices

½ c softened butter
8 oz of softened cream cheese
¾ teaspoon pumpkin or vanilla extract
2 c powdered sugar


Monkey Bread
Spray the pan with non-stick cooking spray.
Pour the hot water into a large bowl. Add a teaspoon of sugar and two packets of dry yeast. Stir until combined. Let stand until foamy. This should take about 5 to 7 minutes.
Add one cup of the flour, milk, egg, ⅓ c. granulated sugar, 2 tablespoons of butter and the pumpkin extract. Mix well, then add the rest of the flour and knead until the dough forms a ball. The dough will be smooth. Grease a large bowl and place the ball of dough in it. Cover the bowl with plastic wrap and let the dough rise in a warm area for 40 minutes.
Tap the dough down and turn it over on a slightly floured surface.
Form balls the size of a walnut or smaller if they take smaller bites.
Combine brown sugar, cinnamon and pumpkin seasoning in a small bowl.
Dip each ball of dough into the melted butter, then stir into the sugar mixture until well coated. Place the dumplings, evenly in the prepared pan, stacking them on top of each other as needed. Cover the mold with plastic wrap and let them rise until they double (about 40 minutes).
Bake in a preheated oven at 350° for about 30 minutes or until golden brown.
Turn the mold over on a serving tray to remove the monkey bread. Let cool for about 10-12 minutes. At this point you can serve as is or sprinkle with ice.

Using an electric mixer, combine the butter, cream cheese and extract until smooth and creamy.
Add 1½ cups of the powdered sugar, mixing well. Depending on the consistency, you can now add the remaining powdered sugar if you need it thicker. The glaze should have a drizzle consistency. If the icing seems too stiff, you can add small amounts of milk until it reaches the desired consistency.