Slow Cooker Pumpkin Monkey Bread – an easy make-ahead recipe perfect for breakfast, brunch or dessert. Best of all, it’s loaded with cozy fall spices using your favorite refrigerated cinnamon roll dough. Plus video
Monkey bread, bubble bread, or pull apart bread. So many fun ways to say it and even more fun to eat.
No matter what you call it, it’s basically an irresistibly gooey cinnamon sugar dough covered with a sticky coating. Super comforting for breakfast, brunch or any ole’ time you feel like stepping up your dessert game.
What you need to make this Pumpkin Monkey Bread:
- refrigerated cinnamon roll dough (or use homemade dough if you prefer)
- pumpkin pie spice
- melted butter
- brown sugar
- cream cheese
- pure pumpkin puree (canned or homemade)
The best part about this is Pumpkin Monkey Bread recipe is that there are instructions to make it in the slow cooker and the oven.
This Pumpkin Monkey Bread took about 2 hours in my slow cooker but be sure to check yours if your machine runs on the hotter side.
Top with some chopped roasted pecans or your favorite syrup or cream cheese glaze and you’ve got a killer breakfast perfect for any occasion.
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