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Slow Cooker Pumpkin Monkey Bread makes the perfect easy breakfast or brunch. Best of all, it's so easy to make with refrigerated cinnamon roll dough and it's full of cozy fall spices and a pumpkin cheesecake filling. So delicious for the holidays or any regular day.

Pumpkin Monkey Bread

Pumpkin Monkey Bread is the perfect make-ahead fall recipe for breakfast, brunch or dessert. This easy recipe is loaded with cozy fall spices and uses your favorite refrigerated cinnamon roll dough.

Course Dessert
Cuisine American
Keyword easy monkey bread, easy monkey bread recipe, how to make monkey bread, monkey bread pillsbury, monkey bread recipe, oven baked monkey bread recipe, pumpkin desserts, pumpkin recipes, slow cooker monkey bread recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 8 servings
Calories 285 kcal

Ingredients

  • 2 12.4 oz cans refrigerated cinnamon rolls or biscuit dough each
  • 3/4 cup granulated sugar
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 2/3 cup unsalted butter melted
  • 1/3 brown sugar
  • 1/4 cup chopped pecans optional

Cheesecake Filling:

  • 2 Tablespoons canned pure pumpkin not pumpkin pie filling
  • 3 oz cream cheese softened
  • 2 Tablespoons sugar
  • 1/2 teaspoon pumpkin pie spice

Toppings:

  • maple syrup, caramel sauce or cream cheese glaze

Instructions

  1. For the pumpkin cheesecake filling: In a medium bowl, combine the cream cheese, pumpkin, sugar and pumpkin pie spice until smooth. Set aside.
  2. Spray a 5-6-quart oval slow cooker with cooking spray.
  3. Combine the granulated sugar, pumpkin pie spice and cinnamon in a large zip-top bag or a medium bowl. Set aside.

  4. In another small bowl, stir together the melted butter with brown sugar; set aside and be sure to reserve at least 2 tablespoons for drizzling over the rolls prior to turning on the slow cooker.
  5. Separate cinnamon rolls and cut each into halves. Flatten each half and place about 1 teaspoon of the cheesecake filling inside. Top with another half piece of dough and press the sides together and roll into balls.
  6. Dip each ball into melted butter then toss into the freezer bag and shake everything together or dip each ball into bowl, coating well.

  7. Place dough balls into a single layer in the bottom of the slow cooker. Drizzle with remaining melted butter and top with chopped pecans if desired.
  8. Place two pieces of paper towels to cover the slow cooker (this prevents condensation from dripping) then place lid carefully over the paper towel and cook on high for 1 1/2 - 2 hours. (**VERY IMPORTANT: If your slow cooker runs hot, check at 1 hour then again at 1 1/2 hours to be safe.)
  9. Turn off slow cooker, and allow to sit uncovered for 5 minutes, then run a knife around edge of slow cooker and transfer monkey bread onto separate serving plates. (Do not leave remaining monkey bread in slow cooker). Top each serving with syrup or favorite cream cheese glaze if desired.

Oven Instructions:

  1. Pre-heat oven to 350°F. Lightly grease 10 cup fluted tube pan or bundt pan. Arrange coated dough balls in pan. Drizzle with melted butter mixture and chopped pecans.
  2. Bake 25- 30 minutes or until golden brown and no longer doughy in the center. Cool in pan 10 minutes. Turn upside down onto serving plate. Top each serving with syrup or favorite cream cheese glaze if desired.

Recipe Video

Nutrition Facts
Pumpkin Monkey Bread
Amount Per Serving (1 serving)
Calories 285 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 12g 60%
Cholesterol 52mg 17%
Sodium 39mg 2%
Potassium 45mg 1%
Total Carbohydrates 23g 8%
Sugars 22g
Protein 1g 2%
Vitamin A 24%
Vitamin C 0.4%
Calcium 2.5%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.