2 hours 20 minutes
Enjoy this classic peel-apart dessert with a fall twist! Classic monkey bread is made with homemade dough and filled with a sweet pumpkin spice frosting.
‣ 2 1/4 cups warm milk ‣ 2 1/2 tablespoons granulated sugar, divided ‣ 2 tablespoons active dry yeast ‣ 2 tablespoons coconut oil ‣ 5 cups all-purpose flour, plus more for working dough ‣ 2 teaspoons salt ‣ 4 ounces cream cheese, softened ‣ 1/4 cup pumpkin puree ‣ 2 cups powdered sugar ‣ 1 1/4 teaspoon pumpkin pie spice, divided ‣ 1/2 teaspoon vanilla extract ‣ 3 tablespoons salted butter, melted
Bloom the yeast by adding warm milk, granulated sugar, active dry yeast, and coconut oil to a small bowl. Let it rest for about five minutes. Once you see some bubbles, the yeast is good to go!
Add the flour and salt to the yeast, then use a spatula to mix until a thick dough forms.
Turn the dough out onto a floured work area, then knead it with your hands until smooth and elastic. Once done, place the dough back in the bowl and let it rise for 30 minutes.
While the dough rises, prepare the filling by whipping together cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, vanilla, and melted butter until smooth. Set this bowl aside for now.
Scoop out a golfball-sized piece of dough, flatten it out, and place a little of the pumpkin spice filling in the middle. Pinch the dough closed, roll it into a ball, roll it in pumpkin spice sugar, then place it in the prepared bundt cake pan. Once done, send it off to bake!