This recipe for Pumpkin Spice Monkey Bread has been compensated by Collective Bias, Inc. and its advertiser. The recipe and opinions shared are mine alone.

My Pumpkin Spice Monkey Bread shares some of the characteristics of its traditional monkey bread cousin, but is infused with layers of pumpkin-y pumpkin-ness (I know that isn’t a thing, but I think it should be). The pumpkin-y pumpkin-ness (I’m going with it) starts with dunking the monkey bread into  Pumpkin Pie Spice Coffee Creamer infused butter and continues with Pumpkin Pie Spice in the dough coating. And back to the Pumpkin Pie Spice creamer mixed into the cream cheese glaze.



  • 3 cans regular sized cinnamon roll dough
  • ¼ cup International Delight Pumpkin Pie Spice Coffee Creamer
  • ¾ cup cup sugar
  • ¼ cup brown sugar
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¾ cup butter, melted


  • 1 16 oz. container cream cheese frosting
  • ¼ cup International Delight Pumpkin Pie Spice Coffee Creamer


  1. Preheat oven to 350º.
  2. Spray bundt pan with non stick spray or lightly grease.
  3. Separate cinnamon rolls and cut into quarters (about 1″ pieces).
  4. In medium bowl, combine sugar, brown sugar, pumpkin pie spice and cinnamon; set aside.
  5. In small bowl, combine cream cheese frosting and ¼ cup Pumpkin Pie Spice Creamer until blended; set aside.
  6. Pour ¼ cup International Delight Pumpkin Pie Spice Coffee Creamer into melted butter.
  7. Dip cinnamon roll dough pieces into melted butter mixture followed by coating dough in sugar mixture.
  8. Stack dough balls in prepared pan, drizzling with half of cream cheese glaze at halfway point.
  9. Bake 35 – 45 minutes or until golden brown and no longer doughy (will vary based on oven).
  10. Allow to cool in pan for 15 minutes.
  11. Invert pan onto serving plate and tap the top to release.
  12. Drizzle with remaining Pumpkin Pie Spice Cream Cheese Glaze.

If you’re excited for fall like me, what is your favorite thing about the season? What is your favorite fall flavor?



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