Description
Cozy, spiced, and irresistibly soft! These Pumpkin Spice Monkey Bread Muffins are a warm hug in muffin form—perfect for breakfast or dessert on crisp autumn mornings.
Ingredients:
1 package Bridgford Frozen Parkerhouse Style Rolls Dough
1/2 cup unsalted butter, melted
1/2 cup packed light brown sugar
1/4 cup white sugar
4 teaspoons pumpkin pie spice
1 teaspoon cinnamon
For the Glaze:
1/2 cup powdered sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
2–3 tablespoons milk
Instructions:
Thaw the dough: Follow package directions until fully thawed and ready to use.
Thawing Time: 30–40 minutes
Preheat oven: Set oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with paper liners.
Prep Time: 5 minutes
Mix sugar and spices: In a small bowl, combine light brown sugar, white sugar, pumpkin pie spice, and cinnamon. Stir until evenly blended.
Mixing Time: 2 minutes
Prepare dough pieces: Cut each thawed roll into 4 equal parts. Dip each piece in melted butter, then roll in the sugar-spice mixture until coated.
Coating Time: 5 minutes
Assemble muffins: Place 3–4 coated dough pieces into each muffin cup, stacking them to create a layered monkey bread effect.
Layering Time: 3 minutes
Bake: Place in the oven and bake for 20–25 minutes, until golden brown and cooked through.
Baking Time: 25 minutes
Make glaze: While muffins bake, whisk together powdered sugar, pumpkin pie spice, vanilla extract, and 2 tablespoons milk until smooth. Add more milk as needed for pourable consistency.
Glaze Prep Time: 3 minutes
Finish muffins: Remove muffins from oven and let cool in the tin for 5 minutes. Transfer to a wire rack and drizzle glaze over the warm muffins.
Cooling & Glazing Time: 5 minutes
Prep Time: 15 minutes | Baking Time: 25 minutes | Total Time: 40 minutes
Kcal: Approx. 320 kcal per serving | Servings: 12
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Step-by-Step Guide
Follow these detailed instructions for perfect muffins every time. First, ensure your dough is fully thawed but still cold to the touch for easier handling. While preheating your oven, take the time to thoroughly grease every crevice of your muffin tin; this prevents sticking and ensures easy release. When mixing the sugar and spices, use a fork to break up any lumps in the brown sugar for an even coating. For the dough, use kitchen shears to quickly snip each roll into quarters. Work in batches: dip a handful of pieces in the butter, let excess drip off, then toss them in the sugar mixture in a separate bowl. When assembling in the muffin cups, don’t just drop the pieces in. Gently stack and nestle them together to create a cohesive, pull-apart structure. Bake on the center rack for even heat distribution.
Serving Suggestions
These muffins are incredibly versatile. Serve them warm from the oven as a standout weekend breakfast alongside a hot coffee or chai tea. For a decadent dessert, plate them with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. They also make a fantastic addition to a holiday brunch spread or a thoughtful, homemade gift when packaged in a cute box.
How-to Summary
In short: Thaw the dough. Mix sugars and spices. Cut dough, coat in butter, then roll in spice-sugar mix. Layer pieces in a greased muffin tin. Bake at 350°F for 20-25 minutes. Drizzle with a simple spiced glaze while still warm.
Frequently Asked Questions
Can I use homemade dough instead?
Absolutely. You can use about 1 pound of homemade sweet roll or pizza dough. Ensure it’s risen once, then proceed with cutting and coating.
How should I store leftovers?
Store cooled muffins in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave for 10 seconds to restore softness.
Can I make these ahead of time?
Yes, you can assemble the coated dough pieces in the muffin tin, cover tightly, and refrigerate overnight. Bake directly from the fridge, adding 1-2 extra minutes if needed.
My glaze is too thick/thin. How do I fix it?
If too thick, add milk 1 teaspoon at a time. If too thin, whisk in more powdered sugar a tablespoon at a time until the desired consistency is reached.
Can I freeze these muffins?
Yes, for up to 3 months. Freeze unglazed muffins on a tray, then transfer to a freezer bag. Thaw and warm in the oven, then add the fresh glaze.
Common Mistakes to Avoid
- Using warm, over-thawed dough: This makes it sticky and hard to handle. Dough should be thawed but still cool.
- Overfilling the muffin cups: Using more than 4 pieces per cup can cause uneven baking and spillover.
- Skipping the cooling step: Glazing immediately out of the oven can cause the glaze to melt and disappear. Let muffins cool for 5 minutes first.
- Not greasing the tin thoroughly: This is crucial as the sugary coating can caramelize and stick fiercely.
Conclusion
These Pumpkin Spice Monkey Bread Muffins perfectly capture the essence of fall in a convenient, shareable format. They strike a wonderful balance between nostalgic monkey bread fun and the warm, spiced flavor we all crave during the cooler months. Simple enough for bakers of any level yet impressive in both taste and presentation, this recipe is sure to become a seasonal favorite. Enjoy the process of pulling apart the soft, sugary layers and savor the delicious results.