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Print This Pumpkin Pie Monkey Bread Recipe

Pumpkin Pie Monkey Bread Recipe

Pumpkin Pie Monkey Bread with Pumpkin Spice Frosting

Pumpkin is used for a soft, cheerfully orange, and slightly sweeter version to the squash bread recipe.
I didn't realize how easy this would be.
Seriously, this takes the sticky buns to a whole new level of delicious.
The pumpkin monkey bread tastes amazing warm from the oven, but it's so good for breakfast the next day.

1 1/2 cups cooked pumpkin, pureed
1 cup scaled milk
1/4 cup margarine
2 1/2 teaspoons dry yeast
1/4 cup lukewarm water
3/4 cup granulated sugar
1 1/2 teaspoons salt
5 – 7 cups all purpose flour

1/2 stick (2 oz) butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar, loose–not packed
1 Tbsp cinnamon
1 tsp. pumpkin pie spice

Oven Temp: 375°
Recipe Cooking Time: 25 to
Pan Type: bundt pan

Pumpkin Pie Monkey Bread Directions

Preheat Oven.
Cook pumpkin until tender. Place into a blender. Scald the milk and the butter. Pour into the blender with the pumpkin. Blend until smooth. Let the mixture cool to lukewarm. Heat 1/4 cup of water till it registers 120° on a candy thermometer. Add the yeast and stir to dissolve. In a large mixing bowl combine 2 cups of the flour, sugar and salt. Stir to blend well. Add the milk mixture and the dissolved yeast; mix on low speed with an electric mixer until smooth. Add in the flour 1/2 cups at a time and beat with the mixer for as long as you can. Then add enough flour to make good soft non elastic dough that is easy to handle. (Use more flour if necessary). Grease a large bowl. Shape dough into a large ball and place into bowl turning once to coat both sides. Cover and let rise in a warm place until the squash rolls dough doubles in size.

Place the melted butter in one bowl and combine the sugars and spices in another. Punch dough down. Shape into rolls and dip each pumpkin roll in the melted butter, then into the sugar mixture rolling to coat, then stack into a greased bundt pan. Cover your pumpkin pie monkey bread with a kitchen towel and let them rise until double in size. Bake monkey bread in your hot oven for the allotted time or until light golden brown.

Pumpkin Pie Monkey Bread before removing from pan.

Recipe Yields: 24 servings

Nutrition Facts; for Pumpkin Pie Monkey Bread
Serving Size 84 g
Calories 230
Calories from Fat 38
Total Fat 4.2g 7%
Saturated Fat 1.6g 8%
Cholesterol 5mg 2%
Sodium 192mg 8%
Total Carbohydrates 43.4g 14%
Dietary Fiber 1.7g 7%
Sugars 14.4g
Protein 4.5g
Vitamin A 51% Vitamin C 1% Calcium 3% Iron 11%

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

Recipe For Happiness

2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

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