4 tbs salted butter, melted
1/4 C granulated sugar
1 C pumpkin puree
1 large egg
1 package quick rise yeast
1 C warm water
2 C cake flour
1 3/4 C all-purpose flour
for brown sugar coating
1 C light brown sugar
2 tsp ground cinnamon
1 tsp pumpkin pie spice
8 tbs (1 stick) salted butter, melted
3 oz cream cheese, room temperature
1/2 tsp maple syrup
1/8 tsp salt
1 C powdered sugar
1-2 tbs milk
- Spray a 12C Bundt pan with cooking spray; set aside.
- for dough: In a small bowl, whisk together warm water, yeast, and 1 tbs sugar. Let sit for 5 minutes until the yeast is frothy.
- In a medium bowl, whisk together the butter, sugar, salt, pumpkin, and egg; set aside.
- Mix cake flour, pumpkin, and yeast mixture in a stand mixer fitted with a beater blade on low speed until combined.
- Switch to the dough hook, increase speed to medium.
- Gradually add all-purpose flour.
- Knead with dough hook on medium speed for 5 minutes.
- Turn dough onto lightly floured counter and knead briefly to form a smooth, round ball.
- Coat a large metal bowl with cooking spray.
- Place dough in bowl and cover with plastic wrap.
- Allow dough to rise in a warm, draft free place for 60-90 minutes until it doubles in size.
- for brown sugar coating: While dough is rising, mix brown sugar and spices together in a small bowl.
- Place melted butter in a second bowl; set aside for sugar coating.
- Remove dough from bowl and pat into a roughly 8" square.
- Using bench scraper or knife, cut dough into 64 pieces.
- Roll each dough piece into a ball.
- One at a time, dip balls in melted butter and allow the excess to drip back into the bowl.
- Roll in brown sugar mixture.
- Layer sugar coated dough balls in the Bundt pan.
- Cover Bundt pan tightly with plastic wrap and place in the refrigerator overnight.(Or if you are crunched for time, let it rise in a warm, draft free place for 30-45 minutes).
- Remove the pan from the refrigerator about 1 hour before you want to bake it.
- Heat the oven to 350°.
- Remove the plastic wrap from the pan and bake 30-35, until the top is deep brown and caramel begins to bubble around the edges.
- Cool in pan for 5 minutes, then turn out on a platter, and allow to cool slightly (~10 minutes).
- for icing: While the bread is cooling, beat cream cheese in a stand mixer fitted with beater blade until smooth.
- Add maple syrup and salt, beat until incorporated.
- Add powdered sugar and beat until smooth.
- Add milk slowly, until the icing reaches the desired consistency.
- Drizzle icing over warm monkey bread, letting it run down the sides of the bread; serve warm.