Recipes and Cooking Caramel-Pumpkin Snickerdoodle Monkey Bread Be the first to rate & review! This indulgent sweet monkey bread recipe will bring the perfect fall flavor to your autumn brunch or gathering. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 21, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 30 mins Rise Time: 1 hrs 45 mins Bake Time: 40 mins Stand Time: 10 mins Cool Time: 20 mins Total Time: 3 hrs 25 mins Servings: 12 Jump to Nutrition Facts Ingredients ¾ cup milk 1 pkg. active dry yeast ¾ cup canned pumpkin ¼ cup butter, melted ¼ cup sugar 1 egg 1 teaspoon salt 4 ¼ - 4 ¾ cup all-purpose flour 1 recipe Caramel Syrup 1 cup chopped toasted pecans ¾ cup sugar 1 tablespoon pumpkin pie spice or ground cinnamon ¼ cup butter, melted Directions In a small saucepan heat milk just until warm (105°F to 115°F). In a large bowl combine warm milk and yeast; stir to dissolve yeast. Let stand 5 to 10 minutes or until foamy. Add next five ingredients (through salt) to yeast mixture. Beat with a mixer on medium until combined. Add 2 cups of the flour; beat on low 30 seconds, scraping bowl as needed. Beat on medium 3 minutes. Stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth and elastic (about 3 minutes). Place dough in a lightly greased bowl, turning to grease surface of dough. Cover and let rise in a warm place until nearly double in size (45 to 60 minutes). Generously grease and flour a 10-inch nonstick fluted tube pan or angel food cake pan. Prepare Caramel Syrup. Sprinkle 1/2 cup of the pecans in bottom of prepared pan. Drizzle 1/2 cup of the Caramel Syrup over pecans. In a small bowl combine 3/4 cup sugar and the pumpkin pie spice. Place 1/4 cup melted butter in another small bowl. Turn dough out onto a lightly floured surface. Divide dough into 32 pieces. Roll each piece into a ball. Dip balls into melted butter, then roll in the sugar-spice mixture to coat. Arrange 16 of the balls over the Caramel Syrup in pan. Sprinkle remaining 1/2 cup pecans and drizzle remaining 1/2 cup Caramel Syrup over top. Top with remaining coated balls. Cover and let rise in a warm place until nearly double in size (about 45 minutes). Preheat oven to 350°F. Bake 40 to 45 minutes or until golden brown. (If needed, cover bread with foil the last 10 minutes of baking to prevent overbrowning). Let stand in pan 10 minutes. Invert onto a large serving platter. Cool 20 minutes. Serve warm. Caramel Syrup In a medium bowl combine 3/4 cup packed brown sugar, 1/2 cup melted butter, and 1/4 cup light-color corn syrup. Rate it Print Nutrition Facts (per serving) 296 Calories 8g Fat 53g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 296 % Daily Value * Total Fat 8g 10% Saturated Fat 4g 20% Cholesterol 32mg 11% Sodium 254mg 11% Total Carbohydrate 53g 19% Total Sugars 27g Protein 5g Vitamin C 0.9mg 5% Calcium 53mg 4% Iron 2mg 11% Potassium 134mg 3% Folate, total 77mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.