Great take on monkey bread. Makes the whole house smell amazing, it's a fantastic Christmas morning breakfast, and disappears quickly!


Recipe Summary

30 mins
30 mins
1 hr 10 mins
2 hrs 10 mins
1 11-inch ring mold


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix cinnamon, nutmeg, mace, ginger, and cloves together in a bowl.

  • Combine warm water and yeast in the bowl of a stand mixer; stir to dissolve yeast. Stir in 1/2 cup sugar, 1/2 cup butter, pumpkin, dry milk, and salt. Add 2 teaspoons of the cinnamon mixture and 2 1/2 cups flour. Beat on low speed for 3 minutes. Beat in another 2 1/2 cups flour gradually. Knead dough until smooth. Work in additional flour as needed to form a stiff dough.

  • Transfer dough to a large greased bowl. Cover and let rise until doubled, about 1 hour.

  • Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup walnuts into the bottom of an 11-inch ring mold.

  • Pour remaining 3/4 cup melted butter into a bowl. Mix remaining 1 1/2 cups sugar into the cinnamon mixture.

  • Punch down dough. Divide and roll into 2-inch balls. Dip each ball into the melted butter, roll in the cinnamon-sugar mixture, and place in the ring mold over the nuts. Continue to layer dough, sprinkling remaining 1/2 cup walnuts and raisins between layers.

  • Bake in the preheated oven until golden brown, 30 to 45 minutes. Cool in the ring mold for 10 minutes. Invert carefully onto a large plate.

Cook's Note:

If possible, use a ring mold without a removable bottom, as the butter leaks out if not sealed well.

Nutrition Facts

753 calories; protein 12.1g; carbohydrates 109.6g; fat 31.8g; cholesterol 62.2mg; sodium 492.5mg. Full Nutrition