Description
Indulge in these delightful Pumpkin Spice Monkey Bread Muffins, featuring soft, buttery dough coated in a sweet cinnamon and spice mixture. Topped with a creamy glaze, they’re perfect for cozy fall mornings or any festive occasion.
Ingredients
Scale
- 1 package Bridgford Frozen Parkerhouse Style Rolls Dough
- 1/2 cup unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1/2 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 (any kind)
Instructions
- Thaw the Dough:
- Thaw the Bridgford Frozen Parkerhouse Style Rolls Dough according to the package instructions.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
- Prepare the Sugar Mixture:
- In a small bowl, combine the light brown sugar, white sugar, pumpkin pie spice, and cinnamon. Mix well.
- Assemble the Muffins:
- Cut each thawed roll dough into 4 pieces.
- Dip each piece of dough into the melted butter, then roll in the sugar mixture until well coated.
- Place 3-4 coated dough pieces into each muffin cup, stacking them slightly.
- Bake the Muffins:
- Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and cooked through.
- Prepare the Glaze:
- While the muffins are baking, prepare the glaze. In a small bowl, combine the powdered sugar, pumpkin pie spice, vanilla extract, and 2 tablespoons of milk. Stir until smooth, adding more milk if needed to reach a drizzling consistency.
- Glaze the Muffins:
- Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack. Drizzle the glaze over the warm muffins.
Notes
For added flavor, consider adding chopped nuts or chocolate chips to the dough pieces before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes