We’ve had a lovely Autumn here in Minnesota, with warm weather lasting far into October. However, November has brought about a winter chill, and, with it, the desire to head to the kitchen and bake with cinnamon and pumpkin. Often I turn to cinnamon rolls or caramel rolls, but I decided this time around to make Monkey Bread.
Monkey Bread is easy to make. It’s basically a pull-apart cinnamon roll baked in a Bundt or loaf pan. Zoë has posted a standard recipe before, but today I’m doing one made with pumpkin spices: cinnamon, ginger, nutmeg, and cloves, and topped with a cream cheese icing. It’s the perfect way to celebrate the coming cold.