Pumpkin Spice Monkey Bread with Applesauce Glaze

Leah Klein

Easy

Difficulty

Breakfast is one of my favorite meals because every dish has a comfort food vibe. For Yom Kippur, I love preparing a “break fast” meal with some family favorites like noodle kugel and bagels and lox. We make dishes that are easy to digest and gentle on the stomach after a day of fasting. I also like to add in something new every year.

Pumpkin spice craze is here to stay so I decided to take a classic monkey bread, which is also known as Hungarian coffee cake, and pumpkin spice it up! If you have any Hungarian roots in your family, this is a great time to add your heritage to the celebration of the Jewish New Year. This pumpkin monkey bread recipe uses pre-made biscuit dough for ease and speed, but you can also use your own scratch recipe.

1 stick of butter, plus extra to grease the pan
1/2 cup of granulated sugar
1 Tbsp. cinnamon
1 Tbsp. pumpkin spice
1 Tbsp. maple syrup
1 package of pre-made flaky biscuit dough (the ones that come in a cardboard tube)
2 apples
1/2 lemon
1 cup powdered sugar

Directions

1. Preheat the oven to 350 degrees. Butter a small loaf pan or 6-inch square baking dish.

2. Mix the sugar, cinnamon and pumpkin spice.

3. Melt the stick of butter and add in the maple syrup.

4. Take each pre-made biscuit dough and cut it into two pieces. Roll the pieces one at a time in the butter and then the pumpkin spice sugar mixture.

5. Place each ball into the baking dish until you have one layer of sugar and pumpkin spice coated balls of dough. If using a small loaf pan, you will have two layers of dough balls and will cook for longer.

6. Bake for 40-50 minutes until the dough has risen and is a deep golden brown.

7. While the pumpkin spice monkey bread is baking, peel and grate both apples. Cook the apples in a covered saucepan until soft and fragrant.

8. Pour the apple sauce into a bowl and add a squeeze of lemon juice. Stir in 1 cup of powdered sugar.

9. Serve the monkey bread warm with the apple sauce glaze on the side.

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Dessert

Holidays

Rosh Hashanah & Yom Kippur

Sukkot

Leah Klein

Leah is a freelance writer and blogger at Leah’s Life: Pearls & Oysters. She writes about food, lifestyle, travel and style. Her life includes the tedium of day to day, the big thoughts, and little smiles that come out of such a life. It includes, the places she goes with her family and the journeys they have. It includes dancing, singing, laughing, crying, eating, drinking, traveling far and exploring close to home.

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