Comments on: Pumpkin Monkey Bread Recipe

By: Ashton

Ashton — Mon, 15 Sep 2014 19:52:37 +0000

In reply to Rachel.

I don’t have any experiencing refrigerating the dough for this particular recipe, but in GENERAL based on other dough-making experience– it seems like it would be okay to prep and refrigerate ahead of time, as long as you can pull it out with enough time to sit on the counter and rise a little at room temp before baking. Do the first rise in the bowl, like the recipe directs. Then roll into balls and place in bundt pan to refrigerate overnight. It should rise some in the fridge, then allow it to rise just a bit more on the counter in the morning before you bake. Hope that helps some 🙂

By: Rachel

Rachel — Thu, 11 Sep 2014 18:32:35 +0000

Sorry but can you make the dough the night before you bake it? Any suggestions about how to prepare it beforehand so I could just pop it in the oven ?

By: Linda

Linda — Sun, 10 Nov 2013 16:36:52 +0000

Love all things pumpkin and I can’t wait to make this. And yes I think I could drink cream cheese frosting out of the bottle…lol

By: Ashton

Ashton — Sun, 13 Oct 2013 02:29:56 +0000

In reply to Debi. You are so sweet! Thank you!

By: Debi

Debi — Thu, 03 Oct 2013 15:18:03 +0000

I usually read blogs and blah, blah, blah but with your witty, fun and tasty food I find my self laughing and so enjoy your blog. Makes the Carrie Bradshaw of mommies. Thanks so much!

By: Ashton

Ashton — Fri, 27 Sep 2013 22:03:15 +0000

In reply to Ang. So sorry, that's an edit that hasn't been fully fixed! There is no sugar in step three.