Who doesn’t love a warm, gooey cinnamon bun as a breakfast treat or afternoon snack, but monkey bread is even better! Sticky, fluffy Timbit-like rolls of cinnamon bread all stuck together in a giant loaf — there’s really nothing like it.

This time around, I decided to make a Halloween-inspired, pumpkin-spiced monkey bread covered in “spider web” spun sugar. It’s a great treat for Halloween and the perfect bread for sharing; every little ghoul and goblin will be sure to get a piece.

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Ingredients:

For the dough:
¼ cup butter, melted
2 cups warm milk
¼ cup brown sugar
1 tsp pumpkin spice
1 tsp vanilla
1 Tbsp quick rise yeast
4 ½-¾ cups all-purpose flour

For the dusting:
1 cup granulated sugar
2 Tbsp pumpkin spice
½ cup butter, melted

For the spun sugar:
1 cup granulated sugar
2 Tbsp corn syrup
¼ cup water

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Directions:
1. Begin by making the dough. In a stand mixer bowl, combine the melted butter, warm milk, brown sugar, pumpkin spice, vanilla and yeast. Mix together and leave to sit for 3 minutes to activate the yeast.
2. Mix in the flour using a dough hook or using a wooden spoon if you don’t have a mixer. Mix until the dough comes together and continue to mix/knead the dough for 5 minutes.
3. Place the dough in a large, greased bowl. Cover with a clean tea towel and leave to rise for 1 hour. Once the dough has risen, punch it down.
4. For the dusting ingredients, mix together the sugar and spice.
5. Pull apart pieces of the dough to make small rounds (a couple inches in diameter). Roll each piece of dough into the melted butter and then straight into the spice mixture. Start packing the dusted balls tightly into a greased bundt tin. If you don’t have a bundt tin, use a large and deep, round 9” cake tin.
6. Once all the dough has been rolled and placed into the bundt tin, cover with a towel and leave to rise again for 30 minutes. Once the dough has risen again, place into a preheated 350°F oven.
7. Bake the monkey bread for 1 hour. The bread may leak from your bundt tin, so place a tray underneath to catch any drips.
8. While the bread is cooling, make your caramel for the spun sugar. Combine sugar, corn syrup and water in a small pot. Bring to a boil, stirring until the sugar dissolves. Boil, without stirring the mixture, until the mixture turns a light amber caramel, about 10 minutes.
9. Remove from heat and let cool slightly to thicken. Using a fork dip into caramel and quickly move the fork back and forth over a large piece of parchment paper to create small strands of sugar.
10. Once cool, lift off large strands and place on top of monkey bread to create spun sugar web.