Pumpkin Spice Monkey Bread
As Easy as canned biscuit dough, pumpkin pie spice and canned 100% pure pumpkin. It's Fall.
Equipment
- 10 x 3 Bundt pan
Ingredients
- 1 TBS butter (to grease Bundt pan)
- 1 cup brown sugar
- 1/4 cup butter
- 1 cup canned 100% pure pumpkin
- 4 oz cream cheese
- 1 tsp vanilla extract
- 2 (16oz) cans refrigerated biscuit dough
- 1/2 cup white granulated sugar
- 1 TBS pumpkin pie spice blend
GLAZE
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2-4 TBS milk
Instructions
- Preheat oven to 350 degrees. Butter a 10' x 3' Bundt pan and set aside.
- In a medium sauce pan over medium heat, add in brown sugar, 1/4 cup butter, 100% pure pumpkin, cream cheese and vanilla. Stir until smooth. Turn off burner, remove from heat and allow to cool while preparing the biscuits.
- In a large ziploc or storage plastic bag, place white granulated sugar and pumpkin pie spice. Close bag and shake to combine.
- On a cutting board, cut all biscuits into 4 pieces. Put half of the biscuit pieces into the sugar mixture in plastic bag, close bag and shake well to coat all biscuit pieces. Remove biscuit pieces and place them in bottom of prepared Bundt pan.
- Place remainder of biscuit pieces into the bag with remainder sugar mixture, close bag and shake to coat well.
- Pour half of the cooled pumpkin mixture over the coated biscuit pieces in Bundt pan. Place the remainder of the coated biscuit pieces from ziploc/storage bag onto the pumpkin mixture. Pour remainder pumpkin mixture onto top dough pieces.
- Place Bundt pan in preheated oven for 30-35 minutes until biscuit dough is cooked through. (Put a toothpick or knife through one of the pieces of dough to test for doneness. If it comes out clean it's done. It dough remains on toothpick or knife bake a few more minutes.)
- Allow Monkey Bread to cool in Bundt pan for 8-10 minutes. Then place a serving plate upside down on the Bundt pan and invert (flip over). Tap the pan a few times to allow bread to release, if needed. Remove pan.
- In a small bowl whisk together powdered sugar, vanilla and milk to make the glaze. Pour glaze over monkey bread. Allow to set for 5 minutes. Pull apart biscuits pieces and enjoy.NOTE: add more powdered sugar or milk depending on how thick or thin you want your glaze.
Sure sounds like Fall to me! Definitely have to give this a try!
Catherine, it’s in the oven as I post this! So easy and I know it will be fabulous!