Pumpkin Monkey Bread
Classic monkey bread with a pumpkin twist!
Have you ever had monkey bread before? Of course you have!!
But if you haven’t, we absolutely have to fix that STAT. Starting right here. (Or maybe with my Easy Cinnabon Monkey Bread. It’s killer!)
Basically, monkey bread is biscuit dough (or homemade bread dough if you’d rather) that has been rolled around in cinnamon sugar and then covered in a sticky, sweet brown sugar sauce that bakes into a thick syrupy coating.
I like to add a little frosting to mine as well, just like you would to cinnamon rolls.
This recipe is a sweet Fall twist on classic monkey bread, because we’re adding a little pumpkin to that thick, caramel-y sticky sauce today! It’s unworldly, seriously.
We inhaled the pan of this stuff in moments, literally. I can’t even. ????
- 1/2 cup granulated sugar
- 2 tablespoons pumpkin pie spice
- 4 cans (16.3 oz each) refrigerated biscuits
- 1 cup packed brown sugar
- 3/4 cup butter
- 1/4 cup canned pumpkin (not pumpkin pie FILLING)
- 1/2 cup Pillsbury cream cheese frosting
Preheat oven to 350°F. Spray 9-inch fluted tube cake pan generously cooking spray.
In a gallon-sized ziptop bag, mix granulated sugar and pumpkin pie spice.
Divide each can of dough into 8 biscuits and cut each biscuit into quarters. Place 6 to 8 biscuit pieces in sugar-spice mixture; shake well. Continue to add more biscuit pieces to sugar-spice mixture until all are completely coated. Place biscuit pieces in pan.
In 1-quart saucepan, melt butter, brown sugar and pumpkin over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour over biscuits in pan.
Bake for 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over to release the monkey bread.
- Melt frosting for 30 seconds in the microwave. Drizzle over the bread before serving.