Description
This Pumpkin Spice Monkey Bread is a delightful fall treat featuring gooey, spiced biscuit pieces coated in a rich pumpkin sauce. Perfect for breakfast or dessert, it brings warmth and comfort to any gathering.
Ingredients
Scale
- 3 (16.3-oz.) cans refrigerated buttermilk biscuits (the non-flaky ones)
- 3/4 cup granulated sugar
- 1 Tbsp. pumpkin pie spice
- 1/2 cup (1 stick) salted butter
- 1 cup packed light brown sugar
- 1/2 cup heavy cream
- 1/2 cup pure pumpkin puree (not pie filling)
- 1 tsp. vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F.
- Prepare the Biscuits: Cut each biscuit into quarters. In a large zip-top bag, combine the granulated sugar and pumpkin pie spice. Add half of the biscuit pieces, seal the bag, and shake well to coat. Place the pieces in an even layer in a 10-cup Bundt pan. Repeat with the remaining biscuit pieces and sugar, layering them evenly in the Bundt pan.
- Prepare the Sauce: In a medium saucepan, heat the butter and brown sugar over medium heat until the sugar is mostly melted, about 2 to 3 minutes. Whisk in the heavy cream and pumpkin puree. Bring to a simmer and cook, stirring frequently, until the mixture is well combined and slightly thickened, about 3 to 5 minutes. Remove from heat and whisk in the vanilla extract.
- Assemble and Bake: Pour the sauce evenly over the biscuit pieces in the Bundt pan. Place the Bundt pan on a rimmed baking sheet and bake until the bread has puffed up by about 2 inches and is a deep dark brown on top, about 45 to 50 minutes.
- Cool and Unmold: Let the bread cool in the Bundt pan on a wire rack for 15 minutes. To unmold, loosen the edges with an offset spatula. Place a dinner plate or serving platter over the top of the Bundt pan. With oven mitts, hold the pan and dinner plate together, then flip over. Carefully lift off the Bundt pan (give it a few taps if the bread doesn’t release easily), allowing the bread to slide out onto the plate.
- Serve: Serve the monkey bread warm or at room temperature.
Notes
- For a richer flavor, consider adding chocolate chips or nuts to the biscuit layers.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 280
- Sugar: 28g
- Sodium: 340mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg