Easy Pumpkin Monkey Bread with Caramel
Servings 12 servings
Ingredients
For the Dough
- 2 cans (16 oz each) refrigerated biscuit dough cut into quarters
For the Cinnamon-Sugar Coating
- ¾ cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
For the Pumpkin Caramel
- ¾ cup unsalted butter
- 1 cup brown sugar packed
- ⅓ cup pumpkin puree not pie filling
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Optional Cream-Cheese Glaze
- 4 ounces cream cheese softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 to 3 tablespoons milk
Instructions
Cut and Coat the Dough
- Cut each biscuit into quarters and roll them into rough balls.
- Stir the sugar, pumpkin pie spice, and cinnamon together in a bowl, then toss the dough pieces until well coated.
Make the Pumpkin Caramel
- Melt the butter, brown sugar, pumpkin puree, vanilla, and salt over medium heat, stirring until smooth and glossy, about 2 to 3 minutes.
Layer and Bake
- Grease a bundt pan well and layer in the coated dough balls.
- Pour the warm pumpkin caramel evenly over the top.
- Bake at 350°F for 30 to 40 minutes, until golden and cooked through the center.
Invert and Glaze
- Let the pan cool for 10 minutes, then invert onto a plate so the caramel coats the mound.
- For the glaze, beat the cream cheese, powdered sugar, vanilla, and milk until smooth and drizzle over the warm bread.
Notes
- Grease generously: Get into every groove so the caramel releases cleanly.
- Coat every piece: Even coating means even spice and caramel in each bite.
- Don't overfill: Leave room for the dough to puff so the center cooks through.
- Invert while warm: Flip after a 10-minute rest so the caramel doesn't glue to the pan.