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Pumpkin-Caramel Monkey Bread

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Pumpkin-Caramel Monkey Bread
  • Prep Time 15 min
  • Total Time 60 min
  • Servings 8
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Celebrate the flavors of autumn in this sure-to-please version of monkey bread. Try it with ice cream for dessert!

Ingredients

1/2
cup granulated sugar
2
tablespoons pumpkin pie spice
4
cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
1
cup packed brown sugar
3/4
cup butter
1/4
cup canned pumpkin (not pumpkin pie mix)

Directions

  • 1 Heat oven to 350°F. Spray 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray.
  • 2 In large food-storage plastic bag, mix granulated sugar and pumpkin pie spice. Separate each can of dough into 8 biscuits; 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.
  • 3 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.
  • 4 Bake 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.
Tips  

Flavor boost—For extra pumpkin flavor, double the butter and brown sugar. Add an additional 1/2 cup of pumpkin and save 1 cup of the pumpkin-caramel mixture to drizzle over your warm bread as it comes out of the oven!

Serving Suggestions—This recipe tastes great with a mug of hot apple cider!

Nutrition Information 
No nutrition information available for this recipe
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