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Pumpkin Spice Monkey Bread With Caramel Sauce

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Pumpkin Spice Monkey Bread With Caramel Sauce
  • Prep Time 30 min
  • Total Time 1 hr 45 min
  • Servings 16
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Each bite of this easy 7-ingredient monkey bread is filled with creamy pumpkin and cream cheese.

Ingredients

6
oz cream cheese, softened (from 8-oz package)
1/2
cup canned pumpkin (not pumpkin pie mix)
1 1/4
cups plus 2 tablespoons sugar
2
teaspoons pumpkin pie spice
2
cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
1/2
cup butter, melted
1/3
cup caramel topping

Directions

  • 1 Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
  • 2 In small bowl, stir cream cheese, pumpkin, 2 tablespoons of the sugar and 1 teaspoon of the pumpkin pie spice until well blended. In another small bowl, mix remaining 1 1/4 cups sugar and remaining 1 teaspoon pumpkin pie spice until well blended. Set aside.
  • 3 Separate dough into 16 biscuits. Separate each biscuit into 2 layers, to make total of 32 biscuits. Spoon 1 rounded teaspoon cream cheese mixture on center of each biscuit. Bring all sides of dough over filling, stretching gently if necessary, and gather in center above filling to form a ball; firmly pinch edges to seal. Dip each ball into melted butter; roll in sugar mixture.
  • 4 Layer biscuits in pan. Sprinkle with remaining sugar mixture.
  • 5 Bake 45 to 50 minutes or until golden brown and no longer doughy in center. Run small spatula or butter knife between cake and pan on all sides. Cool 3 minutes. Turn upside down onto serving plate. Cool 15 minutes. Drizzle with caramel topping. Serve warm.
Tips  

Pillsbury™ Grands™ Homestyle refrigerated buttermilk biscuits can be used instead.

Cover and refrigerate any remaining monkey bread.

Nutrition Information 
No nutrition information available for this recipe
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