Pumpkin-Caramel Monkey Bread

Celebrate the flavors of autumn in this sure-to-please version of monkey bread. Try it with ice cream for desert!

  • prep time 15 min
  • total time 60 min
  • ingredients 6
  • servings 8


cup granulated sugar
tablespoons pumpkin pie spice
cans Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
cup packed brown sugar
cup butter
cup canned pumpkin (not pumpkin pie mix)
  • 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.
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