Pumpkin-Caramel Monkey Bread

Blogger Brooke McLay from Cheeky Kitchen creates Pumpkin-Caramel Monkey Bread that brings autumn flavors together in this sweet, warm pumpkin flavored recipe.

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Servings 8

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( 37 ) Ratings

37 Ratings

5 Stars 13%

4 Stars 16%

3 Stars 20%

2 Stars 18%

1 Stars 13%

Member Reviews ( 32 )

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ingredients 6
Prep Time 15 min
Total Time 60 min

Ingredients

1/2: cup granulated sugar

2: tablespoons pumpkin pie spice

4: cans Pillsbury® Grands!® Flaky Layers refrigerated biscuits

1: cup packed brown sugar

3/4: cup butter

1/4: cup canned pumpkin (not pumpkin pie mix)

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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.

EXPERT TIPS

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Expert 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

Review & Comments

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QueenTut1972

report Posted Nov. 24, 2012 9:20 AM

Pretty easy to make and turned out well with two cans of biscuits. Will definitely make again.

sarachele

report Posted Nov. 3, 2012 9:59 AM

I am not a huge fan of pumpkin, but I tried this out for a friend, and we all enjoyed it! My very picky 3-year-old, who refused to even touch the s'mores monkey bread I made a while back, had 3 servings. I did end up with a lot of leftover pumpkin and decided to freeze it. We'll see how that turns out when I make this again...which I definitely will!

amysmartin

report Posted Oct. 10, 2012 11:16 AM

YUM!! Followed the tips on 2 16 oz cans and came out great. The bottom was crispy caramel glazed and the top was gooey delicious.

caswindall

report Posted May. 26, 2012 12:43 AM

Personally, I loved this recipe! The taste is wonderful! I used the leftovers to make a french toast strata for a brunch I went to and it was gone in seconds. Also, after making this several times, this is what works perfectly for me: 1)USE A BUNDT CAKE PAN, and 2)USE 2 EA 16.3 OZ CANS OF BISQUITS. Note: Use 4 cans ONLY if you happen to have the 7.5 oz cans (most major stores only have the 16.3 oz size). Bottom line: If you like pumpkin, caramel and bread...you should make this immediately!

patienceforj13

report Posted Jan. 16, 2012 12:24 PM

As many have said, 4 cans seem a bit much, and from looking at other monkey bread recipes I guess the writer used small ounce Grands biscuit cans? I used one 16.3 oz Grands Buttermilk Flaky Layers and halved the rest of the ingredients as well. I also used a popover pan (muffin tin would work as well) and made individual breads that baked for 12 mins. Came out great!