We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    1K
  • Pinterest
    355
  • Email
    0
  • Facebook
    89

Pumpkin-Caramel Monkey Bread

(38)
  29 reviews
  • 15 min prep time
  • 60 min total time
  • 6 ingredients
  • 8 servings
  • Pinterest
    355
  • Facebook
    89
  • Save
    0
  • Email
    0
  • Print
    1K

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

Brooke McLay
April 9, 2015

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)

Steps

  • 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.
  • 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

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
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved