Pumpkin Cheesecake Monkey Bread

Blogger Sarah W. Caron from Sarah's Cucina Bella creates a pull-apart masterpiece perfect for fall.

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Servings 8

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( 19 ) Ratings

19 Ratings

5 Stars 68%

4 Stars 16%

3 Stars

2 Stars

1 Stars

Member Reviews ( 50 )

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ingredients 7
Prep Time 15 min
Total Time 1 hr 5 min

Ingredients

1/2: cup granulated sugar

2: tablespoons pumpkin pie spice

4: cans (7.5 oz each) Pillsbury® refrigerated buttermilk biscuits (sold in a 4-pack)

1: cup packed brown sugar

1/2: cup butter

1/3: cup canned pumpkin (not pumpkin pie mix)

1: package (3 oz) cream cheese

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Directions

1 Heat oven to 350°F. Spray 6-cup fluted tube cake pan with cooking spray.
2 In large food-storage plastic bag, mix granulated sugar and pumpkin pie spice.
3 Separate each can of dough into 10 biscuits. Cut each biscuit into quarters, adding biscuit pieces to bag and shaking as you go. When pieces are coated, arrange in pan. (If you run out of mixture, remove dough pieces from bag and add 1 to 2 more tablespoons granulated sugar to bag.)
4 In 1-quart saucepan, heat brown sugar, butter, pumpkin and cream cheese over medium heat, stirring occasionally, until butter is melted. Beat mixture with whisk until mostly smooth (there may be some tiny pieces of cream cheese, but that’s okay). Pour mixture over biscuit pieces in pan. Place pan on cookie sheet to catch any spills.
5 Bake 30 to 35 minutes or until golden brown. Cool in pan 2 minutes. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool 10 to 15 minutes before serving. Store in refrigerator.

EXPERT TIPS

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Expert Tips

This recipe requires plain canned pumpkin puree—not pumpkin pie mix which is a complete pie filling with spices added. Double check that you purchase the correct one (the pumpkin pie mix won’t yield the same results).

The cooling time is important—the pumpkin mixture gets very hot in the oven and you don’t want to burn your mouth.

Nutrition Information

Review & Comments

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starshots

report Posted Jan. 5, 2013 3:03 PM

First let me say that whenever I make a "new" monkey bread recipe I have learned that the amounts are usually a little thin....with that said... I brought this to a New YEars Eve party....knowing how other monkey bread recipes are loved I tried this...I put in extra cream cheese, about 5 cups instead of three and used almost half a cup of pumpkin...it came out amazing!!! If you do this it must bake a few minutes longer, maybe about 5 minutes, just keep an eye on it, as with all the extra moisture it might seem uncooked if cooked at the 35 minute mark, but it did not all come out of the pan...I

Sandy19793

report Posted Dec. 23, 2012 8:43 PM

Piloted this for a recent holiday gathering & it was the hit of the buffet - even among typically picky eaters! Plan to make it again for Xmas breakfast w/ the only modification of pouring 1/2 of the heated mixture mid-way through the layered rolls to distribute the sauce more evenly

Paperdoll72

report Posted Nov. 22, 2012 9:40 AM

Very good! I've made this 3 times and it's gotten better every time. I made only a couple of modifications. I upped the cream cheese to 4oz, and added it directly into the melted butter to keep it from being too lumpy. Added the sugar once the cream cheese was melted and added the pumpkin last. To keep it from being too dry, I poured some evaporated milk over the biscuits before I added the pumpkin glaze. I baked it in my bundt pan for about 40 minutes because of the extra liquid. It's wonderful! Tastes almost like pumpkin caramel!

Pitt_State_Fan

report Posted Nov. 6, 2012 3:03 PM

This is a really good recipe and I will make it again. I did read the reviews and substituted can cinnamon rolls – 2 16 oz. cans and used 8 oz. of cream cheese. Then I put in half the rolls in, poured half the mixture over them and then placed the rest and finished off the mix. I used an angel food cake pan and it came out great. I will make this recipe again at Thanksgiving to have for breakfast.

hiistorichomesla

report Posted Nov. 6, 2012 2:04 PM

I made this for our neighborhood Halloween party and rolled the dough balls around a couple of chocolate chips each. It was wonderfully tasty and quite easy.