Whether you serve it for breakfast or as a treat in the afternoon, this irresistible pumpkin-cinnamon roll monkey bread will be an instant household favorite. I mean, sweet pumpkin dough with swirls of cinnamon baked in butter and brown sugar? This recipe can do no wrong.
Preheat the oven to 350°F. Grease a 15-cup bundt pan with butter and set aside.
In a food-storage plastic bag, add the granulated sugar. Remove the pumpkin-cinnamon rolls from the can and separate them, cutting into quarters. Add the pumpkin-cinnamon roll pieces to the bag in four batches. Shake each batch to coat with sugar.
Arrange the pumpkin-cinnamon roll pieces into the prepared pan adding pecans and caramels.
In a microwave-safe bowl, melt the butter and then mix with the brown sugar. Pour the mixture over the pumpkin cinnamon roll pieces.
Bake the bread for about 40 to 45 minutes. Let it cool in the pan for 15-20 minutes before turning upside down onto a wire rack.
Heat the cinnamon roll icing for few seconds and pour over the monkey bread. Pull apart pieces of the bread to serve.